Falcon CDL90DFRG-BR Recipe
Autumn recipes
Contents
Nexus 5
Stued Mushrooms with Pork Sausage & Taleggio 6
Cauliflower Gratin with Hazelnut Brown Butter 8
Roast Rib of Beef with Parsnip Puree 10
Professional+ 12
Professional+ FX 100cm 13
Sweet Potato Gnocchi with Gorgonzola & Maple Butter 14
Pappardelle with Lamb Shank & Caramelised Onion Ragu 16
Roast Pumpkin with Crispy Chickpeas & Almond Crumb 18
Professional+ FX/FXP 90cm 20
Classic Deluxe 21
Moroccan Chicken Pies 22
Spiced Carrot Cake with Pistachios 24
Classic 26
Kitchener 27
Molten Chocolate Pots with Salted Caramel Popcorn & Peanuts 28
Apple & Butterscotch Pudding 30
FALCON AUTUMN RECIPE SERIES
NEXUS
90cm & 110cm
Available in dual fuel & induction
KEY FEATURES HOB OPTIONS
• 2 Ovens:
- Main programmable multifunction oven (LH) and
fan oven (tall oven on 90 models) (RH)
• Handyrack (LH)
• Separate Deluxe Glide-Out Grill™ with 4-way trivet
(dual circuit)
• 90 Models:
- Gas hob with 5 burners including a multi-ring
burner, wok cradle and non-stick griddle
- Induction hob with 5 cooking zones
• 110 Models:
- Gas hob with 5 burners including a multi-ring
burner, wok cradle, a multi-zone with 2 ceramic
zones and a non-stick griddle
- Induction hob with 5 cooking zones
• 110 Models: Bread proving drawer / Storage drawer
• Door width towel rails
• Premium Hi-Fi style precision rotary controls
• Falcon branding on plinth instead of cooker
Dual Fuel
(Single-handed ignition)
Induction
90cm
90cm
Black Stainless Steel
White
Trim: Brushed Chrome
Slate
110cm
110cm
5
FALCON AUTUMN SERIES
Stuffed Mushrooms with Pork
Sausage & Taleggio
Prep time
15 mins
ingredients
8 portobello mushrooms
20g dried porcini mushrooms
50g unsalted butter
1 tbs olive oil
1 small onion, finely diced
method
Preheat oven to 180°C Fan
or 200°C Conventional
Line a baking tray with baking paper and
arrange mushrooms stalk-side up. Season with
salt and pepper.
Place porcini mushrooms in a heatproof bowl
and cover with hot water. Allow to stand for
10-15 minutes to rehydrate.
Meanwhile, heat butter and oil in a frypan over
medium heat. Add onion and thyme and cook
for 5 minutes until so.
Cooking time
30 mins
Serves
4
1 tsp chopped thyme leaves
300g Italian pork sausages, casings removed
100g sourdough bread, torn into small pieces
200g taleggio cheese, rind removed & diced
sea salt & freshly ground black pepper
Add sausage meat and cook for a further 10
minutes, breaking up the meat with the back
of a wooden spoon until browned. Transfer
everything to a large bowl, including all the pan
juices.
Scoop out the porcini mushrooms from
the water (discard liquid) and roughly
chop. Transfer to sausage mixture. Add the
sourdough and toss to combine. Divide stuing
between the mushrooms, gently pressing down
and nestling in pieces of taleggio as you go, and
ensuring there is some cheese on top. Bake for
15 minutes, or until golden. Season with extra
pepper and serve sprinkled with thyme leaves.
7
FALCON AUTUMN SERIES
Cauliflower Gratin with
Hazelnut Brown Butter
Prep time
10 mins
ingredients
1 head cauliflower, trimmed & cut into florets
300ml chicken or vegetable stock
300ml cream
1 clove garlic, finely grated
method
Preheat oven to 180°C Fan
or 200°C Conventional
Bring a large saucepan of salted water to the
boil. Add cauliflower and cook for 5-8 minutes
until parboiled. Drain and transfer to a buttered
2 litre baking dish.
Whisk stock, cream and garlic together in a
bowl. Season with salt and pepper and pour
over cauliflower.
Cooking time
40 mins
Sprinkle with cheese, cover with baking
paper, then foil and seal tightly. Bake for 15-20
minutes until cauliflower is tender. Uncover
and bake for a further 10 minutes until lightly
golden.
Meanwhile, heat butter in a saucepan over
medium heat for 1-2 minutes until foamy and
nut-brown. Add hazelnuts and stir for 1 minute
until fragrant. Remove from heat and spoon
over cauliflower gratin. Season with salt and
pepper and serve.
Serves
6
100g cheddar cheese, grated
80g butter
40g roasted hazelnuts, roughly chopped
sea salt & freshly ground black pepper
9
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