79
Set aside and keep warm. Wipe pan clean, heat
butter, stir in lemon juice and capers, cook until
heated through. Serve lamb steaks with lemon sau-
ce.
FISH BITES WITH EGG AND LEMON
SAUCE
»
500 g white fish fillets, chopped
»
¾ cup stale breadcrumbs
»
2 cloves garlic, chopped
»
½ tsp turmeric
»
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, corian-
der and ginger into blender jug, using speed 2/
chop, blend until smooth. Remove from blender,
shape into small balls approximately 2-5cm in dia-
meter. 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 bulgur
»
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 coo-
ked through. To make tabbouleh, place bulgur in a
bowl, cover with hot water, stand for 30 minutes.
Drain and squeeze dry. Place bulgur, parsley, mint,
tomato, capsicum, oil, lemon juice and garlic into
blender jug, pulse until ingredients are finely chop-
ped. Transfer mixture to a bowl, cover and refrige-
rate until required. Open pita pockets, using the
point of a sharp knife. Place spoonful of tabbouleh
into each pocket, top with lamb sausage then driz-
zle with yogurt. Serve immediately.
TIP: Bulgur is cracked wheat and is available 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 softened
»
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
