Gastroback 40986, Operating Instructions Manual

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approx. 2-5cm in diameter. Place stock into
a large saucepan, bring to the boil. Reduce
heat to simmer, cook fish balls in batches for
5-6 minutes or until cooked through. Remove
from pan with a slotted spoon. Set aside and
keep warm. Reserve ½ cup of hot stock. To
make sauce, beat egg and egg yolk in a
small bowl until thick and creamy, gradually
add lemon juice and reserved stock. Pour egg
mixture into a pan, add fish bites, cook gently
until heated through. Serve immediately.
lamb and tabbouleh pita pockets
500 g minced lamb
2 eggs, lightly beaten
1 cup stale breadcrumbs
1 onion, finely chopped
2 sp chopped fresh mint
½ tsp ground cinnamon
½ tsp ground coriander
½ tsp ground cumin
1 small red chilli, finely chopped
2 tsp turmeric
½ tsp garam masala
6 pita pockets
½ cup plain yogurt
Tabbouleh
2
/
3
cup burghul
2 cups chopped fresh parsley
2 sp chopped fresh mint
1 tomato, seeded, chopped
1 yellow capsicum, seeded and
chopped
¼ cup oil
2 sp lemon juice
2 cloves garlic, chopped
Place lamb mince, eggs, breadcrumbs,
onion, mint, cinnamon, coriander, cumin,
chilli and garam masala in a blender jug.
Select mixing (level 1-12) until it is well to
combined. Place the ingredients into a bowl,
form into small sausage shapes. Grill or bar-
becue until cooked through.
To make tabbouleh, place burghul in a bowl,
cover with hot water, stand for 30 minutes.
Drain and squeeze dry. Place burghul,
parsley, mint, tomato, capsicum, oil, lemon
juice and garlic into blender jug, select
›Ice Crush‹ program until ingredients are
finely chopped. Transfer mixture to a bowl,
cover and refrigerate until required. Open
pita pockets, using the point of a sharp
knife. Place spoonful of tabbouleh into each
pocket, top with lamb sausage then drizzle
with yogurt. Serve immediately.
tip:
Burghul is cracked wheat and is avail-
able at health food stores and delis.
swEEt tREats
Chilled cheesecake
250 g pkt plain sweet biscuits, broken
125 g butter, melted
250 g cream cheese, cubed and sof-
tened
400 g can sweetened condensed milk
½ cup cream
1 sp grated lemon zest
1
/
3
cup lemon juice
1 punnet raspberries, washed
Place biscuits in blender. Use the ›Ice Crush‹
program until finely crushed. Add melted
butter to blender jug and continue to blend
until well combined. Press biscuit mixture
over base and sides of a greased 20cm
spring form pan. Chill until firm. Place cream
cheese, condensed milk, cream, lemon zest
and juice in blender jug. Select mixing (level
1-12) function, blend until smooth. Pour into
prepared crumb crust, cover and refrigerate
for at least 24 hours before serving. Place
raspberries into blender jug and puree.
If desired, sweeten raspberry puree with a
little icing sugar. Serve with whipped cream
and raspberry puree.
tip:
Cream cheese is best softened at room
temperature.