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RECIPESRECIPESSAUCES & DRESSINGS
FRESH STRAWBERRY SAUCE
Makes 1½ cups
INGREDIENTS
1 punnet strawberries, washed and hulled
¾ cup caster sugar
1 tablespoon port (optional)
1 tablespoon lemon juice
METHOD
1. Assemble Wizz using chopping/
mixing blade.
2. Place all ingredients into processing
bowl and process until smooth using the
CHOP function.
3. If required, place strawberry mixture
through a sieve to remove fine seeds.
4. Cover and store in the refrigerator.
Serve with cheesecakes, pancakes, waffles
and ice-cream.
MAIN MEALS
TANDOORI–STYLE FISH
INGREDIENTS
Rind and juice of 1 lemon
125g natural yogurt
1 onion, cut into quarters
4 cloves garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon paprika
Sprinkle of cayenne pepper
4 Atlantic salmon cutlets
METHOD
1. Assemble Wizz using chopping/
mixing blade.
2. Place rind, juice, yoghurt, onion,
garlic and spices into processing bowl
and process until smooth using the
CHOP function.
3. Arrange salmon cutlets in a shallow glass
or ceramic container. Coat salmon with
paste, cover and refrigerate for 2 hours.
4. Cook salmon cutlets on a preheated grill
or barbeque for 3 minutes each side or
until fish. is cooked when tested.
LAMBURGERS
INGREDIENTS
1 tablespoon fresh herb sprigs
(parsley, coriander or rosemary)
1 slice bread, crusts removed
½ small onion, quartered
200g trim lamb, diced
1 tablespoon mint sauce
Salt and pepper, to taste
METHOD
1. Assemble Wizz using chopping/
mixing blade.
2. Place herbs, bread, onion and lamb
into processing bowl in two batches
and process 10–15 seconds using the
CHOP function.
3. Place processed ingredients into a
mixing bowl, add mint sauce and
seasonings, mix well.
4. Shape mixture into 3–4 burgers, cover
and refrigerate 20–30 minutes.
5. Cook burgers on a preheated grill or
pan fry for 5 minutes each side or until
cooked when tested.
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