78
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1 cooked beetroot, cut into thin strips
»
1 red apple, chopped
»
2 tsp lemon juice
»
1 tbsp chopped fresh coriander
Pepita dressing
»
100 g pepita (Mexican pumpkin) seeds, toa-
sted
»
1 tbsp lemon juice
»
2 tbsp balsamic vinegar
»
1 clove garlic, chopped
»
1 tbsp dijonaise mustard
Combine carrots, parsnip, beans, beetroot, apple,
lemon juice and coriander. Toss well then arran-
ge in a serving bowl. Chill until required. To make
dressing, place all ingredients into blender jug, use
speed 1/mix and blend until smooth. Transfer to a
bowl and serve with vegetable salad.
EGG SALAD WITH FRESH HERB DRESSING
»
1 bunch rocket leaves, washed and trimmed
»
6 hard boiled eggs, peeled and quartered
»
2 italian tomatoes, quartered
»
1 avocado, stoned, peeled and cut into slices
»
12 black olives, pitted
Fresh Herb dressing
»
1 cup light sour cream
»
2 tbsp chopped fresh parsley
»
1 tbsp chopped fresh basil leaves
»
1 tbsp chopped fresh coriander
»
2 tbsp apple juice
»
¼ tsp ground nutmeg
»
ground black pepper
Arrange rocket leaves, eggs, tomatoes, avocado
slices and olives attractively on a serving platter.
Chill until required. To make dressing; place sour
cream, parsley, basil, coriander, apple juice, nut-
meg and pepper to taste into blender jug, using
speed 2/chop, blend until smooth. Pour dressing
over salad and serve immediately.
MAIN MEALS
THAI FISH CAKES
»
1 small onion, peeled and quartered
»
2 cloves garlic, peeled
»
2 thick slices peeled ginger
»
2 red chillies
»
2 cm piecefresh lemongrass
»
6 fresh kaffir lime leaves
»
¼ bunch coriander, roughly chopped
»
350 g white boneless fish fillets, cubed
»
1 x 60 g egg
»
2 tbsp water
»
1 tbsp fish sauce
»
8 green beans, sliced
»
oil for shallow frying
Place onion, garlic, ginger, chillies, lemongrass,
lime leaves and coriander in blender jug, pulse
until a smooth paste. Add fish, egg, water and fish
sauce, use pulse and blend until smooth. Remove
mixture from the bowl and stir in sliced beans. Sha-
pe mixture into 24 fish cakes. Heat oil in a large
fry pan and cook fish cakes on a medium heat until
golden on both sides and cooked through, appro-
ximately 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
»
¼ cup grated fresh parmesan cheese
»
2 tsp fresh rosemary leaves
»
4 lamb leg steaks
»
plain flour
»
1 egg, lightly beaten
»
2 tbsp oil
»
60 g butter
»
1 tbsp lemon juice
»
2 tbsp drained capers
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. 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. Remo-
ve from pan and drain on absorbent kitchen paper.
