Falcon CDL90DFRG-BR Recipe

Autumn recipes

Contents

Nexus 5

Stued 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 stuing
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

FALCON AUTUMN SERIES

Roast Rib of Beef with

Parsnip Puree

Prep time

15 mins

Cooking time

ingredients

2 tsp chopped thyme leaves
2 sprigs rosemary, chopped
2 tbs olive oil
3kg rib of beef
sea salt & freshly ground black pepper

method

Preheat oven to 180°C Fan

or 200°C Conventional

Place thyme, rosemary and olive oil in a bowl
and mix to combine. Rub all over beef then
season well with salt and pepper. Transfer to a
roasting tray fitted with a rack. Roast for 1 hour
15 minutes for medium, or until the internal
temperature reaches 55-60°C (the beef will
continue to cook while resting so it’s best to take
it out closer to 55°C). Remove from oven, cover
loosely with foil and allow to rest for 20 minutes
before carving.

75 mins

Parsnip puree

800g parsnips, peeled & diced
2 cloves garlic, peeled & smashed
½ cup cream
100g unsalted butter, divided, at room
temperature
1 sprig rosemary, leaves picked

Meanwhile, to make the puree, place parsnip
and garlic in a large saucepan of salted water.
Bring to the boil and simmer for 15 minutes,
or until parsnip is tender. Drain and transfer
parsnip and garlic to a food processor. Add
cream and 70g butter and blend until smooth
and creamy. Season with salt and transfer to
serving bowl.

Place remaining butter in a saucepan over
medium heat for 1-2 minutes until foamy and
nut brown. Add rosemary and stir for 1 minute
until fragrant. Drizzle rosemary butter over
parsnip puree and serve with roast beef.

Serves

6-8

11

PROFESSIONAL

+

90cm & 110cm

Available in dual fuel & induction

KEY FEATURES HOB OPTIONS

• 2 Ovens:

- Both fan ovens with main oven programmable (LH)

• Separate Glide-Out Grill™ with 2 way trivet
(dual-circuit)

• Handyrack (LH)

• 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 6 burners including a multi-ring
burner, wok cradle and non-stick griddle

- Induction hob with 5 cooking zones

• 110 Models: Storage drawer

• Door width towel rails

Dual Fuel

(Two-handed ignition)

Induction

Black Stainless Steel

Trim: Chrome

90cm

90cm

110cm

110cm

12

PROFESSIONAL+FX

100cm

Available in dual fuel

KEY FEATURES HOB OPTIONS

• 2 Ovens:

- Both multifunction ovens (1 x conventional multifunction)

- Main oven programmable (LH)

• Integrated grill with 2 way trivet and deep grill pan

• Gas hob with 5 burners including a multi-ring burner, wok
cradle and non-stick griddle

• Full cooker width storage drawer

• Door width towel rails

Dual Fuel

(Single-handed ignition)

Trim: Chrome

100cm

Stainless SteelBlack

13

FALCON AUTUMN SERIES

Sweet Potato Gnocchi with

Gorgonzola & Maple Butter

Prep time

20 mins

Cooking time

ingredients

80g walnuts
1kg sweet potato, peeled & diced
1 tbs olive oil
300g ricotta
½ tsp ground nutmeg
2 tsp salt

method

Preheat oven to 180°C Fan

or 200°C Conventional

Place walnuts on a baking tray and roast for 4-5
minutes until fragrant and golden. Cool then
roughly chop and set aside.

Place sweet potato in a baking tray and toss with
oil. Season with salt and pepper, cover with foil
and roast for 30 minutes until tender. Transfer to
a large bowl and mash while hot until smooth.
Cool to room temperature then add ricotta,
nutmeg and salt and mix well to combine. Dust
bench with flour and turn out mixture. Add flour
and fold together until combined, adding a little

45 mins

200g plain flour, plus extra for dusting
50g unsalted butter
½ cup maple syrup
50g gorgonzola
sea salt & freshly ground black pepper

extra flour if the mixture is sticky. Roll dough into

2.5cm thick sausages and cut gnocchi into 3cm
lengths.

Place butter and maple syrup in a large
saucepan over medium heat. Bring to the boil
and simmer for 1-2 minutes until the mixture
thickens slightly. Turn o the heat.

Working in batches, cook the gnocchi in salted
boiling water for 2-3 minutes, or until they float
to the surface. Remove with a slotted spoon and
transfer to maple butter and gently stir to coat.
Keep warm until all the gnocchi are cooked.
Transfer to a large serving platter. Sprinkle with
walnuts and dot with gorgonzola.

