Starters
chicken liver pÂtÉ
1 small onion, peeled and quartered
2 bacon rashers, rind removed and roughly chopped
3 tablespoons/60g butter
½teaspoon ground thyme 250g chicken livers
1 tablespoon brandy
1/3 cup/80ml cream
Using the processing blade on speed
1.Place onion and bacon into the processing bowl, process until finely chopped (approx.
5 seconds).
2.Heat butter in a pan, add chopped onion and bacon, thyme, chicken livers and brandy. Cook until livers are slightly pink in the centre. Allow to cool.
3.Place cooled ingredients into the processing bowl. With motor running, add the cream through the food chute and process until smooth on speed 1 (approximately 10 seconds). Do not over process as mixture will separate.
4.Pour into serving dish and refrigerate until firm.
Serve with savoury crackers or Melba toast.
Salmon pÂtÉ
220g can pink salmon, drained and bones removed
250g cottage cheese
2 tablespoons/40g butter, softened
1 tablespoon lemon juice Black pepper, to taste
50g smoked salmon pieces
Using the processing blade on speed 2.
1.Place pink salmon, cottage cheese, butter, lemon juice and black pepper into the processing bowl.
2.Using speed 2 process until smooth.
3.Add smoked salmon and use pulse function once to combine the pieces.
Serve with savoury biscuits or Melba toast.
Soups
Potato and leek soup
Serves
3 leeks, washed and tops removed
2 onions, peeled and halved
3 large potatoes, peeled and halved
3 tablespoons/60g butter
5 cups/1¼ litres chicken stock Salt and pepper, to taste
¾ cup/190ml cream
Using the slicing disc on speed
1.Slice leeks, onions and potatoes using the slicing disc.
2.Melt butter in a saucepan and sauté leeks and onions until tender.
3.Add potatoes, chicken stock and seasonings to taste, simmer for 10 minutes and allow to cool.
Using the processing blade on speed
4.Pour 3 cups of the cooled ingredients into the processing bowl and using the processing blade, use speed 3 until smooth. Repeat with remaining cooled ingredients, processing 3 cups of ingredients at a time.
5.Return soup to saucepan, stir in cream and reheat gently. Do not allow to boil.
Cream of chicken soup
Serves 4
½green capsicum, cut into strips 100g button mushrooms
1 small onion, peeled and quartered
250g chicken fillet, cut into strips
1 tablespoon/20g butter
3½ cups/875ml chicken stock 1 cup/250ml milk
Salt and pepper, to taste
Using the processing blade on speed
1.Place capsicum, mushrooms and onion into processing bowl. Using the processing blade, process on speed
2.Place chicken into the processing bowl, process with the processing blade for 10 seconds until roughly chopped. Do not over process.
3.Melt butter in a saucepan and sauté capsicum, mushrooms and onion.
4.Add chicken and cook for 5 minutes.
5.Stir in stock and bring to boil, reduce heat and simmer for 20 minutes.
6.Before serving add milk, season to taste and allow to heat through, but do not boil.
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