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mackerel pâté
200g/8oz smoked mackerel cut into 2cm/
3
⁄4in cubes
1
00g/4oz cream cheese cut into 2cm/
3
⁄4i
n cubes
f
ew drops of lemon juice
}
optional
salt and pepper
Fit the knife blade in the bowl, add all the ingredients and blend
until smooth.
shortcrust pastry
2
50g/9oz plain flour
125g/4
1
⁄2oz mixture of lard and margarine, cut into 2cm/
3
⁄4in
cubes, taken straight from the refrigerator
p
inch salt
45ml/9tsp water
Fit the knife blade to the bowl, add the flour, fat and salt.
Process until the mixture resembles fine breadcrumbs
(approximately 6 seconds - don’t overprocess as it will continue
mixing when the water is added.)
With the machine running add the water down the feed tube and
process until one or two balls of pastry are formed. Remove the
pastry from the bowl and gather together by hand to prevent
overprocessing. Wrap in cling film and chill for 30 minutes before
using.
beef cobbler
450g/1lb lean braising steak, cut into 2.5cm/1in cubes
1 onion, peeled
25g/1oz butter
400g tin chopped tomatoes
125g/4
1
⁄2oz mushrooms, wiped
2.5ml/
1
⁄2tsp mixed herbs
salt and pepper
topping
200g/8oz self raising flour
75g/3oz suet
50g/2oz cheddar cheese
90ml/6tbsp water approximate
With the knife blade in position separately chop the onion,
mushrooms and meat (chop the meat in two batches). Melt the
butter add the onion and meat and fry for approximately 10
minutes. Add the tomatoes, mushrooms and seasoning and
simmer gently for approximately 20 minutes. Transfer the mixture
to an ovenproof dish.
Grate the cheese. Place the knife blade in position, add the
cheese, flour and suet. Mix together then with the motor running
add sufficient water down the feed tube to make a firm dough.
Roll out on a lightly floured surface to approximately 1cm/
1
⁄2in
thick and cut out circles using a 6cm/2
1
⁄2in cutter. Arrange the
scones on top of the meat overlapping slightly. Brush with milk
then bake at 200°C, 400°F or gas mark 6 for 30 minutes.
layered salad
1/4 small white cabbage, stalk removed
1
/2 small red cabbage, stalk removed
1
/2 cucumber
2 eating apples, cored
2
carrots, peeled
1
00g/4oz cheddar cheese
50g/2oz walnuts
Separately slice the cabbage, cucumber and apples then place
i
n layers in a salad bowl. Separately grate the carrot and cheese
a
nd add in layers to the bowl. Using the knife blade chop the
walnuts and sprinkle on top of the salad. Serve with your
favourite salad dressing.
victoria sandwich
150g/6oz ‘soft tub’ margarine, cut into 2cm/
3
⁄4in cubes, taken
straight from the refrigerator
150g/6oz caster sugar
3 eggs
150g/6oz self raising flour
jam
icing sugar
Using the knife blade, place the margarine, sugar, eggs and flour
into the bowl. Process for a few seconds (approximately 5-8
seconds) until smooth.
Place the mixture into two greased 18cm/7in sandwich tins and
bake in a pre-heated oven at 190°C/375°F/gas mark 5 for
approximately 25 minutes until golden and springs back when
lightly touched. Turn onto a wire rack and allow to cool, then
sandwich together with jam and dredge with icing sugar.
mushroom soup
200g/8oz white button mushrooms
1 small onion
50g/2oz butter
250ml/
1
⁄2pt white stock
25g/1oz plain flour
250ml/
1
⁄2pt milk
40ml/2tbsp single cream
salt and pepper
Peel or wipe the mushrooms, slice mushrooms and onions using
the slicing plate. Melt the butter and fry the vegetables for about
5 minutes. Add the stock, bring to the boil, cover pan and allow
to simmer for 15 minutes, cool slightly. With the knife blade in
position pour the soup into the processor bowl, add the flour
and process until smooth. Return to the pan add the milk, bring
to the boil stirring all the time, finally add the cream and
seasonings.
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