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35
FISH, CHICKEN AND MEAT
PEANUT SATAY MEATBALLS
Makes 30 serves
INGREDIENTS
3 slices stale bread, crust removed
500g chicken or pork fillet, cubed
1 onion, peeled and quartered
½ cup shelled peanuts
2 cloves garlic, peeled
1 bunch coriander, roughly chopped
1 x 60g egg
Corn flour, for coating
Peanut oil, for shallow frying
Peanut Satay Sauce (see page 41)
METHOD
1. Assemble the Kitchen Wizz™ Food
Processor using the processing blade.
2. Process bread slices until soft
breadcrumbs form. Remove
breadcrumbs from processing bowl and
set aside.
3. Place meat, onion, peanuts, garlic and
coriander into the processing bowl.
Process using the Pulse button in
short bursts until ingredients are finely
minced.
4. With the motor running, add egg
through the food chute and use the
Pulse button in short burst until egg is
mixed through.
5. Add breadcrumbs and process using
Pulse button until mixture is just
combined. Roll tablespoonsful of the
mixture into balls, then coat in cornflour.
6. Heat a little oil in a large frypan and
cook meatballs on a medium heat for
20 minutes, turning occasionally, until
cooked and golden brown.
Serve hot with steamed rice and Peanut
Satay Sauce
CRISPY BATTER FOR FISH
Makes sufficient batter to coat 1kg fish
fillets
INGREDIENTS
1 x 60g egg
¾ cup/190ml water
¾ cup/190ml milk
2 tablespoons vinegar
1½ cups/225g plain flour
½ cup/75g self-raising flour
Pinch of salt
METHOD
1. Assemble Kitchen Wizz™ Food
Processor using the processing blade.
2. Place ingredients in above order into the
processing bowl. Process until smooth.
Allow to stand for 15 minutes before
using to coat fish for deep frying.