MightyYet Small
Power & precision with an onboard storage caddy.
._ Dicing kit included.
Tomato and Burrata Salad
Prep 20 minutes
Total time 20 minutes
Ingredients
4 medium plum tomatoes, cored
Sea salt, to season
Serves 2-4
Freshly ground black pepper, to season
1 burrata ball
3 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
2 tbsp Essential Basil Pesto
2 tbsp toasted pine nuts
Method
1. Assemble the processor with the grey spindle and orange adjustable slicer set on 3.2 in the bowl. Push the tomatoes vertically, through the feed chute to slice.
2. Arrange the tomato slices on a serving plate, overlapping, into a 20cm round. Season with salt and pepper.
3. Carefully drain the burrata and place in the centre of the tomatoes. Drizzle with the oil and vinegar.
4. Spoon the pesto over the tomatoes. Sprinkle with pine nuts and serve.
The Ultimate Chicken Pot Pie
Prep 15 minutes
Total time 50 minutes
Ingredients
2 cloves garlic, peeled
Serves 6
1 white onion, peeled and halved
1 carrot, peeled
2 celery sticks, trimmed
45g unsalted butter
35g plain flour
250ml chicken stock
250ml whipping cream
2 tbsp wholegrain mustard
2 tbsp chopped tarragon
50g frozen peas
375g shredded cooked chicken
1 tsp coarse salt
Freshly ground white pepper, to season
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten
Method
1. Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the garlic and process until finely chopped. Remove the spindle and blade, leaving the garlic in the bowl.
2. Place the red dicing gearbox, dicing grid and blade in the processor bowl and dice the onion, carrot and celery. Remove and set aside.
3. Place a large frying pan over medium heat and add the butter, when foaming add the vegetables and saute for 3 minutes, or until softened slightly. Add the flour and cook for 1 minute, or until lightly coloured. Gradually add the stock stirring constantly to avoid lumps forming. Add the cream, mix to combine and bring to a boil.
4. Remove the pan from the heat, add the mustard, tarragon, peas, chicken, salt and pepper and stir to combine. Spread into a 25cm round, 5cm deep pie dish.
5. To preheat the oven, insert the wire rack into position 6. Set the oven to Bake, Convection, 175°C, for 30 minutes and press Start.
6. Cut the pastry into a 27cm round, place on top of the dish and gently press the edge to seal. This avoids the filling bubbling out during cooking. Brush with some of the egg. Using the tip of a sharp knife, cut 2 slits into the pastry to allow the steam to escape.
Method
7. Once preheated, place the pie in the oven and cook for 30 minutes, or until browned.
8. Stand the pie for 5 minutes before serving to allow the filling to cool slightly and thicken. Spoon into bowls and serve.
Tip: Use the red dicing cleaner to push through any vegetables caught in the dicing grid.
Siumai Dumplings
Prep 1 hour
Total time 2 hours Makes 26
Ingredients
2 large dried shiitake mushroom caps
¼ carrot, peeled
2cm piece ginger, peeled
2 spring onions, white part only
300g pork neck, cut into 5cm pieces
2 tbs light soy sauce, plus extra to serve
1½ tbs shaoxing wine
2 tsp toasted sesame oil
½ tsp granulated sugar
¼ tsp coarse salt
¼ tsp ground white pepper
170g peeled and deveined raw prawns
90g canned or fresh whole peeled water chestnuts
26 wonton wrappers
Chilli sauce, to serve
Method
1. Place the dried mushrooms in a small bowl. Cover with hot water and stand for 1 hour to rehydrate. Drain.
2. Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the carrot and process until finely chopped. Remove and set aside.
3. Add the ginger and mushrooms to the processor bowl, and process until finely chopped. Add the spring onions, half the pork, soy sauce, shaoxing wine, sesame oil, sugar, salt and pepper and process into a paste. Add the prawns, water chestnuts and remaining pork and process to combine.
