Russell Hobbs 21850 Manual page 12

JERK CHICKEN
(Serves approx. 2)
• 2 chicken breasts
• 30 ml (2 tbsp) olive oil
• 1 onion cut in quarters
• 2 red chilli, deseeded
• 50 g fresh ginger root, peeled
Blend all the ingredients together (except the oil) and pour over the chicken breasts. Leave them to
marinate for 10-12 hours in the fridge. When you are ready to cook the chicken, select the meat program,
add the oil to the bowl and close the lid. After 4 minutes open the lid place the marinated chicken breasts
in the bowl, close the lid and cook for 5-6 minutes. Open the lid, carefully turn the chicken over, close the
lid and cook for 35-40 minutes or until the juices run clear. Serve with a crispy leaf salad.
CHUNKY TOMATO SOUP
(Serves approx. 4)
• 1 onion, roughly chopped
• 30 ml (2 tbsp) olive oil
• 400 g tin chopped tomatoes
• 2 fresh tomatoes, roughly chopped, stalk
removed
• 1 red pepper, roughly chopped
Select the soup program, add the oil and close the lid. After 4 minutes add the onion, pepper and potato
and cook for 5-6 minutes. Add the tomato puree and stir well then add the remaining ingredients, stir and
close the lid. Serve with crusty bread.
SPLIT PEA AND HAM SOUP
(Serves approx. 4)
• 30 ml olive oil
• 1 Litre chicken stock
• 220 g split peas
• 2 onion, finely diced
• 1 carrot, finely diced
• 2 celery stick, finely diced
Select the steam program, add the oil and close the lid. After 4 minutes add the onion, garlic, carrot and
celery, close the lid and cook for4-5 minutes stirring at regular intervals. Add the ham and cook for a
further 2-3 minutes. Add the remaining ingredients and bring to the boil. Once boiling, press the stop
button w, close the lid then select the soup program. Once the program has finished give the soup a good
stir. This soup is ideal served with a spoonful of crème fraiche and some crusty bread.
HOME-MADE YOGHURT
• 1200 ml whole milk
Pour the milk into the bowl and select the steam program. Allow the milk to heat up until it begins to
bubble at the edges. Press the stop button w and allow the milk to cool to about 37ºC. Once the milk has
cooled, add the yoghurt and mix well removing all lumps. Select the yoghurt program. When the program
is complete transfer the mixture to a bowl and place in the fridge to completely cool.
If you want to store your yoghurt you must sterilize the jars you are going to use. Place suitable jars in a
preheated oven at around 120-130ºC for about 20 minutes. Higher temperatures may crack the jars. Allow
to completely cool before filling. The yoghurt should last for up to 2 weeks.
• Approx. 4 g (1 tbsp) fresh thyme leaves
• 3g (1tsp) ground all spice
• 100 ml white wine vinegar
• 100 ml dark soy sauce
• Salt and pepper to taste
• 600 ml vegetable or chicken stock
• 2 medium potatoes, peeled, roughly diced
• 1 g (1 tsp) mixed herbs
• 25 g (1 tbsp) tomato purée
• 3 g (1 tsp) cracked black pepper
• Salt to taste
• 2 garlic cloves, finely diced
• Approx. 4 g (1 tbsp) fresh thyme leaves, finely
chopped
• 500 g smoked ham, cut into ½ -1 cm pieces
• Pepper to taste
• 100 ml plain yoghurt (full fat)
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MEAT
k
SOUP X
SOUP X
YOGHURT
g