Morphy Richards 8780 manual Recipes, Spicy Carrot & Cabbage Salad, Pork in Cider

8780 Food processor ib.QX4 28/4/04 4:53 pm Page 8

Recipes

Spicy Carrot & Cabbage Salad

Serves 6-8

142ml carton soured cream 6 tbsp mayonnaise

Zest and juice of 1 lime

1 tbsp Cajun seasoning

20g pack chives, chopped

3 large carrots

1 small white cabbage (approx. 500g) Salt and black pepper

Mix together all the ingredients except carrots and cabbage.

Grate the carrots using the coarse grater attachment. Transfer to a bowl. Shred the cabbage using the thin slicing attachment and mix with the carrots.

Mix in the dressing and season to taste. Season to taste. Leave for 1 hour before serving.

Salt and black pepper 225g baby spinach

4 tbsp crème fraîche Large pinch nutmeg 4 medium eggs

Peel the potatoes and boil whole for 15 minutes. Drain and run under cold water to cool.

Slice the onion using the thin slicing blade and fry in 1 tbsp oil for 3-4 minutes until browned. Grate the potatoes using the coarse grater attachment and transfer to a bowl. Mix in the onions and season. Divide into 4 and press into rounds. Shallow fry in remaining oil for 6-7 minutes on each side until golden and crisp.

Blanch the spinach and drain well. Press out any excess liquid. Chop the spinach using the chopping blade and place in a small saucepan. Add the crème fraîche, nutmeg and seasoning. Cook for 1-2 minutes.

Poach the eggs in boiling water according to taste. Place each rösti on a plate top with a little spinach and then an egg.

Pork in Cider

Raspberry, Mascarpone & Rum Ice Cream

Serves 6

500g mascarpone

1 tbsp lemon juice

100g icing sugar

170g raspberries

3 medium eggs, separated

3 tbsp rum

1 tsp vanilla essence

Place all the ingredients except the egg whites in the bowl with the chopping blade attachment and blend together.

Place in a freezerproof container and freeze for 2 hours, stirring occasionally.

Using the whisk attachment, whisk the egg whites until stiff peaks form then fold into the ice cream mixture. Allow to freeze. Remove from the freezer 10 minutes before serving to soften slightly.

Potato Rösti with Creamed Spinach & Poached Eggs

Serves 4

4 baking potatoes

1onion

4tbsp oil

Serves 4

750g pork fillet, diced

2 tbsp oil

1 large onion

3 tbsp plain flour

2 chicken stock cubes 440ml can cider

Salt and black pepper 2 potatoes

1 apple, peeled and quartered

Preheat oven to 200ºC, Gas 6.

Fry the pork in the oil until browned and set aside.

Using the fine slicing attachment, slice the onion and fry in the pan until softened. Add the flour and cook for 1 minute. Dissolve the stock cubes in 200ml boiling water and gradually stir into the onions with the cider. Bring to the boil, stirring until thickened. Add the pork back to the pan. Season.

Using the thin slicing attachment, slice the potatoes and apple. Pour half the pork mixture into a casserole dish, top with half the potato and apples. Pour over the remaining pork and then top with the remaining potato and apple.

Cover and bake for 11/2 hours until pork is tender.

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