Bedienungsanleitung Moulinex Odacio 3 (Seite 10 von 16) (Englisch)

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SALMON TERRINE

Serves 8

300 g (11 oz) salmon fillet • 350 g (12 oz) cod fillet • 1 onion • 25 g (1 oz)

butter 1 tbsp vegetable oil • 50 ml (2 fl oz) dry white wine • 3 whole eggs •

150 ml (

/4 pt) crème fraîche • 3 tbsp tomato purée • salt and pepper •

cayenne pepper

Chop the onion in the bowl fitted with the metal blade. Gently fry the onion in the

butter and oil until softened. Add the white wine and simmer rapidly until the liquid is

reduced and cooked away. Cut the fish into 3 cm (1 in) pieces, place in the bowl

with metal blade and chop up for 20 seconds. Add the eggs, crème fraîche,

tomato purée, onion, salt, pepper and a pinch of Cayenne pepper. Process for 50

seconds. Grease a rectangular terrine mould (24 cm x 9 cm). Pour in the mixture.

Stand in a roasting tin and pour in boiling water to come halfway up the sides. Cover

with buttered foil and bake in a preheated oven at 180°C/350°F (Fan oven 170°C),

Gas mark 4 for about 1 hour. Leave to cool before turning out. Serve cold in slices,

with a green salad accompanied by hot toast.

COUNTRY PÂTÉ

1 small garlic clove, peeled (optional) • 1 small onion, peeled and quartered

• 25 g (1 oz) butter or margarine • 100 g (4 oz) unsmoked streaky bacon

225 g (8 oz) lambs liver • 225 g (8 oz) lean pork • 1 tbsp finely chopped fresh

parsley • 2 tbsp double cream • 3 tbsp brandy or port (or half and half) •

/2 tsp dried mixed herbs • a pinch of ground allspice • salt and freshly

ground black pepper • 1 beaten egg

Use the metal blade. Process the garlic and onion for about 10 seconds until finely

chopped. Melt the butter in a saucepan, add the onions and cook, without

colouring, until softened. Add the alcohol and increase the heat, allowing the liquor

to reduce until almost dry. Leave to cool.

Trim and dice the liver. Cut the bacon and pork into 2.5 cm (1 in) pieces. Process

the bacon, liver and pork for 15 – 20 seconds until chopped to your preferred

consistency. Remove the metal blade. Add the onions, parsley, cream, mixed herbs,

all spice, salt, pepper and, lastly, the beaten egg. Mix with a wooden spoon.

Place the mixture in a 900 g (2 lb loaf tin) or terrine mould. Gently press the mixture

down and cover with buttered foil. Stand in a roasting tin and pour in boiling water

to come halfway up the sides. Bake in a preheated oven at 180°C/350°F (Fan oven

170°C), Gas mark 4 for 1

/2 - 1

/4 hours. Top up with more boiling water, if

necessary. Leave to cool in the tin for 30 minutes. Cover with a piece of foil, then

place a weight on top of the cooked pâté and chill overnight in the refrigerator. Turn

out and serve cut in slices with crusty bread and a mixed salad.

DAUPHINOISE POTATOES

Serves 6

1 kg (2

/4 lb) old non-waxy potatoes, small size • 100 g (4 oz) Gruyère cheese •

3 egg yolks • 284 ml carton single cream • 250 ml (9 fl oz) milk • pinch of

ground nutmeg • salt and pepper • 1 clove of garlic, peeled (optional) •

butter for greasing

Use the fine grating disc (A) and grate the cheese. Set aside. Peel the potatoes

and trim to fit the feed feed tube. Use the coarse slicing disc (H) and slice the

potatoes. Do not leave in water and use straight away. Grease a shallow ovenproof

dish with butter and rub with a garlic clove. Fill the dish with potatoes. For a neater

finish overlap the top layer of potatoes in rows. Clean the bowl and fit the whisk.

Add the egg yolks, cream, milk, nutmeg, salt and pepper. Process for 1 minute.

Pour this mixture over the potatoes.

Bake in a preheated oven at 200°C/400°F (Fan oven 190°F), Gas mark 6 for 45 – 60

minutes. Cover with foil if the top browns too quickly. After 30 minutes cooking,

sprinkle over the grated cheese. The exact cooking time will vary according to the

type of potatoes, so test the potatoes by piercing with a knife. Serve immediately.

Try this: For a Celeriac and Potato Dauphinois, reduce the quantity of potatoes to

450 g (1 lb) and slice 1 large celeriac with disc H. Arrange the potatoes and celeriac

in layers, making sure the potatoes are on the top and bottom.

COURGETTE AND CHEESE BAKE

Serves 4-6

Serves 4 for lunch or 6 as a main course accompaniment.

1 kg (2

/4 lb) courgettes • 100 g (4oz) Gruyère cheese • 250 ml (9 fl oz)

double cream or crème fraiche • 3 eggs • salt and pepper • grated nutmeg

• butter for greasing

Wash the courgettes but do not peel. Use the coarse slicing disc (H) and cut the

courgettes. Blanch in boiling, salted water for 5 min. Drain well and place in

buttered ovenproof dish. Use the fine grating disc (A) and grate the cheese. Set

aside. Fit the wire whisk in the bowl and mix the eggs, cream or crème fraiche,

salt, pepper and a pinch of nutmeg. Process for 30 seconds. Remove the whisk

and stir the grated cheese into the egg mixture. Pour the mixture over the

courgettes and make sure they are all covered. Bake in a preheated oven at

230°C/450°F (Fan oven 220°C), Gas mark 8 for about 15 minutes. If the top

browns too quickly cover with foil. Ideal served on its own for a light lunch or to

accompany a main course.

1817

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