Gastroback COOK & MIX PLUS Manual page 47

Spicy peach sauce
Ingredients:
• 410 g canned sliced peaches
• 125 ml white wine
• 2 cloves peeled garlic, chopped
• 2 teaspoons grated fresh ginger
• 1 small red chilli, chopped
• 1 tablespoon lemon juice
• 2 tablespoons sweet sherry
• 2 tablespoons honey
• 2 teaspoons light soy sauce
Ingredients:
Place all ingredients into the blender jar.
Using the mix function blend until smooth.
Serve with poultry or pork.
thai green curry paste
Ingredients:
• 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
Procedure:
Place all ingredients into the blender jar. Using the mix function blend to a smooth paste.
tIP: Scrape sides of blender jar with a spatula and add a little extra oil or tablespoon
of water if necessary.
tIP: Store curry paste in an airtight blender jar in the refrigerator.
tIP: Substitute 2 teaspoons chopped lemon rind for lemongrass.
tIP: This curry paste is best suited to poultry. Allow 2 tablespoons paste per 500g poultry.
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