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FISH, CHICKEN AND MEAT
SMOKED FISH TERRINE
Makes 4-6 serves
INGREDIENTS
500g smoked fish
2 bay leaves
2 teaspoons peppercorns
3 slices lemon
1 Spanish onion, peeled and quartered
1 piece lemon peel, roughly chopped
1 small red chilli, seeded
½ cup parsley sprigs
2 tablespoons toasted pinenuts
4 x 60g eggs
4 tablespoons/80g butter, melted
1 teaspoon curry paste
1 teaspoon ground cumin
1 cup sour cream
3 cups cooked long-grain rice
METHOD
1. Place fish, bay leaves, peppercorns and
lemon slices into a shallow pan with
sufficient cold water to cover the fish.
Cover, bring to the boil then simmer for
8-10 minutes or until fish flakes easily.
Remove fish and drain. Discard water,
bay leaves, peppercorns and lemon slices.
2. Assemble Kitchen Wizz™ Food
Processor using the processing blade.
3. Remove any bones from the fish and discard.
4. Place onion, lemon peel, chilli, parley
and pinenuts into the processing bowl.
Process until finely chopped. Add eggs,
butter, curry paste, cumin, sour cream,
rice and fish. Process until combined.
5. Spoon mixture into a greased and lined
loaf tin or terrine dish. Place terrine dish
into a baking dish, pour sufficient water
into the baking dish to come half-way
up the side of the terrine dish and bake
in a preheated oven at 180ºC for 30-40
minutes or until golden brown and set.
Remove from oven, cool and chill.
Serve chilled slices of Smoked Fish Terrine
with salad.
THAI FISH CAKES
Makes 24 serves
INGREDIENTS
8 green beans
1 small onion, peeled and quartered
2 cloves garlic, peeled
2 thick slices peeled ginger
2 red chillies, trimmed
2cm piece fresh lemon grass
6 Kaffir lime leaves, crushed
¼ bunch coriander, roughly chopped
350g white boneless fish fillets, cubed
1 x 60g egg
2 tablespoons water
1 tablespoon fish sauce
Oil, for shallow frying
Cucumber Sauce:
INGREDIENTS
1
⁄3 cup warmed honey
1 tablespoon lime juice
1 tablespoon finely chopped cucumber
METHOD
1. Assemble Kitchen Wizz™ Food
Processor using thin slicing disc.
2. Pack beans into food chute vertically and
slice. Remove beans from processing bowl.
3. Reassemble Kitchen Wizz™ Food
Processor using processing blade.
Place onion, garlic, ginger, chillies,
lemongrass, lime leaves and coriander
into processing bowl. Process to a paste.
Add fish, egg, water and fish sauce and
process using Pulse button in short
bursts until mixture is smooth.
4. Remove mixture from processing bowl
and stir in sliced beans. Shape mixture
into 24 fish cakes.
5. Heat a little oil in a large frypan and
cook fish cakes on a medium heat for
5 minutes on each side or until cooked
through and golden brown.
6. Combine ingredients for Cucumber Sauce.
Serve hot Thai Fish Cakes with Cucumber Sauce.