Bedienungsanleitung Gastroback 40986 (Seite 87 von 92) (Deutsch, Englisch)

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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.

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