Gastroback Design Mixer Advanced Electronic Instructions For Use Manual page 29

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
400ml 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
155g corn chips
2 tomatoes, peeled and finely chopped
1/2 cup grated tasty cheese
1/2 cup grated romano cheese
Avocado topping
1 large avocado, stoned, peeled and chopped
2 teaspoons lemon juice
1/2 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
1/2 cup grated tasty cheese
1 tablespoon finely chopped fresh coriander
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