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Savoury Treats
Farmhouse Pate
Serves 6
Preparation time 15 minutes
Cooking time 75 minutes
Ingredients:
250g boneless pork loin
200g bacon fat
200g shoulder of veal
150g mushrooms
4 sprigs of parsley
1 bay leaf
1 sprig of thyme
1 shallot
1 egg
1 teaspoon salt
nutmeg and pepper to taste
2 tablespoons brandy
Cooking instructions:
Place the metal chopping blade into the processor bowl.
Dice all the meat into large chunks and add to the processor
bowl. Chop the meat for 10 seconds at maximum speed.
Press the ‘pulse’ button for 5 short bursts.
Transfer the meat into another container and mix in the
brandy.
Using the slicing blade, slice the washed mushrooms at
speed 1-2 for a few seconds and add to the meat.
Chop the parsley and shallot and add to the mixture. Stir in
the egg and season with salt, pepper and nutmeg.
Smooth out the mixture in a 1 litre terrine, sprinkle the thyme
leaves and garnish with the bay leaf.
Place the terrine in a simmering bain-marie and cook in a
pre-heated oven at 180
o
C/Gas mark 6 for 75 minutes.
Leave the terrine to cool before serving.
Leek and potato soup
Serves 4
Preparation time 10 minutes
Cooking time 20 minutes
Ingredients:
150g leeks
150g potatoes
200ml water
2 chicken stock cubes
salt and pepper to taste
Cooking instructions:
Wash, peel and dice the potatoes. Wash the leeks and
remove excess green.
Place the slicing disc in the processor and slice the leeks at
speed 1-2.
Pour the water into a large pan, add the chicken stock and
bring to boil.
Add the sliced leeks, diced potatoes and salt, and cook for
a further 20 minutes.
Allow the mixture to cool for 15 minutes
Attach the blender to the processor body, pour in the
mixture and blend at maximum until the mixture is smooth.
Pour the mixture back into the pan and bring to boil.
Potato Gratin
Serves 4
Preparation time 10 minutes
Cooking time 45 minutes
Ingredients:
600g potatoes
150ml milk
1 clove garlic
2 egg yolks
100g fresh cream
½ teaspoon nutmeg
25g mild cheddar cheese
10g butter
salt and pepper to taste
Cooking instructions:
Shred the cheese using the shredding blade in the
processor bowl at speed 1-2 and place to one side.
Replace the shredding disc with the slicing disc. Feed the
potatoes through the feeder tube and slice at speed 1-2.
Chop the garlic into tiny cubes and spread in an oven dish
along with the sliced potatoes.
Replace the slicing disc with the whisk attachment and
pour in the cream, milk, egg yolks, salt , pepper and nutmeg.
Whisk at speed for 30 seconds.
Pour the mixture over the potatoes, sprinkle with cheese
and small knobs of butter and cook for 45 minutes.
Chilli con carne
Serves 4
Preparation time 10 minutes
Cooking time 25 minutes
Ingredients:
1 tin kidney beans
1 tin tomatoes
1 large onion
1 clove garlic
75g streaky bacon
350g beef steak
1 beef stock cube
150ml water
2 tablespoons oil
1 teaspoon marjoram
1 teaspoon caraway seeds
2 tablespoons tomato puree
Salt and pepper to taste
Cooking instructions:
Finely chop the onion, garlic clove and put to one side.
Prepare the stock and put to one side.
Cut the bacon and steak into reasonably sized cubes.
Place the chopping blade in the processor bowl and chop the
bacon and steak on maximum speed for approximately 15-20
seconds. Finally, press the ‘pulse’ button for 4 to 5 short
bursts.
Transfer the meat into another container and add the
chopped onions and garlic.
Put the tomatoes in the processor bowl and chop using the
‘pulse’ button. Add the tomato puree and put to one side.
Heat the oil in a pan and cook the onion, garlic, bacon and
meat for approximately 5 minutes. Add the pimentos, marjoram,
caraway, salt and pepper and cook for a little longer.
Pour in the tomato mixture and stock and cook for a further
15 minutes, stirring occasionally.
Finally, add the drained kidney beans and leave to cook for
a further 15 minutes, stirring occasionally.
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