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RECIPESRECIPESMAIN MEALS
INDIAN LAMB
INGREDIENTS
Spice mixture:
1 onion, chopped
2 cloves garlic, peeled
2 teaspoons ground cumin
1 teaspoon coriander
½ teaspoon ground cardamom
½ teaspoon garam marsala
¼ teaspoon cayenne pepper
¼ cup water
1 tablespoon oil
2 tablespoons mustard seeds
500g trim lamb, diced
1 onion, chopped
1 red capsicum, sliced
6 spinach leaves, shredded
2 tablespoons lemon juice
Toasted almonds, optional
METHOD
1. Assemble Wizz using chopping/
mixing blade.
2. Place onion, garlic, spices and water into
processing bowl and puree using the
GRIND function.
3. Heat oil in a large wok or frypan. Add
mustard seeds and cook 1–2 minutes.
Add onion puree and cook until most of
the liquid has evaporated.
4. Add the diced lamb and stir fry in onion
puree until almost cooked, remove from
pan and set aside.
5. Stir fry onion and capsicum until
softened, add spinach and lemon juice.
Cook spinach until just wilted.
6. Return lamb mixture to pan and
toss well.
Serve immediately garnished with
toasted almonds.
SMOKED SALMON AND
GUACAMOLE FETTUCCINE
INGREDIENTS
1 shallot, cut in 2cm lengths
1 clove garlic, peeled
¼ cup sour cream
2 teaspoons lemon juice
Pinch of salt, optional
2 slices smoked salmon
½ avocado, peeled, seeded and cubed
125g fettuccine, cooked and drained
Shaved Parmesan cheese, optional
METHOD
1. Assemble Wizz using chopping/
mixing blade.
2. Place shallot and garlic into processing
bowl and roughly chop for 3–4 seconds
using the CHOP function.
3. Add sour cream, lemon juice and salt
and process 3-4 seconds.
4. Add salmon and avocado and process
until smooth.
5. Toss mixture through hot fettuccine
and serve immediately, sprinkled with
Parmesan cheese.
MAIN MEALS
FISH IN SPICY RED SAUCE
INGREDIENTS
2 fillets fish
1cm slice fresh ginger
1 small clove garlic
2 teaspoons olive oil
1 tomato, cubed
2 teaspoons chilli sauce
¼ cup white wine
1 tablespoon soy sauce
METHOD
1. Lightly pan fry fish, remove from pan
and keep warm.
2. Assemble Wizz using chopping/
mixing blade.
3. Place ginger and garlic into processing
bowl and roughly chop 3–4 seconds
using the CHOP function.
4. Heat oil and pan fry ginger mixture for 1
minute, add remaining ingredients and
simmer for 5 minutes. If a smooth sauce
is required, cool the mixture and place
in processor bowl. Process using the
CHOP function.
5. Return fish to pan and heat. Serve with
spicy red sauce.
PASTA WITH OLIVES AND
SUNDRIED TOMATOES
INGREDIENTS
3 shallots
60g pitted olives
60g sun dried tomatoes
3 tablespoons parsley
½ teaspoon pepper
200g noodles or fettuccine, cooked and drained
30g grated Parmesan cheese
4 pitted olives, sliced
4 extra sun dried tomatoes, sliced
METHOD
1. Assemble Wizz using chopping/
mixing blade.
2. Place shallots, olives, tomatoes,
parsley and pepper into processing
bowl and process 5–10 seconds using
the CHOP function.
3. Toss mixture through hot noodles,
sprinkle with Parmesan cheese and
garnish with sliced olives and sun-
dried tomatoes.
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