Breville BFP100 manual Indian lamb, Slices smoked salmon ⁄2 avocado, peeled, seeded and cubed

Indian lamb

Spice mixture:

1 onion, chopped

2 cloves garlic, peeled

2 teaspoons ground cumin

1 teaspoon coriander

1⁄2 teaspoon ground cardamom

1⁄2 teaspoon garam marsala

1⁄4 teaspoon cayenne pepper

1⁄4 cup water

1 tablespoon oil

2 tablespoons mustard seeds

500g trim lamb, diced

1 onion, chopped

1 red capsicum, sliced

6 spinach leaves, shredded

2 tablespoons lemon juice Toasted almonds, optional

1.Assemble Wizz using chopping/mixing blade.

2.Place onion, garlic, spices and water into processing bowl and puree using the GRIND function.

3.Heat oil in a large wok or frypan. Add mustard seeds and cook 1–2 minutes. Add onion puree and cook until most of the liquid has evaporated.

4.Add the diced lamb and stir fry in onion puree until almost cooked, remove from pan and set aside.

5.Stir fry onion and capsicum until softened, add spinach and lemon juice. Cook spinach until just wilted.

6.Return lamb mixture to pan and toss well.

Serve immediately garnished with toasted almonds.

Smoked salmon and guacamole fettuccine

1 shallot, cut in 2cm lengths

1 clove garlic, peeled

1⁄4 cup sour cream

2 teaspoons lemon juice Pinch of salt, optional

2 slices smoked salmon

1⁄2 avocado, peeled, seeded and cubed

125g fettuccine, cooked and drained Shaved Parmesan cheese, optional

1.Assemble Wizz using chopping/mixing blade.

2.Place shallot and garlic into processing bowl and roughly chop for 3–4 seconds using the CHOP function.

3.Add sour cream, lemon juice and salt and process 3-4 seconds.

4.Add salmon and avocado and process until smooth.

5.Toss mixture through hot fettuccine and serve immediately, sprinkled with Parmesan cheese.

R7