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Place fish, garlic, turmeric, paprika, cumin, cori-
ander and ginger into blender jug, Select mixing
(level 1-12), blend until smooth. Remove from
blender, shape into small balls approx. 2-5 cm
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 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, 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 kni-
fe. Place spoonful of tabbouleh into each pocket,
top with lamb sausage then drizzle with yogurt.
Serve immediately.
Tip:
Burghul 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
»
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‹ pro-
gram until finely crushed. Add melted butter to
blender jug and continue to blend until well com-
bined. Press biscuit mixture over base and sides of
a greased 20 cm 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 ras-
pberry puree.
Tip:
Cream cheese is best softened at room tem-
perature.
