Blending with the Boss™ Appliance Science & Recipes
5 Foreword How texture influences taste. 6 Green Smoothies It ain’t easy blending green. 12 Smoother Smoothies Microbubbles are the secret. 18 Souper Hot Let off some steam! 26 Magical Milling Don’t lose your cool. 36 Sweet Sensations No surprises inside. 42 Nutty Butters & Milks Release the goodness. 48 Get Saucy Oil and water don’t mix. Or do they? 56 Exotic Spices & Pastes Freshness is everything.
This page is 150 microns thick.
How texture influences taste. Single sugar grain Icing sugar grains 500 microns 10 microns Imagine being able to make sweeter, creamier tasting smoothies without adding any additional sugar or fat, or creating the sweetest of sorbets purely from frozen fruit. There is a magical part of blending that can make all that possible: the particle size of the blended ingredients. Granulated white sugar has a particle size of about 500 microns, meaning each particle is easily detectable to the tongue.
Green Smoothies
It ain’t easy blending green. Cooler zone Hotter zone Even temperature Other blender the Boss™ ‘Green smoothie’ has become one of the hottest buzz words of the 21st century (thus far). The common perception is that green smoothies are loaded with nutrients because, unlike some alternative health drinks, they use whole ingredients, meaning you capture all of the fibre and nutrition.
Triple Green Smoothie 1 Prep 10 minutes 2 Makes 1.1L / Serves 4 1 green apple, quartered, cored 1 Lebanese cucumber, roughly chopped 30g (⅔ cup) baby spinach 20g (½ cup) kale leaves, stems removed, roughly chopped 1 banana, peeled, halved 2 celery sticks, halved ¼ lemon, peeled, seeds removed 500ml (2 cups) chilled coconut water 1. Place ingredients into blender jug and secure lid. 3 GREEN SMOOTHIE until program finishes.
Zesty Green Smoothie 1 Prep 10 minutes 2 Makes 800ml / Serves 4 1 small lime, peeled, seeds removed 1 green kiwi fruit, peeled 1 Lebanese cucumber, roughly chopped 6 ice cubes 375ml (1½ cups) chilled coconut water 60g kale leaves, stems removed, roughly chopped 1 pear, quartered, cored 1. Place ingredients into blender jug and secure lid. 3 GREEN SMOOTHIE until program finishes.
Green Smoothie Blast 1 Prep 10 minutes 2 Makes 1.5L / Serves 4 1 navel orange, peeled, halved, seeds removed 1 apple, quartered, cored 1 small Lebanese cucumber, roughly chopped 150g green seedless grapes 6 ice cubes 50g (2 cups) baby spinach leaves 330ml (1⅓ cups) chilled coconut water 1. Place ingredients into blender jug and secure lid. 3 GREEN SMOOTHIE until program finishes. Beetroot & Ginger Green Smoothie 1 Prep 15 minutes 2 Makes 1.
Pomegranate Berry Green Smoothie 1 Prep 5 minutes 2 Makes 750ml 125g (1 cup) frozen mixed berries 50g (2 cups) baby spinach leaves 1 banana, halved 130g (½ cup) natural yogurt or coconut milk yogurt alternative 250ml (1 cup) chilled pomegranate juice 1. Place ingredients into blender jug and secure lid. 3 GREEN SMOOTHIE until program finishes. Green Orange & Mango Smoothie 1 Prep 5 minutes 2 Makes 1.
Smoother Smoothies 12
Microbubbles are the secret. Microbubbles Milkshakes Dairy is a common ingredient in most smoothies and milkshakes, with many recipes calling for popular ingredients like milk, yogurt and ice cream. When whipped very quickly, the fats in dairy ingredients are able to suspend air pockets as bubbles. And just as the particle size of solid ingredients affects the taste profile, the size of bubbles also has a significant impact on the taste and texture of drinks.
