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48575 Rev 1
26/8/04
Recipes
Your cocktail maker can also be used as
a blender. Here are some recipes to try.
Bilinis with smoked salmon
& cream cheese
Serves 4
100g self raising flour
1 medium egg
150ml milk
Salt and black pepper
2 tsp wholegrain mustard
2 tbsp chopped chives
Oil for frying
100g cream cheese
2 tbsp creme fraiche
110g smoked salmon
Place the flour and the egg in the blender
together. Gradually blend in the milk,
seasoning and 1 tsp mustard. Stir in the
chives.
Heat a little oil in a frying pan and pour
the mixture in tablespoonfuls into the pan.
When bubbles rise to the surface, turn over
and cook for 1-2 minutes until golden. Use
to make 8 bilinis. Cover in a dry tea towel to
keep moist.
Mix together the cream cheese, creme
fraiche and 1 tsp mustard. Spoon onto the
bilinis and top with salmon.
Serve with a wedge of lemon and black
pepper.
Chicken and wild mushroom parcels
Serves 4
2 tbsp oil
2 tbsp dried porcini mushrooms, rehydrated
150g exotic mushrooms (oyster, shiitake,
chestnut), sliced
1 clove garlic, chopped
3 tbsp marsala wine
Salt and black pepper
25g cream cheese
4 boneless, skinless chicken breasts
375g ready rolled puff pastry
Beaten egg to glaze
1:55 PM
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Heat 1 tbsp oil in a frying pan and fry the
mushrooms and garlic for 2-3 minutes. Add
the marsala and reduce by half. Season well.
Place in the blender with the cream
cheese and blend until coarsely chopped.
Preheat the oven to 200˚C, gas mark 6.
Pan fry the chicken in 1 tbsp oil until
browned. Spoon the mushroom mix over
each breast.
Brush the pastry with egg and cut
lengthways into 8 strips. Wrap 2 strips round
each chicken breast slightly overlapping.
Place on a baking tray and brush with egg.
Bake for 30 minutes.
Roast chicken with cranberry stuffing
Serves 4
1.4 kg chicken
2 tbsp oil
1 small onion chopped
2 cloves garlic, chopped
50g dried cranberries
2 tbsp freshly chopped parsley
1 tsp dried rosemary
2 tbsp port
150g white bread
6 tbsp water
25g butter
Preheat the oven to 200˚C, gas mark 6.
Place chicken in a large roasting tin and
roast for 1 hour 20 minutes (20 mins per
450g + 20 mins), or until cooked throughout
and juices run clear.
To make the stuffing, heat the oil in a
frying pan and fry the onion and garlic for 2-
3 minutes until softened. Add the
cranberries, cranberry sauce, herbs and port
and fry for 1-2 minutes.
Place the bread in the blender to make
breadcrumbs and stir into the pan with the
water and butter. Cook for 1 minute and
press into a small roasting tin and put in the
oven with the chicken for the last 20
minutes.
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