Breville BBL550XL /A manual Fish Bites with egg and lemon sauce, Lamb and tabbouleh pita pockets

BR8577 BBL550XL_IB_Amend07 15/8/07 9:11 AM Page 34

Main meals continued

Fish Bites with egg and lemon sauce

1 Ib white fish fillets, chopped

3⁄4 cup stale breadcrumbs

2 cloves garlic, chopped

1⁄2 teaspoon turmeric

1 tablespoon paprika

1 teaspoon ground cumin

1 tablespoon chopped fresh coriander

1 teaspoon grated fresh ginger

1 egg, lightly beaten

3 cups chicken stock

Egg and lemon sauce 1 egg

1 egg yolk

1⁄4 cup lemon juice

1.Place fish, garlic, turmeric, paprika, cumin, coriander and ginger into blender jug, using Speed 2/Mix, blend until smooth. Remove from blender, shape into small balls approximately 1-2 inches in diameter.

2.Place stock into a large saucepan, bring to the boil.

3.Reduce heat to simmer, cook fish balls in batches for 5-6 minutes or until cooked through. Remove from pan with a slotted spoon. Set aside and keep warm. Reserve 1⁄2 cup of hot stock.

4.To make sauce, beat egg and egg yolk in a small bowl until thick and creamy, gradually add lemon juice and reserved stock. Pour egg mixture into a pan, add fish bites, cook gently until heated through.

Serve immediately.

Lamb and tabbouleh pita pockets

1 Ib minced lamb

2 eggs, lightly beaten

1 cup stale breadcrumbs

1 onion, finely chopped

2 tablespoons chopped fresh mint

1⁄2 teaspoon ground cinnamon

1⁄2 teaspoon ground coriander

1⁄2 teaspoons ground cumin

1 small red chilli, finely chopped

2 teaspoons turmeric

1⁄2 teaspoon garam masala

6 pita pockets

1⁄2 cup plain yogurt

Tabbouleh

2⁄3 cup burghul

2 cups chopped fresh parsley

2 tablespoons chopped fresh mint

1 tomato, seeded, chopped

1 yellow capsicum, seeded and chopped

1⁄4 cup oil

2 tablespoons lemon juice

2 cloves garlic, chopped

1.Place lamb mince, eggs, breadcrumbs, onion, mint, cinnamon, coriander, cumin, chilli and garam masala in a bowl.

2.Mix well to combine, form into small sausage shapes. Grill or barbecue until cooked through.

3.To make tabbouleh, place burghul in a bowl, cover with hot water, stand for 30 minutes. Drain and squeeze dry.

4.Place burghul, parsley, mint, tomato, capsicum, oil, lemon juice and garlic into blender jug, pulse until ingredients are finely chopped. Transfer mixture to a bowl, cover and refrigerate until required.

5.Open pita pockets, using the point of a sharp knife. Place spoonful of tabbouleh into each pocket, top with lamb sausage then drizzle with yogurt.

Serve immediately.

TIP:Burghul is cracked wheat and is available at health food stores and delis.

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