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Sage BJE520 - the Nutri Juicer Plus Manual

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PAge heAder.....
SAUCE & DIPS FROM SAGE
BEET AND CHIVE DIP
Makes approx 3 cups
INGREDIENTS
850g canned baby beets, well drained
L cup snipped chives
1 clove garlic, crushed
L cup mascarpone cheese
1 teaspoon lemon juice
Sea salt
Freshly ground black pepper
METHOD
1. Process beets using Puree Extractor.
2. Pour beet mixture into a bowl.
3. Stir through chives, garlic, mascarpone
cheese and lemon juice.
4. Season well with salt and pepper.
Serves with crackers and fresh vegetable
pieces.
FRESH NECTARINE SALSA
Makes approx 5 ½ cups
INGREDIENTS
750g nectarines, peeled and stones removed
½ red capsicum, finely chopped
½ small red chilli, deseeded and finely chopped
1 tablespoon finely chopped fresh ginger
2 tablespoons finely chopped fresh
coriander leaves
2 teaspoons lemon juice
2 teaspoons sugar
½ teaspoon ground cumin
sea salt to taste
METHOD
1. Process nectarines through
Puree Extractor.
2. Pour nectarine mixture into a bowl, add
all remaining ingredients and mix well.
3. Season to taste with salt.
Serve with Curry and rice or as an
accompaniment to chicken or fish.
TOMATO, CHILLI AND
PANCETTA SAUCE
Serves 4
INGREDIENTS
125g sliced pancetta, chopped
1 kg fresh ripe tomatoes
2 tablespoons olive oil
3 medium onions, diced
4 cloves garlic, finely chopped
½ small green chilli, deseeded and
finely chopped
2 teaspoons sugar
sea salt and freshly ground pepper
METHOD
1. Cook pancetta in a heavy based frying
pan until well browned and crisp.
2. Drain on absorbent paper and set aside.
3. Process tomatoes through juicer using
Puree Extractor.
4. Heat oil in a large saucepan, add onions,
garlic and chilli and fry over a low heat
for about 10 minutes.
5. Add tomatoes and sugar and bring to
the boil.
6. Lower heat and simmer without a lid
for about 35 minutes or until sauce is
thickened and tomatoes are cooked.
7. Season to taste with salt and pepper.
8. Stir through pancetta and serve over hot
cooked pasta.
… 42 …


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