Sensio Home Mini Food Chopper Recipes

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Griddled Marinated Courgettes with Feta, Lemon and Herbs

A wonderfully evocative taste of the Mediterranean, this dish takes no time to prepare. Just leave it for 5 minutes before serving to allow the flavours to develop.

 Serves 2

 2 courgettes, sliced lengthways into long strips about ½ cm thick

 Good quality olive oil

Small bunch of parsley

Small handful of mint leaves

1 garlic clove, crushed

lemon, zest and juice 40g Greek feta cheese

1. Heat a griddle pan until very hot and brush the courgettes with a little olive oil and season.

2. Fry in batches until the courgettes are soft and tender with charred grill lines.

3. Add the parsley and mint to the food chopper and pulse until the herbs are finely chopped.

4. Add the garlic, lemon zest, lemon juice and 4 tbsp olive oil and blend.

5. When the courgette is tender, arrange on a plate and drizzle with the dressing, crumble over the feta cheese and serve.

Houmous with Olive Flatbread

These tasty little flatbreads can be made with store cupboard ingredients and are so quick to prepare. Serve warm with this delicious homemade houmous.

Serves 2-3

Houmous

1 x 400g tin chickpeas, drained

3 tbsp tahini

1 garlic clove, crushed

2 tbsp freshly squeezed lemon juice

Sea salt

100ml good quality olive oil

Olive Flatbread

125g plain flour

1 tsp baking powder

½ tsp salt

10 pitted kalamanta olives, sliced

1 tbsp olive oil

1. To make the flatbread, mix together the flour, baking powder, salt and the sliced olives.

2. Make a well in the centre and add the olive oil and gradually add up to 4 tablespoons of water to form a soft dough. Turn the dough out onto a lightly floured work surface and knead gently until soft and smooth.

3. Divide the dough into three and roll out each piece to form a thin oval shape. Heat a large griddle pan or heavy bottom frying pan until very hot. Drizzle the flatbread with olive oil and place oil side down into the hot pan. Cook for 3 minutes on each side adding more olive oil if necessary.

4. While the flatbreads are cooking, add the chickpeas, tahini, garlic, lemon juice, salt and olive oil into the food chopper and blend until your desired consistency is reached, process for longer for a smoother dip.

5. Taste and adjust the seasoning accordingly and spoon into a serving bowl. Drizzle with a little olive oil. Cut the flatbreads into triangles and serve alongside the houmous.

Homemade Pesto Genovese

This is such a great versatile sauce that can be used with pasta, swirled into mash, or used to fill a chicken breast with some cream cheese. It is so much better than any jarred variety and it’s so easy to make in the mini chopper.

Ingredients

50g basil leaves

1 clove garlic, chopped

50g toasted pine nuts

125ml extra virgin olive oil

25g grated pecorino or parmesan cheese

Sea salt

Method

1. Add the basil leaves to the food chopper attach the lid and pulse.
2. Add the garlic, pine nuts, oil and grated cheese and pulse again until just combined.
3. Taste and adjust the seasoning with a little sea salt if necessary.

Tip: Any leftovers can be stored in a sterile jar for up to 3 weeks in the fridge, just make sure you top the pesto with a little extra olive oil to seal it and keep the air out.

Falafel with Halloumi and a sweet chilli drizzle

Full of tempting flavours, Falafels are hugely popular in the Middle East. Quick and easy to make, Falafels can be made with store cupboard ingredients, so are a great standby for a tasty meal.

Serves 2

1 x 400g tin chickpeas, drained and patted dry

1 garlic clove, crushed

1 tsp ground cumin

1 tsp ground coriander

tsp cayenne pepper ½ lemon, juiced

1 tbsp plain flour

Small bunch coriander leaves only, chopped Sea salt and freshly ground black pepper 125g Halloumi cheese, cut into 4 slices

4 tbsp Sweet chilli sauce

2 flatbreads or wraps Olive oil for frying

Serve with Houmous and mixed salad leaves

1. Add the drained chickpeas, garlic, spices, lemon juice, flour, coriander, salt and pepper into the food chopper and pulse or blend until thoroughly combined and a thick paste is formed.

2. Form the mixture into six even sized balls and flatten into small patties. Heat a non-stick frying pan over a medium high heat and add some olive oil. Fry the patties until golden and crisp, turning once during cooking; this should take about 5-6 minutes. Add more oil if necessary and when they are golden brown, remove from the pan and keep warm.

