Cuisinart MINI PREP PRO - Page 31

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Skewers
• Cut the monksh into 24 long strips.
• Place the remaining ingredients into the bowl of the processor. Secure the lid, then press ‘Grind’ until
the marinade is completely combined.
• Pour the marinade over the monksh strips, ensuring all the sh are well coated. Allow to marinate
for 20 minutes.
• Skewer the marinated sh, using 3 monksh strips per skewer.
• Using a very hot grill pan, grill for 4 min on each side.
• Serve warm.
CINNAMON AND PEAR COMPOTE
75g brown sugar
1 stick cinnamon, broken into 1.5cm pieces
25g butter
2 pears, peeled and cut into 1.5cm cubes
• Place the sugar and cinnamon into the work bowl. Process using the ‘Grind’ switch and a pulse
action until broken, and then use a continuous action, until powdered. Remove the powder, sieve
and keep to one side.
• Melt the butter in a saucepan, add the powdered cinnamon mix and pear then simmer for 10
minutes.
• Return to the work bowl and process until puréed.
Variations: Try replacing the pears with other fruits e.g. apples, peaches.