Catler FP 8010 - Manual (Page 50)

R15
BEETROOT CARPACCIO WITH ORANGE
AND AVOCADO
INGREDIENTS
Serves 2-4 people
4-5 beetroots, peeled
1 /
4
cup red wine vinegar
1 /
4
cup olive oil
1 orange, peeled, segmented
1 avocado, peeled, sliced
1 /
2
cup Chervil, washed
1 tablespoon thyme
1 pomegranate, seeds only, optional
Marinated fetta, to serve, optional
METHOD
1. Assemble food processor using the
adjustable slicing disc
2. Slice beetroots thinly and place in a
single layer onto a tray lined with baking
paper. Pour red wine vinegar and oil
evenly over the sliced beetroots, cover
and set aside for 20 minutes.
3. Assemble the salad layer slices of
beetroot, orange segments, avocado,
chervil and thyme. Top with left
pomegranate, fetta and drizzle with left
over marinate.
COLESLAW
Makes 4-6 serves
INGREDIENTS
300g white cabbage, cut in wedges
300g purple cabbage, cut in wedges
2 carrots, peeled
1 Spanish onion, peeled and quartered
1 red capsicum, quartered
1 green capsicum, quartered
2 sticks celery
2 Granny Smith apples, quartered
DRESSING:
INGREDIENTS
1 cup mayonnaise
1 /
4
cup light sour cream
1 tablespoon seeded mustard
METHOD
1. Assemble the food processor using the
coarse shredding disc.
2. Shred cabbages, carrots, onion and
capsicum, then transfer to a large serving
bowl.
3. Reassemble the food processor using
the adjustable slicing disc and slice the
celery and apples. Toss with shredded
ingredients.
4. For the dressing: combine mayonnaise,
sour cream and mustard.
5. Fold dressing through tossed ingredients
and serve chilled.
RECIPES