21
Roasted Mediterranean
Soup
Serves 4–6
2 tablespoons olive oil
2 red onions, quartered
5 cloves garlic
1 large fennel, cut into thin wedges
3 courgette, roughly chopped
2 red peppers, quartered and seeded
2 green peppers, quartered and seeded
1–2 tablespoons olive oil
Salt and freshly ground black pepper
1 litre chicken or vegetable stock
2 x 400g can chopped tomatoes
20g shredded fresh basil leaves
1.
Preheat oven to gas mark 6 (200°C). Place
onions, garlic, fennel, courgette and peppers into
a large baking dish; drizzle with oil and season
with salt and pepper. Bake in oven for about
30 minutes or until vegetables are tender.
2.
Place vegetables into a saucepan with stock and
chopped tomatoes. Bring mixture to the boil
and cook for a 10 minutes. Allow mixture to
cool slightly.
3.
Place stick mixer into saucepan and blend until
soup is smooth. Season to taste and stir through
shredded basil.
Hawker Style Thai
Fish Cakes
Serves 6–8 as part of an appetiser
600g white fish fillets, such as red fish fillets or
snapper
2 tablespoons Thai red curry paste
2 tablespoons fish sauce
2 teaspoons white sugar
1 egg white
2 kaffir lime leaves, thinly sliced
80g green beans, finely sliced
Peanut oil for deep frying
Dipping sauce
110g sugar
80ml white vinegar
1 tablespoon fish sauce
½ Lebanese cucumber, seeded and finely diced
1 long red chilli, finely chopped
1.
To make the dipping sauce; combine sugar,
vinegar and 2 tablespoons cold water into a small
saucepan. Stir over medium high heat until sugar
has dissolved, increase heat and bring to a boil.
Stir in fish sauce and cool completely. Just before
serving, stir through cucumber and chilli.
2.
Assemble the processing bowl using the S-blade.
Cut fish into large cubes and place into the
processing bowl along with curry paste, fish
sauce, white sugar and egg white. Using speed 15;
pulse ingredients until mixture is smooth.
3.
Remove blades and mix through finely shredded
kaffir lime leaves and sliced green beans.
4.
Heat oil in a deep fryer or wok.
5.
Drop tablespoonful amounts in the hot oil in
batches and cook 1–2 minutes on each side or
until fish cakes are golden brown. Remove and
drain on paper towel.
Repeat with remaining fish cakes and serve with
dipping sauce and lime wedges.
Summary of Contents for the Control Grip All In One
Page 1: ...the Control Grip All In One Instruction Book BSB530UK...
Page 27: ......
