Main meals
R9
Crispy batter for fish
1 x 60g egg
2
⁄
3
cup water
3
⁄
4
cup milk
2 tablespoons vinegar
1
1
⁄
2
cups plain flour
Pinch salt
1. Place ingredients in blender jug, select the
low speed, blend until smooth. Allow to
stand for 15 minutes before using to coat
fish for deep frying.
TIP: Quantity sufficient to coat 1kg fish fillets.
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. Place all ingredients into blender jug, select
2/chop speed, blend until well combined.
2. Shape mixture into 3-4 burgers, cover and
refrigerate 20-30 minutes.
3. Cook burgers on a preheated grill or pan
fry for 5 minutes each side or until
cooked when tested.
Thai fish cakes
1 small onion, peeled and quartered
2 cloves garlic, peeled
2 thick slices peeled ginger
2 red chillies
2cm piece fresh lemongrass
6 fresh kaffir lime leaves
1
⁄
4
bunch coriander, roughly chopped
350g white boneless fish fillets, cubed
1 x 60g egg
2 tablespoons water
1 tablespoon fish sauce
8 green beans, sliced
Oil for shallow frying
1. Place all ingredients except oil in blender jug
2. Pulse until well combined.
3. Remove mixture from the jug and shape mixture
into 24 fish cakes.
4. Cover and chill for 30 minutes.
5. Heat oil in a large fry pan and cook fish cakes on
a medium heat until golden on both sides and
cooked through, approximately 10 minutes.
Serve with cucumber sauce made by combining
1
⁄
4
cup warmed honey with 1 tablespoon lime
juice and 1 tablespoon finely chopped, peeled
cucumber.
Salads
R8
Prawn salad with raspberry sauce
500g cooked prawns, peeled and deveined
100g salad mix
100g snow pea sprouts
1 orange, peeled and segmented
2 kiwi fruit, peeled and sliced
Raspberry Sauce
125g fresh or frozen raspberries, thawed
2 tablespoons balsamic vinegar
2 tablespoons vegetable oil
1 teaspoon finely chopped fresh mint
1 tablespoon sugar
1. Arrange prawns, salad mix, sprouts, orange
segments and kiwi fruit attractively on a serving
platter and chill until required.
2. To make sauce, place raspberries into blender jug,
select 2/chop speed, blend until smooth. Push
through sieve to remove seeds. Combine
raspberry puree with vinegar, oil, mint and sugar.
Pour sauce over salad and serve immediately.
TIP: Substitute prawns for 2 lobster tails, cooked and
shells removed. Cut lobster tail flesh into thick
medallions approximately 1cm thick.
Egg salad with fresh herb dressing
1 bunch rocket leaves, washed and trimmed
6 hard boiled eggs, peeled and quartered
2 Italian tomatoes, quartered
1 avocado, stoned, peeled and cut into slices
12 black olives, pitted
Fresh Herb dressing
1 cup/250ml light sour cream
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh coriander
2 tablespoons apple juice
1
⁄
4
teaspoon ground nutmeg
Ground black pepper
1. Arrange rocket leaves, eggs, tomatoes,
avocado slices and olives on a serving platter.
Chill until required.
2. To make dressing; place sour cream, parsley,
basil, coriander, apple juice, nutmeg and pepper
to taste into blender jug, select 2/chop speed,
blend until smooth.
Pour dressing over salad and serve immediately.
BR8376 BBL600 Book AMEND DEC_06.qxp 22/12/06 10:53 AM Page R8
