Gastroback 41000 User Manual - Page 35

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. Lamb and tabbouleh pita pockets 500g minced lamb 2 eggs, lightly beaten 1 cup stale breadcrumbs 1 onion, finely chopped 2 tablespoons chopped fresh mint 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1 small red chilli, finely chopped 2 teaspoons turmeric 1/2 teaspoon garam masala 6 pita pockets 1/2 cup plain yogurt Tabbouleh 2/3 cup burghul 2 cups chopped fresh parsley 2 tablespoons chopped fresh mint 1 tomato, seeded, chopped 1 yellow capsicum, seeded and chopped 1/4 cup oil 2 tablespoons lemon juice 2 cloves garlic, chopped Place lamb mince, eggs, breadcrumbs, onion, mint, cinnamon, coriander, cumin, chilli and garam masala in a bowl. Mix well to combine, form into small sausage shapes. Grill or barbecue until cooked through. To make tabbouleh, place burghul in a bowl, cover with hot water, stand for 30 minutes. Drain and squeeze dry. Place burghul, parsley, mint, tomato, capsicum, oil, lemon juice and garlic into blender jug, pulse until ingredients are finely chopped. Transfer mixture to a bowl, cover and refrigerate until required. Open pita pockets, using the point of a sharp knife. Place spoonful of tabbouleh into each pocket, top with lamb sausage then drizzle with yogurt. Serve immediately. TIP: Burghul is cracked wheat and is available at health food stores and delis. 35