Whipping Cream - Dualit hand blender Instruction Manual

FResH GReen cURRY pAste
• large fresh green chilli • 3 tbsp vegetable oil
• 1 cube fresh root ginger, • 2 tbsps coconut cream,
approximately 3cm optional, but nice
• 2 fat cloves garlic, peeled • 2 tsp ground coriander
and roughly chopped • 1 tsp ground cumin
• A small bunch (40g) of fresh • 1 tsp ground fenugreek, if
coriander, with stalks available
Use your dualit hand blender to make a fresh and aromatic curry paste (enough for a curry for
four) which can be stirred into a stir-fry of chicken, salmon or prawns for a delicious quick meal.
• slit open the chilli, remove the seeds and stalk then roughly chop and place in a medium
sized bowl.
• roughly chop the ginger (no need to peel) and add into the bowl along with the garlic and
half the oil.
• snip in the coriander stalks but reserve the leaf sprigs.
• Pulse with the dualit hand blender to a chunky purée then add the remaining oil, coconut
cream, if using, ground spices, lemon juice and some salt and pepper.
• whizz until smooth then add the coriander sprigs and pulse for a few seconds to incorporate
• scoop the mixture into a lidded jar and keep in the fridge until required.
to MAKe tHe cURRY
the paste makes enough for 3-4 chicken breasts or salmon steaks, or 400g of
peeled prawns.
• to make the curry, stir fry the chicken breasts (chopped), the salmon (cubed), or the prawns
in a little hot oil for 2-3 minutes (the chicken will take longer than the fish – about 6-8
minutes, depending on the size of the pieces) then mix in the curry paste.
• stir well, cook for 2-3 more minutes and add a small cup of water to thin a little.
• simmer for a couple more minutes and serve straight away with steaming basmati rice.
seRves 4
• 1 tbsp fresh lemon juice
• Salt and freshly ground black
pepper
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exotIc FRUIt JeLLIes
• 2 ripe passion fruits • 1 - 2 tsp flower honey
• 1 ripe pomegranate • 2 sheets leaf gelatine or 1½
• 4 juicy oranges tsp powdered gelatine
Passion fruits and pomegranates add an exotic flavour when combined with other juices but
the seeds can get in the way. this can be solved by pulping them with the dualit hand blender
and then straining the juice.
for best flavours choose well ripened fruits and blood oranges (when in season) which give a
glorious colour to the jellies.
• halve the passion fruits and pomegranates. scoop the passion seeds into a medium bowl.
• Break the pomegranate halves into sections, peel off the membranes and add the seeds to
the bowl.
• Blitz the seeds to a juicy pulp with the hand blender, and then rub through a sieve into a pan.
• top and tail one of the oranges and slice off the skin and pith, then chop the fruit into small
chunks, removing any pips.
• divide these between two large wine glasses. squeeze the juice from the other oranges and
add to the pomegranate and passion fruit juice.
• You should have around 250ml (9fl oz) juice. if not, top up with some water. add the honey
• soak the leaf gelatine in cold water to cover until floppy then tip out the water.
• if using powdered gelatine, mix with 2 tablespoons cold water and leave to soak.
• heat the juice until on the point of boiling, remove and slide in the soaked gelatine, stirring
until dissolved.
• Cool then pour over the chopped fruits and leave to set in the fridge.
• serve with cream or yogurt spooned on top.

WHIppInG cReAM

• 285 ml chilled
double cream
the hand blender whips double cream perfectly.
Why not try whipping cream, this is a lighter version of double cream, it whips beautifully
without being quite so rich.
• Use a deep bowl with steep sides.
• Blitz, with the hand blender, in the centre of the cream, until thickish.
• then with a fork, stir in the liquid cream from round the sides, until all is thick.
• this takes about a minute.
dESSERT
seRves 2
• Cream or natural yogurt,
to serve, optional
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