26
Hawker Style Thai
Fish cakes
Prep 20 minutes / Cook 15 minutes
Serves 6–8 as part of an appetiser
600g white fish fillets, such as red fish fillets or
snapper
2 tablespoons Thai red curry paste
2 tablespoons fish sauce
2 teaspoons white sugar
1 egg white
2 kaffir lime leaves, spine removed, finely shredded
80g green beans, trimmed, thinly sliced
Peanut oil for deep frying
Dipping Sauce
½ cup (110g) sugar
L
cup (80ml) white vinegar
1 tablespoon fish sauce
½ Lebanese cucumber, seeded, finely chopped
1 long red chilli, finely chopped
1.
To make the dipping sauce, combine sugar,
vinegar and 2 tablespoons cold water into a small
saucepan. Stir over medium high heat until sugar
has dissolved, increase heat and bring to the boil.
Stir in fish sauce. Set aside to cool completely.
Just before serving, stir through cucumber
and chilli.
2.
Assemble the processing bowl using the Quad
blade. Cut fish into large cubes and place into
the processing bowl along with curry paste, fish
sauce, white sugar and egg white. Place lid on
bowl. Pulse until ingredients are combined.
3.
Carefully remove Quad blade and mix through
kaffir lime leaves and green beans.
4.
Heat oil in a deep fryer or wok.
5.
Drop tablespoonful amounts in the hot oil in
batches and cook for 1–2 minutes each side or
until fish cakes are golden brown. Remove and
drain on paper towel. Repeat with remaining
fish cakes.
Serve with dipping sauce and lime wedges.
Herb Crusted Lamb Racks
Prep 15 minutes / Cook 35 minutes
Serves 6
4–5 slices day old white bread, crusts removed
2 tablespoons roughly chopped parsley
1 tablespoon roughly chopped rosemary
2 cloves garlic
1 teaspoon finely grated lemon rind
Salt and freshly ground black pepper.
¼ cup Dijon mustard
6 lamb racks (4 cutlets on each rack)
2 tablespoons olive oil
1.
Preheat oven to 180°C. Insert Quad blade into
food processor. Add bread, herbs and garlic and
rind. Place lid on bowl and process until bread
becomes crumbs. Season with salt and pepper.
2.
Spread the top of each lamb rack with mustard
and press bread crumb mixture over the top.
3.
Place racks of lamb in a baking dish with olive
oil, crust side down. Roast for 10 minutes or until
golden. Turn racks over, and roast for a further
15–25 minutes or until cooked as desired.
4.
Remove from pan, cover loosely with foil and
allow to stand for 10 minutes before carving.
