44
RECIPES
vEGETABLE SOUP
Makes approximately 2½ litres
INGREdIENTS
1 Spanish onion, peeled and quartered
4 sticks celery, trimmed and sliced
4 carrots, trimmed, peeled and sliced
2 parsnips, trimmed, peeled and sliced
3 tablespoons/60g butter
2 tablespoons olive oil
¾ cup lentils and barley soup mix
8 cups/2 litres chicken stock
440g can peeled tomatoes, chopped
Salt and pepper, optional
Chopped parsley, for garnish
METHOd
1. Assemble food processor using the
quad blade.
2. Place onion, celery, carrots and parsnip
into the processing bowl and process
using the PULSE button in short
bursts until the vegetables are roughly
chopped.
3. Heat butter and oil in a large saucepan,
add chopped vegetables and sauté for
3–4 minutes. Add stock and tomatoes.
Cover, bring to the boil then simmer
until vegetables are tender.
Season to taste.
Serve hot garnished with parsley.
SMOKEd FISH TERRINE
Makes 4–6 serves
INGREdIENTS
500g smoked fish
2 bay leaves
2 teaspoons peppercorns
3 slices lemon
1 Spanish onion, peeled and quartered
1 piece lemon peel, roughly chopped
1 small red chilli, seeded
½ cup parsley sprigs
2 tablespoons toasted pinenuts
4 x 60g eggs
4 tablespoons/80g butter, melted
1 teaspoon curry paste
1 teaspoon ground cumin
1 cup sour cream
3 cups cooked long-grain rice
METHOd
1. Place fish, bay leaves, peppercorns and
lemon slices into a shallow pan with
sufficient cold water to cover the fish.
Cover, bring to the boil then simmer for
8–10 minutes or until fish flakes easily.
Remove fish and drain.
Discard water, bay leaves, peppercorns
and lemon slices.
2. Assemble food processor using the
quad blade.
3. Remove any bones from the fish
and discard.
4. Place onion, lemon peel, chilli, parley
and pinenuts into the processing bowl.
Process until finely chopped. Add eggs,
butter, curry paste, cumin, sour cream,
rice and fish. Process until combined.