Gastroback 40986 Vital Mixer Pro - Manual (Page 30)

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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, select mixing (level
1-12), 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 sp water
1 sp fish sauce
8 green beans, sliced
oil for shallow frying
Place onion, garlic, ginger, chillies, lemon-
grass, lime leaves and coriander in blender
jug, use ›Ice Crush‹ program until a smooth
paste. Add fish, egg, water and fish sauce,
select mixing (level 1-12) and blend 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
¼ cup grated fresh parmesan cheese
2 tsp fresh rosemary leaves
4 lamb leg steaks
1 egg, lightly beaten
2 sp oil
60 g butter
1 sp lemon juice
2 sp drained capers
plain flour
Break bread slices into pieces, place into
blender jug with parmesan cheese and
rosemary leaves. Select ›Ice Crush‹ program
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 teaspoon turmeric
1 sp paprika
1 tsp ground cumin
1 sp 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, Select
mixing (level 1-12), blend until smooth.
Remove from blender, shape into small balls
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