Mango, Vanilla & Chia Smoothie 1 Prep 10 minutes 2 Makes 1L / Serves 4 350g frozen chopped mango 190g (⅔ cup) reduced fat vanilla yogurt or coconut milk yoghurt alternative 2 tablespoons white chia seeds 500ml (2 cups) chilled milk, almond, rice or soy milk 1. Place ingredients into blender jug and secure lid. 3 SMOOTHIE until program finishes.
Superfood Shake 1 Prep 15 minutes 2 Makes 1.3L / Serves 4 85g (½ cup) blanched almonds 300g frozen blueberries 4 teaspoons raw maca powder ⅓ cup fresh young coconut flesh, chopped 600ml chilled coconut water 1. Place ingredients into blender jug and secure lid. 3 SMOOTHIE until program finishes. Tip: raw maca powder is available from health food stores.
Breakfast Smoothie 1 Prep 10 minutes 2 Makes 900ml / Serves 4 6 dates, pitted, halved 2 tablespoons white chia seeds 65g (⅓ cup) oat bran 1½ tablespoons maple syrup or honey 140g (½ cup) reduced fat Greek yoghurt or coconut milk yoghurt alternative 500ml (2 cups) chilled milk, almond milk or soy milk 2 ripe bananas, peeled, roughly chopped 1. Place ingredients into blender jug and secure lid. 3 SMOOTHIE until program finishes, using tamper for the first 20 seconds.
Summer Peach Shake 1 Prep 10 minutes 2 Makes 1.2L / Serves 4 4 fresh ripe peaches (550g), stone removed, sliced 500ml (2 cups) chilled milk, unsweetened almond or soy milk 140g (½ cup) natural Greek yogurt 1 teaspoon ground cinnamon 6 ice cubes 1½ teaspoons vanilla extract ¼ cup honey 1. Place ingredients into blender jug and secure lid. 3 SMOOTHIE until program finishes.
Souper Hot 18
Let off some steam! Steamy pressure explosion Safe steam vent lid Other blender the Boss™ A powerful blender can pulverise a variety of ingredients in a minute or less. The high speeds and collisions of the ingredients creates friction, and this friction can create quite a lot of heat. A powerful blender on high speed, for example, can heat liquid by as much as 15°C in just one minute.
Pea & Mint Soup 1 Prep 10 minutes / Cook 6 minutes 2 Makes 1L / Serves 4 420g (3 cups) frozen green peas 2 green onions, roughly chopped 500ml (2 cups) vegetable stock, at room temperature 20g (¾ cup) fresh mint leaves Salt and freshly ground pepper, to taste Greek style unsweetened yogurt, to serve Extra fresh mint leaves, to serve 1. Place peas in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes or until thawed and drain. 2.
Tom Kha Gai 1 Prep 10 minutes / Cook 6 minutes 2 Makes 1L / Serves 4 500ml (2 cups) chicken stock, at room temperature 400ml can coconut milk 1 lemongrass stalk, pale section only, roughly chopped 2½ cm piece galangal, peeled, thinly sliced 4 kaffir lime leaves 5 coriander roots, scrubbed clean 2 long red chillies, seeds removed, plus 1 extra, thinly sliced to garnish 1 tablespoon finely grated palm sugar 2 tablespoons fresh lime juice 2 tablespoons fish sauce 2 cooked skinless chicken breast fillets, shr
Roasted Tomato & Capsicum Soup with Salsa Verde 1 Prep 10 minutes / Cook 55 minutes 2 Makes 1L / Serves 4 6 Roma tomatoes, halved lengthwise 1 red capsicum, seeds removed, thickly sliced 1 brown onion, cut into wedges 3 cloves garlic, peeled 2 tablespoons olive oil 500ml (2 cups) vegetable stock, at room temperature 2 teaspoons tomato paste 50g (¼ cup) fresh basil leaves, plus extra to garnish Salt and freshly ground black pepper, to taste Salsa verde, to serve 1.
