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Beef Cobbler

Beef Cobbler

Ingredients for the cobbler dough

  • 50 g cheddar cheese
  • 2 tbsp Parsley chopped
  • 250 g strong flour
  • 2 eggs
  • 30 g butter
  • 2 tbsp milk
  • 1 tsp Dijon mustard
  • 1/2 tsp horseradish sauce – optional

Ingredients for the stew

  • 3 tbsp olive oil
  • 300 g onions
  • 150 g leeks
  • 150 g carrots
  • 100 g celery
  • 2 garlic cloves
  • 1kg braising beef
  • 100 g flour
  • 25 g tomato purée
  • 250 ml red wine
  • 500 ml beef stock
  • 2 tbsp chopped parsley
  • 2 bay leaves
  • 3 sprigs thyme
  • Seasoning to taste
  • clocheServes 6
  • clock3 hours 40 minutes
  • spoonsHard

For the cobbler dough:

  1. Attach the 4 mm grating disc to the food processor, grate the cheese and reserve.
  2. Attach the knife blade and chop the parsley.
  3. Add half the cheese, all the flour, butter, mustard and horseradish sauce to the parsley in the food processor bowl.
  4. Process until it resembles breadcrumbs.
  5. Add the floured meat and allow to brown. Remove and reserve.
  6. Add the milk in a steady stream until a dough is formed.
  7. Flour your hands and divide the mixture into 8 pieces.
  8. Roll the pieces into ball shapes and place on a baking tray. Reserve in the fridge.

For the stew:

  1. Attach the 4 mm slicing disc to the food processor.
  2. Slice the onions, leeks, carrot, celery and garlic.
  3. Cut the beef into 3cm chunks and roll in some flour.
  4. Heat some of the oil in a saucepan.
  5. Add the floured meat and allow to brown. Remove and reserve.
  6. Heat the remaining oil in the saucepan.
  7. Add the onions, leek, carrots, celery, garlic and tomato purée and cook until softened.
  8. Add the red wine and allow to boil until the wine has reduced by half.
  9. Turn the temperature down to a gentle simmer.
  10. Add the meat being careful not to splash.
  11. Slowly add the stock stirring all the time to thicken.
  12. Pour the stew into an ovenproof dish.
  13. Chop the thyme and add with the bay leaves to the mixture.
  14. Place the cobbler balls on top and cover the pot with a lid or tin foil.
  15. Cook in a preheated oven at 160°C / Fan 140°C / Gas 3 for 2 hours.
  16. Remove the lid / tin foil.
  17. Scatter the remaining cheese (25 g) over the top of the cobblers.
  18. Return to the oven for another 30 minutes until the cheese has turned golden brown.
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Beetroot, Celeriac & Goats Cheese Salad with Citrus Dressing

Beetroot, celeriac & goats cheese salad with citrus dressing

Ingredients for dressing

  • 2 oranges
  • 1 lemon
  • 1 1/2 tsp Dijon mustard
  • 1 tsp honey
  • 100 ml olive or rapeseed oil
  • Seasoning to taste

Ingredients for salad

  • 1/2 celeriac
  • 2 raw beetroot
  • 100 g goat's cheese
  • clocheServes 4-6
  • clock10 minutes
  • spoonsEasy

For the dressing:

  1. Squeeze the juice out of the oranges and lemon.
  2. Place the juice and the rest of the dressing ingredients into the blender and process for a minute.

For the salad:

  1. Attach the 4 mm grating disc to the food processor.
  2. Peel the vegetables and then process.
  3. Pour the dressing over the grated vegetables and ensure they are well coated.
  4. Leave to marinate for 30 minutes.
  5. Cut the goat’s cheese into chunks and scatter over the salad.
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Fish Cakes Served with a Sweet Chilli Sauce

Fish Cakes served with a Sweet Chilli sauce

Ingredients for chilli sauce

  • 3 garlic cloves
  • 1 large red chilli
  • 120 ml rice vinegar
  • 20 g Caster sugar
  • 3 tbsp fish sauce
  • 2 tbsp dry sherry
  • 1½ tbsp cornflour

Ingredients for fish cakes

  • 200 g cooked salmon fillets
  • 500 g potatoes
  • 2 tbsp tomato ketchup
  • 1/2 tsp worcestershire Sauce
  • 1 tbsp fresh chopped coriander
  • Seasoning to taste
  • clocheServes 4-6
  • clock50 minutes
  • spoonsMedium

For the chilli sauce:

  1. Attach the knife blade to the food processor.
  2. Peel the garlic and cut the stalk off the chilli.
  3. Place all the ingredients into the food processor and chop.
  4. Add all the ingredients (except the cornflour) into a saucepan and bring to the boil.
  5. Lower the temperature and simmer for 10 minutes or until the sauce has reduced by half.
  6. Dissolve the cornflour in a little water to form a smooth paste.
  7. Add the cornflour paste to the pan and stir until it has thickened, then store in the fridge.

