VICHYSSOISE-COLD –
Serves 4-6
1 tablespoon butter.
1 medium onion, peeled and cut to fit Food Chute.
4 small potatoes, peeled.
1-30g can chicken consommé or 2 cups strong chicken stock.
½ teaspoon water. (Only is using consommé.)
½ teaspoon slat.
1/8 teaspoon pepper.
1 ½ cups reduced cream.
Insert slicer disc. Slice onion. Melt butter in a sauce pan, and fry onion until soft, but do not brown. Slice potatoes.
Add reduce cream, and cover. Blend until smooth, about 20 seconds. Refrigerate until thoroughly chilled, about 4
hours. Serve garnished with chopped chives, and a spoonful of cream of desired.
CHINESE FRIED RICE –
Serves 4-6
3-4 large mushrooms
2 medium stalks celery, cut to fit Food Chute
6 spring onions
1 cup cooked chicken, prawns, pork or beef, cut to fit Food Chute.
4 tablespoons vegetable oil
2 tablespoons soy sauce
2 cups cooked rice (preferably one day old.)
¼ teaspoons salt.
Insert chopping blade. Process mushrooms, celery, spring onions, and meat. Add eggs, and process to blend 2-3
pulses. In an electric frypan or wok, heat 1 tablespoon oil over a medium heat. Stir-fry eggs until softly scrambled -
–remove put to one side. Add 2 tablespoons oil and soya sauce to pan, and stir-fry vegetables 1-2 minutes. Add
eggs and salt, and stir-fry until hot about 1 minute.
TUNA TAGGERTY –
Serves 4
3 slices fresh bread
2 tablespoons butter
250g cheddar cheese, chilled and cut to fit Food Chute.
2 tablespoons butter
2 tablespoons plain flour
2 tablespoons chicken stock
2 cans 180g tuna, drained and flaked.
1-500g can Chinese vegetables, drained.
Insert shredder disc. Shred cheddar cheese. Remove cooked bread crumbs from frypan, and place in small bowl.
Add 2 tablespoons butter to pan and melt over a medium heat. Mix in the flour to a smooth paste. Add chicken
broth, and cook, stirring constantly until thickened and smooth. Stir in the tuna, Chinese vegetables, and shredded
cheese. Simmer over a low heat until cheese melts and mixture is thoroughly heated through - about 10 minutes.
Sprinkle with browned bread crumbs and serve immediately, garnish with parsley sprigs.