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Thai Spiced Butternut Pumpkin Soup 1 Prep 10 minutes / Cook 35 minutes 2 Makes 1.5L / Serves 6 1 tablespoon organic coconut oil 5 tablespoons Thai Red Curry Paste (see page 62) 1.5kg butternut pumpkin, peeled, seeded, cut into 4cm pieces 1L chicken stock 400ml can coconut milk 1 tablespoon fish sauce, or more to taste Thinly shredded kaffir lime leaves, chilli flakes and chopped roasted cashews, to garnish Lime wedges, to serve 1. Heat coconut oil in a large saucepan over medium heat.
Speedy Tortilla Soup 1 Prep 10 minutes / Cook 15 minutes 2 Makes 1L / Serves 4 1 small onion, halved 2 cloves garlic 3 tablespoons vegetable oil 2 teaspoons Mexican chilli powder 1 teaspoon ground cumin 1 tablespoon tomato paste 400g can diced tomatoes 500ml (2 cups) vegetable stock, at room temperature 1 celery stick, roughly chopped ½ teaspoon dried oregano leaves 420g can red kidney beans, rinsed, drained 3 × 10cm-diameter corn tortillas, cut into ½cm thin strips 1 avocado, sliced 1 – 2 corn cobs, husk
Magical Milling
Don’t lose your cool. ProKinetix’s aggressive folding action gives flour particles time to cool throughout the mix and distributes heat evenly as opposed to concentrating it in one place Cooler Hotter Flour particles circulate to disperse heat from milling friction Super powered blenders can pulverise ingredients without adding liquid, including milling flours and seeds.
Gluten Free Flour Mix 1 Prep 10 minutes 2 Makes 1kg 360g medium grain white rice 200g brown rice 160g dried skim milk powder 210g gluten free 100% cornflour 170g organic tapioca flour 40g organic potato flour 20g xanthan gum 1. Place white rice into blender jug and secure lid. 4 MILL 1½ – 2 minutes or until finely ground. Use spatula to transfer all flour from jug into a bowl. 2. Place brown rice into blender jug and secure lid. 4 MILL 1½ – 2 minutes or until finely ground.
Gluten Free Pizza Dough 1 Prep 10 minutes plus 45 minutes rising time / Cook 20 minutes 2 Makes 1 × 26cm pizza 275g (2 cups) gluten free flour mix 1 tablespoon dried yeast 1 teaspoon sugar ¾ teaspoon salt 160ml warm water 60ml (¼ cup) extra virgin olive oil, plus extra for drizzling 1. Place flour, yeast, sugar and salt into blender jug and secure lid. 3 PULSE 5 times or until combined and a hole forms in the centre. 2. Pour water and oil into blender jug and secure lid. 4 MILL 1 second.
Gluten Free Pasta Dough 1 Prep 20 minutes / Cook 10 minutes 2 Serves 2 150g (¾ cup) brown rice 150g (¾ cup) dried chickpeas 1 cup tapioca flour 1½ teaspoons xanthan gum 2 eggs 1 tablespoon olive oil Pinch salt 1 – 2 tablespoons water 1. Place rice and chickpeas into blender jug and secure lid. 4 MILL 2 minutes or until finely ground into flour. 2. Place 1 cup rice flour mixture into a bowl. Add tapioca flour and xanthan gum and stir to combine. Create a well in the centre of the rice flour mixture.
Wholewheat Bread 1 Prep 10 minutes plus 1 hour to rise / Cook 40 minutes 2 Makes 1 loaf 660g (3 cups) whole wheat grains 2½ teaspoons dried yeast 40g softened butter 310ml (1¼ cups) warm water 2 teaspoons salt 2 teaspoons honey 1. Preheat oven to 200°C no fan (180°C fan-forced). Lightly grease a 21cm × 11cm × 6.5cm loaf pan. 2. Place wheat into blender jug and secure lid. 4 MILL 1½ – 2 minutes or until finely ground into flour. 3.