4. Arrange 4 wonton wrappers on the bench top, cover the remaining wrappers with a tea towel to prevent them from drying out. Place 1 heaped tablespoon of the filling onto each wrapper. Brush the edges of the wrappers with a little water. Pleat the wrapper around the side of the filling to form a pouch with the top of the filling exposed. Flatten the filling slightly with a damp spoon. Top with a few pieces of carrot. Place onto a tray lined with baking paper. Repeat with the remaining wrappers and filling.
Method
5. When ready to cook the dumplings, bring a large pot of water to a simmer over medium heat. Place a round piece of baking paper in a large bamboo steaming basket and pierce with a knife to create small holes. Arrange the dumplings on the paper. Set the basket over the pot of simmering water. Cover and steam for 10 to 12 minutes, or until just cooked.
Tip: Cook the dumplings in batches or use a double steamer.
Peach Galette
Prep 30 minutes
Total time 2 hours 45 minutes
Ingredients
For the dough
200g plain flour
2 tbsp granulated sugar
¼ tsp cooking salt
115g cold unsalted butter, chopped
60ml iced water
For the frangipane
80g blanched whole almonds
65g granulated sugar
75g unsalted butter, chopped
1 large egg
1 tbsp plain flour
¼ tsp cooking salt
1 tsp vanilla extract
For the peaches
3 large peaches, cut in half and seeds removed
1 tbsp cornflour
2 tbsp granulated sugar
1 egg, lightly whisked
1 tbsp demerara sugar
Method
Serves 8-10
1. To make the dough, carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the flour, sugar and salt and process to combine. Add the butter and pulse until the mixture resembles fine crumbs. Remove the small food pusher and pulse, while adding the iced water, until the dough just comes together. Carefully remove the blade, use your hand to bring the dough together in the bowl.
2. Turn the dough out onto the bench top and flatten into an approximate 15cm disc. Wrap in plastic wrap and refrigerate for at least 1 hour, or until well chilled. This prevents the dough from shrinking during cooking and makes a more tender crust. Dough can be made up to 2 days ahead, store in the refrigerator.
Method
3. To make the frangipane, carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the almonds and process until the almonds resemble fine crumbs. Add the sugar and process to combine. Add the butter and process. Add the egg and process again. Finally add the flour, salt and vanilla and process to combine, scraping down the side occasionally. Remove and set aside.
4. To prepare the peaches, assemble the processor with the grey spindle and orange adjustable slicer set on 4 in the bowl and slice the peaches. Transfer to a large bowl. Combine the cornflour and granulated sugar in a small bowl. Sprinkle over the peaches and gently toss to coat.
5. Roll the dough on a lightly floured bench top into a 32cm circle. Transfer the dough to a baking paper-lined pan.
6. Evenly spread the frangipane over the dough, leaving a 3cm border. Arrange the peach slices, slightly overlapping over the frangipane. Fold the edge of the dough over the peaches to partially cover. Crimp to seal the edge. Refrigerate for 10 minutes to firm up the dough.
7. To preheat the oven, insert the wire rack into position 7. Set the oven to Bake, Convection, 200°C, for 35 minutes and press Start.
8. Meanwhile, brush the dough with the egg and sprinkle all over with the demerara sugar.
9. Once preheated, bake the galette for 35 minutes, or until the base is golden brown and crisp.
10. Stand the galette for 10 minutes. Serve warm or at room temperature.
Meatballs with Tomato Sauce
Prep 30 minutes
Total time 1 hour
Ingredients
For the meatballs
4 cloves garlic, peeled
10g flat-leaf parsley leaves
120g parmesan cheese
2 slices white bread
125ml milk
1 large egg
Serves 4
225g trimmed beef chuck steak, cut into 2.5cm pieces
225g trimmed boneless pork neck, cut into 2.5cm pieces
1 tsp cooking salt
½ tsp cracked black pepper
For the tomato sauce
2 tbsp olive oil
2 x 400g cans crushed tomatoes
¾ tsp cooking salt
2 tsp granulated sugar
1 tsp dried oregano
Method
1. Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the garlic and process until finely chopped. Remove half the garlic and set aside. Leave the remaining garlic in the bowl. Add the parsley and process until finely chopped, scraping down the side. occasionally.