For the fish cakes:

  1. Peel the potatoes, place into a pan of water.
  2. Heat the saucepan and bring to the boil then simmer until the potatoes are cooked.
  3. Drain the potatoes and return to the saucepan. Cook on a low heat for 2 minutes stirring all the time. This will remove as much moisture as possible.
  4. Take off the heat and allow to cool to room temperature.
  5. Take the cooked salmon and remove the skin and bones.
  6. Attach the knife blade to the food processor.
  7. Place all the ingredients into the food processor and use the pulse to mix.
  8. Divide the fish cake mixture into eight and using floured hands shape each into 5 cm diameter cakes.
  9. Tidy the shape of the cakes with a palette knife, place on a baking sheet and chill for 10 minutes.
  10. Melt the oil and butter together in a large frying pan and fry the fish cakes over a gentle heat for about three minutes, turning once during cooking until golden. Transfer to a baking sheet and bake in a medium oven at 160°C / Fan 140°C / Gas 3 for a further 10 - 15 minutes.
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French Apple Tart

French apple tart

Ingredients

    For the pastry

  • 250 g flour
  • 125 g cold butter, in cubes
  • 1 egg
  • For the filliing:

  • 150 g almond paste
  • 2 tbsp creme fraiche
  • 1kg apples
  • Juice of half a lemon
  • 3 - 4 tbsp runny honey
  • 26 cm round loose-bottomed cake tin, greased
  • clocheMakes 1 tart
  • clock1 hour 30 minutes
  • spoonsMedium
  1. Place the kneading knife in the food processor and put the flour and butter in the bowl. Add a pinch of salt and eggs. Let the food processor run until the pastry comes together. Add 1 - 2 tablespoons of cold water if necessary. Finish off by kneading the pastry by hand for a few minutes on a floured surface. Wrap the pastry in cling film and leave in the fridge for 30 minutes.
  2. Pre-heat the oven to 200°C. Roll out the pastry on a lightly floured surface to a width of about 30 cm across. Line the bottom and sides of the cake tin with it. Cut away any excess pastry around the top.
  3. Mix the almond paste with the crème fraiche and pour in the cake tin, spreading it over the bottom.
  4. Peel and quarter the apples and removes the cores, place the slicing disk in the food processor. Push the apple pieces through the feeding tube to finely slice the apples. Empty the bowl halfway through to prevent the slices from getting pureed.
  5. Sprinkle the apple slices with the lemon juice and arrange them in overlapping circles in the cake tin. Place the cake tin one shelf under the centre of the oven and bake the tart for 35 - 40 minutes until golden.
  6. Take the tart out of the oven and generously brush the apple slices with honey. Leave to cool until lukewarm or cold.
  7. Serve with a scoop of ice cream or crème fraiche.
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Herb Crusted Chicken Wings & Legs with a Satay sauce

Herb Crusted Chicken Wings/Legs with a Satay sauce

Ingredients for the chicken wings

  • 12 chicken legs or wings, skin removed
  • 6 slices bread to make into crumbs
  • 3 eggs
  • 1/2 tsp paprika
  • 1 tbsp parsley
  • 1 tsp salt
  • 1 tsp pepper

Ingredients for the satay sauce

  • 250 g smooth peanut butter
  • 100 ml water
  • 2 tbsp rice wine
  • 1 clove garlic
  • 1/2 tsp dark soy sauce
  • 1 tsp sesame oil
  • 1 tbsp brown sugar
  • 2 tbsp fish sauce
  • 1/2 tsp tamarind paste
  • 1/2 tsp cayenne pepper
  • 80 ml coconut milk
  • clocheServes 4-6
  • clock50 minutes
  • spoonsMedium

For the chicken wings:

  1. You will need three bowls for this recipe.
  2. Attach the knife blade to the food processor.
  3. Remove the crust from the bread and discard.
  4. Add the bread, parsley, salt and paprika into the food processor, process to a breadcrumb.
  5. Place the breadcrumbs into one of the bowls.
  6. Break the eggs into another of the bowls and lightly beat.
  7. Place the flour into the third bowl.
  8. Place the chicken into the flour bowl, ensuring the flour covers the chicken. Pat to remove excess flour.
  9. Dip the chicken in the egg mixture.
  10. Place the chicken into the breadcrumbs, and coat.
  11. Repeat for all chicken pieces.
  12. Place the chicken into the fridge for at least an hour to ensure the crust dries.
  13. To cook the chicken, place them into a pre-heated oven set at 190°C / Fan 170°C / Gas 5 for 15 minutes. Or heat 100 ml of oil in a shallow frying pan and gently fry the chicken.

For the satay sauce:

  1. Attach the knife blade to the food processor.
  2. Add all the ingredients into the food processor and process until combined.
  3. Serve in a dish with the chicken.
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Onion Bhaji

Onion Bhaji

Ingredients

  • 1 green chilli
  • 25 g fresh coriander
  • 100 g chick-pea (Gram) flour
  • 1/4 tsp chilli powder
  • 1/2 tsp turmeric
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 2 large onions
  • Cold water to mix
  • Vegetable oil for deep frying
  • clocheServes 4
  • clock35 minutes
  • spoonsEasy
  1. De-seed the chilli.
  2. Attach the knife blade to the food processor and chop the chilli and coriander.
  3. Add the flour, baking powder, spices and salt and pulse to mix together.
  4. With the machine running at speed 1, add the water to make a thick batter.
  5. Attach the thick slicing disc.
  6. Slice the onion into the batter, stir the mixture and ensure the onion is coated.
  7. Preheat the deep fat fryer to 180°C.
  8. Very carefully drop dessert spoonfuls of the mixture into the hot oil and cook until golden.
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