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Фрагмент инструкции
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 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 23 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. 6 48575 Rev 1 26/8/04 1:55 PM Page 7 Stuffed mushrooms Serves 4 as a starter 3 tbsp olive oil 100g smoked bacon, chopped 1/2 red onion finely chopped 1 clove garlic chopped Small handful of flat leaf parsley, chopped 4 sun dried tomatoes, chopped Black pepper 100g white bread 4 large flat mushrooms, skin removed 2 tbsp double cream Preheat oven to 200.C gas mark 6. Heat the oil in a frying pan and fry the bacon for 1-2 minutes. Add the onion, garlic parsley and tomatoes and fry for another 1-2 minutes. Season. Place the bread in the blender to make fine breadcrumbs and add to the pan. Place the mushrooms on a baking tray, stalk side up. Press the mixture onto the mushrooms and bake for 20 minutes. Drizzle over the cream and serve. Fresh fruit smoothie Serves 2 1 banana, sliced 6 strawberries 1/4 small cantaloupe melon, cubed 150ml cranberry juice 150ml orange juice Place all the ingredients in the blender and blend until thick and smooth. Pour into 2 tall glasses and serve immediately. Ideal served at breakfast. Frozen black forest smoothie Serves 2 250g frozen black forest fruits 100g natural yoghurt 200ml orange juice 2 tsp honey Place all the ingredients in the blender and blend until thick and smooth. Serve immediately, semi frozen. Banana and vanilla milkshake Serves 2 1 banana, sliced 5 scoops vanilla ice cream 1/2 tsp vanilla extract 3 tbsp maple syrup 300ml milk Place all ingredients except milk in the blender and blend together. Gradually add the milk and whisk until smooth and thick. Chocolate chip milkshake Serves 2 5 scoops chocolate ice cream 2 tbsp chocolate sauce 300ml milk 1 tbsp chocolate chips Place the icecream and chocolate sauce in the blender and blend together. Gradually add the milk and whisk until smooth and thick. Stir in the chocolate chips. Plum brown betty Serves 4 75g butter 50g caster sugar 2 tbsp double cream 4 ripe plums, sliced 75g white bread 25g muscovado sugar 1 tbsp plain flour 1 tsp mixed spice Preheat oven to 190.C, gas mark 5. Melt the butter, caster sugar and cream in a small saucepan. Divide half of this between ramekins. Top with half the plums. Place the bread in the blender to make fine breadcrumbs and mix with the muscovada, flour and mixed spice. Press half this mixture over the plums. Top with remaining plums and then the remaining breadcrumb mixture. Pour over the remaining butter mixture. Bake for 30 minutes until bubbling. Cool slightly before turning out. 7 48575 Rev 1 26/8/04 1:55 PM Page 8 Cleaning and storage Before cleaning and maintenance, switch the appliance off and unplug it. After use, fill the cocktail blender with warm water, 1 litre and run for 30 seconds on the pulse setting and repeat as necessary. Never use abrasives or cream cleaners. Clean the base unit with a damp cloth or kitchen paper roll. WARNING : Never immerse the cocktail blender base unit in water. To clean the jug 1 Remove the filler cap and lid from the jug. 2 Clean all parts with warm soapy water. 3 Reassemble the jug by carefully placing on the base unit ensuring it fits correctly. WARNING: Be very careful when cleaning the jug as the blades are extremely sharp. 8 48575 Rev 1 26/8/04 1:55 PM Page 9 Helpline If you have any difficulty with your appliance, do not hesitate to call us. We’re more likely to be able to help t...