Sunbeam LC7600 manual Mexican style Tomato Soup, Lamb Meatballs, Mint Yogurt Sauce

Recipes continued

Mexican style Tomato Soup Serves 6

2 onions, quartered

2 cloves garlic, peeled

1 tablespoon olive oil

2 teaspoons cumin powder

1 teaspoon chili powder

3 x 400g can chopped tomatoes 500ml water

1 teaspoon brown sugar

1 tablespoon vinegar

2 x 400g cans red kidney beans, rinsed, drained

Sour cream and flour tortillas to serve

1.Using the processing bowl fitted with the processing blade, process onions and garlic until just chopped.

2.Heat oil in a large saucepan, add onions and garlic and cook on a medium heat until onions start to soften. Add the cumin and chili powder and cook, stirring until the spices become fragrant. Add the tomatoes and water; simmer for 20 minutes then remove from heat.

3.Stir through the sugar, vinegar and beans and allow to cool.

4.Using the processing bowl fitted with the processing blade, process the soup in two batches until smooth.

5.Return soup to saucepan to heat through, serve with sour cream and warm flour tortillas.

Lamb Meatballs

3 cloves garlic, peeled

2 tablespoons finely grated lemon rind

¼cup mixed fresh herbs

¼cup lemon juice

sea salt flakes and black pepper to taste

1kg lamb meat roughly cut into large pieces (no bones)

1.Using the processing bowl fitted with the processing blade, process the garlic, lemon rind, herbs, lemon juice, sea salt flakes and black pepper for 5-10 seconds.

2.Add the lamb meat to the mixture in the processing bowl and process for 30-40 seconds or until you have a fine mince.

3.Remove the processing blade and with wet hands roll the mince mixture into small balls.

4.Place meatballs onto a tray lined with baking paper and cover with plastic wrap. Allow meatballs to rest in the fridge, preferably overnight or for at least 30 minutes before use.

5.Pan fry the meatballs in batches and serve with a mint yogurt sauce.

Mint Yogurt Sauce

Freshly chopped mint with a good quality plain yogurt.

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