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Thai fish cakes
1 small onion, peeled and quartered
2 cloves garlic, peeled
2 thick slices peeled ginger
2 red chillies
3
⁄
4
inch (2cm) piece fresh lemongrass
6 fresh kaffir lime leaves
1
⁄
4
bunch coriander, roughly chopped
3
⁄
4
Ib white boneless fish fillets, cubed
1 egg
2 tablespoons water
1 tablespoon fish sauce
8 green beans, sliced
Oil for shallow frying
1. Place onion, garlic, ginger, chillies, lemongrass,
lime leaves and coriander in blender jug, pulse
until a smooth paste.
2. Add fish, egg, water and fish sauce, use pulse and
blend until smooth.
3. Remove mixture from the bowl and stir in
sliced beans.
4. Shape mixture into 24 fish cakes.
5. 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
4 lamb leg steaks
Plain flour
1 egg, lightly beaten
2 tablespoons oil
2 oz butter
1 tablespoon lemon juice
2 tablespoons drained capers
1. 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.
2. 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.
Main meals
Crispy batter for fish
1 egg
2
⁄
3
cup water
3
⁄
4
cup milk
2 tablespoons vinegar
1
1
⁄
2
cups plain flour
Pinch salt
1. Place ingredients in blender jug. Use Speed
3/Blend, blend until smooth.Allow to stand
for 15 minutes before using to coat fish for
deep frying.
TIP:Quantity sufficient to coat 2 Ibs fish fillets.
Herbed bread stuffing
4 oz button mushrooms
1 yellow onion, peeled and quartered
2 sticks celery, roughly chopped
3.5 oz pistachio nuts, shelled
4 sprigs parsley
4 oz rindless bacon, roughly chopped
2.5 oz leg ham, roughly chopped
4 slices bread, torn in pieces
3.5 oz butter, melted
2 eggs
1
⁄
4
teaspoon salt
Freshly ground black pepper
1. Place mushrooms, onion, celery, nuts, parsley,
bacon and ham into blender jug. Use Speed 2/Mix,
blend until chopped.Add bread, butter, eggs, salt
and pepper. Pulse until well combined.
TIP:Use as a stuffing for roast chicken or pork.
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