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26 27
COCONUT CURRY MARINADE
Serves 4
¼ cup (60ml) curry paste
2⁄3 cup coconut cream
1 tablespoon brown sugar
1 tablespoon ground cilantro
2 teaspoon ground turmeric
2 cloves garlic, peeled
1 small red chilli, seeds removed and
roughly chopped
1 teaspoon sea salt
2lbs (1kg) chicken thigh cutlets
Place curry paste, coconut cream, 1.
brown sugar, cilantro, tumeric, garlic,
chilli and salt into blender jug.
Select a Medium Speed (5-8), blend
2.
until all ingredients are fi nely chopped
and well combined.
Pour marinade over chicken pieces,
3.
cover and refrigerate for a few hours or
overnight.
Cook chicken on a barbecue or in
4.
a hot oven until well browned and
cooked.
RECIPES – DRESSINGS AND MARINADES
CAULIFLOWER AND LEEK SOUP
Serves 4 to 6
1oz (30g) butter
2 leeks, thinly sliced
1 whole medium caulifl ower, cut into
fl orets
3½ cups (875ml) beef stock
½ teaspoon ground white pepper
Sea salt
½ cup grated parmesan cheese
Melt butter in a large saucepan. Add 1.
leeks, cook over medium heat for 3 to
4 minutes or until leeks are soft.
Add caulifl ower, stock and pepper and
2.
bring to the boil. Lower heat, cover with
lid and simmer for 20 to 25 minutes or
until caulifl ower is tender.
Allow mixture to cool and transfer in
3.
batches to blender jug.
Select a Medium Speed (5-8), blend
4.
until smooth.
Return pureed soup to saucepan to
5.
heat through. Season to taste with salt.
Serve soup topped with parmesan
6.
cheese.
NOTE:
If soup becomes too thick when
cooking or blending add a little
extra stock or water.
SPICY PUMPKIN SOUP
Serves 4
2 tablespoons oil
1 large brown onion, chopped
2 cloves garlic, crushed
1 teaspoon curry powder
1lb (500g) peeled, chopped butternut
squash
4 cups (1L) chicken stock
Salt and pepper
Heat oil in a large saucepan, add 1.
onion, garlic and curry powder and
sauté 4 to 5 minutes or until onion has
softened and curry powder is fragrant.
Add squash and stock and bring to the
2.
boil. Lower heat and simmer covered
with a lid for 25 minutes or until squash
is very soft.
Remove from heat and allow mixture to
3.
cool. Transfer in batches to blender jug.
Select a Medium Speed (5-8), blend
4.
until smooth.
Return pureed soup to saucepan to
5.
heat through. Season with salt and
pepper.
RECIPES – SOUPS
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