Gastroback 41001 Design Mixer Advanced Electronic - Manual (Page 31)

1 tbsp paprika
1 tsp ground cumin
1 tbsp chopped fresh coriander
1 tsp grated fresh ginger
1 egg, lightly beaten
3 cups chicken stock
Egg and lemon sauce
1 egg
1 egg yolk
¼ cup lemon juice
Place fish, garlic, turmeric, paprika, cumin,
coriander and ginger into blender jug, using
speed 2/chop, blend until smooth. Remove
from blender, shape into small balls approxi-
mately 2-5cm in diameter. Place stock into a
large saucepan, bring to the boil. Reduce heat
to simmer, cook fish balls in batches for 5-6
minutes or until cooked through. Remove from
pan with a slotted spoon. Set aside and keep
warm. Reserve ½ cup of hot stock. To make
sauce, beat egg and egg yolk in a small bowl
until thick and creamy, gradually add lemon
juice and reserved stock. Pour egg mixture
into a pan, add fish bites, cook gently until
heated through. Serve immediately.
Lamb and tabbouleh pita pockets
500 g minced lamb
2 eggs, lightly beaten
1 cup stale breadcrumbs
1 onion, finely chopped
2 tbsp chopped fresh mint
½ tsp ground cinnamon
½ tsp ground coriander
½ tsp ground cumin
1 small red chilli, finely chopped
2 ttsp turmeric
½ tsp garam masala
6 pita pockets
1/2 cup plain yogurt
Tabbouleh
2 /
3
cup burghul
2 cups chopped fresh parsley
2 tbsp chopped fresh mint
1 tomato, seeded, chopped
1 yellow capsicum, seeded and
chopped
¼ cup oil
2 tbsp lemon juice
2 cloves garlic, chopped
Place lamb mince, eggs, breadcrumbs,
onion, mint, cinnamon, coriander, cumin,
chilli and garam masala in a bowl. Mix well
to combine, form into small sausage shapes.
Grill or barbecue until cooked through. To
make tabbouleh, place burghul in a bowl,
cover with hot water, stand for 30 minutes.
Drain and squeeze dry. Place burghul, pars-
ley, mint, tomato, capsicum, oil, lemon juice
and garlic into blender jug, pulse until ingre-
dients are finely chopped. Transfer mixture to
a bowl, cover and refrigerate until required.
Open pita pockets, using the point of a sharp
knife. Place spoonful of tabbouleh into each
pocket, top with lamb sausage then drizzle
with yogurt. Serve immediately.
tIp: Burghul is cracked wheat and is avail-
able at health food stores and delis.
Sweet treats
Chilled cheesecake
250 g pkt plain sweet biscuits, broken
125 g butter, melted
250 g cream cheese, cubed and sof-
tened
400 g can sweetened condensed milk
1/2 cup cream
1 tbsp grated lemon zest
1/3 cup lemon juice
1 punnet raspberries, washed
Place biscuits in blender. Use speed 2/chop
until finely crushed. Add melted butter to
blender jug and continue to blend until well
combined. Press biscuit mixture over base
and sides of a greased 20cm spring form
pan. Chill until firm. Place cream cheese,
condensed milk, cream, lemon zest and juice
in blender jug. Use speed 3/blend, blend
until smooth. Pour into prepared crumb crust,
cover and refrigerate for at least 24 hours
before serving. Place raspberries into blender jug
and puree. If desired, sweeten raspberry puree
with a little icing sugar. Serve with whipped
cream and raspberry puree.
tIp: Cream cheese is best softened at room
temperature.
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