Breville BBL550XL /A Main meals, Crispy batter for fish, Herbed bread stuffing, Thai fish cakes

BR8577 BBL550XL_IB_Amend07 15/8/07 9:11 AM Page 32

Main meals

Crispy batter for fish

1 egg

2⁄3 cup water

3⁄4 cup milk

2 tablespoons vinegar

11⁄2 cups plain flour Pinch salt

1.Place ingredients in blender jug. Use Speed 3/Blend, blend until smooth. Allow to stand for 15 minutes before using to coat fish for deep frying.

TIP:Quantity sufficient to coat 2 Ibs fish fillets.

Herbed bread stuffing

4 oz button mushrooms

1 yellow onion, peeled and quartered

2 sticks celery, roughly chopped

3.5oz pistachio nuts, shelled 4 sprigs parsley

4 oz rindless bacon, roughly chopped

2.5oz leg ham, roughly chopped 4 slices bread, torn in pieces

3.5oz butter, melted 2 eggs

1⁄4 teaspoon salt

Freshly ground black pepper

1.Place mushrooms, onion, celery, nuts, parsley, bacon and ham into blender jug. Use Speed 2/Mix, blend until chopped. Add bread, butter, eggs, salt and pepper. Pulse until well combined.

TIP:Use as a stuffing for roast chicken or pork.

Thai fish cakes

1 small onion, peeled and quartered

2 cloves garlic, peeled

2 thick slices peeled ginger

2 red chillies

3⁄4 inch (2cm) piece fresh lemongrass

6 fresh kaffir lime leaves

1⁄4 bunch coriander, roughly chopped

3⁄4 Ib white boneless fish fillets, cubed

1egg

2tablespoons water

1 tablespoon fish sauce

8 green beans, sliced Oil for shallow frying

1.Place onion, garlic, ginger, chillies, lemongrass, lime leaves and coriander in blender jug, pulse until a smooth paste.

2.Add fish, egg, water and fish sauce, use pulse and blend until smooth.

3.Remove mixture from the bowl and stir in sliced beans.

4.Shape mixture into 24 fish cakes.

5.Heat oil in a large fry pan and cook fish cakes on a medium heat until golden on both sides and cooked through, approximately 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

1⁄4 cup grated fresh parmesan cheese

2 teaspoons fresh rosemary leaves

4 lamb leg steaks Plain flour

1 egg, lightly beaten

2 tablespoons oil

2 oz butter

1 tablespoon lemon juice

2 tablespoons drained capers

1.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.

2.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. Remove from pan and drain on absorbent kitchen paper. 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 sauce.

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