The second recipe from my Christmas Hamper is this condiment I found in Steph Berg’s blog. It is great to season any asian dish such as stir-fries, curries or soups.
(Source: Steph Berg)
24 Kaffir Lime leaves, roughly shredded (I only used 10)
20g Sichuan Peppercorns
2 and 1/2 tsp Chinese Five Spice
140g Sea Salt
- Place all the ingredients in the TM bowl and dry roast for 5 min, 100C, speed 1
- Remove lid and allow to cool for 30 minutes
- Set dial to closed lid position and Turbo a couple of times until coarsely crushed (I did it several times until fine as I prefer it that way)
- Place in air-tight containers. Best used within 3 months.
Christmas holidays have been busy cooking all sorts of goodies to offer to my family. I opted for a savoury spread, a few seasonal jams, condiment, homemade chocolates and a totally natural cleaning product. I will post one recipe per day. Today is the Sundried Tomato Tapenade…
Sundried Tomato Tapenade
100g sundried tomatoes (or sunblushed)
100g green olives, stoned
80g pine nuts
1 slice of white bread (crust off and torn apart)
3 tbsp olive oil
1 tbsp vinegar (I used balsamic)
1/2 garlic clove, grated
1/2 tsp black pepper
1/2 tsp ground fennel seeds (I didn’t have any so I omitted it)
- Soak the bread in the olive oil
- Put all the ingredients in the TM bowl or a food processor/blender and mix 30 sec, speed 8 until it has the consistency of a paste (you might need to stop every so often to scrape down the food from the side of the bowl).
- Put in sterilised* pots, pour olive oil on the top and refrigerate**.
* To sterilise pots, either put them in an oven at 150C for 10 minutes or pour boiling water into them and leave for 10 minutes then drain and let to dry.
**This will keep for 2 weeks in the fridge.