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SALMON AND VEGETABLE FLAN
Serves 6
For the pastry
250 g (9 oz) plain flour • 125 g (4
1
/2 oz) block margarine, straight from the
fridge • 4 tbsp cold water • 1 pinch of salt
For the filling
350 g (12 oz) courgettes • 350 g (12 oz) carrots, peeled • 15 g (
1
/2 oz) butter
1 tbsp vegetable oil • 350 g (12 oz) fresh salmon • 3 eggs • 100 ml (3
1
/2 fl oz)
milk • 200 ml (7 fl oz) crème fraiche • pinch of paprika • salt and pepper
Cut the fat into pieces, Place the flour, fat and salt in the bowl fitted with the plastic
kneader. Process on speed 2 for about 10-15 seconds until the mixture resembles
fine breadcrumbs. With the machine running add the water through the feed tube
and process on
speed 2 until it just begins to bind together. Remove and knead
lightly to form a smooth ball, then wrap in cling film and leave to chill for at least 30
minutes in the fridge. Roll out the pastry on a lightly floured surface and line a
shallow 30 cm (12 in) loose based flan tin. Prick the base, line with greaseproof
paper and baking beans. Bake blind in a preheated oven at 180°C/350°F (Fan oven
170°C), Gas mark 4 for 20 minutes. Remove the paper and beans.
Meanwhile, make the filling. Grate the courgettes and carrots in the bowl fitted with the
coarse grating disc (C). On speed 2. Heat the butter and oil in a large frying pan and
cook on a low heat for approximately 15 minutes. Cut the fish into thin strips. Place the
raw fish and vegetables into the precooked pastry case. Place the eggs, milk, crème
fraiche, paprika, salt and pepper in the bowl fitted with the
whisk. Process on speed 2
for 30 seconds Pour the mixture over the vegetables. Return to the oven and bake for
about a further 30 – 35 minutes. Serve hot.
Try this: If preferred you can use half block margarine and half lard for pastry with a
short texture.
BACON WRAPPED CHICKEN WITH HERBY STUFFING
Serves 4
4 skinless chicken breasts • 50 g (2 oz) dry bread, crusts removed • 50 g (2 oz)
cup mushrooms • 25 g (1 oz) butter • 7 rashers streaky bacon • 50 g (2 oz)
mature Cheddar cheese, grated • 1 tsp dried mixed herbs • 1 egg yolk
Place the chicken breasts between two sheets of cling film and gently bash
with a rolling pin to flatten them. Cut the bread into 2.5 cm (1 in) cubes. Fit the
metal blade and with the machine running on speed 2, drop the bread through
feed tube and process. Set aside. Chop the mushrooms using the metal blade on
speed 2. Lightly fry the mushrooms in the butter. Set aside. Remove the rind from
the bacon. Cut 3 rashers into 2.5 cm (1 in) pieces and chop using the metal blade
on speed 2. Fry until lightly cooked and set aside. In the Odacio bowl mix the
mushrooms, bacon, breadcrumbs, grated cheese, mixed herbs and egg yolk on
speed 1 for 15 seconds. Spread over the chicken breasts and roll up. Run the back
of a knife over the remaining bacon to stretch it. Wrap a rasher around each chicken
breast. Secure with wooden cocktail sticks. Place in a greased ovenproof dish. Bake
in a preheated oven at 190°C/375°F (Fan oven 180°C), Gas mark 5 for 50 minutes
or until the chicken is cooked through. Serve garnished with watercress.
PERFECT PIZZA
Makes a 28cm (11inch) pizza
150 g (5 oz) strong white bread flour •
1
/2 tsp Easy bake or fast action dried
yeast tsp salt •
1
/2 tsp granulated sugar • 90 ml warm water (1 part boiling
water, 2 parts cold water) • 15 ml (1 tbsp) olive oil
For the topping
200 g (8 oz) fresh flavoursome tomatoes • dried oregano • 100 g (4 oz) sliced
mushrooms • 1 garlic clove, crushed (optional) • 2 tbsp olive oil • 6 slices of
salami • 100 g (4 oz) Gruyere cheese • 6 pitted black olives • salt and ground
black pepper
Fit the fine grating disc (A) and grate the cheese on speed 2. Set aside. Place the
flour, yeast, salt and sugar in the bowl with the plastic kneader. Mix for a few
seconds on speed 1 and then increase to speed 2. With the machine running, pour
the warm water and olive oil through the feed feed tube and process for about 30
seconds until the dough forms a ball. On a lightly floured surface knead lightly into a
smooth ball, then roll out to a 28 cm (11 in) circle. Place on a lightly greased baking
sheet. Cover.
Blanch the tomatoes in boiling water for 2 minutes, drain and peel. Deseed and
roughly chop the flesh. Heat the olive oil in a pan and gently fry the mushrooms and
garlic until slightly brown. Season with ground black pepper. Cover the pizza base
with the tomatoes and sprinkle over the oregano. Top with the salami and grated
cheese, followed by the mushrooms and finally the olives. Drizzle with a little olive oil.
Bake in a preheated oven at 220°C/425°F (Fan oven 210°C), Gas mark 7 for about
15 – 20 minutes or until crisp. Serve immediately with a green salad.
2019