Gastroback Design Mixer Advanced Electronic Instructions For Use Manual page 35

Rosemary parmesan crusted lamb steaks
4 slices white bread, crusts removed
1/4 cup grated fresh parmesan cheese
2 teaspoons fresh rosemary leaves
4 lamb leg steaks
plain flour
1 egg, lightly beaten
2 tablespoons oil
60g butter
1 tablespoon lemon juice
2 tablespoons drained capers
Break bread slices into pieces, place into blender jug with parmesan cheese and rose-
mary 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. Remove
from pan and drain on absorbent kitchen paper. Set aside and keep warm. Wipe pan
clean, heat butter, stir in lemon juice and capers, cook until heated through. Serve lamb
steaks with lemon sauce.
Fish Bites with egg and lemon sauce
500g white fish fillets, chopped
3/4 cup stale breadcrumbs
2 cloves garlic, chopped
1/2 teaspoon turmeric
1 tablespoon paprika
1 teaspoon ground cumin
1 tablespoon chopped fresh coriander
1 teaspoon grated fresh ginger
1 egg, lightly beaten
3 cups chicken stock
Egg and lemon sauce
1 egg
1 egg yolk
1/4 cup lemon juice
Place fish, garlic, turmeric, paprika, cumin, coriander and ginger into blender jug, using
speed 2/chop, blend until smooth. Remove from blender, shape into small balls approximately
2-5cm in diameter. Place stock into a large saucepan, bring to the boil. Reduce heat to
simmer, cook fish balls in batches for 5-6 minutes or until cooked through. Remove from
pan with a slotted spoon. Set aside and keep warm. Reserve 1/2 cup of hot stock. To
make sauce, beat egg and egg yolk in a small bowl until thick and creamy, gradually
add lemon juice and reserved stock. Pour egg mixture into a pan, add fish bites, cook
gently until heated through. Serve immediately.
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