Linseed, Sunflower & Almond Meal (LSA Meal) 1 Prep 5 minutes 2 Makes 3½ cups 240g (1½ cups) linseeds 140g (1 cup) sunflower seeds 85g (½ cup) raw (natural) almonds 1. Place ingredients into blender jug and secure lid. 4 MILL 30 seconds or until finely ground into a meal. Storage: transfer to an airtight container. Store in the fridge for up to 3 months.
Chewy Oat, Pepita & LSA Cookies 1 Prep 20 minutes / Cook 20 minutes 2 Makes 28 150g (1 cup) pepita seeds 150g (1 cup) plain flour 3 teaspoons ground ginger 90g (1 cup) wholegrain rolled oats 150g (¾ cup) raw caster sugar 40g (½ cup) desiccated coconut 55g (½ cup) LSA meal 170g unsalted butter, chopped 60ml (¼ cup) golden syrup 1½ teaspoons bicarbonate of soda 1 tablespoon boiling water 1. Preheat oven to 180°C no fan (160°C fan-forced). Line two baking trays with non-stick baking paper. 2.
Buttermilk Cornbread 1 Prep 5 minutes / Cook 30 minutes 2 Serves 8 320g (1½ cups) popping corn kernels 2 teaspoons baking powder ½ teaspoon bicarbonate of soda 500ml (2 cups) buttermilk 100g (⅔ cup) plain flour 1 teaspoon sea salt 2 eggs, lightly whisked Butter, to serve 1. Preheat oven to 200°C no fan (180°C fan-forced). Grease and line base of a 21cm × 21cm × 4cm cake pan with non-stick baking paper. 2. Place corn into blender jug and secure lid.
Buckwheat, Spelt & Apple Cake 1 Prep 20 minutes / Cook 45 minutes 2 Serves 8 150g spelt flakes 200g raw buckwheat 165g caster sugar 1 tablespoon baking powder 2 eggs 160ml reduced fat milk 125ml (½ cup) macadamia nut oil 90g apple sauce 1 teaspoon vanilla extract 2 green apples, peeled, cored, thinly sliced 2 tablespoons apricot jam, slightly warmed 1. Preheat oven to 170°C no fan (150°C fan-forced). Grease and line base of a round 20cm (base measurement) cake pan with non-stick baking paper. 2.
Sweet Sensations 36
No surprises inside. Aspartame Tartrazine 102 Mono-glyceride Preservative 160B Propylene glycol Polysorbate 80 vs. Fruit Ice Honey Chemistry and additives Simply natural Ice cream, sorbets, and other store bought desserts contain additives and are often high in sugar and fat. Names like mono-glyceride, aspartame, and propylene glycol (also used in antifreeze) don’t really belong in your dessert bowl. And numbers like polysorbate 80, tartrazine 102 or preservative 160B sound equally unappetising.
Peach, Passionfruit & Raspberry Yogurt Pops 1 Prep 5 minutes plus 6 hours to freeze 2 Makes 10 700g (2½ cups) creamy vanilla yogurt 410g can peach slices in natural juice, drained 2 tablespoons passionfruit pulp (about 1 passionfruit) 150g (11⁄3 cups) fresh or thawed frozen raspberries 1 tablespoon caster sugar 1. Place 1 cup yogurt, peaches and passionfruit into blender jug and secure lid. 4 PUREE 8 seconds or until smooth and transfer to a jug. 2.
Chocolate Hazelnut & Banana Freeze 1 Prep 5 minutes 2 Makes 800ml / Serves 4 160ml (⅔ cup) thickened cream 220g (⅔ cup) chocolate hazelnut spread 1 frozen banana, halved 350g (3 cups) ice cubes 1. Place ingredients into blender jug and secure lid. 3 FROZEN DESSERT 40 seconds or until combined and smooth. Use tamper to press ingredients into the blades. Serve: immediately. Storage: transfer to a freezer-safe container and freeze for up to 2 weeks.
