Sam Cook Masterchef Line Executive PSC-40 User Manual page 39

PREPARATION:
Peel the onion and cut into small pieces. Place
into the mixing bowl with the vinegar, Worce-
stershire sauce, ketchup and seasoning. Blend
at speed 4 for 15 s.
Add the chopped gherkins and peaches, blend
at speed 4 for 10 s.
Add the mayonnaise, blend the sauce at speed 3
for 20 s.
Serve the sauce with cold appeti zers, meat,
eggs.
CLASSIC VINAIGRETTE DRESSING
INGREDIENTS:
1 onion
2 cloves of garlic
juice of 1 lemon
2 tablespoons apple cider vinegar
1 tablespoon mustard
1 tablespoon honey
1 teaspoon salt
1 teaspoon pepper
100 ml olive oil
150 ml water
PREPARATION:
Peel the onion and garlic, cut the onion into
small pieces.
Place all ingredients in the mixing bowl and
blend at speed 6 for 20 s.
CAULIFLOWER SALAD WITH LEEK
INGREDIENTS:
400 g caulifl ower
100 g leek (white and light-green part)
100 g apple (1)
1 tablespoon thick mayonnaise
1 tablespoon yoghurt
1 tablespoon chopped dill
juice of ½ lemon
1 teaspoon sugar
salt and pepper, to taste
PREPARATION:
Wash the caulifl ower and divide it into fl orets,
cut the leek into small pieces. Wash the apple,
cut it into two, core it and cut into small pieces.
Place all ingredients into the mixing bowl, add
the mayonnaise, yoghurt, dill and seasoning and
chop functi on PULSE for a few second and then
– ti me 10 s, speed 2.
Place the salad in another dish. Leave to cool.
Taste before serving. Salt to taste if necessary.
1RED CABBAGE SALAD
INGREDIENTS:
400 g red cabbage
100 g carrot
80 g bell pepper (½)
50 g of onion (½)
100 g of apple (1)
1 tablespoon of thick mayonnaise
1 tablespoon of yoghurt (opti onal)
salt, pepper, to taste
PREPARATION:
Clean and core the cabbage, peel the onion and
carrot, seed the bell pepper. Wash the apple,
cut it into two and core. Cut the vegetables into
small pieces.
Place the onion and carrot in the mixing bowl
and chop at speed 1 for 20 s.
Add other ingredients to the mixing bowl, add
the mayonnaise, dill and spices and chop – ti me
20 s, speed 1.
If you want the salad to be fi nely shredded,
chop for additi onal 2-3 s.
CELERIAC SALAD WITH RAISINS
AND NUTS
INGREDIENTS:
400 g celeriac (root)
100 g apple (1)
½ cup raisins
50 g nuts, shell off (hazelnuts or walnuts)
1 tablespoon thick mayonnaise
juice of 1 lemon
1 teaspoon sugar
salt and pepper, to taste
PREPARATION:
Peel the celeriac, wash the apple, cut it into two
and core. Cut the celeriac and apple into smaller
pieces. Place the celeriac in the mixing bowl,
blend it at speed 4 for 15 s.
Add the apple, nuts, lemon juice, mayonnaise,
sugar, salt and pepper.
Chop all ingredients at speed 4 for 10 s. Add the
raisins and blend at speed 4 for 5 s.
39