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22 23
RECIPES – GREAT STARTERS
GARLIC AIOLI
Makes approx 2 cups
4 - 6 cloves garlic, peeled
1 teaspoon sea salt
4 egg yolks
1½ cups (375ml) light olive oil
1 tablespoon lemon juice
Place garlic, salt and egg yolks into 1.
blender jug. Select a Low Speed (2-4),
and blend until garlic is fi nely chopped,
about 20 seconds.
With blender running on a High Speed
2.
(9-12), slowly pour oil through the lid
opening until mixture thickens, this
should take about 1 minute.
Serve with fresh vegetables or
3.
spread over fresh bread and top
with marinated red bellpeppers or
artichokes.
HUMMUS
Makes approx 1½ cups
14oz (400g) can chick peas, rinsed
and drained
2 cloves garlic, peeled and halved
1
⁄3 cup (80ml) olive oil
¼ cup (60ml) lemon juice
1 teaspoon sea salt
½ teaspoon ground cumin
½ teaspoon sumac
Turkish bread to serve
Place chick peas, garlic, olive oil, 1.
lemon juice, sea salt and ground cumin
into blender jug.
Select a High Speed (9-12), blend until
2.
mixture is smooth, scraping down
sides of blender during processing. If
mixture becomes too thick add a little
cold water to blender jug.
Spoon into a serving dish and sprinkle
3.
with sumac.
Serve with fresh Turkish or fresh Pita
4.
bread.
TIP:
Sumac is a popular Middle Eastern
spice. It has a tangy lemony fl avor
and is similar to paprika in color
and texture.
NOTE:
Be sure to set the blender to the
'OFF' position and unplug the power
cord from the power outlet prior to
scraping the inside of the jug.
MOROCCAN FAVA BEAN DIP
Makes approx 2 cups
1lb (500g) Fava beans, fresh or frozen
1 clove garlic, peeled
¼ cup (60ml) mint leaves
¼ cup (60ml) lemon juice
2 tablespoons cold water
1 teaspoon ground cumin
½ teaspoon sea salt
1 small red chilli, fi nely chopped, seeds
removed
¼ cup (60ml) light olive oil
Turkish bread to serve
Place Fava beans into a large 1.
saucepan of boiling water. Lower heat
and simmer until tender, about 5 to 10
minutes. Drain well and refresh under
cold running water.
Peel Fava beans to remove the tough
2.
outer skins.
Place peeled Fava beans, garlic, mint
3.
leaves, lemon juice, cold water cumin,
salt, chilli and olive oil into blender jug.
Select a Medium Speed (5-8), blend
until beans are fi nely chopped, about
1 minute, scraping down the sides of
blender if necessary.
Spoon into a serving bowl and serve
4.
with fresh or toasted Turkish bread.
CREAMY WHITE BEAN PUREE
Serves 4
250g dried white beans, soaked overnight
in cold water
3 cloves Garlic, peeled
4 cups/1 litre Vegetable stock
2 sprigs fresh rosemary
4 sprigs fresh thyme
Extra 1 cup vegetable stock
Sea salt and freshly ground pepper
Rinse soaked beans well and place into 1.
a saucepan with the garlic, vegetable
stock and herbs.
Bring to the boil, lower heat and
2.
simmer covered with a lid for 1¼ to
1½ hours or until beans are very soft
and tender. Most of the stock should
have been absorbed. If bean mixture
becomes too dry add a little extra
water to pan. Remove from heat and
allow to cool.
Remove herb sprigs and discard. Stir
3.
in extra 1 cup of vegetable stock.
Transfer beans and liquid in batches
4.
into blender jug.
Select a Medium Speed (5-8), blend
5.
until smooth.
Return pureed beans to saucepan to
6.
heat through. Season to taste with salt
and pepper.
TIP:
This bean puree is delicious when
served with roast beef or lamb or
try it spread on toasted Sourdough
bread.
RECIPES – GREAT STARTERS
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