2. Carefully remove the green S-blade from the spindle. Return the spindle to the bowl with the yellow reversible shredder, with the fine side up and shred the parmesan. Remove about a third of the parmesan from the top, avoiding the parsley and garlic and set aside for serving.
3. Carefully place the green S-blade on the spindle and place back in the bowl. Tear the bread into the processor bowl with the parmesan and parsley. Add the milk and egg and process to form a paste. Remove and set aside.
4. Place the beef and pork in the processor bowl and process until minced to your liking, scraping down the side occasionally.
5. Add the bread paste, salt and pepper to the meat and pulse until well combined.
Method
6. To preheat the oven, insert the wire rack into position 6. Set the oven to Bake, Convection, 175°C, Rotate Remind, for 40 minutes and press Start.
7. Meanwhile, divide the meat mixture into 12 portions. Shape each portion in the palm of your hand into a tight ball. Place on a tray.
8. To make the tomato sauce, place a large wide-based ovenproof pan over medium heat. Add the oil and reserved garlic and cook, stirring occasionally, for 1 minute, or until just golden. Add the tomatoes, salt, sugar and oregano and stir to combine. Bring to a boil, then reduce the heat. Taste and adjust the seasoning, if necessary. Add the meatballs to the sauce.
9. Once preheated, place the pan in the oven and bake for 40 minutes. When the Rotate Remind signals turn the meatballs in the sauce and continue cooking until the internal temp of a meatball reaches minimum 75°C.
10. Divide the meatballs between serving bowls and spoon over the sauce. Sprinkle with the reserved parmesan. Serve with crusty bread or pasta.
Lamb Kofta
Prep 40 minutes
Total time 40 minutes
Ingredients
Makes 8
700g trimmed lamb rump or lamb shoulder, cut into 2.5cm pieces
1 brown onion, peeled and cut in half
3 cloves garlic, peeled
1½ tsp ground coriander
1½ tsp ground cumin
¾ tsp ground all spice
¼ tsp ground cinnamon
1½ tsp grated lemon zest
½ tsp dried chilli flakes, optional
¾ tsp coarse salt
½ tsp ground black pepper
2 tbsp olive oil
To Serve Pickled Cabbage
Tabbouleh
Greek-style yoghurt
Flat bread
Method
1. Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add half the lamb and process until evenly minced. Transfer to a mixing bowl and repeat with the remaining lamb.
2. Add the onion, garlic, spices, zest, chilli flakes, salt and black pepper to the processor bowl and process to form a paste, scraping down the side occasionally. Return the lamb to the processor with the spice paste and process until just combined.
3. Divide the lamb mixture into 8 equal portions. Form each portion into a sausage shape, approximately 10cm long. Lightly brush with the oil.
4. Heat a grill pan or barbecue on high heat. Cook the koftas, until browned all over and just cooked through.
5. Serve kofta with pickled cabbage, tabbouleh, yoghurt and flat bread.
French Onion Soup
Prep 30 minutes
Total time 1 hour 30 minutes
Ingredients
Serves 4
900g brown onions, peeled and halved
30g unsalted butter
2 tbsp olive oil
1 tsp coarse salt
1 bay leaf
4 sprigs thyme
60ml brandy
2 liters rich beef stock
Freshly ground black pepper, to season
Salt, to season
For the croutons
120g gruyere cheese
12 baguette slices
2 tbsp olive oil
1 tbsp sliced chives
Method
1. Assemble the processor with the grey spindle and orange adjustable slicer set on 3 in the bowl and slice the onions. Remove and set aside.
2. Heat the butter and oil in a large saucepan over medium-high heat. Add the onions and cook, stirring occasionally, for 3 minutes. Add the salt, bay leaf and thyme and cook, stirring occasionally, scraping the base of the pan, for a further 10 minutes, or until the onions are soft and lightly coloured. Reduce the heat to medium-low and continue cooking for 30 minutes, or until the onions are very soft and caramelised.
3. Deglaze the pan with the brandy. Add the stock and bring to a boil. Reduce the heat
and simmer for 30 minutes, or until reduced by half.
