RECIPES
Hawker Style Thai Fish cakes
Serves
INGREDIENTS
600g white fish fillets, such as red fish fillets or snapper
2 tablespoons Thai red curry paste
2 tablespoons fish sauce
2 teaspoons white sugar
1 egg white
2 kaffir lime leaves, thinly sliced
80g green beans, finely sliced Peanut oil for deep frying
Dipping sauce
½ cup (110g) sugar
1⁄3 cup (80ml) white vinegar
1 tablespoon fish sauce
½Lebanese cucumber, seeded and finely diced 1 long red chilli, finely chopped
METHOD
1.To make the dipping sauce, combine sugar, vinegar and 2 tablespoons cold water into a small saucepan. Stir over medium high heat until sugar has dissolved, increase heat and bring to the boil. Stir in fish sauce and cool complety. Just before serving, stir through cucumber and chilli.
2.Assemble the processing bowl using the Quad blade. Cut fish into large cubes and place into the processing bowl along with curry paste, fish sauce, white sugar and egg white. Place lid on bowl. Pulse until ingredients are combined.
3.Carefully remove Quad blade and mix through finely shredded kaffir lime leaves and sliced green beans.
4.Heat oil in a deep fryer or wok.
5.Drop tablespoonful amounts in the hot oil in batches and cook for
Basic Pizza Dough
Makes enough for four 30cm thin crust pizzas or two 30cm thicker crust pizzas
INGREDIENTS
3 cups (450g) bakers flour
3 teaspoons dry yeast
3 teaspoons sugar
3 teaspoons salt
1 tablespoon olive oil
1 cup (250ml) lukewarm water
METHOD
1.Assemble the food processor using the Dough blade.
2.Add flour yeast, sugar, salt, olive oil and water to the bowl.With the motor running, slowly add the water through the food chute. Process until dough forms into a ball. Do not over process.
3.Remove dough and knead on a lightly flour dusted surface to smooth. Place dough ball into a lightly oiled bowl, cover and rest in a warm drought free place for 30 minutes or until dough has doubled in size. Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead.
4.For thin crust, divide dough into 4 x 170g dough balls and set aside until required.
5.For thicker crust, divide dough into
2 even dough balls and set aside until required
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