West Dorset Living Dec 2023 - Jan 2024

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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. <strong>Dec</strong>orate 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. 18 | www.minervamagazines.co.uk
Winter Pavlova METHOD Preheat the oven to 140ºC/120ºC fan/gas 1.Line a baking tray with greaseproof paper. Mark out a 23cm circle on the backing paper to help size your pavlova. Attach the whisk attachment to the Cuisinart Hand Blender and whisk the egg whites in a clean, dry bowl on a medium setting until frothy. Add the cream of tartar and the white wine vinegar. Continue to whisk on a higher setting until the egg whites start to form stiff peaks. Gradually beat in the sugar, whisking it back to stiff peaks after each addition. When it is glossy and smooth spoon the meringue mixture onto the baking paper, making a shallow dip in the centre with the back of the spoon. Bake in the oven for 70 minutes, until the meringue looks slightly gooey in the middle and crisp on the outside. Turn the oven off, leaving the door open slightly and allow the meringue to cool completely. Whip the cream to soft peaks using the whisk attachment of the Cuisinart Hand Blender on a high setting. Whisk in the icing sugar and vanilla essence being careful not to over whisk the cream. Spoon the cream onto the cooled meringue and decorate with the clementines. Sift over a dusting of icing sugar before serving. INGREDIENTS 4 egg whites 1 tsp cream of tartar 1 tsp white wine vinegar 225g caster sugar 250ml whipping cream 1 tbsp sifted icing sugar 1 tsp vanilla essence 4 - 6 peeled clementines Icing sugar for dusting www.minervamagazines.co.uk | 19
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West Dorset Living Dec 2023 - Jan 2024

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