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PEANUT & CHILLI SATAY SAUCE 1 MEDIUM JAR
• 1 – 2 large fresh red chillies
• 4 tbsp olive or groundnut oil
• 2 large shallots or 1 onion,
roughly chopped
• 3 fat cloves garlic, chopped
• 2cm cube fresh ginger,
roughly chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
This is delicious as a dipping sauce for chicken or prawn barbecue satays. It can also be used
as a base for a Thai curry – use a couple of tablespoons per serving and dilute with some hot
water.
• Slit open the chillies and discard the seeds and stalks. Roughly chop the esh
• Heat the oil in a pan and sauté the chillies with the shallots or onion, garlic and ginger for
about ve minutes until softened.
• Add spices, sugar, sh sauce or soy and 200ml (7 oz) water. Bring to the boil and simmer
for 3 minutes. Remove from heat.
• Stir in lime juice and grind to a smooth paste with the Dualit hand blender.
• Stir in the peanut butter and heat until smooth and then dilute with 100ml (3½ oz) more water.
• When cool, scoop into a lidded jar. The sauce can be stored in the fridge for up to ten days.
• 1 tsp soft brown sugar1 tbsp
Thai sh sauce or soy sauce
• Juice of 1 lime
• 4-5 tbsp coarse peanut butter
RED PEPPER MAYONNAISE SERVES 6
• ½ jar sweet red peppers,
or peppadews
• 2 –3 tsp tomato ketchup
• 2 tsp Worcestershire sauce
• 2 tsp brandy
• 200ml thick
mayonnaise or aïoli
• Salt, pepper, paprika, Tabasco
This is easy to make, especially as you can buy sweet peppers and the little spicy peppadews in
glass jars. It makes an excellent dressing for summer cold sh salads, or as a dip. (Serves six to eight).
• Drain and dry the peppers thoroughly.
• Place them in a bowl with the next six ingredients, and blitz until smooth.
• Add lemon juice to taste, and whizz again.
• 100 ml double cream,
whipped, optional
• Lemon juice to taste
SPICY DISHES
SWEET POTATO MASH WITH FIVE SPICE
DUCK LEGS SERVES 2
• 2 Gressingham duck legs
• 1 tsp Chinese ve spice
powder
• 1 tsp sea salt crystals
• 1 large sweet potato,
about 400g
• A good knob of butter
• 1 tbsp chopped fresh
Healthy sweet potato (perfect for low GI diets) makes a deliciously satisfying mash. Its slight
sweetness makes it an excellent accompaniment to roasted spicy duck legs. Make the mash
while the duck is cooking.
• Preheat oven to 180C/350F/M4.
• Prick the duck legs well so the fat can escape during cooking.
• Mix together the spice and salt and rub half into the duck skin.
• Roast in a shallow dish for 30 minutes, pouring off the excess fat halfway through.
• Meanwhile, peel the potato, cut into chunks and boil for 10-12 minutes until just tender.
Drain and return to the pan with the remaining spiced salt and butter.
• With the Dualit hand blender, whizz to a smooth purée. Season with pepper and stir in the
chopped herbs.
• Serve the cooked legs on a bed of the mash with some pan juices drizzled over the top.
ONE PAN RELISH 1 SMALL JAR
• 180g cherry tomatoes
• 2 red onions, halved
• 1/2 chilli, deseeded
• 70g red roasted peppers-
1 x Capsicum or 1 x Romano
cut into several pieces
• 2 garlic cloves
• 120g brown sugar
• Juice of 1 whole lemon
• 3 tbsp red wine vinegar
• Black pepper and Paprika
to season
This delicious relish is so easy to make, with Dualit’s Hand Blender chopper offering a
speedy solution to a once-lengthy job. Enjoy with a slice of homemade bread or as part of a
ploughman’s lunch.
Roast pepper rst if desired for a denser, smoky avour.
• Place the tomatoes, red onion and peppers into Dualit’s Hand Blender chopper bowl.
Attach the power unit and switch on.
• Use the feeding tube to insert the garlic cloves into the chopper bowl, taking care to keep
ngers and implements out of the feeding tube. Chop to your desired consistency – we like
ours chunky.
• Place the brown sugar, vinegar and lemon juice and feed tube into a small bowl and stir
into a paste.
• Place the chopped ingredients and the paste into a pan, season with black pepper and
paprika and stir until the chopped ingredients are well coated.
• Simmer for 30-40 minutes until the relish takes on a jam like consistency.
• Pour into a sterilised jar and cool before moving to the fridge.
• Serve as and when required. It should keep for up to one month if stored in the fridge.
Alternatives:
• Add dried mango pieces to the mixture.
• Use lime instead of lemon juice.
• Try using curry paste or powder.
coriander or parsley
• Freshly ground black pepper
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Productinformatie
| Merk | Dualit |
| Model | 88911 |
| Categorie | Blender |
| Taal | Nederlands |
| Grootte | 2731 MB |