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Main meals
Tandoori–style fish
Rind and juice of 1 lemon
125g natural yogurt
1 onion, cut into quarters
4 cloves garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
1
⁄
2
teaspoon paprika
Sprinkle of cayenne pepper
4 Atlantic salmon cutlets
1. Assemble Wizz using chopping/mixing blade.
2. Place rind, juice, yoghurt, onion, garlic and spices
into processing bowl and process until smooth
using the CHOP function.
3. Arrange salmon cutlets in a shallow glass or
ceramic container. Coat salmon with paste,
cover and refrigerate for 2 hours.
4. Cook salmon cutlets on a preheated grill or
barbeque for 3 minutes each side or until fish
is cooked when tested.
Lamburgers
1 tablespoon fresh herb sprigs
(parsley, coriander or rosemary)
1 slice bread, crusts removed
1
⁄
2
small onion, quartered
200g trim lamb, diced
1 tablespoon mint sauce
Salt and pepper, to taste
1. Assemble Wizz using chopping/mixing blade.
2. Place herbs, bread, onion and lamb into processing
bowl in two batches and process 10–15 seconds
using the CHOP function.
3. Place processed ingredients into a mixing bowl,
add mint sauce and seasonings, mix well.
4. Shape mixture into 3–4 burgers, cover and
refrigerate 20–30 minutes.
5. Cook burgers on a preheated grill or pan fry
for 5 minutes each side or until cooked
when tested.
R6