4. Meanwhile, make the croutons. Assemble the processor with the grey spindle and yellow reversible shredder, with the fine side up in the bowl and shred the gruyere.
5. Just before serving, place the baguette slices in a single layer in a baking pan. Brush both sides with oil. Insert the wire rack into position 2. Place the pan in the oven. Set the oven to Grill, High for 6 minutes, and press Start. Halfway, turn the slices to toast the other side. Divide the gruyere amongst the croutons and grill for a further 2 minutes, or until the cheese has melted.
Method
6. Season the soup generously with pepper and a touch of salt to taste. Remove and discard the bay leaf and thyme.
7. Ladle the soup into serving bowls, top with the croutons, sprinkle with chives and serve.
Falafels
Prep 30 minutes
Total time 9 hours 30 minutes
Ingredients
225g dried chickpeas
3 cloves garlic, peeled
30g flat-leaf parsley leaves
30g coriander leaves
Makes 24
6 spring onions, trimmed, cut into large pieces
1½ tsp coarse salt
1½ tsp ground cumin
½ tsp ground coriander
¼ tsp cayenne pepper
Vegetable or canola oil, for frying
Method
1. Rinse the chickpeas in cold water, place in a bowl, top with cold water, cover and stand at room temperature for 8 hours, or overnight. Rinse and drain well.
2. Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the garlic and process until finely chopped. Add the herbs, onions, salt, cumin, coriander and cayenne pepper and process for 30 seconds, or until finely chopped, scraping down the side occasionally. Add the chickpeas and process until finely ground, scraping the side occasionally. The mixture needs to be well processed for the falafels to bind. Transfer to a bowl, cover, and refrigerate for 20 minutes.
3. Shape 2 tablespoons of the chickpea mixture into balls. Place on a tray and flatten slightly. Refrigerate 30 minutes, to firm up.
4. Pour enough oil into a large saucepan until about 2.5cm deep. Heat until 175°C.
5. Once the oil is at temperature, cook the falafels in two batches, turning occasionally, for approximately 2 minutes, or until golden brown. Remove from the oil and place on a paper towel to drain.
6. Sprinkle with salt and serve with yoghurt, if desired.
Tips: Only use dried chickpeas so the falafels bind well.
Refrigerating the mixture before shaping releases the starch from the chickpeas, making it easier to shape the falafels.
Essentials Pie Crust
Prep 15 minutes
Total time 4 hours 45 minutes
Ingredients
300g plain flour
1 tsp coarse salt
1 tsp granulated sugar
220g cold unsalted butter, chopped
125ml iced water
Makes 1 pie
Method
1. Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the flour, salt and sugar and pulse to combine.
2. Add the butter and pulse until the mixture resembles coarse crumbs. With the processor on, add the iced water through the feed chute and pulse until the dough just starts to come together, scraping down the side occasionally.
3. Carefully remove the blade and spindle from the processor. Turn the dough onto the bench top and bring together into a ball. Flatten into a disc, cover with plastic wrap and refrigerate for at least 2 hours.
4. Roll out the dough on a floured bench top until about 3mm thick and large enough to line a pie dish or cake pan. Trim the dough and line the dish. Gently ease into the dish without stretching. Decoratively crimp the edge, if you like. Refrigerate for 1 hour before baking.
5. Your pie crust is now ready to use, while you ponder pumpkin, pecan or blueberry, don’t forget this crust ain’t just for pie. Roll the dough into any shape you like…lemon tart, cheesy quiche or maybe pigs in blankets. Good things come to those that bake.
Tip: Resting the dough makes a more tender crust and prevents it from shrinking during cooking. The dough can be made up to 3 days ahead or frozen for up to 3 months.
To bake blind, line the pie crust with baking paper and fill with pie weights, dried beans or rice. Place in an oven preheated to 175°C and bake for 40 minutes. Remove the weights and baking paper and bake for a further 5 minutes, or until the crust is golden brown and crisp.
