Gastroback 40965 Design Food Processor Advanced - Manual (Page 23)

Using the processing bowl fitted with the universal 's' blade, process the soup in two batches
until smooth. Return soup to saucepan to heat through, serve with sour cream and warm
flour tortilla.
Lamb Meatballs
3 cloves
garlic, peeled
2 tablespoons finely grated lemon rind
¼ cup mixed fresh herbs
¼ cup lemon juice
sea salt flakes and black pepper to taste
1kg
lamb meat roughly cut into large pieces (no bones)
Using the processing bowl fitted with the universal 's' blade, process the garlic, lemon
rind, herbs, lemon juice, sea salt flakes and black pepper for 5-10 seconds. Add the
lamb meat to the mixture in the processing bowl and process for 30-40 seconds or until
you have a fine mince. Remove the universal 's' blade and with wet hands roll the mince
mixture into small balls. Place meatballs onto a tray lined with baking paper and cover
with plastic wrap. Allow meatballs to rest in the fridge, preferably overnight or for at
least 30 minutes before use. Pan fry the meatballs in batches and serve with a mint
yogurt sauce.
Mint Yogurt Sauce
Freshly chopped mint with a good quality plain yogurt.
Thai Fish Cakes
500g
firm white fish fillets (ie. Ling, Gemfish, Redfish)
1 teaspoon fish sauce
2 tablespoons mild red curry paste
50g green beans, chopped finely
Oil for deep frying
Sweet chilli dipping sauce
Coriander leaves
Sea salt flakes
2 limes, cut into wedges
Using the processing bowl fitted with the universal 's' blade, process the fish, fish sauce
and paste for 15-20 seconds or until the consistency is a smooth paste.
Note: Be careful not to over process the seafood as this is will toughen the fish cakes.
Remove the processing blade. Transfer mixture to a bowl and stir through beans. Using
a spoon and a wet hand, roll the mixture into small balls and place onto a cold plate.
Once the fish cakes are prepared you will need to deep-fry them immediately. Once they
are golden in colour, this should take approximately 20-30 seconds, remove the fish
cakes and drain them on paper towel. Serve immediately with sweet chilli dipping
sauce, coriander leaves, sea salt flakes and lime wedges.
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40965_designfoodprozessoradvanced_manual_english.qxp 29.01.2008 12:19 Seite 23