Catler JE 8011 - Manual (Page 44)

R11
FAMILY MEAT LOAF
Serve 6–8
500 g lean beef mince
500 g sausage mince
2 onions, finely chopped
½ cup carrot pulp, strained
½ cup potato pulp, strained
2 teaspoons curry powder
1 teaspoon ground cumin
1 tablespoon chopped fresh parsley
1 egg, lightly beaten
½ cup evaporated milk
½ cup beef stock
Freshly ground black pepper
2 tablespoons slivered almonds.
TOMATO GLAZE
½ cup beef stock
4 tablespoons tomato sauce
1 teaspoon instant coffee powder
3 tablespoons Worcestershire sauce
1½ tablespoons vinegar
1½ tablespoons lemon juice
3 tablespoons brown sugar
¼ cup butter
1. Place beef, sausage mince, onions, carrot
pulp, potato pulp, curry powder, cumin,
parsley, egg, evaporated milk, stock and
black pepper in a bowl, mix to combine.
2. Press mixture into a lightly greased 11 x
21cm loaf pan.
3. Pour glaze over meatloaf, sprinkle with al-
monds and bake, basting often with glaze,
for 40 minutes.
4. To make glaze, place stock, tomato sauce,
coffee powder, Worcestershire sauce, vine-
gar, lemon juice, sugar and butter in a sauce-
pan and bring to the boil over a medium
heat.
5. Reduce heat and simmer, stirring frequently,
for 8–10 minutes or until glaze reduces and
thickens slightly.
BERRY AND WHITE CHOCOLATE
MOUSSE
Serves 6
200 g white chocolate
200 g strawberry pulp
200 g raspberry pulp
3 teaspoons gelatine dissolved in
tablespoons hot water
3 egg yolks
300 ml carton thickened cream
¼ cup icing sugar
2 tablespoons Grand Marnier
1. Melt chocolate over hot water, cool, being
careful not to let it set.
2. Combine strawberry pulp and raspberry
pulp, set aside.
3. Combine chocolate, gelatine mixture and
egg yolks, whisk until pale and glossy.
4. Beat cream and icing sugar together until
soft peaks form, fold through chocolate mix-
ture with berry pulp and Grand Marnier.
5. Pour into a wetted 5 cup capacity mould. Re-
frigerate several hours or overnight.
RECIPES (USING JUICING EXTRACTOR) – FIBRE FAVOURITES