Serves

4

15

FALCON AUTUMN SERIES

Pappardelle with Lamb Shank &

Caramelised Onion Ragu

Prep time

10 mins

Cooking time

ingredients

1 tbs olive oil
4 lamb shanks, trimmed of fat
50g unsalted butter
2 red onions, halved & thinly sliced
4 cloves garlic, chopped
2 tbs balsamic vinegar
1 ½ tsp chopped fresh rosemary

method

Preheat oven to 140°C Fan

or 160°C Conventional

Heat oil in a large ovenproof casserole over
medium-high heat. Season the shanks well
with salt and pepper and brown on all sides.
Transfer shanks to a plate. Reduce the heat to
medium-low. Add the butter, onions and garlic
and cook, stirring occasionally, for 15 minutes
until the onion is so and caramelised. Add the
vinegar, rosemary, tomato paste, wine, stock
and bay leaves. Season with salt and pepper.
Return shanks to the pot and bring to a simmer.

3 hrs

1 tbs tomato paste
250ml dry white wine
500ml chicken stock
2 bay leaves
500g dried pappardelle pasta
finely grated parmesan, to serve
sea salt & freshly ground black pepper

Cover with a layer of baking paper and foil,
then the lid. Transfer to oven and cook for 2½
hours until the meat pulls easily o the bone.
Remove the bay leaves and discard. Transfer
shanks to a large plate and remove the meat
from the bones. Return meat to sauce and stir
to combine.

Meanwhile, cook the pasta in a large saucepan
of salted boiling water according to packet
instructions until al dente. Reserve ⅓ cup of
the pasta water then drain. Add pasta to ragu,
along with the pasta water to make a silky sauce.
Toss to combine and ser ve topped with grated
parmesan and extra black pepper.

Serves

4

17

FALCON AUTUMN SERIES

Roast Pumpkin with Crispy

Chickpeas & Almond Crumb

Prep time

20 mins

Cooking time

30 mins

ingredients

1kg pumpkin, deseeded & cut into 3cm thick wedges
¼ cup olive oil
400g can chickpeas, drained & rinsed
1 tsp ras el hanout spice, plus extra for dusting
60g roasted almonds, roughly chopped
2 tsp toasted sesame seeds
¼ cup fresh coriander leaves, to serve
sea salt & freshly ground black pepper

method

Preheat oven to 170°C Fan

or 190°C Conventional

Rub the pumpkin with half the oil and season
well with salt and pepper. Arrange in a single
layer on a large baking tray lined with baking
paper. Bake for 30 minutes until tender.

At the same time, place chickpeas on paper
towel and pat dry. Transfer to a bowl and
toss with remaining oil. Transfer to a baking

Serves

4-6

Dressing

1 cup Greek yoghurt
1 tbs hulled tahini
1 tbs honey
2 tsp lemon juice

tray lined with baking paper and roast with
the pumpkin for 30 minutes until golden and
crunchy. Cool chickpeas on the tray then
transfer to a bowl. Season with salt, add ras el
hanout and toss to coat.

For dressing, whisk all ingredients together in a
bowl and season with salt. To assemble, arrange
pumpkin on a large platter and dollop over
dressing. Scatter over chickpeas, almonds and
sesame seeds. Dust with extra ras el hanout and
top with coriander leaves.

19

PROFESSIONAL+FX/FXP

90cm

Available in dual fuel

KEY FEATURES HOB OPTIONS

• 1 Oven:

- Large single cavity multifunction oven with twin fans

• Energy Saving Panel (E.S.P) to create a smaller multifunction

oven (RH)

• Programmable oven in large or divided mode

(with E.S.P inserted)

• Integrated grill with 2 way trivet

• Gas hob with 5 burners including a multi-ring burner,

wok cradle and non-stick Teppanyaki griddle

• Full cooker width storage drawer

• Full door width towel rail

• Selection of shelves and trays for large or divided mode

(with E.S.P inserted)

• Pyrolytic cleaning (FXP model only)

ENERGY SAVING PANEL

Our revolutionary Professional+ FX/FXP range cookers feature a unique energy saving panel
(E.S.P) that allows you to split the oven in half – creating a truly flexible appliance, offering the
best of both worlds. The 114 cubic litre (full capacity) oven is ideal for large family dinners, but
it can be transformed quickly and easily into a compact, economical single oven for smaller
meals.