Coconut, Mango & Lime Gelato 1 Prep 10 minutes 2 Serves 4 600g frozen mango pieces 1 lime, peeled, seeds removed, halved 20g (¼ cup) toasted shredded coconut, cooled, (optional) 125ml (½ cup) coconut milk, chilled 160g (½ cup) sweetened condensed milk, chilled 1. Place ingredients into blender jug and secure lid. 3 FROZEN DESSERT 40 seconds or until smooth and combined. Use tamper to press ingredients into the blades. Serve: immediately.
Watermelon, Strawberry and Mint Sorbet 1 Prep 10 minutes 2 Makes 800ml / Serves 4 500g frozen strawberries 250g chilled seedless watermelon, peeled, chopped 2 small limes, peeled, halved, seeds removed 55g (¼ cup) sugar 5g (¼ cup) fresh mint leaves, chopped 1. Place ingredients into blender jug and secure lid. 3 FROZEN DESSERT 20 – 30 seconds or until combined and smooth. Use tamper to press ingredients into the blades. Serve: immediately.
Nutty Butters & Milks 42
Release the goodness. Nut butter particles are 15 – 20 microns Protein B-vitamins Omega 3 Fibre High in oil content with goodness locked inside Whole nuts and seeds are a great natural source of nutrition. They are rich in protein, B-vitamins, Omega 3 and fibre. Due to their oil and essential fatty acid content, it’s possible, if processed correctly, to transform nuts and seeds into delicious and spreadable nut butter.
Almond, Chia & Linseed Butter 1 Prep 5 minutes / Cook 10 minutes 2 Makes 2 cups 450g (3 cups) raw almonds 2 tablespoons chia seeds 2 tablespoons linseeds 2 tablespoons macadamia or rice bran oil 1. Preheat oven to 200°C no fan (180°C fan-forced). 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, chia seeds, linseed and oil into blender jug and secure lid. 4 MILL 1 minute or until mixture is almost smooth.
Chunky Pistachio & Macadamia Nut Butter Maple Pecan & Brazil Nut Butter 2 Makes 1½ cups 2 Makes 11⁄3 cups 1 Prep 5 minutes / Cook 10 minutes 215g (2 cups) pistachio kernels 140g (1 cup) unsalted macadamia nuts 1 tablespoon macadamia or rice bran oil Pinch salt 1. Preheat oven to 200°C no fan (180°C fan-forced). 2. Place ½ cup pistachio kernels into blender jug and secure lid. 4 CHOP 5 seconds or until roughly chopped and transfer to a bowl. 3.
Almond Milk 1 Prep 15 minutes 2 Makes 1L 300g (2 cups) raw almonds 1L chilled purified water 1. Place almonds into blender jug and secure lid. 4 CHOP 15 seconds or until chopped 2. Add water to blender jug and secure lid. 4 MILL 2 minutes or until almost smooth. Storage: transfer to a clean, airtight container. Store in the fridge for up to 3 days. Tip: sweeten the almond milk to taste with agave or maple syrup or raw honey. Nut milk bags can be bought from health food stores.
Cashew Milk 1 Prep 15 minutes plus 8 hours to soak 2 Makes 1L 310g (2 cups) raw cashews 1L chilled filtered water 1. Place cashews in a large glass or ceramic bowl. Cover with cold water and seal with plastic food wrap. Place into the fridge for 8 hours, or overnight, to soak. 2. Drain cashews and rinse with cold water. Place cashews and filtered water into blender jug and secure lid. 4 MILL 2 minutes. 3.
Get Saucy 48
Oil and water don’t mix. Or do they? Droplets Droplets 1⁄1 000 mm 1⁄10 000 mm Hand shaken emulsion Blended emulsion The best sauces and dressings have smooth, creamy textures made by mixing oils and water based liquids to form an emulsion. Emulsions can be made in one of two ways: either by suspending tiny droplets of fat throughout a water base (like mayonnaise), or conversely, by suspending tiny water droplets throughout a fat base (like vinaigrette).
