80
Pork and Chicken Terrine
Serves 4-6
Dish: 900 g (2 lb) Pyrex
®
loaf dish
Oven Accessory: glass tur metal tray
1. Line base and sides of loaf dish with bacon rashers,
stretching each rasher slightly with a knife. Reserve 3-4
rashers for top.
2. Chop pork and chicken coarsely in a food processor. Place
in bowl. Process onions and garlic coarsely.
3. Mix together meat, onions, garlic, nuts, peppercorns,
brandy, basil, parsley, salt and pepper. Bind together with
the egg.
4. Spread half the mixture in the dish. Layer ham on top of the
mixture and then spread remaining meat mixture on top.
Lay reserved bacon on top. Cover with a piece of
greaseproof paper.
5. Cook on Combination: CONVECTION 160°C + WARM
power for 40 mins. or until firm.
Ingredients
250 g (9 oz) streaky
unsmoked bacon, derinded
225 g (8 oz) pork fillet
225 g (8 oz) chicken breast
2 onions, finely chopped
2 cloves garlic
100 g (4 oz) pistachio nuts,
shelled
15 ml (1 tbsp) green
peppercorns
30 ml (2 tbsp) brandy
5 ml (1 tsp) dried basil
15 ml (1 tbsp) parsley,
chopped
salt and pepper
1 egg, beaten
225 g (8 oz) thick slice of
ham, cut into thin strips
Pizza Pies
Serves 4
Dish: round pizza tray
Oven Accessory: glass turntable, metal tray and low rack
1. Preheat the oven on TURBO-BAKE 250°C and GRILL 1.
2. Unroll the pastry and cut out 4 x 10 cm (4") circles.
3. Spread the tomato sauce over the pastry circles, then
sprinkle over the ham/salami, basil, black olives and
mozzarella.
4. Place two of the pizzas on a pizza tray on the low rack and
cook in the preheated oven on TURBO-BAKE 250°C +
GRILL 1 for 8 mins, or until the pastry is golden and crisp.
5. Repeat with the remaining tray.
I
ngredients
425 g (15 oz) packet ready-
rolled puff pastry
150 ml (10 tbsp) ready-made
tomato sauce
100 g (4 oz) ham or salami,
diced
10 fresh basil leaves, torn
60 ml (4 tbsp) pitted black
olives
100 g (4 oz) grated mozzarella
SOUPS AND
ST
AR
TERS