Morphy Richards 760 - Manual (Page 10)

10
Chilli con carne
Serves 4
Preparation time 10 minutes
Cooking time 25 minutes
Ingredients
1 tin kidney beans
1 tin tomatoes
1 large onion
1 clove garlic
75g streaky bacon
350g beef steak
1 beef stock cube
150ml water
2 tablespoons oil
1 teaspoon marjoram
1 teaspoon caraway seeds
2 tablespoons tomato pureé
salt and pepper to taste
Cooking instructions
Finely chop the onion, garlic clove and put to one side. Prepare
the stock and put to one side.
Cut the bacon and steak into reasonable sized cubes. Place the
chopping blade in the processor bowl and chop the bacon and
steak on maximum speed for approximately 15-20 seconds. Finally,
press the 'pulse' button for 4 to 5 short bursts.
Transfer the meat into another container and add the chopped
onions and garlic.
Put the tomatoes in the processor bowl and chop using the
'pulse' button. Add the tomato pureé and put to one side.
Heat the oil in a pan and cook the onion, garlic, bacon and
meat for approximately 5 minutes. Add the pimentos, marjoram,
caraway, salt and pepper and cook for a little longer.
Pour in the tomato mixture and stock and cook for a further
15 minutes, stirring occasionally.
Finally, add the drained kidney beans and leave to cook for a
further 15 minutes, stirring occasionally.
Quiche Lorraine
Serves 4
Preparation time 15 minutes
Cooking time 45 minutes
Ingredients
Filling
120g bacon
2 eggs
100ml milk
130g fresh cream
ground nutmeg, salt and pepper to taste
Pastry
70g butter
130 g flour
40ml water
salt
Cooking instructions
Put the flour in the processor bowl , add a pinch of salt and the
butter cubes. Using the dough blade, mix at maximum speed for
approximately 10 seconds.
Whilst keeping the processor on, add the water through the
feeder tube and knead for a further 15 seconds on maximum
speed or until the mixture forms into a pastry ball. Remove the
pastry and stand for 30 minutes in a cool place.
Roll out the pastry in a 25cm greased flan dish and place in a
pre-heated oven at 210°C/Gas mark 7 for 15 minutes.
Chop the bacon and dry fry in a pan until lightly browned. Dry
any excess fat with a kitchen towel.
Beat the eggs using the whisk for 20 seconds at speed 9.
Add the milk, cream, salt, pepper and ground nutmeg. Whisk
for a further 15 seconds.
Evenly sprinkle the bacon across the pre-cooked pastry base
and pour the mixture on top. Replace the dish in the oven and
cook for a further 30 minutes.
Bolognaise sauce
Serves 4
Preparation time 10 minutes
Cooking time 30 minutes
Ingredients
200g beef
50g bacon
1 onion
1 carrot
1 clove garlic
1 celery stick
1 tablespoon olive oil
1 can tomatoes
2 teaspoons tomato pureé
1 beef stock cube
100ml water
salt and pepper to taste
few sprigs of thyme, parsley and bay leaf
Cooking instructions
Dice the beef and bacon and chop using the chopping blade at
maximum speed for 15-20 seconds and put to one side.
Peel the carrot, celery, garlic and onion and cut into pieces.
Using the chopping blade, chop at maximum and put to one side.
Put the tomatoes in the processor bowl and chop using the ‘pulse’
button and add the tomato pureé.
Heat the oil in a pan and brown the vegetable mixture for
approximately 5 minutes. Add the meat and mix. Add the tomato
mixture, beef stock and season with herbs, salt and pepper.
Leave to cook for 30 minutes on a low heat, stirring
occasionally. Serve with a pasta.
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