Manual Russell Hobbs 22220-56 (page 5 of 72) (All languages)

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RECIPES

h = handful

c = clove(s)

CORIANDER PESTO

2 h coriander leaves 2 c garlic

60g pine nuts 125ml olive oil

60g Parmesan, grated

Process the coriander, garlic, pine nuts and half the oil till smooth. Transfer to a

large bowl. Stir in the Parmesan. Add oil to adjust the consistency: For a dip: thick.

For a topping: medium. For pasta sauce: thin.

SWEET AND SOUR SAUCE

2 shallots 2 small piece ginger, peeled

1 c garlic 15ml soy sauce

10ml white wine vinegar 5ml mustard

5ml tomato purée

Process everything till smooth. Serve with chicken, ﬁsh, or as a dip.

BLACK OLIVE AND ANCHOVY SAUCE

125g pitted black olives 30g anchovy ﬁllets, drained

25g capers, drained 75ml olive oil

15ml brandy (optional) black pepper

Reserve half the oil. Process everything else. Add oil to adjust the consistency: For a

tapenade: thick. For pasta sauce: thin. Season with black pepper.

CHUNKY TOMATO SALSA

¼ red chilli (seeds removed) ½ onion

½ red pepper 400g tomatoes (tinned)

½ green pepper 1 c garlic

60ml tomato purée 1 h parsley

8ml olive oil 2.5g salt

Fit the blade. Chop the onion, red pepper, green pepper, garlic, chilli, and parsley

into chunks. Add the tomatoes, olive oil, tomato puree, and salt. Process for 5

seconds.

HORSERADISH AND APPLE SAUCE

125ml double cream 1 apple, peeled and grated

45g horseradish relish 5g paprika

Process the cream till soft peaks form. Transfer to a large bowl. Fold in the rest of

the ingredients. Season with black pepper. Serve with beef or sausage.

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Russell Hobbs 22220-56 Manual

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