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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
Oil for deep frying
Sweet chilli dipping sauce
Coriander leaves
Sea salt flakes
2 limes, cut into wedges
1. Using the processing bowl fitted with the
universal 's' blade, process the fish, fish
sauce and paste for 15-20 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.
Quiche Lorraine Serves 6-8
180g tasty cheese
1 small onion, chopped finely
¹/
³
cup packaged breadcrumbs
6 bacon rashers, rind removed, roughly
chopped
4 eggs
1 cup milk
½ cup cream
½ cup self raising flour
pepper to taste
1. Using the processing bowl fitted with the
thick grating disc position the cheese in the
feed tube. Using the food pusher, grate the
cheese.
2. Using the processing bowl fitted with the
universal 's' blade, chop the onion.
3. Pre heat oven to 180°c. Lightly spray
a quiche dish with vegetable oil spray.
Coat the inside of the dish with the bread
crumbs.
4. Cook bacon in a frying pan until tender,
remove from pan and drain on absorbent
paper, cool.
5. In a large bowl combine the bacon, cheese
and onion.
6. Using the cleaned processing bowl fitted
with the universal 's' blade, combine the
remaining ingredients in the processing
bowl. Process until mixture is combined
and smooth.
7. Place the bacon mixture into the prepared
quiche dish and pour the egg mixture over
the top.
8. Bake in oven for about 50 minutes or
until cooked. Stand for 10 minutes before
cutting.
Recipes continued
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