Autumn recipes
Contents Nexus 5 Stuffed Mushrooms with Pork Sausage & Taleggio 6 Cauliflower Gratin with Hazelnut Brown Butter 8 Roast Rib of Beef with Parsnip Puree 10 Professional+ 12 Professional+ FX 100cm 13 Sweet Potato Gnocchi with Gorgonzola & Maple Butter 14 Pappardelle with Lamb Shank & Caramelised Onion Ragu 16 Roast Pumpkin with Crispy Chickpeas & Almond Crumb 18 Professional+ FX/FXP 90cm 20 Classic Deluxe 21 Moroccan Chicken Pies 22 Spiced Carrot Cake with Pistachios
FALCON AUTUMN RECIPE SERIES
NEXUS 90cm & 110cm Available in dual fuel & induction K E Y F E AT U R E S • 2 Ovens: - Main programmable multifunction oven (LH) and fan oven (tall oven on 90 models) (RH) • Handyrack (LH) • Separate Deluxe Glide-Out Grill™ with 4-way trivet (dual circuit) • 90 Models: - Gas hob with 5 burners including a multi-ring burner, wok cradle and non-stick griddle - Induction hob with 5 cooking zones • 110 Models: - Gas hob with 5 burners including a multi-ring burner, wok cradle, a multi-zone with 2 ceramic zon
FALCON AUTUMN SERIES Stuffed Mushrooms with Pork Sausage & Taleggio Prep time 15 mins Cooking time 30 mins Serves 4 ingredients 8 portobello mushrooms 20g dried porcini mushrooms 50g unsalted butter 1 tbs olive oil 1 small onion, finely diced 1 tsp chopped thyme leaves 300g Italian pork sausages, casings removed 100g sourdough bread, torn into small pieces 200g taleggio cheese, rind removed & diced sea salt & freshly ground black pepper method Preheat oven to 180°C Fan or 200°C Conventional Line a bak
FALCON AUTUMN SERIES Cauliflower Gratin with Hazelnut Brown Butter Prep time 10 mins Cooking time 40 mins Serves 6 ingredients 1 head cauliflower, trimmed & cut into florets 300ml chicken or vegetable stock 300ml cream 1 clove garlic, finely grated 100g cheddar cheese, grated 80g butter 40g roasted hazelnuts, roughly chopped sea salt & freshly ground black pepper method Preheat oven to 180°C Fan or 200°C Conventional Bring a large saucepan of salted water to the boil.
FALCON AUTUMN SERIES Roast Rib of Beef with Parsnip Puree Prep time 15 mins Cooking time 75 mins Serves 6-8 ingredients Parsnip puree 800g parsnips, peeled & diced 2 cloves garlic, peeled & smashed ½ cup cream 100g unsalted butter, divided, at room temperature 1 sprig rosemary, leaves picked 2 tsp chopped thyme leaves 2 sprigs rosemary, chopped 2 tbs olive oil 3kg rib of beef sea salt & freshly ground black pepper method Preheat oven to 180°C Fan or 200°C Conventional Place thyme, rosemary and olive o
PROFESSIONAL+ 90cm & 110cm Available in dual fuel & induction K E Y F E AT U R E S • 2 Ovens: - Both fan ovens with main oven programmable (LH) • Separate Glide-Out Grill™ with 2 way trivet (dual-circuit) • Handyrack (LH) • 90 Models: - Gas hob with 5 burners including a multi-ring burner, wok cradle and non-stick griddle - Induction hob with 5 cooking zones • 110 Models: - Gas hob with 6 burners including a multi-ring burner, wok cradle and non-stick griddle - Induction hob with 5 cooking zones • 110 Mode
PROFESSIONAL+FX 100cm Available in dual fuel K E Y F E AT U R E S HOB OPTIONS • 2 Ovens: - Both multifunction ovens (1 x conventional multifunction) - Main oven programmable (LH) • Integrated grill with 2 way trivet and deep grill pan • Gas hob with 5 burners including a multi-ring burner, wok cradle and non-stick griddle • Full cooker width storage drawer • Door width towel rails Dual Fuel (Single-handed ignition) 100cm Black Stainless Steel Trim: Chrome 13
FALCON AUTUMN SERIES Sweet Potato Gnocchi with Gorgonzola & Maple Butter Prep time 20 mins Cooking time 45 mins Serves 4 ingredients 80g walnuts 1kg sweet potato, peeled & diced 1 tbs olive oil 300g ricotta ½ tsp ground nutmeg 2 tsp salt 200g plain flour, plus extra for dusting 50g unsalted butter ½ cup maple syrup 50g gorgonzola sea salt & freshly ground black pepper method Preheat oven to 180°C Fan or 200°C Conventional extra flour if the mixture is sticky. Roll dough into 2.
