Morphy Richards Cordless hand blender - Manual (Page 8)

Recipes
Warm citrus chicken & avocado salad
Serves 2
Dressing
Juice of 1 lemon
1 tbsp wholegrain mustard
1 tbsp honey
5 tbsp olive oil
2 tbsp coriander leaf
Salt and black pepper
1 tbsp oil
2 boneless, skinless chicken breasts, sliced
250g bag crispy leaf salad
1 avocado, diced
Place all the dressing ingredients in the
beaker and blend together using the hand
blender until thick.
Meanwhile, heat the oil in a frying pan
and fry the chicken for 4-5 minutes until
browned. Stir in the dressing and heat
through. Toss into the salad and avocado.
Serve immediately.
Spicy hummus
Serves 4
4 tbsp olive oil
1 clove garlic, roughly chopped
1 tsp pureed chilli
1/
2
tsp ground coriander
Salt and black pepper
400g tin chick peas, drained and rinsed
Juice of 1 lemon
Heat the oil in a frying pan with the
garlic, chilli, coriander, salt and pepper. Add
the chick peas and fry for 1-2 minutes.
Transfer to the beaker and add the
lemon juice. Blend using the hand blender
until smooth. Chill.
Serve with toasted pitta bread, tortilla
chips or vegetable crudités.
Coriander and lime chicken kebabs
Serves 4
Marinade
2 cloves garlic, roughly chopped
2cm piece ginger, roughly chopped
4 tbsp chopped coriander leaf
1/
2
tsp black pepper
2 tsp caster sugar
Juice of 2 limes
2 tsp thai fish sauce
1 tbsp light soy sauce
1 tbsp oil
4 boneless, skinless chicken breasts, cubed
1/
2
tsp cornflour
Place all the marinade ingredients in the
beaker and blend together using the hand
blender. Pour over the chicken and
marinate for 1-2 hours.
Thread the chicken onto 8 satay sticks
and grill for 15-20 minutes or until cooked
throughout, turning occasionally.
Blend the cornflour with remaining
marinade in the beaker then transfer to a
small saucepan and bring to the boil,
stirring. Serve with the kebabs.
Jamaican jerk chicken
Serves 4
Marinade
1 bunch spring onions, roughly chopped
1 red chilli, roughly chopped
2 cloves garlic, roughly chopped
1/
2
tsp ground allspice
3 tbsp oil
3 tbsp fresh thyme leaves, (stripped off the
stalks)
1 tsp sugar
Salt and black pepper
4 boneless, skinless chicken breasts
Place all the marinade ingredients in the
beaker and blend using the hand blender
until smooth. Spread over the chicken and
marinate for 1-2 hours.
Fry the chicken gently using a griddle
pan for 15-20 minutes until browned and
cooked throughout.
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