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25
Starters
CHICKEN LIVER PÂTÉ
1 small onion, peeled and quartered
2 bacon rashers, rind removed and roughly
chopped
3 tablespoons/60g butter
½ teaspoon ground thyme
250g
chicken livers
1 tablespoon brandy
1
/3 cup/80ml cream
Using the processing blade on speed 1-2.
Place onion and bacon into the processing
bowl, process until finely chopped (approx.
5 seconds).
Heat butter in a pan, add chopped onion and
bacon, thyme, chicken livers and brandy.
Cook until livers are slightly pink in the
centre. Allow to cool.
Place cooled ingredients into the processing
bowl. With motor running, add the cream
through the food chute and process until
smooth on speed 1 (approximately 10
seconds). Do not over process as mixture
will separate.
Pour into serving dish and refrigerate until
firm.
Serve with savoury crackers or Melba toast.
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SALMON PÂTÉ
220g can pink salmon, drained and bones removed
250g cottage cheese
2 tablespoons/40g butter, softened
1 tablespoon lemon juice
Black pepper, to taste
50g smoked salmon pieces
Using the processing blade on speed 2.
Place pink salmon, cottage cheese, butter,
lemon juice and black pepper into the
processing bowl.
Using speed 2 process until smooth.
Add smoked salmon and use pulse function
once to combine the pieces.
Serve with savoury biscuits or Melba toast.
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24
POTATO AND LEEK SOUP
Serves 4-6
3 leeks, washed and tops removed
2 onions, peeled and halved
3 large potatoes, peeled and halved
3 tablespoons/60g butter
5 cups/1¼ litres chicken stock
Salt and pepper, to taste
¾ cup/190ml cream
Using the slicing disc on speed 2-3.
Slice leeks, onions and potatoes using the
slicing disc.
Melt butter in a saucepan and sauté leeks
and onions until tender.
Add potatoes, chicken stock and seasonings
to taste, simmer for 10 minutes and allow
to cool.
Using the processing blade on speed 2-3.
Pour 3 cups of the cooled ingredients
into the processing bowl and using the
processing blade, use speed 3 until smooth.
Repeat with remaining cooled ingredients,
processing 3 cups of ingredients at a time.
Return soup to saucepan, stir in cream and
reheat gently. Do not allow to boil.
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CREAM OF CHICKEN SOUP
Serves 4
½ green capsicum, cut into strips
100g button mushrooms
1 small onion, peeled and quartered
250g chicken fillet, cut into strips
1 tablespoon/20g butter
3½ cups/875ml chicken stock
1 cup/250ml milk
Salt and pepper, to taste
Using the processing blade on speed 1-2.
Place capsicum, mushrooms and onion into
processing bowl. Using the processing blade,
process on speed 1-2 until roughly chopped.
Remove from bowl, set aside.
Place chicken into the processing bowl,
process with the processing blade for 10
seconds until roughly chopped. Do not over
process.
Melt butter in a saucepan and sauté
capsicum, mushrooms and onion.
Add chicken and cook for 5 minutes.
Stir in stock and bring to boil, reduce heat
and simmer for 20 minutes.
Before serving add milk, season to taste and
allow to heat through, but do not boil.
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