20

Dual Fuel

(FX- Two-handed ignition)

(FXP- Single-handed ignition)

Trim: Chrome

90cm

Stainless SteelBlack

CLASSIC DELUXE

90cm & 110cm

Available in dual fuel

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 Model:

- Gas hob with 5 burners including a multi-ring

burner, wok cradle and non-stick griddle

• 110 Model:

- Gas hob with 5 burners including a multi-ring

burner, wok cradle, a multi-zone with 2 ceramic
zones and a non-stick griddle

• Rapid Response™

• 90 Model: Heat indicator on fan oven reminiscent

of traditional wood burning range cookers

• 110 Model: Bread proving drawer / Storage drawer

• Detachable mini splashback

Dual Fuel

(Single-handed ignition)

Black

Cream

White

Cranberry

Trim: Chrome or Brass

90cm 110cm

Royal Pearl

Olive Green

Racing Green

Royal Blue

21

FALCON AUTUMN SERIES

Moroccan Chicken Pies

Prep time

20 mins

Cooking time

ingredients

½ tsp saron
2 tbs olive oil
1 onion, finely chopped
1kg skinless boneless chicken thigh fillets
3 tsp ground cinnamon, plus extra for dusting
2 tsp ground cumin
½ cup chicken stock
½ tsp salt
2 eggs, lightly beaten

method

Place the saron in ¼ cup of warm water
and set aside to steep. Heat the oil in a large
saucepan fitted with a lid over medium heat.
Add onion and cook for 5 minutes until so.
Add the chicken, 2 teaspoons of the cinnamon,
cumin, chicken stock, salt and the saron. Stir
to combine, cover and simmer gently for 30-40
minutes until the chicken is tender.

Transfer chicken to a plate and shred the meat
apart. Return the saucepan to a medium heat
and reduce the liquid to about 1 cup. Add the
eggs and cook, stirring, until the eggs are set and
the mixture resembles scrambled eggs. Add the
chicken and coriander and mix well. Set aside to
cool to room temperature.

Preheat oven to 180°C Fan

or 200°C Conventional

75 mins

¼ cup chopped fresh coriander, plus extra to
serve
60g roasted almonds, roughly chopped
¼ cup (30g) icing sugar, sied, plus extra for
dusting
250g filo pastry (12 sheets)
100g unsalted butter, melted
1 cup (250g) Greek yoghurt, to serve
sea salt & freshly ground black pepper

Grease 6 x 10cm springform cake tins.

Place the almonds, icing sugar and remaining
1 teaspoon of cinnamon in a bowl and mix
well to combine. Place a sheet of filo on your
workbench and brush it with butter, continue
with another 3 layers of filo and butter. Cut
the filo sheets down the centre so you have 2
squares. Repeat this process with remaining
filo sheets twice more until you have 6 squares
in total. Line a square of filo in each cake tin,
leaving the pastry edges overhanging. Divide the
chicken mixture into the tins and sprinkle with
the almond mixture. Fold over the overhanging
pastry and brush tops with butter. Bake for 25-30
minutes until golden and crunchy. Dust the pies
with extra icing sugar and serve with yoghurt
dusted with cinnamon, and extra coriander.

Serves

6

23

FALCON AUTUMN SERIES

Spiced Carrot Cake with

Pistachios

Prep time

20 mins

Cooking time

65 mins

ingredients

2 cups (300g) self-raising flour
1 tsp baking powder
200g brown sugar
100g caster sugar
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp mixed spice
½ tsp salt
4 eggs
2 tsp vanilla extract

method

Preheat oven to 160°C Fan

or 180°C Conventional

Grease a deep 20cm cake tin and line the base
with baking paper.

Place flour, baking powder, brown sugar, caster
sugar, cinnamon, ginger, mixed spice and salt in
a large bowl and whisk to combine. In another
bowl, add the eggs, vanilla, yoghurt and oil and
whisk to combine. Pour into the flour mixture
along with the carrots and mix together until just
combined. Spoon into cake tin and bake for 1
hour, or until cooked in the centre when tested
with a skewer. Cool in tin for 10 minutes then turn
out onto wire cooling rack to cool completely.

Serves

8 -10

1 cup (250g) Greek yoghurt
¾ cup vegetable oil
400g carrots, peeled & finely grated
150g pistachios, roughly chopped

Caramel Frosting

200g caster sugar
¼ cup water
¾ cup cream
500g ricotta

To make the frosting, place sugar and water in a
small saucepan over medium heat and stir until
sugar has melted. Bring to a simmer and continue
to cook without stirring for 3 minutes, or until
it turns to a golden caramel. Remove from heat
and whisk in cream until smooth. Set aside to
cool to room temperature. Place ricotta in a food
processor and blend until smooth. Add most of
the cooled caramel, reserving 2 tablespoons for
serving, and blend until combined.

