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Hints and tips
• The metal blade can be used for chopping
meat, fish, vegetables, cheese etc,
setting the speed to maximum.
• For finer chopping, increase the length of
time you process.
• For coarse chopping, use the pulse
button for a few seconds and monitor
food texture.
• Pre-cut larger pieces to make them fit into
the feed tube. When chopping hard foods
(e.g. meat, cheese) cut into 1 inch/2.5cm
cubes.
• For grating place food horizontally into the
feed tube, for slicing place the food
vertically.
RecipesRecipes
RecipesRecipes
Recipes
Chopping bladeChopping blade
Chopping bladeChopping blade
Chopping blade
Smoked Mackerel Pate
200g (8oz) smoked mackerel,
free from bone and skin
90ml (3 ½ floz double cream, crème fraiche
Seasoning optional: black pepper,
chopped parsley,
1 tbsp tomato ketchup,
two ripe tomatoes free from skin and pips,
1 tbsp lemon juice.
Place metal chopping blade in processor bowl.
Add smoked mackerel and required seasoning and
blend until smooth. Add cream/crème fraiche,
incorporate into the mixture by using the pulse button.
Stop blending when all ingredients are combined.
Serve accompanied with hot toast.
This recipe can be used for smoked trout or
salmon trimmings. It can also be used for fresh
salmon, where 50g (2oz) of cucumber can be
incorporated with the selected seasoning. Serves 4.
Beefburgers
25g (1oz) finely chopped onion
15ml (1tbsp) vegetable oil
225g (8oz) lean beef, cubed
1 small egg beaten
100g (4oz) breadcrumbs
30ml (2tbsp) cold water/milk
5ml (1tsp) dry mustard powder
5ml (1tsp) dried herbs
Salt and black pepper
Using the metal blade finely chop the onion.
Cook the onion in the fat, then allow to cool. Place
the beef into the processor bowl and chop until finely
minced (15-20 seconds). The pulse button can be
used to achieve the desired consistency. Add the
onion and the rest of the ingredients and incorporate
into the mixture using the pulse button. Divide the
mixture into four even sized pieces and using a little
flour make into balls, flatten and shape round.
Shallow fry in hot fat on both sides, reduce the heat
after the first few minutes, making certain that they
are cooked right through.
Bolognaise sauce
Serves 4
Preparation time 10 minutes
Cooking time 30 minutes
200g beef
50g bacon
1 onion
1 carrot
1 clove garlic
1 celery stick
1 tablespoon of olive oil
1 can of tomatoes
2 teaspoons tomato puree
1 beef stock cube
100ml water
salt and pepper to taste
few sprigs of thyme, parsley and bay leaf
Dice the beef and the bacon and chop using the
chopping blade at maximum speed for 15-20 seconds
and put to one side.
Peel the carrot, celery, garlic and onion and cut
into pieces. Using the chopping blade, chop at
maximum and put to side. Put the tomatoes in the
processor bowl and chop using the ‘pulse’ button and
add the tomato puree.
Heat the oil in a pan and brown the vegetable
mixture for approximately 5 minutes. Add the meat
and mix. Add the tomato mixture, beef stock and
season with herbs, salt and pepper.
Leave to cook for 30 minutes on a low heat,
stirring occasionally. Serve with pasta.