Morphy Richards 760 Recipes, White bread, Leek and potato soup, Farmhouse Paté, Potato Gratin

Recipes

Savoury treats

White bread

Makes 2 loaves or 12 rolls

Preparation time 5 minutes

Cooking time 30 minutes

Standing time 60 minutes

Ingredients

500g plain flour

300g (+/- 10g) lukewarm water

1 teaspoon salt

20g dry yeast

Cooking instructions

Mix the yeast with 3 tablespoons of warm water until it dissolves. Using the plastic dough blade, mix together the flour, diluted yeast

and salt at speed 3 and press the 'pulse' button for six short bursts. Whilst keeping the processor at speed 3 pour in the remainder

of the water through the feeder tube and continue for a further 20 seconds.

Increase the speed to maximum and continue kneading for another

30 seconds or until dough has a smooth and supple texture. Interrupt this process at least twice to flatten the dough with your hand.

Remove the dough from the processor bowl and leave to stand on a surface dusted with flour for approximately 15 minutes.

Divide the dough into two loaves or twelve rolls as desired and shape as required. Place it on a flour dusted oven tray, cover with a cloth and store in a warm place (approximately 15°C) for 40-50 minutes to allow it to rise.

Remove the cloth and place the dough in a pre-heated oven at 240°C/Gas mark 8 and bake for approximately 30 minutes.

Helpful tips

Using the slicing blade, slice the washed mushrooms at speed 5-6 for a few seconds and add to the meat.

Chop the parsley and shallot and add to 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 180°C/Gas mark 6 for 75 minutes.

Leave the terrine to cool before serving

Leek and potato soup
Serves 4	·
Preparation time 10 minutes
	Ì
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 5-6.

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 60 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.

Û

•The dough should rise up to twice its original size

•Putting a glass of water in the oven can help the crust to form

•Do not allow the dry yeast to come into contact with the salt

Farmhouse Paté

Serves 6	
Preparation time 15 minutes
Cooking time 75 minutes	Ì

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

Potato Gratin

Serves 4

Preparation time 10 minutes Ú Cooking time 45 minutes

Ingredients

600g potatoes

150ml milk

1 clove garlic

2 egg yolks

100g fresh cream

1/2 teaspoon nutmeg

25g mild cheddar cheese

10g butter

salt and pepper to taste

Cooking instructions

Î Ï

1shallot

1egg

1teaspoon salt

nutmeg and pepper to taste

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.

Shred the cheese using the shredding blade in the processor bowl at speed 5-6 and place to one side.

Replace the shredding disc with the slicing disc. Feed the potatoes through the feeder tube and slice at speed 5-6.

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

Replace the slicing disk with the whisk attachments and pour in the cream, milk, egg yolks, salt, pepper and nutmeg. Whisk at speed 9 for 30 seconds.

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

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