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21
PASTES, NUT BUTTERS AND SPICE BLENDS
ROASTED ALMOND BUTTER
Prep Time: 5 minutes
Cook Time: 10 minutes
Makes 2 cups
INGREDIENTS
3 cups (450g) raw almonds
2 tablespoons rice bran oil or macadamia oil
METHOD
1. Preheat oven to 200°C no fan (180°C
with fan).
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 nuts and oil into blender jug and
secure lid. Dial to MILL. Process for
1 minute, or until mixture is almost
smooth. Use scraper to move ingredients
and keep them circulating into blades.
4. Dial to BLEND. Process for a further
10–15 seconds or until smooth and
creamy.
5. Transfer to a clean, airtight container or
jar. Refrigerate for up to 2 weeks.
THAI RED CURRY PASTE
Prep Time: 10 min plus 15 min to soak
Serves 4
INGREDIENTS
20 dried long red chillies, seeds removed
4cm piece galangal, peeled, thinly sliced
2 lemongrass stems, trimmed, roughly chopped
12–14 coriander roots, scraped clean
10 fresh kaffir lime leaves, stems removed,
thinly shredded
4 Asian or red shallots, roughly chopped
12 cloves garlic
2 teaspoons salt
1 teaspoon roasted shrimp paste (belacan)
4 tablespoons rice bran oil or vegetable oil
METHOD
1. Place chillies in a heatproof bowl.
Cover with boiling water and soak
for approximately 15 minutes or until
softened. Drain.
2. Place soaked chillies and remaining
ingredients into blender jug and secure
lid. Dial to BLEND. Process for 1 minute,
or until mixture is almost smooth. Use
scraper to move ingredients and keep
them circulating into blades.
3. Dial to BLEND. Process for a further 1
minute (again using scraper), or until
mixture forms a paste.
4. Transfer curry paste to a clean, sterilised
glass jar. Paste can be stored in
refrigerator, with a little extra oil over
the top, for 1 week or frozen for up to
1 month.
TIPS
• Roasted shrimp paste can be
bought from the Asian aisle of your
supermarket.
• If you can’t get roasted shrimp paste
use unroasted shrimp paste. Wrap the
shrimp paste in a piece of aluminium
foil. Cook in a preheated hot oven-grill
for 1–2 minutes each side.
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