Essential Mayonnaise
Prep 10 minutes
Total time 10 minutes
Ingredients
4 large egg yolks
2 tbsp white wine vinegar
2 tbsp Dijon mustard
¼ tsp coarse salt
Makes 450g
375ml vegetable oil, or any neutral oil
Method
1. Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the egg yolks, vinegar, mustard and salt and process for 1 minute, or until light and airy. Remove the food pusher and while processing, slowly drizzle in the oil until the mixture emulsifies and thickens.
2. Creamy, dreamy and ready to go. Bake some potatoes, shred some slaw or add crushed garlic for a killer aioli. If you can’t decide, pop your essential mayo into an airtight container…label n’ date and stick in the fridge! It’ll keep for 3 days, but seriously, those egg salad sandwiches are calling.
Tip: If the mayonnaise begins to look slightly split, add a tablespoon of cold water.
Essential Guacamole
Prep 10 minutes
Total time 10 minutes
Ingredients
½ small white onion, peeled
½ jalapeño or serrano chilli
10g coriander leaves
Makes about 350g
2 avocados, peeled and seed removed
1 tbsp fresh lime juice
¾ tsp coarse salt
Method
1. Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the onion and chilli and process until chopped. Add the coriander and process until finely chopped, scraping down the side occasionally.
2. Add the avocados, lime juice and salt and process briefly for a coarse consistency, or process further for a smoother guacamole.
3. Guac n’ roll! We know the corn chips are calling, but hey don’t forget to add some avo magic to your tacos, nachos, chilli or brekkie burrito. Sandwiches love it, crudites dig it and it sends those enchiladas clean Tex Mex crazy! Best eaten on the day you make it but will happily sit in the fridge for a day in an airtight container.
Essential Bolognese Sauce
Prep 15 minutes
Total time 1 hour
Ingredients
1 onion, peeled and quartered
Serves 4
1 carrot, peeled and cut into 5cm pieces
1 celery stick, peeled and cut into 5cm pieces
2 cloves garlic, peeled
450g chuck or rump steak, cut into 2cm pieces
2 tbsp olive oil
95g tomato puree concentrate
2 x 400g cans chopped tomatoes
2 tsp granulated sugar
2 tsp coarse salt
Freshly ground black pepper, to season
6 basil leaves
Method
1. Assemble the processor with the grey spindle and green S-blade in the bowl. Add the vegetables and garlic and process until finely chopped. Remove and set aside.
2. Place the beef in the processor bowl and process until minced to your liking, scraping down the side occasionally. Remove and set aside.
3. Place a large saucepan over mediumhigh heat. Add the oil, when hot, add the vegetables and cook, stirring occasionally for 4 minutes, or until translucent and slightly softened. Increase the heat to high, add the beef and cook, stirring until browned. Add the tomato concentrate and cook for 2 minutes.
Add the tomatoes and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the sugar and salt and stir. Add the freshly ground black pepper and basil. Taste and adjust the seasoning, if necessary.
4. While spaghetti and lasagne are the first cabs off the rank for this delish sauce, it has a whole host of other uses. Sloppy Joes, quesadillas, nachos and baked potatoes love it, while if you mix with a little rice, it makes a sensational stuffing for peppers, squash and zucchini.
Essential Basil Pesto
Prep 15 minutes
Total time 15 minutes
Ingredients
100g parmesan cheese
2 cloves garlic, peeled
70g toasted pine nuts
½ tsp coarse salt
Makes 2 cups
Freshly ground black pepper, to season
60g basil leaves
250ml extra-virgin olive oil
Method
1. Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Break the parmesan into pieces and place in the bowl with the garlic. Process until finely chopped. Add the pine nuts, salt, pepper and basil and process. While the processor is on, slowly add the oil through the feed chute to emulsify, scraping down the side occasionally.
2. Your batch of basil goodness is blitzed –so what next? Grilled cheese sandwich, Margherita pizza, Italian burger…it’s no one-trick pasta-pony you know! If you can’t decide…date and label the airtight container and refrigerate for up to 1 week, or freeze for up to 1 month.