To assemble, halve the cake horizontally so you
have 2 even layers. Place the bottom layer onto
serving plate. Spread with half the frosting and
sprinkle over half the pistachios. Top with the
other layer of cake and cover with the remaining
frosting. Drizzle with reserved caramel and
sprinkle with remaining pistachios.

25

CLASSIC

90cm & 110cm

Available in dual fuel, gas & induction

KEY FEATURES HOB OPTIONS

• 2 Ovens:

- 90 Models: Dual Fuel & Induction Both fan
ovens. Gas Main gas conventional oven (LH)
and electric fan oven (RH)

- 110 Models: Dual Fuel & Induction Both fan
ovens with main oven programmable (LH). Gas
Both conventional ovens

• Handyrack (LH)

• Separate Glide-Out Grill with 2-way trivet (dual­circuit)

• 90 Models:

- Gas hob with 5 burners including a multi-ring
burner and non-stick griddle

- Induction hob with 5 cooking zones

• 110 Models:

- Gas hob with 6 burners including a multi-ring
burner and non-stick griddle

- Induction hob with 5 cooking zones

• 90 Models: Heat indicator on fan oven
reminiscent of traditional wood burning range
cookers

• 110 Models: Storage drawer

• Detachable mini splashback

26

(Two-handed ignition)

Gas

Dual Fuel

(Two-handed ignition)

Induction

Trim: Chrome

90cm 110cm

90cm 110cm

Black

Cranberry

Cream

KITCHENER

90cm

Available in dual fuel

KEY FEATURES
KEY FEATURES HOB OPTIONS

• Ovens:

- Both fan ovens

- Main oven programmable (LH)

• Handyrack (LH)

• Separate Glide-Out Grill with 2-way trivet (dual-circuit)

• 90 Model:

- Gas hob with 5 burners including a multi-ring burner

• Door width towel rails

Dual Fuel

(Two-handed ignition)

90cm

Black Cream

Stainless Steel

Trim: Chrome

27

FALCON AUTUMN SERIES

Molten Chocolate Pots with Salted

Caramel Popcorn & Peanuts

Prep time

10 mins

Cooking time

ingredients

200g unsalted butter
200g dark chocolate (70% cocoa solids)
3 eggs
3 egg yolks
100g caster sugar

method

Preheat oven to 180°C Fan

or 200°C Conventional

Grease 4 x 250ml oven-proof mugs or ramekins
with butter and place on a baking tray.

Melt butter and chocolate together in a bowl
over a saucepan of simmering water until
smooth. Remove from heat.
In another bowl, whisk together eggs, egg yolks
and sugar until thick and pale.

10 mins

100g plain flour, sied
⅓ cup thick cream, to serve
60g roasted peanuts, chopped, to serve
1 cup caramel popcorn, to serve
½ tsp sea salt, to serve

Add the chocolate mixture and flour and fold
together until combined.

Divide among mugs or ramekins and bake for
10-12 minutes until the edges on the top are
set, but the centre is still wobbly. Allow to cool
slightly.

To serve, dollop some thick cream over each
chocolate pot and top with some caramel
popcorn, peanuts and a sprinkle of sea salt.

Serves

4

29

FALCON AUTUMN SERIES

Apple & Butterscotch

Pudding

Prep time

15 mins

Cooking time

ingredients

400g Granny Smith apples, peeled, cored &
thinly sliced
250g self-raising flour
150g caster sugar
250ml milk
100g unsalted butter, melted
2 eggs, lightly beaten

method

Preheat oven to 160°C Fan

or 180°C Conventional

Butter a 2.5 litre baking dish and arrange apples
evenly around the base.

Place flour and sugar in a large mixing bowl and
whisk to combine.

30 mins

1 ½ tsp vanilla extract
250g brown sugar
50g unsalted butter, diced
1 ½ cups (375ml) boiling water
Icing sugar, for dusting
1 cup thick cream, to serve

Add the milk, butter, eggs and vanilla and whisk
until smooth and combined then pour over
apples. Place the brown sugar, butter and water
in a heatproof jug. Whisk until sugar dissolves,
then carefully pour over the batter.

Bake for 30 minutes until the pudding is golden
and cooked. Dust with icing sugar and serve
with thick cream.

Serves

6

31

andico.com.au/falcon/home

Falcon continuously seeks improvements in specification, design and production of products and thus, alterations and
design changes such as plinth design take place periodically. Images are for illustrative purposes only. Whilst every eort
is made to produce up-to-date literature, the product specifications should not be regarded as an infallible guide to

current specification, nor does it constitute an oer for the sale of any particular appliance.

All recipes, food styling and photography by Karen McFarlane, foodlove.com.au, @karen.foodlove

Autumn Leaves image created by Freepik.

March 2019