Strawberry & Raspberry Sauce 1 Prep 5 minutes 2 Makes 1 cup 250g punnet strawberries, trimmed 125g punnet raspberries 55g (¼ cup) raw caster sugar 1. Place strawberries, raspberries and sugar into blender jug and secure lid. 4 PUREE 20 seconds or until smooth. Storage: transfer to an airtight container and store in the fridge for up to 2 days. Tip: this sauce is delicious drizzled over yogurt and ice cream or your favourite dessert.
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Indulgent Chocolate Sauce 1 Prep 5 minutes 2 Makes 2½ cups 250ml (1 cup) pure cream 125ml (½ cup) water 340g dark chocolate, chopped 40g (¼ cup) pure icing sugar 2 tablespoons hazelnut liqueur (optional) 1. Place cream, water, chocolate, sugar and liqueur into blender jug and secure lid. 4 BLEND 10 seconds. 4 MILL 2 minutes or until melted and smooth. Use tamper to push ingredients into blade . Serve: with your favourite dessert.
Quick & Easy Hollandaise 1 Prep 5 minutes 2 Makes 300ml 3 egg yolks 1 tablespoon lemon juice or white wine vinegar 1 tablespoon hot water ¾ teaspoon sea salt 250g unsalted butter, melted 1. Place egg yolks, lemon juice or vinegar, water and salt into blender jug and secure lid. 4 MILL 30 seconds or until pale and creamy. 4 MIX 1 minute. While motor is running remove inner cap and gradually add melted butter in a thin steady stream until sauce has thickened.
Buttermilk & Feta Dressing 1 Prep 5 minutes 2 Makes 1 cup 125ml (½ cup) buttermilk 100g feta, coarsely chopped 2 tablespoons olive oil 2 tablespoons fresh lemon juice 1 small clove garlic ½ teaspoon finely grated lemon rind Salt and freshly ground black pepper, to taste 1. Place buttermilk, feta, olive oil, lemon juice and garlic into blender jug and secure lid. 4 BLEND 10 seconds or until smooth. 2. Add lemon rind, season with salt and pepper. 4 STIR 5 seconds or until combined.
Whole Orange Dijon Vinaigrette 1 Prep 10 minutes 2 Makes 1½ cups 1 orange 1 small eschalot, halved 1 clove garlic 2 tablespoons white wine vinegar 2 tablespoons Dijon mustard 1 tablespoon honey 125ml (½ cup) olive oil Sea salt and freshly ground black pepper, to taste 1. Finely grate rind from orange; remove skin from orange and cut orange into quarters. Add rind and orange flesh to blender jug. 2. Add eschalot, garlic, vinegar, mustard, and honey to blender jug and secure lid.
Exotic Spices & Pastes 56
Freshness is everything. Maximum fragrance & flavour Diminishing Going going gone! Freshly ground spices 2 weeks after grinding Spices come in many different forms including seeds, roots, bark, vegetables and leaves. But most spices commonly used in cooking have a hard outer structure that locks away the most flavoursome and intense compounds found within. The hard outer layer forms a barrier and protects the intensity of flavour. Spices will stay fresh for around 2 years or more when stored whole.
Moroccan Spice Blend 1 Prep 10 minutes 2 Makes ⅔ cup 12 cardamom pods 3 tablespoons cumin seeds 2 tablespoons coriander seeds 2 cinnamon sticks, halved 2 teaspoons fennel seeds ½ teaspoon whole black peppercorns ½ teaspoon whole allspice berries 2 teaspoons paprika 1½ teaspoon ground turmeric 1. Lightly crush the cardamom pods to remove seeds. Discard pods and reserve the seeds. 2. Place cardamom seeds, cumin, coriander, cinnamon, fennel, peppercorns and allspice into blender jug and secure lid.
