Breville BFP800 manual Vegetable soup, Smoked fish terrine

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

¾cup 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.

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