Bedienungsanleitung Gastroback 41002 (Seite 79 von 84) (Deutsch, Englisch)

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Set aside and keep warm. Wipe pan clean, heat

butter, stir in lemon juice and capers, cook until

heated through. Serve lamb steaks with lemon sau-

ce.

FISH BITES WITH EGG AND LEMON

SAUCE

» 500 g white fish fillets, chopped

» ¾ cup stale breadcrumbs

» 2 cloves garlic, chopped

» ½ tsp turmeric

» 1 tbsp paprika

» 1 tsp ground cumin

» 1 tbsp chopped fresh coriander

» 1 tsp grated fresh ginger

» 1 egg, lightly beaten

» 3 cups chicken stock

Egg and lemon sauce

» 1 egg

» 1 egg yolk

» ¼ cup lemon juice

Place fish, garlic, turmeric, paprika, cumin, corian-

der and ginger into blender jug, using speed 2/

chop, blend until smooth. Remove from blender,

shape into small balls approximately 2-5cm in dia-

meter. 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 tbsp chopped fresh mint

» ½ tsp ground cinnamon

» ½ tsp ground coriander

» ½ tsp ground cumin

» 1 small red chilli, finely chopped

» 2 ttsp turmeric

» ½ tsp garam masala

» 6 pita pockets

» 1/2 cup plain yogurt

Tabbouleh

» 2/3 cup bulgur

» 2 cups chopped fresh parsley

» 2 tbsp chopped fresh mint

» 1 tomato, seeded, chopped

» 1 yellow capsicum, seeded and chopped

» ¼ cup oil

» 2 tbsp lemon juice

» 2 cloves garlic, chopped

Place lamb mince, eggs, breadcrumbs, onion,

mint, cinnamon, coriander, cumin, chilli and garam

masala in a bowl. Mix well to combine, form into

small sausage shapes. Grill or barbecue until coo-

ked through. To make tabbouleh, place bulgur in a

bowl, cover with hot water, stand for 30 minutes.

Drain and squeeze dry. Place bulgur, parsley, mint,

tomato, capsicum, oil, lemon juice and garlic into

blender jug, pulse until ingredients are finely chop-

ped. Transfer mixture to a bowl, cover and refrige-

rate until required. Open pita pockets, using the

point of a sharp knife. Place spoonful of tabbouleh

into each pocket, top with lamb sausage then driz-

zle with yogurt. Serve immediately.

TIP: Bulgur 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

» 1/2 cup cream

» 1 tbsp grated lemon zest

» 1/3 cup lemon juice

» 1 punnet raspberries, washed

Place biscuits in blender. Use speed 2/chop until

finely crushed. Add melted butter to blender jug

and continue to blend until well combined. Press

biscuit mixture over base and sides of a greased

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