Breville BFP400 brochure FISH, Chicken and Meat, Smoked fish terrine, Thai fish cakes

FISH, CHICKEN AND MEAT

Smoked fish terrine

Makes 4-6 serves

INGREDIENTS

500g smoked fish

2 bay leaves

2 teaspoons peppercorns

3 slices lemon

1 Spanish onion, peeled and quartered

1 piece lemon peel, roughly chopped

1 small red chilli, seeded ½ cup parsley sprigs

2 tablespoons toasted pinenuts

4 x 60g eggs

4 tablespoons/80g butter, melted

1 teaspoon curry paste

1 teaspoon ground cumin

1 cup sour cream

3 cups cooked long-grain rice

METHOD

1.Place fish, bay leaves, peppercorns and lemon slices into a shallow pan with sufficient cold water to cover the fish. Cover, bring to the boil then simmer for 8-10 minutes or until fish flakes easily. Remove fish and drain. Discard water, bay leaves, peppercorns and lemon slices.

2.Assemble Kitchen Wizz™ Food Processor using the processing blade.

3.Remove any bones from the fish and discard.

4.Place onion, lemon peel, chilli, parley and pinenuts into the processing bowl. Process until finely chopped. Add eggs, butter, curry paste, cumin, sour cream, rice and fish. Process until combined.

5.Spoon mixture into a greased and lined loaf tin or terrine dish. Place terrine dish into a baking dish, pour sufficient water into the baking dish to come half-way up the side of the terrine dish and bake in a preheated oven at 180ºC for 30-40 minutes or until golden brown and set. Remove from oven, cool and chill.

Serve chilled slices of Smoked Fish Terrine with salad.

Thai fish cakes

Makes 24 serves

INGREDIENTS

8 green beans

1 small onion, peeled and quartered

2 cloves garlic, peeled

2 thick slices peeled ginger

2 red chillies, trimmed

2cm piece fresh lemon grass 6 Kaffir lime leaves, crushed

¼bunch coriander, roughly chopped 350g white boneless fish fillets, cubed 1 x 60g egg

2 tablespoons water

1 tablespoon fish sauce Oil, for shallow frying

Cucumber Sauce:

INGREDIENTS

1⁄3 cup warmed honey

1 tablespoon lime juice

1 tablespoon finely chopped cucumber

METHOD

1.Assemble Kitchen Wizz™ Food Processor using thin slicing disc.

2.Pack beans into food chute vertically and slice. Remove beans from processing bowl.

3.Reassemble Kitchen Wizz™ Food Processor using processing blade. Place onion, garlic, ginger, chillies, lemongrass, lime leaves and coriander into processing bowl. Process to a paste. Add fish, egg, water and fish sauce and process using Pulse button in short bursts until mixture is smooth.

4.Remove mixture from processing bowl and stir in sliced beans. Shape mixture into 24 fish cakes.

5.Heat a little oil in a large frypan and cook fish cakes on a medium heat for

5 minutes on each side or until cooked through and golden brown.

6.Combine ingredients for Cucumber Sauce.

Serve hot Thai Fish Cakes with Cucumber Sauce.

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