Ingredients
(serves 2
to
31
:
400
g
of
salt
cod,
1
small
glass
of
milk,
1
small
glass
of
olive
oil,
150
g
of
potatoes,
salt
and
pepper,
fish
stock.
Method:
-
Allow
the cod
to
soak for
24
hours in cold water,
- Steam the potatoes,
- Cut the cod into pieces and poach it
in
the stock for about
10
minutes,
- Once the fish
is
cooked, remove the bones and place the fish into the bowl
fitted with the metal blade,
- Finely chop the fish in the bowl for about
20
seconds until
it
forms a puree,
- Add the cooked potatoes
to
the bowl and process on speed « 2
»for
about
20
seconds adding the milk and the
oil
a little at a time. Season according
to
taste.
- Remove and put onto a plate and allow
to
cook for a
few
minutes under the grill.
FAMILY
MEALS
Ingredients
(serves 61: 1
kg
potatoes,
200 g
of
gruyere
cheese,
50
g
butter,
1/2
litre
of
milk,
1
egg,
salt
and
pepper,
nutmeg.
Method:
- Turn the oven
to
Gas
mark 71220 °CI
- Fit the complete slicing attachment
in
the bowl.
-
Peel
and wash the potatoes and slice them thinly in the bowl. Set the slices
to
one side in a buttered oven dish.
- Fit the metal blade and beat together the egg, milk, salt pepper and nutmeg. Put
half the mixture into the oven dish on top
of
the potatoes. and set the rest
to
one
side.
- Replace the slicing blade and grate the cheese.
Now
add the cheese
to
the oven
dish, reserving some for the final layer.
- Pour the remaining mixture into the dish and sprinkle with the rest
of
the
cheese
and a
few
nobs
of
butter,
- Cook for approximately
40
minutes.
Ingredients
(serves
61
: 6
large
tomatoes
or
12
small
ones,
650
g
of
stuffing
(mince,
sausagemeat,
etc
... ),
breadcrumbs,
salt
and
pepper.
Method:
- Turn-the oven
to
Gas
mark« 7 » (220°C)
- Scoop the flesh
out
of
the tomatoes
and
place
to
one side,
- Dividing the stuffing evenly, carefully fill the tomato skins,
- Fit the metal blade, puree the reserved tomato flesh and add salt and pepper,
- Divide the tomato mixture
in
half,
- Pour half into a buttered oven-proof dish and place the stuffed tomatoes
in
the dish too,
- The remaining tomato mixture may
be
reserved and used
in
a soup or sauce,
- Add a
few
breadcrumbs
to
the
top
of
each
tomato and a nob
of
butter,
- Cook for
30
to
40
minutes.
9
Ingredients
(serves 61: 1,5
kg
potatoes,
1/2
litre
milk,
50
g
butter,
salt
and
pepper,
50 g
grated
gruyere,
650
g
mince.
Method:
- Boil the potatoes,
- Turn the oven
to
Gas
mark« 6 » (200°C)
- Fit the metal blade and mash the potatoes with the milk, butter, salt and pepper,
-
Place
half the mixture into a buttered oven dish,
- Cover with the mince and then add the
rest
of
the mashed potato spreading
evenly
so
that the mince
is
completely covered,
- Sprinkle
with
the grated cheese and a few nobs
of
butter,
- Cook for approximately
45
minutes.
SAUCES
AND
MAYONNAISES
Makes
sufficient
to
cover
about
10
slices
of
bread.
Ingredients:
75
g
anchovy
fillets
(about
130
g
of
whole
anchovies),
100
g
unsalted
butter.
Method:
- Wash the anchovies to remove the salt
and
soak
them for
two
hours
in
cold water,
-
Pat
the anchovies dry with a paper towel and put them in the processor bowl
fitted with the metal blade. Switch the
speed
to«
1
»for
about
30
seconds
and
chop finely, stopping from time
to
time
to
scrape the sides
of
the bowl
with the spatula,
- Soften the butter and cut into pieces. Add to the anchovy mixture and process
until
an
even paste
is
produced. (about
30
seconds)
Makes
about
113
litre.
Ingredients:
1
egg
yolk,
1 heaped
teaspoon
of
mustard,
1
teaspoon
of
wine
vinager,
salt
and
pepper,
1/4
litre
olive
oil.
Method:
- Fit the whisking disk in the bowl with the
egg
yolk, mustard, vinager, salt
and
pepper ·
- Switch the speed
to«
1
»and
process until
an
even mixture
is
formed. Add the
oil little by little through the feeder chute or by pouring it slowly into the
pusher which
is
perforated
to
allow the oil
to
drip through slowly.
- Gradually increase the speed
to
maximum and mix for a further
10
seconds,
- When the mayonnaise
is
thoroughly blended
it
is
ready
to
eat.
10
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