Morphy Richards 730 manual Recipes, Savoury Treats, Leek and potato soup, Chilli con carne

Recipes

19

Savoury Treats

Farmhouse Pate 23

Serves 6

Preparation time 15 minutes

Cooking time 75 minutes

Ingredients:

250g boneless pork loin

200g bacon fat

200g shoulder of veal

150g mushrooms

4 sprigs of parsley

1 bay leaf

1 sprig of thyme

1shallot

1egg

1teaspoon salt

nutmeg and pepper to taste

2tablespoons brandy

Cooking instructions:

Place the metal chopping blade into the processor bowl. Dice all the meat into large chunks and add to the processor bowl. Chop the meat for 10 seconds at maximum speed.

Press the ‘pulse’ button for 5 short bursts.

Transfer the meat into another container and mix in the brandy.

Using the slicing blade, slice the washed mushrooms at speed 1-2 for a few seconds and add to the meat.

Chop the parsley and shallot and add to the mixture. Stir in the egg and season with salt, pepper and nutmeg.

Smooth out the mixture in a 1 litre terrine, sprinkle the thyme leaves and garnish with the bay leaf.

Place the terrine in a simmering bain-marie and cook in a pre-heated oven at 180o C/Gas mark 6 for 75 minutes.

Leave the terrine to cool before serving.

Leek and potato soup

Serves 4

Preparation time 10 minutes

Cooking time 20 minutes

Ingredients:

150g leeks

150g potatoes 200ml water

2 chicken stock cubes salt and pepper to taste

Cooking instructions:

Wash, peel and dice the potatoes. Wash the leeks and remove excess green.

Place the slicing disc in the processor and slice the leeks at speed 1-2.

Pour the water into a large pan, add the chicken stock and bring to boil.

Add the sliced leeks, diced potatoes and salt, and cook for a further 20 minutes.

Allow the mixture to cool for 15 minutes

Attach the blender to the processor body, pour in the mixture and blend at maximum until the mixture is smooth.

Pour the mixture back into the pan and bring to boil.

Potato Gratin	18	19
Serves 4
		22

Preparation time 10 minutes

Cooking time 45 minutes

Ingredients:

600g potatoes

150ml milk

1 clove garlic

2 egg yolks

100g fresh cream

½ teaspoon nutmeg

25g mild cheddar cheese

10g butter

salt and pepper to taste

Cooking instructions:

Shred the cheese using the shredding blade in the processor bowl at speed 1-2 and place to one side.

Replace the shredding disc with the slicing disc. Feed the potatoes through the feeder tube and slice at speed 1-2.

Chop the garlic into tiny cubes and spread in an oven dish along with the sliced potatoes.

Replace the slicing disc with the whisk attachment and pour in the cream, milk, egg yolks, salt , pepper and nutmeg. Whisk at speed for 30 seconds.

Pour the mixture over the potatoes, sprinkle with cheese and small knobs of butter and cook for 45 minutes.

Chilli con carne

Serves 4	23
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 puree 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 reasonably 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 puree 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.

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