Gastroback 41001 Design Mixer Advanced Electronic - Manual (Page 30)

Combine carrots, parsnip, beans, beetroot,
apple, lemon juice and coriander. Toss well
then arrange in a serving bowl. Chill until
required. To make dressing, place all ingre-
dients into blender jug, use speed 1/mix and
blend until smooth. Transfer to a bowl and
serve with vegetable salad.
Egg salad with fresh herb dressing
1 bunch rocket leaves, washed and
trimmed
6 hard boiled eggs, peeled and
quartered
2 italian tomatoes, quartered
1 avocado, stoned, peeled and cut
into slices
12 black olives, pitted
Fresh Herb dressing
1 cup light sour cream
2 tbsp chopped fresh parsley
1 tbsp chopped fresh basil leaves
1 tbsp chopped fresh coriander
2 tbsp apple juice
¼ tsp ground nutmeg
ground black pepper
Arrange rocket leaves, eggs, tomatoes, avo-
cado slices and olives attractively on a
serving platter. Chill until required. To make
dressing; place sour cream, parsley, basil,
coriander, apple juice, nutmeg and pepper
to taste into blender jug, using speed 2/
chop, blend until smooth. Pour dressing over
salad and serve immediately.
Main Meals
Thai fish cakes
1 small onion, peeled and quartered
2 cloves garlic, peeled
2 thick slices peeled ginger
2 red chillies
2 cm piece fresh lemongrass
6 fresh kaffir lime leaves
¼ bunch coriander, roughly chopped
350 g white boneless fish fillets, cubed
1 x 60 g egg
2 tbsp water
1 tbsp fish sauce
8 green beans, sliced
oil for shallow frying
Place onion, garlic, ginger, chillies, lemon-
grass, lime leaves and coriander in blender
jug, pulse until a smooth paste. Add fish,
egg, water and fish sauce, use pulse and
blend until smooth. Remove mixture from the
bowl and stir in sliced beans. Shape mix-
ture into 24 fish cakes. Heat oil in a large
fry pan and cook fish cakes on a medium
heat until golden on both sides and cooked
through, approximately 10 minutes. Serve with
cucumber sauce made by combining 1 /
3
cup
warmed honey with 1 tablespoon lime juice
and 1 tablespoon finely chopped, peeled
cucumber.
Rosemary parmesan crusted lamb steaks
4 slices white bread, crusts removed
¼ cup grated fresh parmesan cheese
2 tsp fresh rosemary leaves
4 lamb leg steaks
plain flour
1 egg, lightly beaten
2 tbsp oil
60 g butter
1 tbsp lemon juice
2 tbsp drained capers
Break bread slices into pieces, place into
blender jug with parmesan cheese and rose-
mary leaves. Pulse until fine bread crumbs
form. Transfer crumb mixture to a large plate.
Toss meat in flour, shake away excess, dip
into egg and coat with bread crumb mixture.
Heat oil in a fry pan, add meat, cook over
medium heat until golden brown. Remove
from pan and drain on absorbent kitchen
paper. Set aside and keep warm. Wipe pan
clean, heat butter, stir in lemon juice and
capers, cook until heated through. Serve
lamb steaks with lemon sauce.
Fish Bites with egg and lemon sauce
500 g white fish fillets, chopped
¾ cup stale breadcrumbs
2 cloves garlic, chopped
½ tsp turmeric
70