Cookbook

50
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. For a more indulgent sauce add 1
tablespoon of Cointreau or triple sec liqueur.
Strawberry & Raspberry Sauce
1 Prep 5 minutes
2 Makes 1 cup
3 egg yolks
2 teaspoons Dijon mustard
30ml (1½ tablespoons) fresh lemon juice or white wine
vinegar
1 teaspoon salt
375ml (1½ cups) grapeseed or light olive oil
1. Place egg yolks, mustard, lemon juice and salt into blender jug
and secure lid.
4 BLEND 15 seconds or until combined.
4 MIX 1½ – 2 minutes. While motor is running remove inner cap
and gradually pour in oil until mixture is thick and emulsified.
Storage: transfer to an airtight container and store in the
fridge for up to 1 week.
Tip: to make an aioli: add 2 cloves garlic and increase lemon
juice to 2 tablespoons. For a lime aioli use lime juice instead of
lemon juice.
Creamy Mayonnaise
1 Prep 5 minutes
2 Makes 400ml
1 onion, quartered
3 cloves garlic
1 long red chilli or habanero chilli, seeded
1L tomato passata
½ cup spiced BBQ rub (see page 60)
75g (⅓ cup) brown sugar
60ml (¼ cup) apple cider vinegar
80ml (⅓ cup) molasses or treacle
60ml (¼ cup) honey
2 tablespoons Dijon or wholegrain mustard
1 tablespoon olive oil
Sea salt and pepper, to taste
1. Place onion, garlic and chilli into blender jug and secure lid.
3 PULSE 5 – 10 times or until finely chopped, scraping when
required and transfer to a bowl.
2. Place passata, spiced BBQ rub, sugar, vinegar, molasses, honey
and mustard into blender jug and secure lid.
4 PUREE 40 – 50 seconds or until combined.
3. Heat oil in a large saucepan over medium heat. Add onion
mixture. Cook, stirring occasionally, for 5 minutes of until
softened. Add tomato passata mixture. Bring to the boil: reduce
heat and simmer, stirring occasionally, for 50 – 60 minutes or
until thickened. Season with salt and pepper. Set aside to cool.
4. Transfer to blender jug and secure lid.
4 BLEND 10 seconds or until smooth Storage: transfer to an
airtight container and store in the fridge for up to 2 months.
Homemade Spicy Barbecue Sauce
1 Prep 10 minutes / Cook 1 hour 10 minutes
2 Makes 1.25L (5 cups)