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SALMON TERRINE
300 g (11 oz) salmon fillet
butter 1 tbsp vegetable oil
150 ml (
1
/
pt) crème fraîche
4
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)
•
25 g (1 oz) butter or margarine
225 g (8 oz) lambs liver
•
parsley
•
2 tbsp double cream
1
/
tsp dried mixed herbs
2
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
/
1
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.
17
•
350 g (12 oz) cod fillet
•
1 onion
•
25 g (1 oz)
•
50 ml (2 fl oz) dry white wine
•
3 whole eggs
•
3 tbsp tomato purée
•
salt and pepper
•
1 small onion, peeled and quartered
•
100 g (4 oz) unsmoked streaky bacon
225 g (8 oz) lean pork
•
1 tbsp finely chopped fresh
•
3 tbsp brandy or port (or half and half)
•
a pinch of ground allspice
•
salt and freshly
- 1
/
hours. Top up with more boiling water, if
3
2
4
DAUPHINOISE POTATOES
Serves 8
1 kg (2
1
/
lb) old non-waxy potatoes, small size
4
•
3 egg yolks
•
•
ground nutmeg
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 for lunch or 6 as a main course accompaniment.
1 kg (2
1
/
lb) courgettes
4
double cream or crème fraiche
•
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.
•
100 g (4 oz) Gruyère cheese
284 ml carton single cream
•
250 ml (9 fl oz) milk
•
salt and pepper
•
1 clove of garlic, peeled (optional)
•
100 g (4oz) Gruyère cheese
•
3 eggs
•
salt and pepper
Serves 6
•
•
pinch of
•
Serves 4-6
•
250 ml (9 fl oz)
•
grated nutmeg
18
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