Jamaican Jerk Pork Ribs 1 Prep 20 minutes plus 4 hours marinating / Cook 2 hours 2 Serves 4 – 6 2kg American style pork ribs (baby back ribs) Spice Rub: 10g (3 tablespoons) dried rosemary 6 whole allspice berries ¼ cinnamon stick 1 tablespoon dried garlic granules 1 tablespoon curry powder 1 tablespoon sea salt ½ teaspoon yellow mustard seeds ½ teaspoon brown mustard seeds 60g habanero or scotch bonnet chillies, seeds removed 10g (¼ cup) firmly packed fresh flat leaf parsley 2 green onions, roughly chopp
Slow Cooked Pulled Pork Sliders 1 Prep 15 minutes plus 4 hours to marinate / Cook 8 hours 2 Serves 6 2kg pork shoulder, cut into 4 pieces 2 tablespoons vegetable oil Filtered water or reduced salt chicken stock, for cooking 250ml (1 cup) Homemade Spicy BBQ Sauce, (see page 50) Mayonnaise, baby spinach, thinly sliced dill pickles & pickled jalapeno chillies, to serve Mini brioche buns or mini burger buns, split, toasted, to serve Spiced BBQ Rub: ¼ cup sweet paprika 2 tablespoons dried minced onion 2 table
Barbecued Piri Piri Chicken 1 Prep 10 minutes plus 4 hours to marinate / Cook 25 minutes 2 Makes 1 cup sauce / Serves 4 1 whole chicken (1.
Thai Red Curry Paste Red Curry Prawn Skewers 2 Makes 1 cup 2 Serves 4 1 Prep 25 minutes / Cook 5 minutes 20 dried long red chillies, seeds removed 4cm piece galangal or ginger, peeled, thinly sliced 2 lemongrass stems, trimmed, roughly chopped 12 – 14 coriander roots, scraped clean 1 teaspoon roasted shrimp paste (belacan), optional (See Tip) 10 fresh kaffir lime leaves, stems removed, thinly shredded 80ml (⅓ cup) rice bran or vegetable oil 4 Asian or red shallots, roughly chopped 12 cloves garlic, pee
Steak with 4 Herb Chimichurri 1 Prep 10 minutes / Cook 15 minutes 2 Serves 4 4 × 200g porterhouse sirloin steaks Salt and freshly round black pepper, to taste Chimichurri Sauce: 5 cloves garlic 3 green onions, roughly chopped 1 cup firmly packed fresh flat leaf parsley ½ cup firmly packed fresh coriander leaves ¼ cup fresh oregano leaves 1 tablespoon fresh thyme leaves 1 fresh jalapeno chilli, seeded, roughly chopped 2 teaspoons chilli flakes 250ml olive oil, plus extra to brush steaks 2½ tablespoons fre
Double Dipping 64
To stir or not to stir? Big particles Symphony of flavour bursts There’s a lot more to dips than just the ingredients. The texture of a dip has a surprisingly powerful effect on the resulting flavour. Dips are usually made from punchy ingredients like garlic, herbs, olives, parmesan or blue cheese. Small particles Single harmonious note of intense flavour The Boss™ gives you the control to create both kinds of textural experiences.
Pistachio & Hazelnut Dukkah 1 Prep 15 minutes / Cook 15 minutes 2 Makes 1 cup 75g (½ cup) pistachio kernels 75g (½ cup) hazelnuts 40g (¼ cup) sesame seeds 2 tablespoons coriander seeds 2 tablespoons cumin seeds ¼ teaspoon black peppercorns 1 teaspoon sea salt Extra virgin olive oil, to serve Sliced crusty bread, to serve 1. Preheat over to 180°C no fan (160°C fan-forced). 2. Place pistachios and hazelnuts on a large baking tray. Roast for 5 minutes or until lightly roasted.
