Morphy Richards Cordless hand blender Owner's Manual page 8

48965 Rev 1 13/4/04
Recipes
Warm citrus chicken & avocado salad
Serves 2
Dressing
Juice of 1 lemon
1 tbsp wholegrain mustard
1 tbsp honey
5 tbsp olive oil
2 tbsp coriander leaf
Salt and black pepper
1 tbsp oil
2 boneless, skinless chicken breasts, sliced
250g bag crispy leaf salad
1 avocado, diced
Place all the dressing ingredients in the
beaker and blend together using the hand
blender until thick.
Meanwhile, heat the oil in a frying pan
and fry the chicken for 4-5 minutes until
browned. Stir in the dressing and heat
through. Toss into the salad and avocado.
Serve immediately.
Spicy hummus
Serves 4
4 tbsp olive oil
1 clove garlic, roughly chopped
1 tsp pureed chilli
1 /
tsp ground coriander
2
Salt and black pepper
400g tin chick peas, drained and rinsed
Juice of 1 lemon
Heat the oil in a frying pan with the
garlic, chilli, coriander, salt and pepper. Add
the chick peas and fry for 1-2 minutes.
Transfer to the beaker and add the
lemon juice. Blend using the hand blender
until smooth. Chill.
Serve with toasted pitta bread, tortilla
chips or vegetable crudités.
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Coriander and lime chicken kebabs
Serves 4
Marinade
2 cloves garlic, roughly chopped
2cm piece ginger, roughly chopped
4 tbsp chopped coriander leaf
1 /
tsp black pepper
2
2 tsp caster sugar
Juice of 2 limes
2 tsp thai fish sauce
1 tbsp light soy sauce
1 tbsp oil
4 boneless, skinless chicken breasts, cubed
1 /
tsp cornflour
2
Place all the marinade ingredients in the
beaker and blend together using the hand
blender. Pour over the chicken and
marinate for 1-2 hours.
Thread the chicken onto 8 satay sticks
and grill for 15-20 minutes or until cooked
throughout, turning occasionally.
Blend the cornflour with remaining
marinade in the beaker then transfer to a
small saucepan and bring to the boil,
stirring. Serve with the kebabs.
Jamaican jerk chicken
Serves 4
Marinade
1 bunch spring onions, roughly chopped
1 red chilli, roughly chopped
2 cloves garlic, roughly chopped
1 /
tsp ground allspice
2
3 tbsp oil
3 tbsp fresh thyme leaves, (stripped off the
stalks)
1 tsp sugar
Salt and black pepper
4 boneless, skinless chicken breasts
Place all the marinade ingredients in the
beaker and blend using the hand blender
until smooth. Spread over the chicken and
marinate for 1-2 hours.
Fry the chicken gently using a griddle
pan for 15-20 minutes until browned and
cooked throughout.