3. Wipe the pan clean and add a little more oil. Add the sliced Halloumi cheese and fry on both sides until golden. Drizzle the chilli sauce over each piece of cheese and turn to coat. Cook until it becomes sticky and bubbly. Remove from the heat.

4. Warm the flatbread and spread with some houmous, and add some mixed salad leaves. Place three falafel on each flatbread and top with the sliced halloumi cheese. Drizzle with the remaining chilli sauce from the pan, roll up and serve.

Spiced Lamb with Lime and Coconut

This dish is jam packed with Asian flavours.

Serves 2

1 tbsp vegetable oil

300g Lean lamb leg steaks, diced

1 garlic clove, crushed

½ inch ginger, peeled and grated

1-2 tbsp red curry paste, depending on taste (see below)

1 lime, zested and juice of half

1 x 400g tin coconut milk

70g fine beans, sliced in half

Salt and pepper

1 tbsp chopped coriander 

Red curry paste

3 shallots, peeled and roughly chopped

3 long red chillies, de-seeded

1 lemongrass stalk, outer layer removed then roughly chopped

1 kaffir lime leaf, shredded

inch ginger, peeled and grated

1 tbsp Thai fish sauce

1 tsp ground cumin

1 tsp ground coriander

1 tbsp vegetable oil

Freshly ground black pepper

1. To make the red curry paste, place all the ingredients into the food chopper and blend until the mixture forms a smooth paste, add a little water if the paste is too stiff, scape down the sides and re-blend if necessary.

2. Heat the oil in a large frying pan, add the diced lamb and fry until browned. Add the crushed garlic, grated ginger, and 2 heaped tablespoons of the curry paste.

3. Coat the lamb with the curry paste, and add the lime zest and lime juice and mix well. Stir in the coconut milk and season, bring to the boil and add the green beans and cook for 10 minutes, until the lamb is cooked and the okra is tender. Sprinkle with chopped coriander and served with steamed Jasmine rice.

Rib eye steaks with Chimichurri Salsa

Chimichurri salsa is the most popular accompaniment for grilled meats in Argentina. It can either be used as a marinade or a salsa. The salsa should be served cold, so make sure the garlic is very finely crushed to avoid big chunks of raw garlic.

2 x rib eye steaks

Small bunch flat leaf parsley

red onion, roughly chopped

2 garlic cloves, crushed

2 tbsp red wine vinegar Pinch of crushed chilli flakes 1 tsp paprika

1 tomato, de-seeded and roughly chopped Salt and freshly ground black pepper

1-2 tbsp Olive oil

 

1. Place the parsley into the food chopper and pulse until the herbs are well chopped.

2. Add the onion, crushed garlic, wine vinegar, chilli flakes, paprika and tomato and blend until coarsely chopped. Decant into a bowl, season well and add some olive oil to combine.

3. Heat a griddle pan until hot. Rub the steaks with a little olive oil, season with salt and pepper and add them to the hot pan. Cook the steaks to your liking. The steaks will feel very soft when pressed when they are rare, so continue to cook them if you like them medium or well done, serve the steaks with the salsa on the side.

Quick Blueberry Cheesecake

Serves 2

A fantastic cheesecake that takes no time at all to whip up. If you don’t have metal rings, you could always serve it up in a nice glass. If you don’t like Blueberries, use any of your favorite berries, strawberries or blackberries work well.

80g blueberries

1 tsp caster sugar

4 shortbread biscuits

130g full fat soft cheese

6 tbsp double cream

1 tbsp icing sugar

1 lemon, zested

1. Place the blueberries in a small saucepan and add the caster sugar. Cook for 2-3 minutes until the liquid is lovely and purple and the blueberries are slightly broken down. Remove from the heat and allow to cool.

2. Place 2 x 9cm metal rings on serving plates. Add the shortbread biscuits to food chopper and process the biscuits until they form crumbs. Remove from the bowl and divide the mixture between the two rings, press the mixture down firmly using the back of a spoon.

3. Rinse the chopping bowl out and dry. Add the soft cheese, double cream, icing sugar and lemon zest to the bowl and, process together until combined. Divide the mixture between the two rings and spread the mixture flat, again with the back of a spoon. Chill until ready to serve.

4. When ready to serve, run a knife round the inside of the rings very carefully and lift off, spoon the blueberries and syrup over of the cheesecake and serve.

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