1 tbsp paprika
1 tsp
ground cumin
1 tbsp
chopped fresh coriander
1 tsp
grated fresh ginger
1
egg, lightly beaten
3 cups chicken stock
Egg and lemon sauce
1
egg
1
egg yolk
¼ cup lemon juice
Place fish, garlic, turmeric, paprika, cumin,
coriander and ginger into blender jug, using
speed 2/chop, blend until smooth. Remove
from blender, shape into small balls approxi-
mately 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 tbsp
chopped fresh mint
½ tsp
ground cinnamon
½ tsp
ground coriander
½ tsp
ground cumin
1 small red chilli, finely chopped
2 ttsp
turmeric
½ tsp
garam masala
6
pita pockets
1/2 cup plain yogurt
Tabbouleh
2
/
3
cup burghul
2 cups chopped fresh parsley
2 tbsp
chopped fresh mint
1
tomato, seeded, chopped
1
yellow capsicum, seeded and
chopped
¼ cup
oil
2 tbsp
lemon juice
2 cloves garlic, chopped
Place lamb mince, eggs, breadcrumbs,
onion, mint, cinnamon, coriander, cumin,
chilli and garam masala in a bowl. Mix well
to combine, form into small sausage shapes.
Grill or barbecue 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, pars
-
ley, mint, tomato, capsicum, oil, lemon juice
and garlic into blender jug, pulse until ingre-
dients 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
1/2 cup cream
1 tbsp
grated lemon zest
1/3 cup lemon juice
1 punnet raspberries, washed
Place biscuits in blender. Use speed 2/chop
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. Use speed 3/blend,
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 rasp-
berry puree with a little icing sugar. Serve with
whipped cream and raspberry puree.
tiP:
Cream cheese is best softened at room
temperature.
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