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dIPS & SAUCES
SPICy TARTARE SAUCE
Makes approx. 2 cups
INGREdIENTS
300ml egg mayonnaise
2 tablespoons lime juice
2 small red chillies, chopped
1 teaspoon lime rind, grated
3⁄4 cup pickled gerkins, chopped
2 tablespoons chives, chopped
2 tablespoons capers, drained
METHOd
1.
Place all ingredients into the blending
jug or a medium mixing bowl.
2.
Place the Stick Mixer into the
ingredients and blend until smooth.
3.
Serve with seafood, fish or steak.
CITRUS ANd CORIANdER dRESSING
Makes approx. 1 ¼ cups
INGREdIENTS
3⁄4 cup orange juice, freshly squeezed
2 tablespoons lime juice
3 tablespoons sweet Thai chilli sauce
2 tablespoons coriander leaves
2 tablespoons rice wine vinegar
2 tablespoons extra virgin olive oil
METHOd
1.
Place all ingredients into the blending
jug or a medium mixing bowl.
2.
Place the Stick Mixer into the
ingredients and blend until smooth.
3.
Serve over salad.
SPICy SATAy SAUCE
INGREdIENTS
2 cups shelled peanuts (500g)
3 tablespoons lemon juice
1 cup chicken stock
250ml coconut cream
¼ cup sweet Thai chilli sauce
¼ cup fruit chutney
1 tablespoon Mussaman curry paste
METHOd
1.
Place all ingredients into a medium
mixing bowl.
2.
Place the Stick Mixer into the
ingredients and blend until smooth.
3.
Serve with barbecued steak, chicken
or lamb.
CUCUMBER ANd MINT RAITA
INGREdIENTS
600ml thick Greek style yogurt
2 Lebanese cucumbers, seeded, chopped
1 teaspoon flaked sea salt
1 teaspoon ground cumin
⅓ cup mint leaves
METHOd
1.
Place all ingredients into the blending
jug or a medium mixing bowl.
2.
Place the Stick Mixer into the
ingredients and blend until smooth.
3.
Serve as an accompaniment with curries.
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