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Recipe 8
Main Meals
CRISPY BATTER FOR FISH
Makes approximately 2¼ cups
1 × 60g egg
2
⁄3 cup / 150ml water
¾ cup / 190ml milk
2 tablespoons vinegar
1½ cups / 225g plain flour
Pinch salt
1. Place ingredients into blender jug, select
the Blend function and blend until smooth.
Allow to stand for 15 minutes before using
to coat fish for deep frying.
TIP: Quantity is sufficient to coat 1kg fish fillets.
TIP: If required, interrupt blending halfway and
scrape sides of the jug with a plastic spatula.
LAMBURGERS
Serves 2-4
2 tablespoons chopped fresh herb sprigs (parsley,
coriander or rosemary)
1 slice bread, crusts removed and cubed
½ small onion, peeled and chopped
½ teaspoon ground cumin
200g trim lamb, diced
Salt and pepper to taste
1. Place herbs, bread, onion and cumin into
blender jug and use the Pulse function until
finely chopped and combined.
2. Add lamb and season if desired. Use Pulse
function until mixture is just combined. Do
not over blend.
3. Shape mixture into 4-6 burgers, cover and
refrigerate 20-30 minutes.
4. Cook burgers on a preheated grill or pan
fry for 5 minutes each side until cooked
when tested.
THAI STYLE FISH AND RICE CAKES
Serves 4
1 small onion, peeled and chopped
2 cloves garlic, peeled and crushed
2 thick slices ginger, peeled and chopped
1 red chilli, sliced
2cm piece of lemongrass, sliced thinly
4 fresh kaffir lime leaves, chopped
¼ bunch coriander (stems included discard root
section), roughly chopped
8 green beans, chopped
350g white boneless fish fillets, cubed
1 × 60g egg
1 tablespoon fish sauce
1½ cups cooked white rice
Oil for shallow frying
1. Place onion, garlic, ginger, chilli, lemongrass,
lime leaves, coriander and beans into the
blender jug and use the Pulse function
until well combined and finely chopped,
scrapping down sides with a plastic spatula
if necessary.
2. Add fish fillets, egg and fish sauce to the
blender jug and use the Pulse function until
the ingredients are just combined. Do not
over blend.
3. Remove the mixture from the jug, mix in
rice and shape into small fish cakes. Cover
and chill for 30 minutes.
4. Heat oil in a large fry pan and cook fish
cakes over a medium heat until golden
on both sides and cooked through,
approximately 10 minutes.
Served with cucumber sauce made by
combining 2 tablespoons warmed honey with
2 tablespoons lime juice, 2 tablespoons fish
sauce and 2 tablespoons finely chopped and
deseeded cucumber.
BBL550_IB_FA.indd 8 10/02/10 2:32 PM