Rocket & Almond Pesto Dip Pico de Gallo (Fresh Tomato Salsa) 2 Makes 1 cup 2 Makes 11⁄3 cups 1 Prep 10 minutes 45g (¼ cup) blanched almonds 35g (¼ cup) finely grated parmesan cheese 75g (2 cups) baby rocket leaves 2 cloves garlic 100ml olive oil, plus extra to cover 2 teaspoons fresh lemon juice Salt and freshly ground black pepper, to taste Lavosh, vegetable crudites or chopped Turkish bread, to serve 1 Prep 10 minutes 2 cloves garlic 3 Roma tomatoes, halved, seeds removed ½ small red onion, chopped
Chargrilled Capsicum Hummus 1 Prep 15 minutes / Cook 20 minutes 2 Makes 2 cups 1 large red capsicum 2 tablespoons olive oil 2 × 425g cans chickpeas, rinsed, drained 3 cloves garlic 1 lemon, juiced 60ml (¼ cup) water 2 tablespoons tahini 1 teaspoon ground cumin Salt and freshly ground pepper, to taste Cumin seeds, to garnish Pita bread, to serve 1. Rub capsicum with ½ tablespoon of the oil. Cook on a preheated chargrill plate or barbecue on high, turning regularly, for 20 minutes or until charred all over.
Spiced Raw Carrot & Coriander Dip Feta, Jalapeno & Avocado Dip 2 Makes 2½ cups 2 Makes 2½ cups 1 Prep 15 minutes plus 1 hour to chill 3 carrots (475g), peeled, coarsely chopped 125ml (½ cup) water 75g (¼ cup) tahini 2 tablespoons fresh lemon juice 1 small eschalot, quartered 2 medjool dates, pitted 1.
Dangerously Healthy Cocktails 70
Shaken and stirred. Shaken cocktails Stir at 1 000 RPM There are light years of difference between fresh pineapple and store bought juice in your cocktails in terms of both taste and nutrition. Yes nutrition! Okay, so rum, vodka and tequila might not be at the top of your health food shopping list, but you can feel slightly less guilty knowing what’s mixed in is fresh, hasn’t been concentrated or pasteurised, and is packed with some compensatory nutrition.
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Blood Orange & Bourbon Whiskey Sour 1 Prep 10 minutes 2 Makes 400ml / Serves 2 (1½ standard drinks per serve) 4 blood oranges, peeled, halved, seeds removed ¼ lime, peeled, seeds removed 90ml bourbon whiskey 5 teaspoons agave syrup 6 – 8 drops Angostura bitters 10 ice cubes 1. Place blood oranges, lime, bourbon, agave syrup and bitters into blender jug and secure lid. 4 BLEND 30 seconds or until smooth. 2. Add ice and secure lid. 4 STIR 10 – 15 seconds or until well chilled.
Strawberry & Pomegranate Caprioskas 1 Prep 10 minutes 2 Makes 800ml / Serves 4 (2 standard drinks per serve) 8 strawberries, trimmed 5G (¼ cup) fresh mint leaves 55g (¼ cup) sugar 240ml vodka 450ml chilled pomegranate juice Ice cubes, to serve 1. Place strawberries, mint and sugar into blender jug and secure lid. 3 PULSE 2 – 3 times or until roughly chopped and combined. 2. Add vodka and pomegranate juice. 3 PULSE 2 times or until just combined. Serve: pour into glasses filled with ice.
Pacific Island Punch 1 Prep 10 minutes 2 Makes 1.6L / Serves 6 (1 standard drink per serve) 1 mango, peeled, stone removed, flesh chopped 1 lime, peeled, seeds removed ½ cup fresh mint leaves 500g can lychees, drained, juice reserved 3cm piece ginger 500ml (2 cups) chilled pineapple juice 180ml white or dark rum 160ml ( ⅔ cups) fresh passionfruit pulp (about 8 passionfruits) 500ml chilled mineral water Ice cubes, to serve 1.
Citrus & Cranberry Vodka Spritzer 1 Prep 10 minutes 2 Makes 800ml / Serves 4 (1 standard drink per serve) 1 ruby red grapefruit (400g), peeled, quartered, seeds removed 2 oranges (400g), peeled, halved, seeds removed 250ml (1 cup) chilled cranberry fruit juice drink 120ml vodka 55g (¼ cup) caster sugar 6 ice cubes, plus extra to serve 1. Place ingredients into blender jug and secure lid. 4 BLEND 20 – 30 seconds or until evenly blended. Serve: pour into chilled glasses and add extra ice cubes.
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