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CRISPY BATTER FOR FISH
1 x 60g egg
2
⁄
3
cup/150ml water
3
⁄
4
cup/190ml milk
2 tablespoons vinegar
1
1
⁄
2
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 the sides of the jug with a plastic spatula.
LAMBURGERS
Serves 2-4
1 tablespoon chopped fresh herb sprigs
(parsley, coriander or rosemary)
1 slice bread, crusts removed and cubed
1
⁄
2
small onion, peeled and chopped
200g trim lamb, diced
1 tablespoon mint sauce
Salt and pepper to taste
1. Place herbs, bread and onion into blender jug,
and use the Auto Pulse function until finely
chopped and combined.
2. Add lamb and sauce, season if desired and
use Auto 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 or 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
2 red chillies, sliced
2cm piece fresh lemongrass, sliced
6 fresh kaffir lime leaves, chopped
1
⁄
4
bunch coriander, roughly chopped
8 green beans, chopped
350g white boneless fish fillets, cubed
1 x 60g egg
1 tablespoon fish sauce
Oil for shallow frying
1. Place onion, garlic, ginger, chillies,
lemongrass, lime leaves, coriander and beans
into the blender jug and use the Auto Pulse
function and pulse until well combined.
2. Add fish fillets, egg and fish sauce to the blender
jug and use the Auto Pulse function until
ingredients are just combined. Do not over blend.
3. Remove mixture from the jug, mix in rice and
shape into 16 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.
Serve with Cucumber Sauce made by
combining
1
⁄
4
cup warmed honey with 1
tablespoon lime juice and 1 tablespoon finely
chopped, peeled cucumber.
RECIPESRECIPES
27
26
MAIN MEALS
ROSEMARY PARMESAN CRUSTED LAMB
STEAKS WITH LEMON SAUCE
Serves 4
4 slices white bread, crusts removed and
cubed
1
⁄
4
cup grated fresh Parmesan cheese
1 tablespoon fresh rosemary leaves,
chopped
4 lamb leg steaks
Plain flour
1 x 60g egg, lightly beaten
2 tablespoons oil
LEMON SAUCE
3 tablespoons/60g butter
1 tablespoon lemon juice
2 tablespoons capers
1. Place bread, Parmesan cheese and rosemary
leaves into blender jug and use the Auto Pulse
function until fine bread crumbs form. Transfer
crumb mixture to a large plate.
2. Toss meat in flour, shake off excess, dip into
egg and coat with bread crumb mixture.
3. Heat oil in a fry pan, add meat, cook over
medium heat until golden brown on both sides.
Remove from pan and drain on absorbent
kitchen paper. Set aside and keep warm.
4. Wipe pan clean, heat butter, stir in lemon
juice and capers, cook until heated through.
Serve lamb steaks with Lemon Sauce.
TANDOORI STYLE SALMON
Serves 4
Rind and juice of 1 lemon
50ml natural yoghurt
1 onion, peeled and chopped
4 cloves garlic, peeled and crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1
⁄
2
teaspoon paprika
Pinch of cayenne pepper
4 Atlantic salmon cutlets
1. Place all ingredients except salmon into the
blender jug. Select the Blend function and
blend until a smooth paste is formed.
2. Arrange salmon cutlets in a shallow dish, coat
salmon with tandoori paste, cover and
refrigerate for 2 hours.
3. Cook salmon cutlets in a preheated grill or
barbeque for 3 minutes each side or until fish
is cooked when tested.
Serve with lemon wedges, rice and tossed
salad greens.
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