Chicken Chop Chop Salad
Prep 35 minutes
Total time 45 minutes
Ingredients
For the marinade
15g coriander leaves and stems
3 cloves garlic, peeled
Serves 4-6
1 spring onion, trimmed and cut into 5cm lengths
1 large red chilli, stem removed
1 tsp grated lime zest
1 tbsp soy sauce
1 tbsp fresh lime juice
1 tsp granulated sugar
1 tsp coarse salt
1 tbsp olive oil
650g chicken thigh fillets
For the salad
2 baby cos lettuce, halved lengthwise
3 tomatoes, cored
2 small cucumbers, trimmed
2 large avocados, peeled and pitted
425g can whole corn kernels, rinsed and drained
425g can black beans, rinsed and drained
Method
1. To make the marinade, carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the coriander, garlic, onion, chilli and lime zest and process to combine, scraping down the side occasionally. Add the soy sauce, lime juice, sugar, salt and oil and process until finely chopped, scraping down the side.
2. Pour the marinade over the chicken and mix well to coat. The chicken can be cooked straight away or covered and marinated overnight in the refrigerator.
For the dressing
3 spring onions, trimmed and cut into 5cm lengths
1 tbsp soy sauce
2 tbsp
1 tsp coarse salt
2 tbsp olive oil
3. To preheat the oven, insert the wire rack into position 4. Set the oven to Roast, Convection, 220°C, for 20 minutes and press Start.
4. Once preheated, place the chicken, evenly spaced apart on a sheet pan. Place the pan in the oven and roast for 20 minutes, or until a meat thermometer inserted into the thickest part reads 74°C.
Method
5. Meanwhile, prepare the salad, assemble the processor with the grey spindle and orange adjustable slicer set on 5 in the bowl and shred the lettuce. Remove and set aside.
6. Assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice the tomatoes, cucumbers and avocados separately. Remove and set aside.
7. To prepare the dressing, in the clean processor bowl with the grey spindle and orange adjustable slicer set on 2, slice the onions. Remove and set aside.
8. Once the chicken has cooked allow it to rest for 5 minutes before removing from the pan. Add the sliced onions, soy sauce, lime juice, salt and oil to the pan and stir to combine. Transfer to a small bowl.
9. Slice the chicken into 1cm strips. Place the lettuce, tomatoes, cucumbers, avocados, corn and beans on a serving platter and top with the chicken.
10. Spoon the dressing over the salad and serve.
Tip: Use the red dicing cleaner to push through any vegetables caught in the dicing grid.
Cheeseburger
Prep 30 minutes
Total time 30 minutes
Ingredients
For the burger patty
Serves 4
450g beef sirloin, not trimmed, cut into 2.5cm pieces
1 tsp coarse salt
Freshly ground black pepper, to season
½ white onion, peeled
3 plum tomatoes, cored
3 dill pickles
1 tbsp olive oil
4 slices cheddar cheese
4 brioche buns
Softened butter, to spread
Butterhead lettuce leaves
For the sauce
75g Essential Mayonnaise
2 tbsp tomato ketchup
1 tbsp yellow mustard
¼ tsp garlic powder
1 tbsp pickle juice
Pinch cayenne pepper
Method
1. To make the burger patty, carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the beef and process until evenly minced. Add the salt and pepper and process until the beef is minced to your liking.
2. Remove the blade from the bowl. Divide the beef into 4 even portions and shape each portion into a 9cm patty.
3. In the clean processor bowl with the grey spindle and green S-blade, separate the onion layers and process until finely chopped. Remove and set aside.
4. Assemble the processor with the grey spindle and orange adjustable slicer set on 4 in the bowl and slice the tomatoes. Remove and set aside.
5. Adjust the orange adjustable slicer to 2 and slice the pickles.
6. Remove the pickles from the bowl leaving 4 slices and any off cuts in the bowl. Set aside the nice slices.
Method
7. To make the sauce, place the green S-blade back on the spindle, add all the sauce ingredients to the processor bowl and process until well combined. Remove and set aside.
8. Place a large frying pan over high heat. Add the oil, when hot add the patties and cook until golden brown. Flip the patties over and place a slice of cheese on top of each patty. Continue cooking until the patties are cooked to your liking. Remove from the pan and wipe the pan clean.
9. Split the buns in half and spread with butter. Place the pan over medium heat and toast the buns, cut side down, in batches, until golden brown.
