Bedienungsanleitung Moulinex Odacio 3 (Seite 12 von 16) (Englisch)

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MEATBALLS WITH GOATS CHEESE AND FRESH TOMATO SAUCE

25g (1oz) dry white bread, crusts removed • 30 ml (2 tbsp) milk •

/2 onion,

chopped • 350g (12oz) pork or lamb, cut into chunks • 15 ml (1 tbsp)

chopped fresh marjoram • 30ml (2 tbsp) chopped fresh parsley • 10 ml

(2 tsp) dark soy sauce • a pinch of sugar, optional • salt and pepper •

15 ml (1 tbsp) vegetable oil • 100 g (4 oz) goats cheese, diced

For the fresh tomato sauce

450g (1 lb) fresh flavoursome tomatoes •

/2 onion • 1 clove garlic (optional) •

25g (1 oz) butter • 225ml (7

/2 fl oz) chicken stock • 7.5 ml spoon (1

/2 tsp)

sugar • 15ml (1 tbsp) tomato purée • 8 fresh basil leaves, roughly chopped •

salt and pepper • 20g (scant 1 oz) cornflour (optional)

Fit the metal blade in the bowl. Cut the bread into cubes. Process into crumbs.

Place in a bowl, cover with the milk and leave to soak for 10 mins. Chop the onion

using pulse. Add the meat, herbs, bread, soy sauce, sugar and seasoning. Process

for about 20 seconds until finely chopped, but take care not to over process. Shape

into walnut-sized balls and chill in the refrigerator for about 1 hour. Heat the oil and

fry on a medium heat for 10 – 15 mins.

Meanwhile make the tomato sauce. Skin the tomatoes by placing in boiling water for

a few minutes. Skin, cut in half and deseed. Clean the bowl and fit the

metal blade.

Chop the onion and garlic for 15-20 seconds. Melt the butter in a large pan. Cook

the onion and garlic on a gentle heat for about 5 minutes until soft. Remove from the

heat. Add the tomatoes, chicken stock, sugar, tomato purée, basil leaves and

seasoning. Mix the cornflour with a little water and stir into the pan. Gently bring to

the boil, stirring continuously until the sauce thickens. Cover and simmer for 30

minutes. Purée the tomatoes in the

liquidiser until smooth. Reheat and adjust the

thickness, if necessary. Makes about 600ml

(1 pint) of sauce.

Place the cooked meatballs in an ovenproof dish and pour over sufficient tomato

sauce to cover them. Top with the diced goats cheese and bake in a preheated

oven at 200°C/400°F (Fan oven 190°C), Gas mark 6 for about 30 minutes until

piping hot. Serve with bread and salad. Makes about 20 meatballs.

Try this: Served the cooked meatballs on a bed of spaghetti with the

hot tomato sauce.

Desserts

TIRAMISU

Serves 5-6

200 ml (7 fl oz) hot water • 3 tbsp instant coffee • 5 tbsp Marsala or rum •

36 sponge fingers (1 x 200 g packet) • 3 eggs, separated • 250 g (9 oz)

Mascarpone cheese • 30 g (1 oz) caster sugar • cocoa powder

Dissolve the instant coffee in the hot water. Add the Marsala or rum. Leave to cool.

Soak the sponge fingers in the coffee and alcohol mixture and use one third of them

in the bottom of a 17cm (6

/2 inch) soufflé dish. Beat the egg yolks, caster sugar and

Mascarpone in the bowl fitted with the whisk. Process for 1 minute. Pour the

mixture into a large mixing bowl. Clean the Odacio bowl and beat the egg whites for

/2 minutes with the whisk until stiff. Gently fold the egg whites into the egg mix

until well mixed. Pour one-third of it over the sponge fingers. Add a second layer of

soaked sponge fingers. Cover with one-third of the mixture. Top with the remaining

soaked sponge fingers and remaining mixture. Leave to set in the refrigerator for at

least 12 hours. Dust with sieved cocoa powder.

Cook’s note on Whipping Egg Whites: Best results are obtained when whipping

2 – 7 egg whites. Make sure the bowl and whisk are absolutely clean. Remove the

pusher and process for about 1

/2 minutes to 2 minutes, depending on the number

of egg whites, until they are stiff. In common with other food processors, the volume

is less aerated than using an electric mixer or hand whisk.

2221

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