Kambrook KFP100 - Manual (Page 20)

20
note: all recipes use australian standard measuring cups and spoons.
RECIPES
LASAGNE
SERvES 4-6
500g chuck steak, cubed
1 onion, peeled and quartered
2 cloves garlic
2 tablespoons vegetable oil
440g can tomatoes
2 tablespoons tomato paste
1 tablespoon mixed herbs
CHEESE SAUCE
90g tasty cheese
30g butter or margarine
2 tablespoons plain flour
¾ cup milk
½ cup cream
1 x 450g packet instant lasagne sheets
USINg PROCESSINg BLADE ON MAX SPEED
Place steak, onion and garlic in processing
bowl and process until finely chopped.
Heat oil in a frypan and add meat mixture. Cook
until browned, add tomatoes, tomato paste and
herbs. Allow to simmer for 20 minutes.
CHEESE SAUCE
USINg THE COARSE gRATINg DISC ON MAX SPEED
Grate tasty cheese
Melt butter in a small saucepan. Add flour, stir
until smooth, cook for 1 minute.
Add milk and cream stirring over medium heat
until sauce boils and thickens. Simmer for 3
minutes, add cheese and stir until cheese melts.
Place ½ of the meat sauce in the base of the
lasagne dish. Pour ½ of the cheese sauce over
the top. Assemble lasagne sheets over the
cheese sauce and then repeat the procedure.
Bake in moderate oven for 20 minutes.
1.
2.
1.
2.
3.
4.
5.
FISH AND PRAWN CAKES WITH PEANUT
SAUCE
MAKES 12
300g fish fillets
600g green prawns, peeled and deveined
1 tablespoon Penang curry paste
½ cup dessicated coconut
1 teaspoon ground black pepper
3 chillies, seeds removed
2 tablespoons brown sugar
PEANUT SAUCE
1 teaspoon sesame oil
1 clove garlic, peeled and chopped
2 small red chillies, chopped
½ cup crunchy peanut butter
1 cup/250ml water
2 tablespoons soy sauce
¼ cup coconut milk
USINg THE PROCESSINg BLADE ON MED SPEED
Place fish and prawns in the processing
bowl and process until minced finely. Add
coconut, curry paste, pepper, chillies and
sugar and process until well combined. Mould
tablespoons of the mixture into round patty
shapes and grill or barbecue until golden
brown. Serve hot with peanut sauce.
PEANUT SAUCE
Heat sesame oil in saucepan. Add garlic and
chillies and sauté for 1 minute. Stir in peanut
butter, water and soy sauce. Heat stirring until
well combined and thickened. Fold through
coconut milk and serve.
1.
1.
KFP100_FOODPROC_IB_FA.indd 20 29/5/09 4:28:04 PM