Gastroback DESIGN MIXER ADVANCED Operation Instructions Manual page 69

Thai green curry paste
4 large green chillies, stems
removed and roughly
chopped
1 teaspoon black peppercorns
1 onion, roughly chopped
2 cloves peeled garlic
1 bunch coriander, including root,
washed and chopped
1 stem lemongrass, trimmed and
thinly sliced
1 teaspoon salt
2 teaspoons ground coriander
1 teaspoon ground cumin
2 teaspoons dried shrimp paste
1 teaspoon ground turmeric
250 ml oil
Place all ingredients into blender jug. Use
speed 3/blend, blend to a smooth paste.
TIP: Scrape sides of blender jug with a
spatula and add a little extra oil or table-
spoon of water if necessary.
TIP: Store curry paste in an airtight blend-
er jug in the refrigerator.
TIP: Substitute 2 teaspoons chopped
lemon rind for lemongrass.
TIP: This curry paste is best suited to poul-
try. Allow 2 tablespoons paste per 500g
poultry.
Malaysian curry paste
½ cup coriander seeds
1 tablespoon cumin seeds
2 teaspoons fennel seeds
¼ cup dried chillies, broken
6 cloves garlic, peeled
4 teaspoons chopped fresh ginger
5 candle nuts, chopped
2 tablespoons desiccated coconut
3 teaspoons blachan (shrimp paste)
2 teaspoons tamarind paste
2 teaspoons ground turmeric
4 stems fresh lemon grass, thinly
sliced
400 ml oil
Place all ingredients in blender jug. Use
speed 3/blend, blend to a smooth paste.
TIP: Store curry paste an airtight blender
jug in the refrigerator.
TIP: Candle nuts, blachan and tamarind
paste are all available in the Asian section
of most supermarkets or Asian grocery
stores.
TIP: If candle nuts are difficult to find use
another nut i.e. Peanut, macadamia.
TIP: This curry paste is best suited to fish
and shellfish. Allow 2 tablespoons paste
per 500g seafood or fish.
STARTERS
Nachos
155 g corn chips
2 tomatoes, peeled and fine-
ly chopped
½ cup grated tasty cheese
½ cup grated romano cheese
Avocado topping
1 large avocado, stoned, peeled
and chopped
2 teaspoons lemon juice
½ cup sour cream
2 spring onions, chopped
2 teaspoons minced garlic
1 teaspoon chilli
Layer corn chips and tomatoes in an
ovenproof dish, finishing with a layer of
cheese. Bake at 200ºC for 10-15 minutes,
or until cheese melts and is golden. To make
topping, place avocado, lemon juice, sour
cream, spring onion, garlic, and chilli in
blender jug. Use speed 2/chop, blend until
smooth. Spoon the avocado topping onto corn
chips and serve immediately.
Cheese sticks with pesto
12 slices white sandwich bread,
crusts removed
2 teaspoons grain mustard
4 tablespoons grated parmesan cheese
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