Main Meals - Gastroback Design Mixer Advanced Electronic Instructions For Use Manual

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 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh coriander
2 tablespoons apple juice
1/4 teaspoon 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, nutmeg 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
2cm piece fresh lemongrass
6 fresh kaffir lime leaves
1/4 bunch coriander, roughly chopped
350g white boneless fish fillets, cubed
1 x 60g egg
2 tablespoons water
1 tablespoon 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. Shape 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, approximately 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.
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