10. Spread a little sauce over the base of each bun. Top with the lettuce, tomatoes and pickles, burger patties, more sauce and sprinkle with the onion. Sandwich the burgers with the bun tops and serve.
Caponata
Prep 20 minutes
Total time 45 minutes
Serves 4
650g aubergine, cut into large pieces
80ml olive oil, divided
1 tsp coarse salt, divided
1 onion, peeled and halved
2 red bell peppers, halved and seeds removed
2 celery stalks, trimmed
4 cloves garlic, peeled
400g can crushed tomatoes
2 tbsp drained capers
3 tbsp sliced black olives
3 tbsp dried currants
Extra-virgin olive oil, to serve
Freshly ground black pepper, to season
2 tbsp chopped flat-leaf parsley
Ingredients Method
1. To preheat the oven, insert the wire rack into position 4. Set the oven to Air Fry, Super Convection, 220°C, for 30 minutes and press Start.
2. Meanwhile, assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice half the aubergine. Transfer to a large bowl and repeat with the remaining aubergine. Add 60ml olive oil and ½ teaspoon salt to the aubergine and toss to combine. Place in a roasting pan.
3. Once preheated, place the aubergine in the oven and cook for 30 minutes, or until golden brown and tender.
4. Meanwhile, assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice the onion, bell peppers and celery. Remove and set aside.
5. Carefully assemble the processor with the grey spindle and green S-blade in the bowl and chop the garlic, scraping down the side occasionally.
6. Place a large saucepan over mediumhigh heat, when hot add the remaining 20ml oil, diced vegetables and garlic and cook, stirring for 8 minutes, or until softened. Add the tomatoes and bring to a boil. Reduce the heat and simmer for 3 minutes, or until reduced slightly. Add the capers, olives and currants and stir to combine. Add the aubergine to the sauce and stir to coat. Add the remaining ½ teaspoon salt and stir.
7. Drizzle with extra-virgin olive oil, sprinkle with pepper and parsley and serve.
Tip: Use the red dicing cleaner to push through any vegetables caught in the dicing grid.
Asian-Style Chilli Aubergine
Prep 20 minutes
Total time 40 minutes
Ingredients
80ml vegetable oil
Serves 2
2 small aubergine, about 700g, cut into large pieces
2 shallots, peeled
1 long red chilli, cut into large pieces
20g piece fresh ginger, peeled
4 cloves garlic, peeled
2 spring onions, cut into thirds
2 tbsp sambal oelek
1 tsp dark soy sauce
½ tsp coarse salt
1 tbsp sesame oil
2 large eggs
Dried chilli flakes, to serve
Sea salt, to season
Steamed rice, to serve
Method
1. To preheat the oven, insert the wire rack into position 6. Set the oven to Air Fry, Super Convection, 220°C, for 38 minutes and press Start.
2. Once preheated, place a large cast iron skillet or Dutch oven in the oven with the vegetable oil and heat for 10 minutes.
3. Meanwhile, assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice the aubergine. Remove and set aside.
4. After the skillet has heated for 10 minutes, carefully add the aubergine to the skillet and stir. Roast for 10 minutes.
5. Meanwhile, carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the shallots, chilli, ginger and garlic and process until finely chopped, scraping down the side occasionally. Remove and set aside.
6. Assemble the processor with the grey spindle and orange adjustable slicer set on 2 in the bowl and slice the spring onions. Remove and set aside.
Method
7. After the aubergine has cooked for 10 minutes, add the aromatic mixture to the aubergine and stir to combine. Return to the oven and roast for a further 15 minutes. Add the sambal oelek, soy sauce, salt and about two-thirds of the spring onions and roast for a further 3 minutes.
8. Just before serving, place a frying pan over medium heat. Add the sesame oil and fry the eggs.
9. Spoon the aubergine mixture into each serving bowl and top with a fried egg. Sprinkle with salt, the remaining spring onion and chilli flakes. Serve with rice, if desired.
Tip: Use the red dicing cleaner to push through any aubergine caught in the dicing grid.