Author: oldchrisnewtricks

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Nudie Nuttie Butter

Say nuts to additives like hydrogenated fat, oils, sugar and salt with this quick and easy recipe.

Feel free to use roasted, activated or even salted versions if you prefer but we’re nuts about our spread being real and in the raw!

500g mixed raw nuts
20-30g extra macadamia or brazil nuts
(optional, see TIP)

Place nuts in TM bowl and chop for 30 sec/speed 8. Scrape down sides and blend 2-3 min/speed 8-4 decreasing speed gradually until desired consistency is reached. The slower speed brings out the oiliness, making the butter more spreadable without having to add oil. Bear in mind it needs to be refrigerated and will thicken a little so make slightly softer than needed. Transfer to a jar and store in the fridge.

TIP
If you’re having trouble making it spreadable enough while mixing, toss in a handful of macadamia or brazil nuts as they’re quite oily nuts.

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Brinjal (Eggplant) Pickle


2 teaspoons cumin seeds
2 teaspoons coriander seeds
2 teaspoons fenugreek seeds
2 teaspoons mustard seeds
5 cloves garlic, peeled
1 thumb-size knob of ginger, peeled and roughly chopped
1 thumb-size knob of turmeric, peeled and roughly chopped
7 fresh small red chillies (deseed all or some depending on taste)
5 fresh small green chillies (deseed all or some depending on taste)
125g apple cider vinegar (divided)
65g EVOO or oil of choice
1 large eggplant (500-600g), cut into 2cm cubes
60g palm or brown sugar
1 tablespoon tamarind paste
1 teaspoon Himalayan pink salt

Place seeds into TM bowl and dry roast 8 min/Varoma/speed 1, leaving MC off to keep seeds as dry as possible. Allow to cool slightly and place a sheet of paper towel between the TM lid and MC to stop seeds flying out. Mill for 1 min/speed 10.

Add garlic, ginger, turmeric and chillies plus about half the vinegar – this helps prevent you nearly passing out from the chilli fumes! Chop for 10 sec/speed 8. Scrape down sides, add oil and sauté 3 min/120°C/speed 1.

Add eggplant and cook for 20 min/100°C/soft speed. Blend for 3 sec/speed 4.

Add sugar, tamarind paste, salt and rest of vinegar. Cook 10 min/100°C/soft speed using simmering basket instead of MC on lid. Pour into sterilised jars and seal.

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Rogan Josh Paste

1 tablespoon coriander seeds
1 tablespoon cumin seeds
2 teaspoons cardamom seeds
1 teaspoon fennel seeds
1 teaspoon peppercorns
3 whole cloves
1 star anise
1 cinnamon stick
2 teaspoons paprika
4 small fresh red chillies or 2 teaspoons chilli flakes
½ thumb-size knob of turmeric or 2 teaspoons ground turmeric
1 thumb-size knob of ginger, peeled and roughly chopped
5 cloves garlic, peeled
50g rice bran oil or oil of choice
100g roasted red peppers (from jar)
2 tablespoons (40g) tomato paste

Place seeds, peppercorns, cloves, star anise and cinnamon stick in TM bowl and dry roast for 8 min/Varoma/speed 1, leaving MC off to keep seeds as dry as possible. Allow to cool slightly and place a sheet of paper towel between the TM lid and MC to stop seeds flying out. Mill for 1 min/speed 10.

Add paprika, chillies, turmeric, ginger and garlic and chop 10 sec/speed 9. Scrape down sides. Add oil and sauté for 3 min/120°C/speed 1.

Add red pepper and tomato paste. Mix together 10 sec/speed 8, scrape down sides and cook 4 min/120°C/speed 2. Blitz for another 10 sec/speed 8.

Transfer to a clean jar, ensuring there is a slick of oil on top to avoid discolouration, and store in fridge. Alternatively, put paste in ice cube trays and freeze. Once frozen, cubes can be stored in zip-lock bags or plastic containers.

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Thai Green Curry Paste

1 tablespoon coriander seeds
1 teaspoon cumin seeds
2 teaspoons peppercorns, preferably white
1 teaspoon salt
5 cloves garlic, peeled
3-4 spring onions, roughly chopped
6 fresh small green chillies (deseed all or some depending on taste)
1 thumb-size knob of galangal, peeled and roughly chopped
1 thumb-size knob of ginger, peeled and roughly chopped
2-3 lemongrass stalks (pale part only) roughly sliced
6 coriander roots, washed
4 kaffir lime leaves (2 doubles), stems removed
1 lime, cut in quarters, pips removed
1 tablespoon shrimp paste or fish sauce (or soy sauce for veggo version)
1 teaspoon palm or brown sugar
40g EVOO or oil of choice

Place seeds and peppercorns in TM bowl and dry roast for 8 min/Varoma/speed 1, leaving MC off to keep seeds as dry as possible. Allow to cool slightly and place a sheet of paper towel between the TM lid and MC to stop seeds flying out. Mill for 1 min/speed 10. Repeat if needed to achieve a finer powder.

Add rest of ingredients and chop 10 sec/speed 9, scraping down sides when necessary. Repeat until a smooth paste is achieved. Put into ice cube trays and freeze. Once frozen, cubes can be stored in zip-lock bags or plastic containers.

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Thai Red Curry Paste

1 tablespoon coriander seeds
2 teaspoons cumin seeds
2 teaspoons peppercorns
1 teaspoon salt
1 teaspoon paprika
5 cloves garlic, peeled
1 red onion, peeled and quartered
6 fresh small red chillies (deseed some or all depending on taste)
1 thumb-size knob of galangal, peeled and roughly chopped
1 thumb-size knob of ginger, peeled and roughly chopped
½ thumb-size knob of turmeric, peeled and roughly chopped
2-3 stalks of lemongrass (pale part only) roughly sliced
6 coriander roots, washed
4 kaffir lime leaves (2 doubles), stems removed
1 tablespoon shrimp paste or fish sauce (or soy sauce for veggo version)
40g EVOO or oil of choice

Place seeds and peppercorns in TM bowl and dry roast for 8 min/Varoma/speed 1, leaving MC off to keep seeds as dry as possible. Allow to cool slightly and place a sheet of paper towel between the TM lid and MC to stop seeds flying out. Mill for 1 min/speed 10. Repeat if needed to achieve a finer powder.

Add rest of ingredients and chop 10 sec/speed 9, scraping down sides when necessary. Repeat until a smooth paste is achieved. Put into ice cube trays and freeze. Once frozen, cubes can be stored in zip-lock bags or plastic containers.