Pour half the beer in the blender container. Add other ingredients in order listed. Cover and blend for about 20
seconds. Stir down ingredients with a rubber spatula and add more beer until desired consistency is reached.
Blend for another 30 seconds. Transfer into serving bowl, and cover with plastic wrap. Refrigerate until serving
time.
APPLE AND ONION SAVOURY –
Serves 2-4
2 medium sized onions, peeled and cut to fit Food Chute
2 large cooking apples, peeled and cut to fit Food Chute
2 tablespoons of oil
1 tablespoon honey
If using an electric frypan, heat oil to 130
0
C. Insert Slicer Blade and process onions. Add to frypan, and gently until
onions are transparent, but not browned. Process apples, and add to onions in frypan. Reduce heat, and simmer
with lid on and vent closed until apples are cooked, and onions slightly browned. Before serving, pour honey, and
heat through. Serve with grilled bacon and parsley garnish if desired.
CHICKEN LIVER PATE
– Makes 2 cups
500g Chicken livers
¼ cup butter
1 small garlic, peeled
1 small onion, peeled and halved
1 apple, peeled, quartered and cored
½ cup of reduced cream
1 tablespoon salt
Pinch allspice, cloves, nutmeg and pepper
Clean and dry livers on paper towel. Cut into small pieces, and fry in butter until they lose their pink colour. Stir
occasionally. Position Steel Blade in bowl. Add onion and apple, and chop coarsely. Add apple mixture to livers,
and cook a further 5 minutes. Remove from pan and place in Blender jar. Add cream, lemon juice, salt and spices
to pan, and stir to combine with pan juices. Pour over livers in Jar, cover and process for about 1 minute. Stop and
push down with rubber spatula once or twice during blending. Transfer into serving dish, cover with plastic wrap
and refrigerate. Serve with dry biscuits or toast.
EGGPLANT PATE
– Serves 6
2 eggplants baked for about 1 hour, unpeeled
1 clove garlic peeled
½ cup olive oil
Juice of 1 lemon
1 teaspoon salt
Freshly ground black pepper
When eggplants are cooled, scoop out flesh and place in blender, cover and blend until smooth, about 10 seconds.
Add garlic, lemon juice and seasonings. Blend for a further 5 seconds. With blender still running, pour in oil
through top. Blend until smooth. Taste for seasoning, and add more lemon juice if desired. Chill for at least one
hour before serving. Garnish with finely chopped chives or parsley, and serve with toast.
KIPPER PATE –
Serves 6
185g kippers
185g butter
3 tablespoons of white wine
Freshly ground black pepper
