Russell Hobbs 15199, Instructions Manual, Page: 6 / 8

6
corn fritters with chilli on wild rocket serves 4
1 cup self raising flour
pinch sea salt
½ cup milk
2 free-range eggs
2 cups sweetcorn (drained)
1 small red onion, peeled and diced
1 red chilli, seeded and shredded
1 tbsp shredded basil
1 tbsp chopped parsley
wild rocket leaves
Sift the flour and salt into a bowl, make a well in the centre, add the milk and eggs, then whisk till
the batter is smooth. Add the corn, onion, chilli, basil and parsley, and mix well.
Heat a little oil in a frypan over a low to medium heat, then slide spoonfuls of the batter mixture
into the hot oil, and cook on both sides till golden brown. Serve on wild rocket leaves. Goes well
with bacon and fried tomato slices.
lamb curry with raita serves 4
1 tbsp extra light olive oil
1 medium white onion, cut into slim wedges
2 tbsp curry paste
400g lamb fillets, cubed
400g canned diced tomatoes
1 cup chicken stock
raita
¾ cup fresh chopped coriander leaves
¼ cup chopped parsley
1 gherkin, grated
2 cups natural yoghurt
black pepper
Heat the oil in the frypan, add the onion and curry paste, and cook for about 2 minutes over
moderate heat, stirring constantly. Add the lamb, increase heat to high and cook for 5 minutes,
stirring occasionally.
Add the tomatoes (with juice) and the chicken stock, and bring to the boil, then reduce the heat
and simmer for 30-40 minutes, or till lamb is tender.
To make the raita, stir the parsley, gherkin, and half the coriander leaves into half the yoghurt,
and add pepper to taste.
Remove the curry from the heat, and stir in the remaining yoghurt and coriander leaves.
Serve with a green salad and the bowl of raita. Serve with poppadoms, chapatis, or roti bread.
traditional tomato sauce about 2 litres
4 kg ripe firm tomatoes, peeled and chopped
4 large brown onions, peeled and chopped
8 cloves garlic, raw or roasted and chopped
½ tsp cayenne pepper (more or less, to taste)
1½ tsp allspice berries
1½ tsp black peppercorns
12 cloves
4-5 cups wine vinegar
2-2½ cup sugar
2 tsp salt