Bedienungsanleitung Moulinex Odacio 3 (Seite 11 von 16) (Englisch)

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SALMON AND VEGETABLE FLAN

Serves 6

For the pastry

250 g (9 oz) plain flour • 125 g (4

/2 oz) block margarine, straight from the

fridge • 4 tbsp cold water • 1 pinch of salt

For the filling

350 g (12 oz) courgettes • 350 g (12 oz) carrots, peeled • 15 g (

/2 oz) butter

1 tbsp vegetable oil • 350 g (12 oz) fresh salmon • 3 eggs • 100 ml (3

/2 fl oz)

milk • 200 ml (7 fl oz) crème fraiche • pinch of paprika • salt and pepper

Cut the fat into pieces, Place the flour, fat and salt in the bowl fitted with the plastic

kneader. Process for about 10-15 seconds until the mixture resembles fine

breadcrumbs. With the machine running add the water through the feed tube and

process until it just begins to bind together. Remove and knead lightly to form a

smooth ball, then wrap in cling film and leave to chill for at least 30 minutes in the

fridge. Roll out the pastry on a lightly floured surface and line a shallow 30 cm (12 in)

loose based flan tin. Prick the base, line with greaseproof paper and baking beans.

Bake blind in a preheated oven at 180°C/350°F (Fan oven 170°C), Gas mark 4 for

20 minutes. Remove the paper and beans.

Meanwhile, make the filling. Grate the courgettes and carrots in the bowl fitted with the

coarse grating disc (C). Heat the butter and oil in a large frying pan and cook on a low

heat for approximately 15 minutes. Cut the fish into thin strips. Place the raw fish and

vegetables into the precooked pastry case. Place the eggs, milk, crème fraiche, paprika,

salt and pepper in the bowl fitted with the

whisk. Process for 30 seconds. Pour the

mixture over the vegetables. Return to the oven and bake for about a further

30 – 35 minutes. Serve hot.

Try this: If preferred you can use half block margarine and half lard for pastry with a

short texture.

BACON WRAPPED CHICKEN WITH HERBY STUFFING

Serves 4

4 skinless chicken breasts • 50 g (2 oz) dry bread, crusts removed • 50 g (2 oz)

cup mushrooms • 25 g (1 oz) butter • 7 rashers streaky bacon • 50 g (2 oz)

mature Cheddar cheese, grated • 1 tsp dried mixed herbs • 1 egg yolk

Place the chicken breasts between two sheets of cling film and gently bash

with a rolling pin to flatten them. Cut the bread into 2.5 cm (1 in) cubes. Fit the

metal blade and with the machine running, drop the bread through feed tube and

process. Set aside. Chop the mushrooms using the metal blade. Lightly fry the

mushrooms in the butter. Set aside. Remove the rind from the bacon. Cut 3 rashers

into 2.5 cm (1 in) pieces and chop using the metal blade. Fry until lightly cooked

and set aside. In the Odacio bowl mix the mushrooms, bacon, breadcrumbs, grated

cheese, mixed herbs and egg yolk for 15 seconds. Spread over the chicken breasts

and roll up. Run the back of a knife over the remaining bacon to stretch it. Wrap a

rasher around each chicken breast. Secure with wooden cocktail sticks. Place in a

greased ovenproof dish. Bake in a preheated oven at 190°C/375°F (Fan oven

180°C), Gas mark 5 for 50 minutes or until the chicken is cooked through. Serve

garnished with watercress.

PERFECT PIZZA

Makes a 28cm (11inch) pizza

150 g (5 oz) strong white bread flour •

/2 tsp Easy bake or fast action dried

yeast tsp salt •

/2 tsp granulated sugar • 90 ml warm water (1 part boiling

water, 2 parts cold water) • 15 ml (1 tbsp) olive oil

For the topping

200 g (8 oz) fresh flavoursome tomatoes • dried oregano • 100 g (4 oz) sliced

mushrooms • 1 garlic clove, crushed (optional) • 2 tbsp olive oil • 6 slices of

salami • 100 g (4 oz) Gruyere cheese • 6 pitted black olives • salt and ground

black pepper

Fit the fine grating disc (A) and grate the cheese. Set aside. Place the flour, yeast,

salt and sugar in the bowl with the plastic kneader. Mix for a few seconds. With

the machine running, pour the warm water and olive oil through the feed feed tube

and process for about 30 seconds until the dough forms a ball. On a lightly floured

surface knead lightly into a smooth ball, then roll out to a 28 cm (11 in) circle. Place

on a lightly greased baking sheet. Cover.

Blanch the tomatoes in boiling water for 2 minutes, drain and peel. Deseed and

roughly chop the flesh. Heat the olive oil in a pan and gently fry the mushrooms and

garlic until slightly brown. Season with ground black pepper. Cover the pizza base

with the tomatoes and sprinkle over the oregano. Top with the salami and grated

cheese, followed by the mushrooms and finally the olives. Drizzle with a little olive oil.

Bake in a preheated oven at 220°C/425°F (Fan oven 210°C), Gas mark 7 for about

15 – 20 minutes or until crisp. Serve immediately with a green salad.

2019

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