TUNA TAGGERTY –
Serves 4
3 slices fresh bread
2 tablespoons butter
250g cheddar cheese, chilled and cut to fit Food Chute.
2 tablespoons butter
2 tablespoons plain flour
2 tablespoons chicken stock
2 cans 180g tuna, drained and flaked.
1-500g can Chinese vegetables, drained.
Insert Shredder Blade. Shred cheddar cheese. Remove cooked bread crumbs from frypan, and place in small
bowl. Add 2 tablespoons butter to pan and melt over a medium heat. Mix in the flour to a smooth paste. Add
chicken broth, and cook, stirring constantly until thickened and smooth. Stir in the tuna, Chinese vegetables, and
shredded cheese. Simmer over a low heat until cheese melts and mixture is thoroughly heated through - about 10
minutes. Sprinkle with browned bread crumbs and serve immediately, garnish with parsley sprigs.
EGGS IN A NEST –
Serves 4-6
90g walnuts
125g cheddar cheese, chilled and cut to fit Food Chute
4 medium size potatoes, peeled and cooked.
½ teaspoon of salt.
Pinch cayenne pepper
1 egg, plus 1 egg per person
Chopped chives or parsley for garnish
Preheat oven to 200
0
C. Position Steel Blade. Process walnuts until chopped – about 2-3 pulses. Remove steel
blade. Insert Grater Blade. Grate cheese. When potatoes are cooked, add seasonings, walnuts and cheese, and
beat ell. Add a little butter in necessary. Place in greased ramekins until about ¾ full, and make a well in the
center. Break an egg in each one and cover with a bacon strip. Bake until egg is set – about 8-10 minutes.
Garnish with chives and parsley and serve immediately.
SWISS CHEES FONDUE –
Serves 2-4
500g Swiss cheese, chilled and cut to fit Food Chute
2 teaspoons of cornflour
salt and pepper to taste
pinch of nutmeg
1 cup of dry wine, Riesling of Chablis
1 loaf French bread cut into 2.5cm cubes with grille bacon and parsley garnish if desired.
Insert Shredder Blade and process cheese. Add cornflour, seasonings and nutmeg to cheese, and mix well. Place
wine in an electric frypan and cook over a low heat until it begins to bubble gently. Add cheese and mixture a
handful at a time, stirring vigorously with a wooden spoon until cheese melts, and mixture is smooth. Serve
immediately with bread cubes. Makes 2 cups.
CHEESE DIP
– Make about 1 ¼ cups
1/3 – 2/3 cup beer
¼ teaspoon salt
½ small clove garlic, peeled or 1 small onion slices
Few drops Tobasco sauce or a pinch of chili powder
250g Cream or Cottage cheese
