Dualit hand blender Instruction Manual page 16

Red peppeR MAYonnAIse
• ½ jar sweet red peppers, • 2 tsp brandy
or peppadews • 200ml thick
• 2 –3 tsp tomato ketchup mayonnaise or aïoli
• 2 tsp worcestershire sauce • Salt, pepper, paprika, Tabasco
this is easy to make, especially as you can buy sweet peppers and the little spicy peppadews in
glass jars. it makes an excellent dressing for summer cold fish salads, or as a dip. (serves six to eight).
• drain and dry the peppers thoroughly.
• Place them in a bowl with the next six ingredients, and blitz until smooth.
• add lemon juice to taste, and whizz again.
one pAn ReLIsH
• 180g cherry tomatoes • 2 garlic cloves
• 2 red onions, halved • 120g brown sugar
• 1/2 chilli, deseeded • Juice of 1 whole lemon
• 70g red roasted peppers- • 3 tblsp red wine vinegar
1 x Capsicum or 1 x Romano • black pepper and Paprika
cut into several pieces to season
this delicious relish is so easy to make, with dualit's Hand Blender chopper offering a
speedy solution to a once-lengthy job. enjoy with a slice of homemade bread or as part of a
ploughman's lunch.
roast pepper first if desired for a denser, smoky flavour.
• Place the tomatoes, red onion and peppers into dualit's hand Blender chopper bowl.
Attach the power unit and switch on.
• Use the feeding tube to insert the garlic cloves into the chopper bowl, taking care to keep
fingers and implements out of the feeding tube. Chop to your desired consistency – we like
ours chunky.
• Place the brown sugar, vinegar and lemon juice and feed tube into a small bowl and stir
into a paste.
• Place the chopped ingredients and the paste into a pan, season with black pepper and
paprika and stir until the chopped ingredients are well coated.
• simmer for 30-40 minutes until the relish takes on a jam like consistency.
• Pour into a sterilised jar and cool before moving to the fridge.
• serve as and when required. it should keep for up to one month if stored in the fridge.
Alternatives:
• Add dried mango pieces to the mixture.
• Use lime instead of lemon juice.
• try using curry paste or powder.
seRves 6
• 100 ml double cream,
whipped, optional
• lemon juice to taste
1 sMALL JAR
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peAnUt & cHILLI sAtAY sAUce
• 1 – 2 large fresh red chillies • 2cm cube fresh ginger,
• 4 tbsp olive or groundnut oil roughly chopped
• 2 large shallots or 1 onion, • 1 tsp ground coriander
roughly chopped • 1 tsp ground cumin
• 3 fat cloves garlic, chopped
this is delicious as a dipping sauce for chicken or prawn barbecue satays. It can also be used
as a base for a thai curry – use a couple of tablespoons per serving and dilute with some hot
water.
• slit open the chillies and discard the seeds and stalks. roughly chop the flesh
• heat the oil in a pan and sauté the chillies with the shallots or onion, garlic and ginger for
about five minutes until softened.
• add spices, sugar, fish sauce or soy and 200ml (7fl oz) water. Bring to the boil and simmer
for 3 minutes. Remove from heat.
• stir in lime juice and grind to a smooth paste with the dualit hand blender.
• stir in the peanut butter and heat until smooth and then dilute with 100ml (3½ fl oz) more water.
• when cool, scoop into a lidded jar. the sauce can be stored in the fridge for up to ten days.
SPICY dIShES
sWeet potAto MAsH WItH FIve spIce
dUcK LeGs
seRves 2
• 2 Gressingham duck legs • 1 large sweet potato,
• 1 tsp Chinese five spice about 400g
powder • A good knob of butter
• 1 tsp sea salt crystals • 1 tbsp chopped fresh
healthy sweet potato (perfect for low Gi diets) makes a deliciously satisfying mash. its slight
sweetness makes it an excellent accompaniment to roasted spicy duck legs. Make the mash
while the duck is cooking.
• Preheat oven to 180C/350f/M4.
• Prick the duck legs well so the fat can escape during cooking.
• Mix together the spice and salt and rub half into the duck skin.
• roast in a shallow dish for 30 minutes, pouring off the excess fat halfway through.
• Meanwhile, peel the potato, cut into chunks and boil for 10-12 minutes until just tender.
drain and return to the pan with the remaining spiced salt and butter.
• with the dualit hand blender, whizz to a smooth purée. season with pepper and stir in the
chopped herbs.
• serve the cooked legs on a bed of the mash with some pan juices drizzled over the top.
1 MedIUM JAR
• 1 tsp soft brown sugar1 tbsp
Thai fish sauce or soy sauce
• Juice of 1 lime
• 4-5 tbsp coarse peanut butter
coriander or parsley
• Freshly ground black pepper
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