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Recipes continued
Thai Fish Cakes
500g firm white fish fillets (ie. Ling,
Gemfish, Redfish)
1 teaspoon fish sauce
2 tablespoons mild red curry paste
50g green beans, chopped finely
Deep frying oil
Sweet chilli dipping sauce
Coriander leaves
Sea salt flakes
2 limes, cut into wedges
1. Using the processing bowl fitted with
the processing blade, process the fish,
fish sauce and paste on speed 5 for 30-
40 seconds or until the consistency is a
smooth paste.
Note: Be careful not to over process the
seafood as this is will toughen the fish cakes.
2. Remove the processing blade.
3. Transfer mixture to a bowl and stir through
beans.
4. Using a spoon and a wet hand, roll the
mixture into small balls and place onto a
cold plate.
5. Once the fish cakes are prepared you will
need to deep-fry them immediately. Once
they are golden in colour, this should take
approximately 20-30 seconds, remove the
fish cakes and drain them on paper towel.
6. Serve immediately with sweet chilli dipping
sauce, coriander leaves, sea salt flakes and
lime wedges.
Pesto Serves 4
125g fresh basil leaves
3 cloves garlic
2 teaspoons lemon juice
sea salt
freshly ground black pepper
1 cup extra virgin olive oil
½ pine nuts, roasted
60g pecorino or parmesan, grated
1. Using the processing bowl fitted with the
processing blade; place the basil, garlic,
juice, salt, pepper and oil in the processing
bowl. Process on speed 3 for 20 seconds.
2. Push down any ingredients that may have
come up the sides of the bowl and add
the nuts and cheese. Process on speed 3
for a further 20 seconds or until a desired
texture is achieved.
3. To serve: Boil a large pot of boiling water
with a little oil in it. Boil 500g pasta until
just tender. Drain pasta well but do not
rinse. Place hot pasta back in to pot and
stir through half of the pesto sauce. Add
more pesto to taste if desired. Serve with
extra cheese and a sprinkle of toasted pine
nuts. Store remaining pesto in an airtight
jar in the refrigerator with a little extra oil
on top to prevent browning. Discard after
5 days.