Sage the Control Grip All In One, Инструкция

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20
Goat Cheese and Leek Tart
Serves 6–8
2 leeks, white part only
80g butter
1 tablespoon olive oil
1 tablespoon chopped fresh thyme
Sea salt and freshly ground black pepper
80g goats’ cheese
300ml cream
4 eggs
Extra sprigs of thyme
Pastry
250g plain flour
135g chilled butter, cubed
1 egg
2 teaspoons cold water
1. To make the pastry, assemble the food processor
using the S-blade.
2. Place flour and butter into the processing bowl.
Place lid on bowl.
3. Using speed 15; process ingredients until mixture
resembles a fine crumble. Add egg and water and
process until mixture forms just forms a ball.
Do not over process.
4. Lightly knead dough by hand until smooth and
shape into a disc. Cover with plastic wrap and
refrigerate for 20 minutes.
5. Preheat oven to gas mark 4 (180°C). Lightly
grease a 25cm x 3cm loose base round flan tin.
6. Assemble the processor with the variable slicer
set to setting 3–4. Slice leeks.
7. Heat butter and oil in a frying pan over a medium
heat; add leeks and cook, stirring, until the leeks
have softened. Add the chopped thyme and cook
for a further minute. Season with salt and pepper
and set aside.
8. Roll dough between two sheets of baking paper
large enough to line tin; line flan tin with pastry.
Using a fork press several holes around the
middle of the pastry. Line pastry with baking
paper and fill with baking beads or uncooked rice.
Bake in oven for 15 minutes; remove beads and
paper and bake for a further 5 minutes.
9. Spread leeks over the base of the pastry and
sprinkle with goats’ cheese and top with extra
sprigs of thyme. Whisk together cream, eggs,
salt and pepper and pour over leeks. Bake in
preheated oven for 30 minutes or until set.
Allow to cool for 30 minutes before serving.
Leek and Potato Soup
Serves 4
40g butter
1 tablespoon olive oil
2 leeks, thinly sliced
750g potatoes, roughly chopped
1 litre chicken stock
Salt and white pepper
Chopped chives, to serve
1. Heat butter and oil in a large saucepan, add leeks
and cook, stirring, for 3–4 minutes until softened.
Add potatoes and stock. Bring to the boil then
reduce heat and cook, covered, for about
20 minutes or until potatoes are soft. Remove
from heat and allow soup to cool slightly.
2. Place stick mixer into saucepan and blend until
soup is smooth. Season to taste.
3. Serve soup topped with fresh chopped chives.
TIP
If soup becomes too thick when cooking or blending
add a little extra stock or water.