Catler JE 4011 - Manual (Page 34)

R10
SALSA, FRESH RELISHES, SAUCES, DIPS
FRESH NECTARINE SALSA
Makes 5½ cups
500g nectarines, peeled and stones
removed
½ red capsicum, deseeded and fi nely
chopped
½ small red chilli, deseeded and fi nely
chopped
3 teaspoons fi nely chopped fresh ginger
2 tablespoons fi nely chopped fresh
coriander leaves
1 teaspoon lemon juice
1 teaspoon sugar
¼ teaspoon ground cumin seed
sea salt to taste
1. Process nectarines through Puree
Extractor.
2. Pour nectarine mixture into a bowl, add
all remaining ingredients and mix well.
3. Season to taste with salt.
4. Serve with Curry and rice or as an
accompaniment to chicken or fi sh.
BEET AND CHIVE DIP
Makes approx 3 cups
850g canned baby beets, well drained
1/3 cup snipped chives
1 clove garlic, crushed
2/3 cup mascarpone cheese
1 teaspoon lemon juice
Sea salt
Freshly ground black pepper
1. Process beets using Puree Extractor.
2. Pour beet mixture into a bowl.
3. Stir through chives, garlic, mascarpone
cheese and lemon juice.
4. Season well with salt and pepper.
5. Serve with crackers and fresh vegetable
pieces.
TOMATO, CHILLI AND PANCETTA SAUCE
Serves 4
125g sliced pancetta, chopped
1 kg fresh ripe tomatoes, cored and
quartered
2 tablespoons olive oil
2 medium onions, diced
4 cloves garlic, fi nely chopped
½ small green chilli, deseeded and fi nely
chopped
2 teaspoons sugar
sea salt and freshly ground pepper
1. Cook pancetta in a heavy based frying
pan until well browned and crisp.
2. Drain on absorbent paper and set aside.
3. Process tomatoes through juicer using
Puree Extractor.
4. Heat oil in a large saucepan, add onions,
garlic and chilli and fry over a low heat for
about 10 minutes.
5. Add tomatoes and sugar and bring to the
boil.
6. Lower heat and simmer without a lid
for about 35 minutes or until sauce is
thickened and tomatoes are cooked.
7. Season to taste with salt and pepper.
8. Stir through pancetta and serve over hot
cooked pasta.
SALSA, FRESH RELISHES, SAUCES, DIPS