50
RECIPES
SMOKEd FISH TERRINE
Makes 4-6 serves
INGREdIENTS
500g smoked fish
2 bay leaves
2 teaspoons peppercorns
3 slices lemon
1 Spanish onion, peeled and quartered
1 piece lemon peel, roughly chopped
1 small red chilli, seeded
½ cup parsley sprigs
2 tablespoons toasted pinenuts
4 x 60g eggs
4 tablespoons/80g butter, melted
1 teaspoon curry paste
1 teaspoon ground cumin
1 cup sour cream
3 cups cooked long-grain rice
METHOd
1.
Place fish, bay leaves, peppercorns and
lemon slices into a shallow pan with
sufficient cold water to cover the fish.
Cover, bring to the boil then simmer for
8-10 minutes or until fish flakes easily.
Remove fish and drain. Discard water, bay
leaves, peppercorns and lemon slices.
2.
Assemble food processor using the
quad blade.
3.
Remove any bones from the fish and discard.
4.
Place onion, lemon peel, chilli, parley
and pinenuts into the processing bowl.
Process until finely chopped. Add eggs,
butter, curry paste, cumin, sour cream,
rice and fish. Process until combined.
5.
Spoon mixture into a greased and lined
loaf tin or terrine dish. Place terrine dish
into a baking dish, pour sufficient water
into the baking dish to come half-way
up the side of the terrine dish and bake
in a preheated oven at 180°C for 30-40
minutes or until golden brown and set.
Remove from oven, cool and chill.
Serve chilled slices of Smoked Fish Terrine
with salad.
THAI FISH CAKES
Makes 24 serves
INGREdIENTS
8 green beans
1 small onion, peeled and quartered
2 cloves garlic, peeled
2 thick slices peeled ginger
2 red chillies, trimmed
2cm piece fresh lemon grass
6 Kaffir lime leaves, crushed
¼ bunch coriander, roughly chopped
350g white boneless fish fillets, cubed
1 x 60g egg
2 tablespoons water
1 tablespoon fish sauce
Oil, for shallow frying
CUCUMBER SAUCE:
INGREdIENTS
L
cup warmed honey
1 tablespoon lime juice
1 tablespoon finely chopped cucumber
METHOd
1.
Assemble food processor using
adjustable slicing disc.
2.
Pack beans into feed chute vertically and
slice. Remove beans from processing bowl.
3.
Reassemble food processor using
quad blade. Place onion, garlic, ginger,
chillies, lemongrass, lime leaves and
coriander into processing bowl. Process
to a paste. Add fish, egg, water and fish
sauce and process using Pulse button in
short bursts until mixture is smooth.
4.
Remove mixture from processing bowl
and stir in sliced beans. Shape mixture
into 24 fish cakes.
5.
Heat a little oil in a large frypan and
cook fish cakes on a medium heat for
5 minutes on each side or until cooked
through and golden brown.
6.
Combine ingredients for Cucumber Sauce.
Serve hot Thai Fish Cakes with Cucumber Sauce.
Summary of Contents for BFP800
Page 1: ...BFP800 the Kitchen Wizz Pro Instruction Booklet ...
Page 2: ...CONGRATULATIONS on the purchase of your new Breville Kitchen Wizz Pro ...
Page 7: ...KNOW your Breville Kitchen Wizz Pro ...
Page 8: ...8 KNOW your Breville Kitchen Wizz Pro A E C D F K J G I H L M N Q S W V T U O Q P R B ...
Page 10: ...ASSEMBLING your Breville Kitchen Wizz Pro ...
Page 15: ...15 ...
Page 16: ...BASIC FOOD PROCESSING TECHNIQUES for your Breville Kitchen Wizz Pro ...
Page 29: ...29 ...
Page 30: ...FOOD PROCESSING AT A GLANCE for your Breville Kitchen Wizz Pro ...
Page 36: ...CARE CLEANING STORAGE of your Breville Kitchen Wizz Pro ...
Page 39: ...39 ...
Page 40: ...TROUBLESHOOTING ...
Page 43: ...43 ...
Page 44: ...RECIPES ...
Page 70: ...70 NOTES ...
Page 71: ...71 NOTES ...