Sunbeam Oskar LC7600C, Instruction Booklet

Page: 23 / 36

22
Thai Fish Cakes
500g firm white fish fillets (ie. Ling,
Gemfish, Redfish)
1 teaspoon fish sauce
2 tablespoons mild red curry paste
50g green beans, chopped finely
Oil for deep frying
Sweet chilli dipping sauce
Coriander leaves
Sea salt flakes
2 limes, cut into wedges
1. Using the processing bowl fitted with the
universal 's' blade , process the fish, fish
sauce and paste for 15-20 seconds or until
the consistency is a smooth paste.
Note: Be careful not to over process the
seafood as this is will toughen the fish cakes.
2. Remove the universal 's' blade.
3. Transfer mixture to a bowl and stir through
beans.
4. Using a spoon and a wet hand, roll the
mixture into small balls and place onto a
cold plate.
5. Once the fish cakes are prepared you will
need to deep-fry them immediately. Once
they are golden in colour, this should take
approximately 20-30 seconds, remove the
fish cakes and drain them on paper towel.
6. Serve immediately with sweet chilli dipping
sauce, coriander leaves, sea salt flakes and
lime wedges.
Quiche Lorraine Serves 6-8
180g tasty cheese
1 small onion, chopped finely
¹/
³
cup packaged breadcrumbs
6 bacon rashers, rind removed, roughly
chopped
4 eggs
1 cup milk
½ cup cream
½ cup self raising flour
pepper to taste
1. Using the processing bowl fitted with the
thick grating disc position the cheese in the
feed tube. Using the food pusher, grate the
cheese.
2. Using the processing bowl fitted with the
universal 's' blade , chop the onion.
3. Pre heat oven to 180°C. Lightly spray
a quiche dish with vegetable oil spray.
Coat the inside of the dish with the bread
crumbs.
4. Cook bacon in a frying pan until tender,
remove from pan and drain on absorbent
paper, cool.
5. In a large bowl combine the bacon, cheese
and onion.
6. Using the cleaned processing bowl fitted
with the universal 's' blade , combine the
remaining ingredients in the processing
bowl. Process until mixture is combined
and smooth.
7. Place the bacon mixture into the prepared
quiche dish and pour the egg mixture over
the top.
8. Bake in oven for about 50 minutes or
until cooked. Stand for 10 minutes before
cutting.
Recipes continued
23
Zucchini tossed in Angel Hair Pasta Serves 4
2 small green zucchini
2 small yellow zucchini
3 cloves garlic, crushed
½ cup (125ml) extra virgin olive oil
1 large onion, chopped
500g angel hair pasta
1½ tablespoons chopped fresh thyme
¼ cup (60ml) freshly squeezed lemon juice
sea salt and freshly ground black pepper
shaved parmesan, to serve
1.Using the processing bowl fitted with
variable slicing disc , slice the zucchini to
about a 4mm thickness.
2. Place the zucchini slices into a bowl with
the crushed garlic and a little of the olive
oil, stir through and leave for 30 minutes.
3. Remove the variable slicing blade and
insert the universal 's' blade , add onions
and roughly chop.
4. Meanwhile have a large pot of salted
boiling water ready for the spaghetti. It
is best to cook the spaghetti so that it is
ready when the zucchini is just cooked.
Cook the pasta until just tender.
5. Heat remaining oil in a large deep sided
frying pan and cook onions until they are
translucent. Add the zucchini rounds and
thyme and cook, stirring, until the zucchini
just starts to soften. Add the hot drained
pasta, lemon juice and salt and pepper to
taste. Stir through to combine.
Pesto Serves 4
125g fresh basil leaves
3 cloves garlic
2 teaspoons lemon juice
sea salt
freshly ground black pepper
1 cup extra virgin olive oil
½ pine nuts, roasted
60g pecorino or parmesan, grated
1. Using the processing bowl fitted with the
universal ‘s’ blade , place the basil, garlic,
juice, salt, pepper and oil in the processing
bowl. Pulse 3-4 times.
2. Push down any ingredients that may have
come up the sides of the bowl and add
the nuts and cheese. Process for a further
20 seconds or until a desired texture is
achieved.
To serve: Boil a large pot of boiling water
with a little oil in it. Boil 500g pasta until
just tender. Drain pasta well but do not
rinse. Place hot pasta back into pot and stir
through half of the pesto sauce. Add more
pesto to taste if desired. Serve with extra
cheese and a sprinkle of toasted pine nuts.
Store remaining pesto in an airtight jar in the
refrigerator with a little extra oil on top to
prevent browning. Discard after 5 days.
Recipes continued