Morphy Richards 8780 User Manual page 9

8780 Food processor ib.QX4
Parmesan Biscuits with Onion Relish
Serves 4
Onion Relish
3 red onions
1 tbsp oil
100g muscovado sugar
50g balsamic vinegar
50g red wine vinegar
Salt and black pepper
Parmesan biscuits
50g Parmesan
100g butter, softened
150g plain flour
1 tsp sesame seeds
1 /
tsp dried rosemary
2
1 /
tsp cracked black pepper
2
To serve: Cheddar cheese
For the relish, use the chopping blade to
chop the onions and fry gently in the oil for 5-6
minutes until softened, stirring occasionally. Add
the remaining ingredients and simmer for 15
minutes until thick and caramelised. Allow to
cool.
For the biscuits, preheat the oven to 200ºC,
Gas 6.
Grate the Parmesan using the fine grater
attachment. Using the chopping blade, blend
together all the biscuit ingredients including
Parmesan to form a dough. Knead lightly and
divided into 12 balls. Flatten into discs with your
palms and place on a greased baking sheet.
Bake for 15-20 minutes or until golden. Cool on
a wire rack.
Serve biscuits with the onion relish and
Cheddar cheese.
Mini Frittatas
Makes 10
1 small courgette
1 red onion
1 tbsp oil
50g Cheddar cheese
6 medium eggs
100ml milk
Salt and black pepper
Preheat the oven to 200ºC, Gas 6.
Using the coarse grater attachment, grate
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the courgette and onion. Heat the oil in a frying
pan and fry for 3-4 minutes until softened.
Divide between 10 sections of a deep non-stick
muffin tin. Grate the cheese using the coarse
grater attachment and sprinkle on top.
Using the whisk attachment, whisk the eggs,
milk and seasoning and pour over the
vegetables. Bake for 25-30 minutes until well
risen and golden. Loosen from the tin to
remove.
Hot Smoked Salmon Paté
Serves 4-6
1 ciabatta loaf
Olive oil
300g hot smoked salmon
Handful parsley
1 tsp horseradish sauce
1 tsp wholegrain mustard
1 tsp honey
3 tbsp mayonnaise
Preheat the oven to 200ºC, Gas 6.
Slice the loaf lengthways and brush with
olive oil. Cut each half into 8 strips and place on
a baking tray. Bake for 10 minutes until golden.
Meanwhile, place the remaining ingredients
in the bowl and blend together. Serve with the
warm ciabatta toasts.
Alternatively, to replace hot smoked salmon,
use raw salmon fillets cooked at 200ºC, Gas 6,
for 30 minutes and allow to cool.
Courgette & Wild Mushroom Pasta Sauce
Serves 4
30g dried wild mushrooms
1 onion
3 tbsp oil
3 tbsp sherry
1 bunch spring onions
Handful parsley
2 courgettes
50g Parmesan
500g mascarpone
100ml milk
Salt & black pepper
Rehydrate the mushrooms according to pack
instructions. Drain. Chop the onion using the
chopping blade and fry in a saucepan in 2 tbsp
oil until softened. Add the mushrooms and
sherry and reduce by half.
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