Instruction manual

• Stir in the peanut butter and heat
until smooth and then dilute with
100ml (3½ fl oz) more water
• When cool, scoop into a lidded
jar. The sauce can be stored in
the fridge for up to ten days
11 ttbbsspp TThhaaii ffiisshh ssaauuccee ((nnaamm ppllaa))
oorr ssooyy ssaauuccee
jjuuiiccee ooff 11 lliimmee
44--55 ttbbsspp ccooaarrssee ppeeaannuutt bbuutttteerr
• Slit open the chillies and discard
the seeds and stalks. Roughly
chop the flesh
• Heat the oil in a pan and sauté
the chillies with the shallots or
onion, garlic and ginger for
about five minutes until softened
• Add spices, sugar, fish sauce or
soy and 200ml (7fl 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
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 table-
spoons per serving and dilute with
some hot water.
11 –– 22 llaarrggee ffrreesshh rreedd cchhiilllliieess
44 ttbbsspp oolliivvee oorr ggrroouunnddnnuutt ooiill
22 llaarrggee sshhaalllloottss oorr 11 oonniioonn,,
rroouug
ghhllyy cchhooppppeedd
33 ffaatt cclloovveess ggaarrlliicc,, rroouugghhllyy
cchhooppppeedd
22ccmm ccuubbee ffrreesshh ggiinnggeerr,, rroouugghhllyy
cchhooppppeedd
11 ttsspp ggrroou
unndd ccoorriiaannddeerr
11 ttsspp ggrroouunndd ccuummiinn
11 ttsspp ssoofftt bbrroowwnn ssuuggaarr
PEANUT AND CHILLI SATAY SAUCE (enough to fill a medium sized jam jar)
SAUCES & SPICY DISHES
FRESH GREEN CURRY PASTE
21
Use your Dualit hand blender to make
a fresh and aromatic curry paste
(enough for a curry for four) which
can be stirred into a stir-fry of
chicken, salmon or prawns for a
delicious quick meal.
11 llaarrggee ffrreesshh ggrreeeenn cchhiillllii
11 ccuubbee ffrreesshh rroooott ggiinnggeerr,,
aapppprrooxxiimmaatteellyy 33ccmm ((11¼¼ iinncchh))
22 ffaatt cclloovvees
s ggaarrlliicc,, ppeeeelleedd aanndd
rroouugghhllyy cchhooppppeedd
220306_quark file for hand blender.qxp 5/15/2006 11:34 Page 21