Gastroback DESIGN MIXER ADVANCED Operation Instructions Manual page 70

½ cup grated tasty cheese
1 tablespoon finely chopped fresh cori
ander
cayenne pepper
1 egg, lightly beaten
vegetable oil for cooking
Pesto
1 cup fresh basil leaves
2 cloves garlic
2 tablespoons lemon juice
60g pine nuts
½ cup olive oil
60g grated parmesan cheese
Roll each side of bread with a rolling pin,
to flatten as much as possible. Combine
mustard, parmesan cheese, tasty cheese,
coriander and cayenne pepper to taste
in a bowl. Divide mixture between bread
slices and spread over half of each slice.
Brush unspread sides of bread slices with
beaten egg. Roll each slice up tightly using
the egg to seal rolls. Arrange side by side
on a tray. Cover and refrigerate until ready
to cook.
Heat oil in a frypan and cook cheese
sticks, a few at a time until golden all
over. Drain on absorbent kitchen paper.
To make pesto, place all pesto ingredients
into blender jug, blend on speed 3/blend
until finely chopped and smooth. Serve
with cheese sticks.
TIP: Use wholemeal or grain bread instead
of white bread.
Prawn toast
6 slices white bread, crusts
removed
250 g green prawns, shelled and
1 tablespoon soy sauce
2 teaspoons cornflour
2 teaspoons snipped chives
1 teaspoon finely chopped fresh ginger
1 egg, lightly beaten
1 cup sesame seeds
oil for cooking
Cut each slice of bread into four, finger
lengths. Set aside. Place prawns, soy
sauce, cornflour, chives and ginger in
blender jug. Use speed 2/chop. Blend
until smooth. Spread mixture on one side
of each piece of bread. Brush with egg
and sprinkle with sesame seeds. Heat oil
in a frypan and cook bread pieces a few
at a time until golden. Remove from oil
with a slotted spoon, drain on absorbent
kitchen paper. Serve immediately with a
soy sauce dipping sauce.
SOUPS
Wonton soup
125 g lean pork meat, trimmed
and roughly chopped
125 g green prawns, shelled and
deveined
2 cm piece ginger, peeled and sliced
1 tablespoon soy sauce
½ teaspoon salt
1 clove garlic
¼ teaspoon sesame oil
16 wonton wrappers
1 x 60 g egg, lightly beaten
1 litre chicken stock
2 shallots, finely chopped
Place pork, prawns, ginger, soy sauce,
salt, garlic and sesame oil in blender
jug and pulse to a smooth paste. Place a
teaspoon of mixture slightly below centre
of wonton wrapper and brush edges of the
wrapper with egg. Fold wrapper in half to
make a triangle and press edges to seal,
excluding any air. Moisten the two edges
of the triangle with egg, bring together
and pinch to seal. Drop wontons into boil-
ing salted water and cook for 10 minutes.
Meanwhile, bring chicken stock to the boil
in a saucepan, reduce heat and simmer
2-3 minutes. Lift out wontons from boiling
water and place four wontons each in
four individual bowls, spoon over chicken
stock. Garnish with chopped shallots.
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