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PASTES, NUT BUTTERS ANd SPICE BLENdS
PASTES, NUT BUTTERS ANd SPICE BLENdS
ROASTEd ALMONd BUTTER
Prep Time: 5 minutes
Cook Time: 10 minutes
Makes 2 cups
INGREdIENTS
3 cups (450g) raw almonds
2 tablespoons rice bran or macadamia oil
METhOd
1.
Preheat oven to 400°F (200°C).
2.
Place almonds on a baking tray. Bake for
8–10 minutes or until lightly roasted. Set
aside to cool for 10 minutes.
3.
Place almonds and oil into blender jug.
Dial to MILL, and process for 1 minute,
or until mixture is almost smooth. Use
scraper spatula to move ingredients and
keep them circulating into blades.
4.
Dial to BLEND, and process for 10–15
seconds or until smooth and creamy.
5.
Store in an airtight container in the
fridge for up to 2 weeks.
ThAI REd CURRy PASTE
Prep Time: 10 minutes plus 15 minutes
to soak
Serves 4
INGREdIENTS
20 dried long red chillies, seeds removed
1½ in (4cm) piece galangal, peeled, thinly sliced
2 lemongrass stems, trimmed, roughly chopped
12–14 coriander roots, scraped clean
10 fresh kaffir lime leaves, stems removed,
thinly shredded
4 Asian or red shallots, roughly chopped
12 cloves garlic
2 teaspoons salt
1 teaspoon roasted shrimp paste (belacan),
optional
4 tablespoons rice bran or vegetable oil
METhOd
1.
Place chillies in a heatproof bowl. Cover
with boiling water and soak for 15
minutes or until softened. Drain.
2.
Place chillies and remaining ingredients
into blender jug. Dial to BLEND, and
process for 1 minute, or until mixture
is almost smooth. Use scraper spatula
to move ingredients and keep them
circulating into blades.
3.
Dial to BLEND, and process for an
additional minute, or until mixture forms
a paste.
4.
Transfer curry paste to a clean, sterilized
glass jar. Cover with a little extra oil over
the top, and store in the fridge for up to 1
week, or freeze for up to 1 month.
TIP
•
If you can't get roasted shrimp paste
use unroasted shrimp paste. Wrap the
shrimp paste in a piece of aluminium
foil. Cook in a preheated oven broiler for
1–2 minutes each side.
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