Gastroback 41000 Design Mixer Advanced User Manual

Page 34

until smooth. Remove mixture from the bowl and stir in sliced beans. Shape mixture 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

1/4 cup

grated fresh parmesan cheese

2 teaspoons fresh rosemary leaves

lamb leg steaks

plain flour

egg, lightly beaten

2 tablespoons oil

60g

butter

1 tablespoon lemon juice

2 tablespoons drained capers
Break bread slices into pieces, place into blender jug with parmesan cheese and rosemary

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

500g

white fish fillets, chopped

3/4 cup

stale breadcrumbs

2 cloves

garlic, chopped

1/2 teaspoon turmeric

1 tablespoon paprika

1 teaspoon ground cumin

1 tablespoon chopped fresh coriander

1 teaspoon grated fresh ginger

egg, lightly beaten

3 cups

chicken stock

Egg and lemon sauce

egg

egg yolk

1/4 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 approximately

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 1/2 cup of hot stock. To