Main Courses
SALMON AND VEGETABLE FLAN
Serves 6
For the pastry
250 g (9 oz) plain flour
•
125 g (4
1
/
2
oz) block margarine, straight from the
fridge
•
4 tbsp cold water
•
1 pinch of salt
For the filling
350 g (12 oz) courgettes
•
350 g (12 oz) carrots, peeled
•
15 g (
1
/
2
oz) butter
1 tbsp vegetable oil
•
350 g (12 oz) fresh salmon
•
3 eggs
•
100 ml (3
1
/
2
fl oz)
milk
•
200 ml (7 fl oz) crème fraiche
•
pinch of paprika
•
salt and pepper
Cut the fat into pieces, Place the flour, fat and salt in the bowl fitted with the
plastic
kneader
. Process for about 10-15 seconds until the mixture resembles fine
breadcrumbs. With the machine running add the water through the feed tube and
process until it just begins to bind together. Remove and knead lightly to form a
smooth ball, then wrap in cling film and leave to chill for at least 30 minutes in the
fridge. Roll out the pastry on a lightly floured surface and line a shallow 30 cm (12 in)
loose based flan tin. Prick the base, line with greaseproof paper and baking beans.
Bake blind in a preheated oven at 180°C/350°F (Fan oven 170°C), Gas mark 4 for
20 minutes. Remove the paper and beans.
Meanwhile, make the filling. Grate the courgettes and carrots in the bowl fitted with the
coarse grating disc (C)
. Heat the butter and oil in a large frying pan and cook on a low
heat for approximately 15 minutes. Cut the fish into thin strips. Place the raw fish and
vegetables into the precooked pastry case. Place the eggs, milk, crème fraiche, paprika,
salt and pepper in the bowl fitted with the
whisk.
Process for 30 seconds. Pour the
mixture over the vegetables. Return to the oven and bake for about a further
30 – 35 minutes. Serve hot.
Try this:
If preferred you can use half block margarine and half lard for pastry with a
short texture.
BACON WRAPPED CHICKEN WITH HERBY STUFFING
Serves 4
4 skinless chicken breasts
•
50 g (2 oz) dry bread, crusts removed
•
50 g (2 oz)
cup mushrooms
•
25 g (1 oz) butter
•
7 rashers streaky bacon
•
50 g (2 oz)
mature Cheddar cheese, grated
•
1 tsp dried mixed herbs
•
1 egg yolk
Place the chicken breasts between two sheets of cling film and gently bash
with a rolling pin to flatten them. Cut the bread into 2.5 cm (1 in) cubes. Fit the
metal blade
and with the machine running, drop the bread through feed tube and
process. Set aside. Chop the mushrooms using the
metal blade
. Lightly fry the
mushrooms in the butter. Set aside. Remove the rind from the bacon. Cut 3 rashers
into 2.5 cm (1 in) pieces and chop using the
metal blade
. Fry until lightly cooked
and set aside. In the Odacio bowl mix the mushrooms, bacon, breadcrumbs, grated
cheese, mixed herbs and egg yolk for 15 seconds. Spread over the chicken breasts
and roll up. Run the back of a knife over the remaining bacon to stretch it. Wrap a
rasher around each chicken breast. Secure with wooden cocktail sticks. Place in a
greased ovenproof dish. Bake in a preheated oven at 190°C/375°F (Fan oven
180°C), Gas mark 5 for 50 minutes or until the chicken is cooked through. Serve
garnished with watercress.
PERFECT PIZZA
Makes a 28cm (11inch) pizza
150 g (5 oz) strong white bread flour
•
1
/
2
tsp Easy bake or fast action dried
yeast tsp salt
•
1
/
2
tsp granulated sugar
•
90 ml warm water (1 part boiling
water, 2 parts cold water)
•
15 ml (1 tbsp) olive oil
For the topping
200 g (8 oz) fresh flavoursome tomatoes
•
dried oregano
•
100 g (4 oz) sliced
mushrooms
•
1 garlic clove, crushed (optional)
•
2 tbsp olive oil
•
6 slices of
salami
•
100 g (4 oz) Gruyere cheese
•
6 pitted black olives
•
salt and ground
black pepper
Fit the
fine grating disc (A)
and grate the cheese. Set aside. Place the flour, yeast,
salt and sugar in the bowl with the
plastic kneader.
Mix for a few seconds. With
the machine running, pour the warm water and olive oil through the feed feed tube
and process for about 30 seconds until the dough forms a ball. On a lightly floured
surface knead lightly into a smooth ball, then roll out to a 28 cm (11 in) circle. Place
on a lightly greased baking sheet. Cover.
Blanch the tomatoes in boiling water for 2 minutes, drain and peel. Deseed and
roughly chop the flesh. Heat the olive oil in a pan and gently fry the mushrooms and
garlic until slightly brown. Season with ground black pepper. Cover the pizza base
with the tomatoes and sprinkle over the oregano. Top with the salami and grated
cheese, followed by the mushrooms and finally the olives. Drizzle with a little olive oil.
Bake in a preheated oven at 220°C/425°F (Fan oven 210°C), Gas mark 7 for about
15 – 20 minutes or until crisp. Serve immediately with a green salad.
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