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Recipes
GARLIC FETA DIP
MAKES 2 CUPS
PREP TIME: 10 mins
150g feta cheese, cubed
100g cream cheese, softened
⅓ cup Greek yogurt
3 cloves garlic
1 sprig fresh dill, or to taste
1 tbs lemon juice, plus lime zest, to top
salt and black pepper, to taste
1 Roma tomato, diced
Fresh herbs, to top
Olive oil, to top
Pita chips, bruschetta, or crackers, to serve
1. Using the chopping blade attachment,
place all the cheeses, yoghurt, garlic,
dill, lemon juice, salt and pepper into the
bowl.
2. Process on SPEED TWO until smooth.
3. Remove blade and place into serving
bowl, garnish with diced tomato, fresh
herbs and a drizzle of olive oil.
4. If you are not going to serve immediately,
store in glass chopper bowl in
refrigerator until required for up to 3
days.
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FCP1000_21EM1 (ANZ).indd 8-9
FCP1000_21EM1 (ANZ).indd 8-9
CHIMICHURRI SAUCE
MAKES 1 CUP
PREP TIME: 7 mins
¾ cup packed fresh flat-leaf parsley
¼ cup packed fresh coriander
½ tspn red chilli flakes
3 cloves garlic
3 shallots (scallions), washed and roots
removed, chopped roughly
⅓ cup olive oil
2 tbs red wine vinegar
2 tspn lime juice (or lemon)
½ tspn salt
¼ tspn black pepper
1. Using the chopping blade attachment,
place all the ingredients into the bowl.
2. Process on SPEED TWO until smooth.
3. Remove blade and place into serving
bowl.
4. If you are not going to serve immediately,
store in glass chopper bowl in
refrigerator until required for up to 1
week.
Tip: Perfect dipping sauce for grilled
meats, roasted chicken pieces, topping
on a burger, tossed with a pasta salad,
potato salad or tossed into roasted
veggies.
Recipes
AVOCADO HUMMUS
MAKES 1 ½ CUPS
PREP TIME: 10 mins
220g no-salt-added chickpeas, drained
reserving 1 tbs liquid
½ ripe avocado
½ tspn ground coriander seeds
2 tbs tahini
2 tbs extra-virgin olive oil
½ lemon juiced
1 clove garlic
½ tspn ground cumin
¼ tspn paprika
¼ tspn salt
Black pepper to taste
Olive oil for serving, pita crisps, crackers,
raw vegetables
1. Using the chopping blade attachment,
place all the ingredients into the bowl.
2. Process on SPEED TWO until smooth.
3. Remove blade and place into serving
bowl, drizzle with olive oil.
4. Serve with pita crisps, vegetables and
crackers of choice.
KIDDY FISH NUGGETS
MAKES: 14 small
PREP TIME: 15 mins
COOK TIME: 4 mins
350g fresh, skinless and boneless white
fish
1 egg white
¾ tspn lemon zest
1 tbs lemon juice
½ tspn garlic powder
½ tspn coarse sea salt
1 cup Panko breadcrumbs, divided into half
(whole wheat or gluten-free breadcrumbs
could also be used)
Avocado or vegetable oil for cooking
1. Using the chopping blade attachment,
place all the ingredients (only ½ cup of
the breadcrumbs) into the bowl. Pulse on
SPEED TWO until just chopped.
2. Place remaining ½ cup breadcrumbs in a
shallow bowl or plate. Remove the blade
from the chopper bowl.
3. Make heaped tablespoon-sized patties
out of the fish mixture. Place the patty in
the breadcrumbs and turn to coat on all
sides. Press gently to ensure the crumbs
adhere.
4. To pan fry, heat about a tablespoon of oil
in a large skillet or non-stick pan. When
oil is hot, add nuggets to the pan. Add
more oil as needed. Cook until golden
brown then flip and cook the other side,
about 2 minutes per side. (Also ideal for
Air Frying)
Tip: These patties can be frozen once
cooked and kept for up to 3 months.
12/23/20 09:00
12/23/20 09:00
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