Kenwood FP110 series manual Recipes Mackerel pâté, Shortcrust pastry, Beef cobbler, Layered salad

Page 6

recipes

mackerel pâté

200g/8oz smoked mackerel cut into 2cm/34in cubes 100g/4oz cream cheese cut into 2cm/34in cubes

few 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

250g/9oz plain flour

125g/412oz mixture of lard and margarine, cut into 2cm/34in cubes, taken straight from the refrigerator

pinch 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/412oz mushrooms, wiped 2.5ml/12tsp 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/12in thick and cut out circles using a 6cm/212in 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 100g/4oz cheddar cheese 50g/2oz walnuts

Separately slice the cabbage, cucumber and apples then place in layers in a salad bowl. Separately grate the carrot and cheese and 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/34in 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/12pt white stock 25g/1oz plain flour 250ml/12pt 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.

white bread

300g/10oz strong white plain flour 5ml/1tsp salt

6g/14oz lard

15g/12oz fresh yeast or 10ml/2tsp dried active yeast plus 5ml/1tsp sugar 175ml/6fl.oz warm water

dried active yeast

Sprinkle the dried yeast into the warm water, add the sugar and allow to stand for approximately 10 minutes or until the mixture is frothy.

fresh yeast

Crumble into the bowl with the flour.

other types of yeast

Follow the manufacturers instructions.

With the knife blade in the bowl, add the flour, salt, lard (fresh yeast if used) and process for a few seconds to evenly distribute the ingredients throughout the flour. With the machine operating, quickly pour the water or yeast liquid in a steady stream through the feed tube (this should take about 10 seconds). Continue processing until the mixture forms a dough and becomes smooth in appearance and elastic to the touch, this will take about 45 seconds. Remove the dough into either a greased polythene bag or a lightly floured bowl and cover. Leave this dough in a warm place until doubled in size. Return the risen dough to the processor bowl fitted with the knife blade and re-knead for about 10 seconds. Shape the dough into a loaf or about 15 rolls and place on greased baking trays and leave until double in size. Bake at 230°C/450°F/gas mark 8 for 20-25 minutes for a loaf or 10-15 minutes for bread rolls. When the loaf or rolls are cooked they should sound hollow when tapped on the base.

Image 6
Contents FP110 series Page Key SafetyUsing the attachments AttachmentsSlicing and shredding plates CleaningWhisk Maxi blend canopyYou supply your receipt to show when you bought it Service and customer careGuarantee UK only Spares and attachmentsBeef cobbler Recipes Mackerel pâtéShortcrust pastry Layered salad2183/3

FP110 series specifications

The Kenwood FP110 series is a versatile and efficient food processor that is designed to simplify meal preparation in the kitchen. Known for its compact design and powerful performance, this compact food processor is ideal for small spaces while offering a wide range of functions to cater to diverse culinary needs.

One of the standout features of the Kenwood FP110 series is its 1.4-liter bowl capacity, which provides ample space for preparing ingredients for various recipes, from chopping vegetables to mixing dough. The processor is equipped with a strong 600-watt motor that ensures swift and efficient food processing. This powerful motor is complemented by various blades and attachments, allowing users to perform numerous tasks with ease.

The Kenwood FP110 boasts a range of functions, including chopping, mixing, slicing, grating, and kneading, making it a true multitasker in the kitchen. The included stainless-steel knife blade is designed for effortless chopping and mixing, while the reversible slicing and grating disc offers flexibility when it comes to food preparation. Additionally, the processor comes with a dough tool, facilitating easy and quick dough preparation for various baked goods.

Safety is a priority for Kenwood, and the FP110 series incorporates several safety features, including a safety interlock system that prevents the processor from operating unless it is correctly assembled. The bowl also features a secure lid with a locking mechanism to eliminate the risk of spills during operation.

The design of the Kenwood FP110 is both stylish and practical. Its compact size ensures that it does not take up excessive counter space, while the contemporary finish makes it an attractive addition to any kitchen. The processor is easy to clean, with removable parts that are dishwasher-safe, making post-cooking cleanup a breeze.

In conclusion, the Kenwood FP110 series food processor stands out for its power, versatility, and user-friendly design. With its high-quality construction and range of functionalities, it caters to both novice home cooks and experienced chefs, streamlining the cooking process and enhancing culinary creativity. Whether you're preparing a simple salad or a complex dish, the Kenwood FP110 is a reliable kitchen companion that delivers consistent results.