Abingdon Living Nov - Dec 2023

Cooking for
CHRISTMAS
We have some delicious recipes from the
appliance pros at Cuisinart to make festive
hosting easier
Shredded Brussels & Pancetta
INGREDIENTS
80g pancetta, cubed
125g sprouts
Lemon Dijon Vinaigrette
1 clove garlic, slightly crushed
1 lemon, juiced
3 tbsp dijon mustard
40ml apple cider vinegar
120ml olive oil
2 tsp honey
Sea salt & pepper
METHOD
Add the pancetta to a medium /
hot frying pan and cook until the fat
renders and the pancetta is crispy.
Place the pancetta on paper towel
before setting to one side.
Trim and peel the sprouts. In the
Easy Prep Pro, set up the fine slicing
disc in the large work bowl and
process the sprouts on ‘HIGH’.
Set up the small work bowl with the
small chopping/mixing blade.
Add all the vinaigrette ingredients
to the small work bowl. Secure the
lid and process on ‘HIGH’ until a
thick emulsion forms. Season with
sea salt and black pepper. Run the
machine using the ‘PULSE’ button
until thoroughly mixed. Pour the
vinaigrette into a suitable jug for
serving.
Place the sprouts into a serving dish
and drizzle over a generous serving
of the vinaigrette. Combine well and
scatter over the crispy pancetta.
Tip: Any remaining vinaigrette can
be stored in an airtight container in
the fridge for up to 5 days.
Spiced Victoria
Sponge
INGREDIENTS
250g butter, room temperature
250g caster sugar
4 medium eggs
1 tsp vanilla essence
1 tsp ground cinnamon
1 tsp grated nutmeg
175g self raising flour
75g ground almonds
1tsp baking powder
Clementine Cream (not shown)
300 ml double cream
1 tbsp sifted icing sugar, plus some
for dusting the cake
1 large Clementine, zested and 1
tbsp juice
To Serve
Seasonal berries
Chopped pistachios
METHOD
Preheat the oven to 180ºC / Fan
160ºC / Gas Mark 42.
Grease a fluted bundt cake tin,
alternatively you can use two
greased and lined 20 cm springform
cake tins. This will produce a more
traditional cake.
Set up the large work bowl of the
Expert Prep Pro with the large
chopping/mixing blade. Place the
butter and sugar in the bowl and
process on high until creamy.
Add the eggs through the feed tube
one by one, processing between
each addition. Add the vanilla
essence, cinnamon and nutmeg.
Process to combine.
Add the flour, ground almonds and
baking powder. Process lightly.
Pour the cake mixture into the cake
tin(s) and smooth the batter until
level.
Bake in the oven for 30 to 35
minutes until the cake is golden
brown on top and a skewer comes
out clean.
Allow to rest for a moment in the
tin(s) before turning out onto a wire
rack and leave to cool completely.
Decorate the cake with berries,
chopped pistachios and lightly dust
with icing sugar.
Make the Clementine cream by
softly whipping the cream with the
icing sugar, Clementine zest and
juice using the whisk attachment of
the hand blender.
Serve with the clementine cream.
If using traditional springform tins
the clementine cream can be used
between the sponges.
16 | www.minervamagazines.co.uk