Thai Fish Cakes; Mussels In Tomato And Garlic Sauce; Ham And Herbed Cheese Omelette; Spicy Pikelets - Breville Avance BEF200 Instructions And Recipes Manual

Appetisers and Entrees

Thai fish cakes

Serves 4
400g boneless white fish fillets, diced (cod or jewfish
is preferable)
⁄ bunch coriander, leaves and roots, finely chopped
1
2
1 x 60g egg
⁄ cup well cooked rice
1
4
1 teaspoon red curry paste
1 teaspoon fish sauce
1 tablespoon sweet chilli sauce
4 cups vegetable oil, for frying
Sweet chilli sauce, for serving
Lime wedges, for serving
1. Place fish, coriander, egg, rice, curry paste
and sauces into a food processor. Process the
ingredients using the pulse button, until the
mixture is smooth.
2. Shape the fish cakes by placing a little oil onto
the palms of your hands. Mould the fish cakes
into a flat round shape 3-4cm wide and place
onto a greased tray. Cover and refrigerate for
20 minutes.
3. Preheat oil in the frypan on setting 8-10 for 10
minutes.
4. Place 6-8 fishcakes into the hot oil and
shallow fry until golden, remove and drain on
paper towel.
5. Repeat with the remaining fish cakes.
Serve hot with sweet chilli sauce and lime wedges.
R4
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
(continued)

Mussels in tomato and garlic sauce

Serves 4-6
2 tablespoons olive oil
2 Spanish onions, finely diced
3 cloves garlic
1 cup white wine
600ml prepared tomato pasta sauce
1 kg fresh mussels, bearded and scrubbed
⁄ cup basil leaves, shredded
1
4
Freshly ground black pepper
Crusty bread, for serving
1. Preheat frypan on 'High Sear' setting. Add the
oil, onions and garlic and stir fry until the onion
is soft.
2. Add the wine and cook until liquid is reduced
by half.
3. Stir in the tomato sauce, cover with the lid and
bring the mixture to the boil.
4. Add the mussels, then reduce to heat setting
6-8, replace the lid and cook until the mussels
have opened.
5. Remove any mussels that have not opened.
Stir in the basil and sprinkle with pepper.
Serve with crusty bread.
Appetisers and Entrees
(continued)

Ham and herbed cheese omelette

Serves 4
4 x 60g eggs, separated
2 tablespoons milk
1 teaspoon mild English mustard
⁄ teaspoon salt
1
4
2 tablespoons butter
120g sliced ham, thinly sliced into strips
2 tablespoons finely snipped chives
1 tablespoon chopped parsley
1 medium tomato, chopped
⁄ cup grated tasty cheese, for serving
1
2
1. Combine egg yolks, milk, mustard and salt in
small bowl.
2. Beat egg whites in a separate bowl until soft
peaks form. Fold egg whites through egg yolk
mixture.
3. Heat in frypan on setting 'High Sear'. Add
butter to melt, add ham, chives, parsley and
tomato, sauté for 2 minutes. Remove and set
aside.
4. Reduce heat to setting 4-6. Pour egg mixture
evenly into frypan. Cover and cook until top of
omelette puffs and base is cooked and golden.
5. Sprinkle ham filling over half the omelette. Fold
remaining omelette half over filling. Remove
from frypan.
Cut into four slices and serve sprinkled with grated
cheese.
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
Batters

Spicy pikelets

Makes 12
1 cup plain flour
2 teaspoons baking powder
⁄ tablespoon brown sugar
1
4
1 teaspoon ground ginger
⁄ teaspoon cinnamon
1
4
⁄ teaspoon mixed spices
1
4
2 x 60g eggs, lightly beaten
1 tablespoon honey
1 cup milk
2 tablespoons butter, melted
2 tablespoons butter, extra, for greasing
Jam, for serving
Whipped cream, for serving
1. Preheat frypan on heat setting 6-8.
2. Sift dry ingredients into a small mixing bowl.
Add eggs and beat using a mixer on a medium
speed. Gradually add remaining ingredients
and mix until smooth.
3. Allow mixture to stand for 5 minutes.
4. Add butter to grease frypan. Drop 6 level
tablespoons of mixture about 4cm apart
into hot greased frypan. Cook until bubbles
appear on top of pikelets. Turn and cook until
golden. Remove pikelets from pan. Repeat with
remaining mixture.
Serve warm with jam and whipped cream.
R5