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Spicy Carrot & Cabbage Salad
Serves 6-8
142ml carton soured cream
6 tbsp mayonnaise
Zest and juice of 1 lime
1 tbsp Cajun seasoning
20g pack chives, chopped
3 large carrots
1 small white cabbage (approx. 500g)
Salt and black pepper
Mix together all the ingredients except
carrots and cabbage.
Grate the carrots using the coarse grater
attachment. Transfer to a bowl. Shred the
cabbage using the thin slicing attachment and
mix with the carrots.
Mix in the dressing and season to taste.
Season to taste. Leave for 1 hour before
serving.
Raspberry, Mascarpone & Rum Ice Cream
Serves 6
500g mascarpone
1 tbsp lemon juice
100g icing sugar
170g raspberries
3 medium eggs, separated
3 tbsp rum
1 tsp vanilla essence
Place all the ingredients except the egg
whites in the bowl with the chopping blade
attachment and blend together.
Place in a freezerproof container and freeze
for 2 hours, stirring occasionally.
Using the whisk attachment, whisk the egg
whites until stiff peaks form then fold into the ice
cream mixture. Allow to freeze. Remove from
the freezer 10 minutes before serving to soften
slightly.
Potato Rösti with Creamed Spinach &
Poached Eggs
Serves 4
4 baking potatoes
1 onion
4 tbsp oil
Salt and black pepper
225g baby spinach
4 tbsp crème fraîche
Large pinch nutmeg
4 medium eggs
Peel the potatoes and boil whole for 15
minutes. Drain and run under cold water to cool.
Slice the onion using the thin slicing blade
and fry in 1 tbsp oil for 3-4 minutes until
browned. Grate the potatoes using the coarse
grater attachment and transfer to a bowl. Mix in
the onions and season. Divide into 4 and press
into rounds. Shallow fry in remaining oil for 6-7
minutes on each side until golden and crisp.
Blanch the spinach and drain well. Press out
any excess liquid. Chop the spinach using the
chopping blade and place in a small saucepan.
Add the crème fraîche, nutmeg and seasoning.
Cook for 1-2 minutes.
Poach the eggs in boiling water according to
taste. Place each rösti on a plate top with a little
spinach and then an egg.
Pork in Cider
Serves 4
750g pork fillet, diced
2 tbsp oil
1 large onion
3 tbsp plain flour
2 chicken stock cubes
440ml can cider
Salt and black pepper
2 potatoes
1 apple, peeled and quartered
Preheat oven to 200ºC, Gas 6.
Fry the pork in the oil until browned and set
aside.
Using the fine slicing attachment, slice the
onion and fry in the pan until softened. Add the
flour and cook for 1 minute. Dissolve the stock
cubes in 200ml boiling water and gradually stir
into the onions with the cider. Bring to the boil,
stirring until thickened. Add the pork back to the
pan. Season.
Using the thin slicing attachment, slice the
potatoes and apple. Pour half the pork mixture
into a casserole dish, top with half the potato
and apples. Pour over the remaining pork and
then top with the remaining potato and apple.
Cover and bake for 1
1
/
2
hours until pork is
tender.
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