Bedienungsanleitung Gastroback 41002 (Seite 78 von 84) (Deutsch, Englisch)

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» 1 cooked beetroot, cut into thin strips

» 1 red apple, chopped

» 2 tsp lemon juice

» 1 tbsp chopped fresh coriander

Pepita dressing

» 100 g pepita (Mexican pumpkin) seeds, toa-

sted

» 1 tbsp lemon juice

» 2 tbsp balsamic vinegar

» 1 clove garlic, chopped

» 1 tbsp dijonaise mustard

Combine carrots, parsnip, beans, beetroot, apple,

lemon juice and coriander. Toss well then arran-

ge in a serving bowl. Chill until required. To make

dressing, place all ingredients into blender jug, use

speed 1/mix and blend until smooth. Transfer to a

bowl and serve with vegetable salad.

EGG SALAD WITH FRESH HERB DRESSING

» 1 bunch rocket leaves, washed and trimmed

» 6 hard boiled eggs, peeled and quartered

» 2 italian tomatoes, quartered

» 1 avocado, stoned, peeled and cut into slices

» 12 black olives, pitted

Fresh Herb dressing

» 1 cup light sour cream

» 2 tbsp chopped fresh parsley

» 1 tbsp chopped fresh basil leaves

» 1 tbsp chopped fresh coriander

» 2 tbsp apple juice

» ¼ tsp ground nutmeg

» ground black pepper

Arrange rocket leaves, eggs, tomatoes, avocado

slices and olives attractively on a serving platter.

Chill until required. To make dressing; place sour

cream, parsley, basil, coriander, apple juice, nut-

meg and pepper to taste into blender jug, using

speed 2/chop, blend until smooth. Pour dressing

over salad and serve immediately.

MAIN MEALS

THAI FISH CAKES

» 1 small onion, peeled and quartered

» 2 cloves garlic, peeled

» 2 thick slices peeled ginger

» 2 red chillies

» 2 cm piecefresh lemongrass

» 6 fresh kaffir lime leaves

» ¼ bunch coriander, roughly chopped

» 350 g white boneless fish fillets, cubed

» 1 x 60 g egg

» 2 tbsp water

» 1 tbsp fish sauce

» 8 green beans, sliced

» oil for shallow frying

Place onion, garlic, ginger, chillies, lemongrass,

lime leaves and coriander in blender jug, pulse

until a smooth paste. Add fish, egg, water and fish

sauce, use pulse and blend until smooth. Remove

mixture from the bowl and stir in sliced beans. Sha-

pe mixture into 24 fish cakes. Heat oil in a large

fry pan and cook fish cakes on a medium heat until

golden on both sides and cooked through, appro-

ximately 10 minutes. Serve with cucumber sauce

made by combining 1/3 cup warmed honey with

1 tablespoon lime juice and 1 tablespoon finely

chopped, peeled cucumber.

ROSEMARY PARMESAN CRUSTED LAMB

STEAKS

» 4 slices white bread, crusts removed

» ¼ cup grated fresh parmesan cheese

» 2 tsp fresh rosemary leaves

» 4 lamb leg steaks

» plain flour

» 1 egg, lightly beaten

» 2 tbsp oil

» 60 g butter

» 1 tbsp lemon juice

» 2 tbsp drained capers

Break bread slices into pieces, place into blender

jug with parmesan cheese and rosemary leaves.

Pulse until fine bread crumbs form. Transfer crumb

mixture to a large plate. Toss meat in flour, shake

away excess, dip into egg and coat with bread

crumb mixture. Heat oil in a fry pan, add meat,

cook over medium heat until golden brown. Remo-

ve from pan and drain on absorbent kitchen paper.

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