Morphy Richards 760 manual Chilli con carne, Quiche Lorraine, Bolognaise sauce

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 pureé

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 reasonable 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 pureé 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.

Quiche Lorraine

Serves 4	
Preparation time 15 minutes
Cooking time 45 minutes

Ingredients

Filling

120g bacon

2eggs 100ml milk 130g fresh cream

ground nutmeg, salt and pepper to taste Pastry

70g butter

130g flour 40ml water salt

Cooking instructions

Put the flour in the processor bowl , add a pinch of salt and the butter cubes. Using the dough blade, mix at maximum speed for approximately 10 seconds.

Whilst keeping the processor on, add the water through the feeder tube and knead for a further 15 seconds on maximum speed or until the mixture forms into a pastry ball. Remove the pastry and stand for 30 minutes in a cool place.

Roll out the pastry in a 25cm greased flan dish and place in a pre-heated oven at 210°C/Gas mark 7 for 15 minutes.

Chop the bacon and dry fry in a pan until lightly browned. Dry any excess fat with a kitchen towel.

Beat the eggs using the whisk for 20 seconds at speed 9. Add the milk, cream, salt, pepper and ground nutmeg. Whisk

for a further 15 seconds.

Evenly sprinkle the bacon across the pre-cooked pastry base and pour the mixture on top. Replace the dish in the oven and cook for a further 30 minutes.

Bolognaise sauce

Serves 4	
Preparation time 10 minutes
Cooking time 30 minutes

Ingredients

200g beef

50g bacon

1onion

1carrot

1clove garlic

1celery stick

1tablespoon olive oil

1can tomatoes

2teaspoons tomato pureé

1beef stock cube 100ml water

salt and pepper to taste

few sprigs of thyme, parsley and bay leaf

Cooking instructions

Dice the beef and 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 one side. Put the tomatoes in the processor bowl and chop using the ‘pulse’ button and add the tomato pureé.

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 a pasta.

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