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37
VEGETABLE, SALADS AND ACCOMPANIMENTS
HERBED BREAD STUFFING
Makes 16 serves
INGREDIENTS
125g button mushrooms
1 Spanish onion, peeled and quartered
2 sticks celery, roughly chopped
100g pistachio nuts, shelled
4 sprigs parsley
125g rindless bacon, roughly chopped
75g leg ham, roughly chopped
4 slices bread, torn in pieces
100g butter, melted
2 x 60g eggs
¼ teaspoon salt
Freshly ground black pepper
METHOD
1. Assemble Kitchen Wizz™ Food
Processor using the processing blade.
2. Place mushrooms, onion, celery,
nuts, parsley, bacon and ham in the
processing bowl. Process until chopped.
Add bread, butter, eggs, salt and pepper.
Process until combined.
Use as a stuffing for roast chicken or pork.
SKORDALIA
Makes 4 serves
INGREDIENTS
3 large potatoes, peeled and quartered
4 cloves garlic, peeled and crushed
1 tablespoon/20g butter
1 tablespoon milk
Salt and pepper, optional
METHOD
3. Cook potatoes until soft. Drain well.
4. Assemble Kitchen Wizz™ Food
Processor using the processing blade.
5. Place potatoes, garlic, butter and milk
into the processing bowl. Process until
smooth. Season to taste.
Serve as an accompaniment.
POTATO GRATIN
Makes 4-6 serves
INGREDIENTS
100g Cheddar cheese, grated
2 cloves garlic, peeled
700g baby new potatoes
1 small Spanish onion, peeled
3 tablespoons/60g butter, diced
300ml cream
1 cup/250ml milk
1 cup dried breadcrumbs (see page 17)
METHOD
1. Assemble the Kitchen Wizz™ Food
Processor using the fine shredding disc
and shred the cheese. Remove cheese
from processing bowl.
2. Press garlic cloves flat with a knife to
release juices. Rub crushed garlic over the
base of a lightly greased oven proof dish.
3. Reassemble the Kitchen Wizz™ Food
Processor using the thick slicing disc
and slice the potatoes and onion.
4. Arrange sliced potatoes and onion in
alternate layers in the prepared dish.
Scatter diced butter over the top.
5. Combine shredded cheese, cream and
milk. Pour over potatoes and onion.
Sprinkle with bread crumbs.
6. Bake in a preheated oven at 210ºC for
40-45 minutes or until cooked and
golden brown.
TIP
To achieve even slices of food, refer to
the various food categories in Slicing
with the Discs section (page 17)