Electrolux Recipes

Dinner Party for Six

Toby’s Meal


Pear, walnut & stilton salad
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  1. 3 ripe pears, quartered and cored, peel left on
  2. Juice 1 lime
  3. 100g crème fraîche
  4. 300g Stilton, crumbled, room temperature
  5. 1-2 tbsp ginger syrup (from a jar of ginger in syrup)
  6. 100g pack broken walnuts
  7. 12 dates (Medjool are good), stoned and chopped walnut oil, for drizzling
  8. 225g bag mixed salad leaves
  9. 1 large watercress, divided into sprigs
  1. Cut the pear quarters into thin slices and toss in a bowl with the lime juice to help protect their natural colour. Blend the crème fraîche with half the Stilton, ginger syrup to taste, and enough water (3-4 tbsp) to give a smooth, thick coating consistency. (Don’t add too much water or it may separate.)
  2. Scatter the pear slices over six serving plates and follow with the walnuts, dates and remaining cheese. Can be prepared to this stage up to an hour ahead.
  3. Drizzle each salad with a little of the dressing and some walnut oil. Season with a grinding of pepper – you shouldn’t need salt, as the cheese is salty. Mix the salad leaves and watercress very lightly with just a bit more dressing – some leaves should be touched by the dressing, some untouched. Gently pile the leaves on top of each salad.
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Pulled Pork & slaw
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For the pulled pork
  1. Oil, for greasing
  2. 2kg/4lb 6½oz pork shoulder
  3. 1 tbsp chilli flakes
  4. 1 tbsp whole grain mustard
  5. salt and freshly ground black pepper
  6. 200ml/7¼fl oz white wine vinegar
  7. 250ml/9fl oz cider
  8. 3 onions, finely sliced
  9. 6 cloves garlic, sliced
For the coleslaw
  1. Half white cabbage, finely chopped
  2. 2 carrots, grated
  3. 2 red onions, finely sliced
  4. 1 red chilli, seeds removed, finely chopped
  5. 175g/6oz mayonnaise
  6. Salt and freshly ground black pepper
  7. 1 lime, juice only
  8. 1 tbsp soy sauce
To serve
  1. Soft white bread rolls
  2. Ready-made barbecue sauce
  1. Preheat the oven to 170C/340F/Gas 3.
  2. For the pulled pork, oil a baking tray and place the pork shoulder on top. Mix together the chilli, mustard and salt and freshly ground black pepper, then rub the mixture into the pork shoulder.
  3. Pour the vinegar and cider over, then scatter over the onion and garlic.
  4. Cover with parchment paper, then wrap in foil and place into the oven to roast for three hours.
  5. Remove the parchment and foil, then roast for another hour.
  6. 'Pull' the pork by sticking a fork in the shoulder and shredding the meat into small pieces with another fork.
  7. For the coleslaw, in a separate bowl, mix together all of the coleslaw ingredients until well combined.
  8. To serve, pile the pulled pork shoulder on a serving plate and spoon the coleslaw next to it. Serve with soft white rolls and barbecue sauce to taste.
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Lemon & raspberry roulade
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For the cake
  1. 75g Plain Flour
  2. Pinch sea salt
  3. 3 eggs
  4. 75g Caster sugar
  5. 1 tsp vanilla essence
For filling
  1. 2 tbsp Lemon curd
  2. 300ml Double Cream
  3. 250g Raspberries
  4. Icing sugar to dust
  1. Preparation 25 minutes
  2. Cooking Fan
  3. (Remember to pre heat oven)
  4. Cooking Temperature 160°
  5. Cooking time 12 -15 minutes
  1. Carefully line a Swiss Roll tin.
  2. Place eggs and sugar in a large mixing bowl. Using a hand –held electric whisk, whisk until mixture is light and fluffy and holds it’s shape.
  3. Add 1 tbsp warm water & vanilla essence and fold in carefully. Sift half of the plain flour, using a metal spoon, carefully fold in the flour then add the remaining flour. Scrape down the sides of the bowl with a spatula.
  4. Bake for 12 14 minutes . Sponge should feel firm to the touch. Turn on to greaseproof paper and carefully roll like a Swiss roll and allow to cool.
  5. Whip cream until thick and mix in the lemon curd, unroll the Swiss Roll and spread the lemon curd cream over the sponge leaving a 1cm margin .
  6. Sprinkle over the raspberries
  7. Using the greaseproof paper re-roll and carefully place on serving plate.
  8. Dust with icing sugar.
AO Life http://ao.com/life/
Recipes sourced from BBC Good Food

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