86
smooth. Transfer to a bowl and serve with vege-
table salad.
EGG SALAD WITH FRESH HERB DRES-
SING
»
1 bunch trocket 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 light sour cream
»
2 sp chopped fresh parsley
»
1 sp chopped fresh basil leaves
»
1 sp chopped fresh coriander
»
2 sp apple juice
»
¼ tsp ground nutmeg
»
ground black pepper
Arrange rocket leaves, eggs, tomatoes, avocado
slices and olives attractively on a serving platter.
Chill until required. To make dressing; place sour
cream, parsley, basil, coriander, apple juice, nut-
meg and pepper to taste into blender jug, select
mixing (level 1-12), blend until smooth. Pour dres-
sing over salad and serve immediately.
MAIN MEALS
THAI FISH CAKES
»
1 small onion, peeled and quartered
»
2 cloves garlic, peeled
»
2 thick slices peeled ginger
»
2 red chillies
»
2 cm piece fresh lemongrass
»
6 fresh kaffir lime leaves
»
¼ bunch coriander, roughly chopped
»
350 g white boneless fish fillets, cubed
»
1 x 60 g egg
»
2 sp water
»
1 sp fish sauce
»
8 green beans, sliced
»
oil for shallow frying
Place onion, garlic, ginger, chillies, lemongrass,
lime leaves and coriander in blender jug, use ›Ice
Crush‹ program until a smooth paste. Add fish,
egg, water and fish sauce, select mixing (level
1-12) and blend until smooth. Remove mixture
from the bowl and stir in sliced beans. Shape
mixture into 24 fish cakes. Heat oil in a large fry
pan and cook fish cakes on a medium heat until
golden on both sides and cooked through, appro-
ximately 10 minutes. Serve with cucumber sauce
made by combining 1/3 cup warmed honey with
1 tablespoon lime juice and 1 tablespoon finely
chopped, peeled cucumber.
ROSEMARY PARMESAN CRUSTED LAMB
STEAKS
»
4 slices white bread, crusts removed
»
¼ cup grated fresh parmesan cheese
»
2 tsp fresh rosemary leaves
»
4 lamb leg steaks
»
1 egg, lightly beaten
»
2 sp oil
»
60 g butter
»
1 sp lemon juice
»
2 sp drained capers
»
plain flour
Break bread slices into pieces, place into blender
jug with parmesan cheese and rosemary leaves.
Select ›Ice Crush‹ program until fine bread crumbs
form. Transfer crumb mixture to a large plate. Toss
meat in flour, shake away excess, dip into egg
and coat with bread crumb mixture. Heat oil in
a fry pan, add meat, cook over medium heat
until golden brown. Remove from pan and drain
on absorbent kitchen paper. Set aside and keep
warm. Wipe pan clean, heat butter, stir in lemon
juice and capers, cook until heated through.
FISH BITES WITH EGG AND LEMON
SAUCE
»
500 g white fish fillets, chopped
»
¾ cup stale breadcrumbs
»
2 cloves garlic, chopped
»
½ teaspoon turmeric
»
1 sp paprika
»
1 tsp ground cumin
»
1 sp 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
