Owner's Instructions for use Banquet Cookware BEF400

R5
Appetisers and entrees
continued
Creamy mushroom paté
75g butter
125g bacon rashers, rind removed and thinly sliced
300g mushrooms, thinly sliced
1 Spanish onion, finely sliced
100g cream cheese, softened and roughly chopped
Few drops of Tabasco sauce
Pepper and salt, if desired
1. Preheat frypan on
‘High Sear’ setting. Add butter to
melt, then sauté bacon, mushrooms and onion for
5 minutes.
2. Cool mixture, then blend or process until smooth.
Add cream cheese and Tabasco sauce, season
with pepper and salt to taste, blend or process
until smooth.
3. Spoon mixture into serving dish and chill
before serving.
French onion soup
1 tablespoon butter
1 tablespoon oil
6 medium brown onions, finely sliced
1 clove garlic, crushed
2 tablespoons plain flour
1 cup red wine
1 teaspoon chopped fresh thyme
6 cups beef stock
Salt and pepper, optional
1. Heat the frypan on
‘High Sear’ setting , add
butter and oil, then onions and garlic. Stir fry
until onions are golden.
2. Reduce to heat setting 10-12, stir in flour and cook
for 1 minute.
3. Gradually stir in wine and thyme and cook until
liquid is reduced by half.
4. Stir in beef stock, increase to
‘High Sear’ setting
and bring to the boil. Reduce to heat setting 4-6,
and simmer for 15-20 minutes.
5. Add salt and pepper to taste before serving.
R4
4 4-6
Curried pumpkin soup
40g butter
1 large leek, thinly sliced
2 cloves garlic, freshly crushed
1 tablespoon curry powder
2 teaspoons ground cumin
1kg butternut pumpkin, peeled and chopped
6 cups chicken stock
Freshly ground black pepper
120ml sour cream
1
/
2
bunch finely chopped chives
1. Preheat frypan on setting 14. Add butter to melt,
then sauté leek, garlic and spices until soft.
2. Add the pumpkin, stock and pepper. Increase to
‘High Sear’ setting , cover with lid and bring to the
boil. Reduce to setting 2-4 and simmer for 30
minutes or until pumpkin softens.
3. Cool slightly and blend or process cooked mixture
until smooth.
Serve hot topped with a swirl of sour cream and
sprinkled with chives.
Thai fish cakes
400g boneless white fish fillets, diced (cod or
jewfish is preferable)
1
/
2
bunch coriander, leaves and roots, finely chopped
1 x 60g egg
1
/
4
cup well cooked rice
1 teaspoon red curry paste
1 teaspoon fish sauce
1 tablespoon sweet chilli sauce
4 cups vegetable oil, for frying
1. Place fish, coriander, egg, rice, curry paste and
sauces into a food processor. Process the
ingredients using the pulse button, until the
mixture is smooth.
2. Shape the fish cakes by placing a little oil onto the
palms of your hands. Mould the fish cakes into a
flat round shape 3-4cm wide and place onto a
greased tray. Cover and refrigerate for 20 minutes.
3. Preheat oil in the frypan on setting 8-10 for
10 minutes.
4. Place 6-8 fishcakes into the hot oil and shallow fry
until golden, remove and drain on paper towel.
Repeat with the remaining fish cakes.
Serve hot with sweet chilli sauce and lime wedges.
4 4