Villaware FPVLFPSL01 - Manual (Page 12)

11
Cranberry Glaze
230 g cranberry sauce
1 large shallot
1 red jalapeno pepper, stemmed and
partly seeded
14 g fresh lemon juice
60 ml fruity red wine
9 g ginger preserves
21 g minced fresh rosemary
14 g olive oil
Hot pepper sauce to taste
In your food processor , chop the shallot
with the chopping blade.
Using your food processor, puree all
ingredients in order mentioned. Pour into
a microwave-safe bowl. Microwave on
high for 5 minutes. Glaze should be thick
and syrupy . If desire a thicker glaze, use
1 minute increments in the microwave. If
desire a thinner glaze, more wine can be
added. Serve warm.
Honey, Lime and Ginger Glaze
5 cm piece fresh ginger root
85 g honey
28 g dry sherry
1 lime, coarsely grated zest and juice
Salt
Ground black pepper
Cut ginger in two. Using your food
processor , finely grate one piece. Collect
gratings and squeeze out juice into a bowl.
Cut the other half of the ginger into small
strips and mix into ginger juice along with all
of the other ingredients.
Place mixture in small pan and simmer
for 3 minutes until half of the mixture has
evaporated. Let cool until mixture becomes
thick and syrupy. Brush over meat about 10
minutes before meat finishes cooking.
Prince of Wales Ketchup
½ litre elderberries
Vinegar
5 salt anchovies
45 ml shallots
5 ml cloves
5 ml ground mace
5 ml ground ginger
5 ml grated nutmeg
Place elderberries in dish and cover with
vinegar. Cook at 150° C until berries burst,
about 1½ hours. Let stand overnight, then
strain through a jelly bag.
Using your food processor, thinly slice
the shallots. Mix with elderberry vinegar
and add the remaining ingredients. Bring
to a boil. Reduce heat and simmer until
anchovies break apart, around 20 minutes.
Let cool, strain and bottle with a tight cork.
Refrigerate for 2 weeks before opening.
Spinach Sauce
230 g spinach
28 g olive oil
115 g plain yogurt
Crushed garlic
Dried basil
1 handful of fresh parsley
1 lemon
28 g feta cheese
Using the chopping blade of your food
processor , chop the spinach and the parsley.
Juice the lemon.
Whirl spinach, olive oil, yogurt, garlic, basil,
parsley and lemon until desired consistency.
Water can be added to thin sauce if desired.
Pour over pasta and mix well. Crumble feta
cheese over dish and mix again.
recipes
(continued)