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1 tsp salt
2 tsp ground coriander
1 tsp ground cumin
2 tsp dried shrimp paste
1 tsp ground turmeric
250 ml oil
Place all ingredients into blender jug. Use
speed 3/blend, blend to a smooth paste.
TIP: Scrape sides of blender jug with a spat-
ula and add a little extra oil or tablespoon of
water if necessary.
TIP: Store curry paste in an airtight blender
jug in the refrigerator.
TIP:
Substitute 2 teaspoons chopped lemon
rind for lemongrass.
TIP: This curry paste is best suited to poultry.
Allow 2 tablespoons paste per 500g poultry.
Malaysian curry paste
½ cup coriander seeds
1 tbsp cumin seeds
2 tsp fennel seeds
1/4 cup dried chillies, broken
6 cloves garlic, peeled
4 tsp chopped fresh ginger
5 candle nuts, chopped
2 tbsp desiccated coconut
3 tsp blachan (shrimp paste)
2 tsp tamarind paste
2 tsp ground turmeric
4 stems fresh lemon grass, thinly sliced
400ml oil
Place all ingredients in blender jug. Use
speed 3/blend, blend to a smooth paste.
TIP: Store curry paste an airtight blender jug
in the refrigerator.
TIP: Candle nuts, blachan and tamarind
paste are all available in the Asian section of
most supermarkets or Asian grocery stores.
TIP: If candle nuts are difficult to find use
another nut i.e. peanut, macadamia.
TIP: This curry paste is best suited to fish
and shellfish. Allow 2 tablespoons paste per
500g seafood or fish.
Starters
Nachos
155 g corn chips
2 tomatoes, peeled and finely
chopped
½ cup grated tasty cheese
½ cup grated romano cheese
Avocado topping
1 large avocado, stoned, peeled and
chopped
2 tsp lemon juice
½ cup sour cream
2 spring onions, chopped
2 tsp minced garlic
1 tsp chilli
Layer corn chips and tomatoes in an oven-
proof dish, finishing with a layer of cheese.
Bake at 200ºC for 10-15 minutes, or until
cheese melts and is golden. To make topping,
place avocado, lemon juice, sour cream,
spring onion, garlic, and chilli in blender jug.
Use speed 2/chop, blend until smooth. Spoon
the avocado topping onto corn chips and serve
immediately.
Cheese sticks with pesto
12 slices white sandwich bread, crusts
removed
2 tsp grain mustard
4 tbsp grated parmesan cheese
½ cup grated tasty cheese
1 tbsp finely chopped fresh coriander
cayenne pepper
1 egg, lightly beaten
vegetable oil for cooking
Pesto
1 cup fresh basil leaves
2 cloves garlic
2 tbsp lemon juice
60 g pine nuts
½ cup olive oil
60 g grated parmesan cheese
Roll each side of bread with a rolling pin,
to flatten as much as possible. Combine
mustard, parmesan cheese, tasty cheese,
coriander and cayenne pepper to taste in a
