Gastroback 40965 Bedienungsanleitung Seite 75

Using the processing bowl fitted with the universal
›s‹ blade, process the soup in two batches until
smooth. Return soup to saucepan to heat through,
serve with sour cream and warm flour tortilla.
lAmB meAtBAlls
» 3 cloves garlic, peeled
» 2 tablespoons finely grated lemon rind
» ¼ cup mixed fresh herbs
» ¼ cup lemon juice
» sea salt flakes and black pepper to taste
» 1 kg lamb meat roughly cut into large pieces
(no bones)
Using the processing bowl fitted with the universal
›s‹ blade, process the garlic, lemon rind, herbs,
lemon juice, sea salt flakes and black pepper for
5-10 seconds. Add the lamb meat to the mixture
in the processing bowl and process for 30-40
seconds or until you have a fine mince. Remove
the universal ›s‹ blade and with wet hands roll the
mince mixture into small balls. Place meatballs onto
a tray lined with baking paper and cover with pla-
stic wrap. Allow meatballs to rest in the fridge, pre-
ferably overnight or for at least 30 minutes before
use. 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.
» Thai Fish Cakes
» 500 g firm white fish fillets (ie. Ling, Gemfish,
Redfish)
» 1 teaspoon fish sauce
» 2 tablespoons mild red curry paste
» 50 g green beans, chopped finely
» Oil for deep frying
» Sweet chilli dipping sauce
» Coriander leaves
» Sea salt flakes
» 2 limes, cut into wedges
Using the processing bowl fitted with the universal
›s‹ blade, process the fish, fish sauce and paste for
15-20 seconds or until the consistency is a smooth
paste.
Note:
Be careful not to over process the seafood as this
is will toughen the fish cakes. Remove the proces-
sing blade. Transfer mixture to a bowl and stir
through beans. Using a spoon and a wet hand, roll
the mixture into small balls and place onto a cold
plate.
Once the fish cakes are prepared you will need to
deep-fry them immediately. Once they are golden
in colour, this should take approximately 20-30
seconds, remove the fish cakes and drain them on
paper towel. Serve immediately with sweet chilli
dipping sauce, coriander leaves, sea salt flakes
and lime wedges.
Quiche lorrAine
Serves 6-8
» 180 g tasty cheese
» 1 small onion, chopped finely
» � ³ cup packaged breadcrumbs
1
» 6 bacon rasher, rind removed, roughly
chopped
» 4 eggs
» 1 cup milk
» ½ cup cream
» ½ cup self raising flour
» pepper to taste
Using the processing bowl fitted with the thick
grating disc position the cheese in the feed tube.
Using the food pusher, grate the cheese. Using the
processing bowl fitted with the universal ›s‹ blade,
chop the onion. Pre heat oven to 180°c. Lightly
spray a quiche dish with vegetable oil spray. Coat
the inside of the dish with the bread crumbs.
Cook bacon in a frying pan until tender, remove
from pan and drain on absorbent paper, cool. In a
large bowl combine the bacon, cheese and onion.
Using the cleaned processing bowl fitted with the
universal ›s‹ blade, combine the remaining ingre-
dients in the processing bowl. Process until mixture
is combined and smooth. Place the bacon mixture
into the prepared quiche dish and pour the egg
mixture over the top.
Bake in oven for about 50 minutes or until cooked.
Stand for 10 minutes before cutting.
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