FALCON AUTUMN SERIES Pappardelle with Lamb Shank & Caramelised Onion Ragu Prep time 10 mins Cooking time 3 hrs Serves 4 ingredients 1 tbs olive oil 4 lamb shanks, trimmed of fat 50g unsalted butter 2 red onions, halved & thinly sliced 4 cloves garlic, chopped 2 tbs balsamic vinegar 1 ½ tsp chopped fresh rosemary 1 tbs tomato paste 250ml dry white wine 500ml chicken stock 2 bay leaves 500g dried pappardelle pasta finely grated parmesan, to serve sea salt & freshly ground black pepper method Preheat ove
FALCON AUTUMN SERIES Roast Pumpkin with Crispy Chickpeas & Almond Crumb Prep time 20 mins Cooking time 30 mins Serves 4-6 ingredients 1kg pumpkin, deseeded & cut into 3cm thick wedges ¼ cup olive oil 400g can chickpeas, drained & rinsed 1 tsp ras el hanout spice, plus extra for dusting 60g roasted almonds, roughly chopped 2 tsp toasted sesame seeds ¼ cup fresh coriander leaves, to serve sea salt & freshly ground black pepper Dressing 1 cup Greek yoghurt 1 tbs hulled tahini 1 tbs honey 2 tsp lemon juice
PROFESSIONAL+FX/FXP 90cm Available in dual fuel K E Y F E AT U R E S HOB OPTIONS • 1 Oven: - Large single cavity multifunction oven with twin fans • Energy Saving Panel (E.S.P) to create a smaller multifunction oven (RH) • Programmable oven in large or divided mode (with E.S.
CLASSIC DELUXE 90cm & 110cm Available in dual fuel K E Y F E AT U R E S • 2 Ovens: - Main programmable multifunction oven (LH) and fan oven (tall oven on 90 models) (RH) • Handyrack (LH) • Separate Deluxe Glide-Out Grill™ with 4-way trivet (dual circuit) • 90 Model: - Gas hob with 5 burners including a multi-ring burner, wok cradle and non-stick griddle • 110 Model: - Gas hob with 5 burners including a multi-ring burner, wok cradle, a multi-zone with 2 ceramic zones and a non-stick griddle • Rapid Response
FALCON AUTUMN SERIES Moroccan Chicken Pies Prep time 20 mins Cooking time 75 mins Serves 6 ingredients ½ tsp saffron 2 tbs olive oil 1 onion, finely chopped 1kg skinless boneless chicken thigh fillets 3 tsp ground cinnamon, plus extra for dusting 2 tsp ground cumin ½ cup chicken stock ½ tsp salt 2 eggs, lightly beaten ¼ cup chopped fresh coriander, plus extra to serve 60g roasted almonds, roughly chopped ¼ cup (30g) icing sugar, sifted, plus extra for dusting 250g filo pastry (12 sheets) 100g unsalted
FALCON AUTUMN SERIES Spiced Carrot Cake with Pistachios Prep time 20 mins 2 cups (300g) self-raising flour 1 tsp baking powder 200g brown sugar 100g caster sugar 2 tsp ground cinnamon 1 tsp ground ginger 1 tsp mixed spice ½ tsp salt 4 eggs 2 tsp vanilla extract Cooking time 65 mins Serves 8 -10 ingredients 1 cup (250g) Greek yoghurt ¾ cup vegetable oil 400g carrots, peeled & finely grated 150g pistachios, roughly chopped Caramel Frosting 200g caster sugar ¼ cup water ¾ cup cream 500g ricotta method
CLASSIC 90cm & 110cm Available in dual fuel, gas & induction K E Y F E AT U R E S • 2 Ovens: - 90 Models: Dual Fuel & Induction Both fan ovens. Gas Main gas conventional oven (LH) and electric fan oven (RH) - 110 Models: Dual Fuel & Induction Both fan ovens with main oven programmable (LH).
KITCHENER 90cm Available in dual fuel K E Y F E AT U R E S K E Y F E AT U R E S • Ovens: - Both fan ovens - Main oven programmable (LH) • Handyrack (LH) • Separate Glide-Out Grill with 2-way trivet (dual-circuit) • 90 Model: - Gas hob with 5 burners including a multi-ring burner • Door width towel rails HOB OPTIONS Dual Fuel (Two-handed ignition) Black 90cm Cream Stainless Steel Trim: Chrome 27
FALCON AUTUMN SERIES Molten Chocolate Pots with Salted Caramel Popcorn & Peanuts Prep time 10 mins Cooking time 10 mins Serves 4 ingredients 200g unsalted butter 200g dark chocolate (70% cocoa solids) 3 eggs 3 egg yolks 100g caster sugar 100g plain flour, sifted ⅓ cup thick cream, to serve 60g roasted peanuts, chopped, to serve 1 cup caramel popcorn, to serve ½ tsp sea salt, to serve method Preheat oven to 180°C Fan or 200°C Conventional Grease 4 x 250ml oven-proof mugs or ramekins with butter and pla
FALCON AUTUMN SERIES Apple & Butterscotch Pudding Prep time 15 mins Cooking time 30 mins Serves 6 ingredients 400g Granny Smith apples, peeled, cored & thinly sliced 250g self-raising flour 150g caster sugar 250ml milk 100g unsalted butter, melted 2 eggs, lightly beaten 1 ½ tsp vanilla extract 250g brown sugar 50g unsalted butter, diced 1 ½ cups (375ml) boiling water Icing sugar, for dusting 1 cup thick cream, to serve method Preheat oven to 160°C Fan or 180°C Conventional Butter a 2.
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