Morphy-richards Cordless hand blender User Manual download pdf (Page 9)

Roasted pepper and olive sauce

with salmon

Serves 4

3 red peppers, diced

1 red onion, diced

2 cloves garlic

4 tbsp olive oil

Salt and black pepper

200ml creme fraiche

50g sliced black olives

2 tbsp capers

4 salmon fillets

Preheat oven to 200˚C, gas 6.

Place peppers, onion and garlic on a

baking tray and coat in oil. Season. Roast

for 30 minutes.

Transfer to a small saucepan and add

the crème fraîche. Purée using the hand

blender to give a coarse texture. Add the

olives and capers and season well. Heat

through.

Meanwhile heat a little oil in a frying pan

and fry the salmon for 5-6 minutes until

cooked through and browned. Serve with

pepper and olive sauce.

Tomato and pancetta sauce for pasta

Serves 4

1 tbsp oil

1 onion, diced

130g pack diced pancetta

1 red pepper, diced

1kg tomatoes, diced

1 tbsp balsamic vinegar

1 tsp sugar

1 vegetable stock cube

Salt and black pepper

20g bag basil

Heat the oil in a large saucepan and fry

onion and pancetta until browned. Add the

pepper and fry for 1-2 minutes. Add the

tomatoes, vinegar, sugar and stock cube

and season well.

Cover and simmer for 10 minutes,

stirring occasionally. Remove lid and cook

for a further 5 minutes. Add the basil,

transfer to a bowl and purée using the hand

blender to give a coarse pulpy texture.

Stir into hot cooked pasta.

Welsh rarebit

Serves 4

125g cheddar cheese, grated

1 medium egg

1 tsp dijon mustard

2 tsp worcestershire sauce

Salt and black pepper

2 tbsp milk

1 tbsp chopped chives

4 thick slices bread

Place all the ingredients except bread in

the beaker and blend together using the

hand blender.

Toast 1 side of the bread and spread the

rarebit over the untoasted side. Place under

a pre-heated grill until golden and set.

Salsa verde with butter roasted cod

Serves 4

4 skinless cod loins

25g butter

Sea salt and black pepper

1 clove garlic, roughly chopped

3 anchovy fillets

1 tbsp capers

1 tsp Dijon mustard

5 tbsp roughly chopped basil

1 tbsp roughly chopped mint

8 tbsp roughly chopped parsley

4 tbsp olive oil

Juice of

1

/

2

lemon

Preheat oven to 200˚C, gas 6.

Place cod in a small roasting tin and dot

with butter. Season. Roast for 15 minutes.

Meanwhile, place remaining ingredients

in the beaker and blend using the hand

blender until smooth and creamy. Season to

taste.

Serve the cod drizzled with the butter

juices and salsa verde.

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