Morphy Richards 8780 - Manual (Page 10)

Chop the spring onions and parsley. Using
the coarse grater attachment, grate the
courgettes and mix with the spring onions. Fry
in 1 tbsp oil until softened.
Grate the Parmesan using the fine grater
attachment and add to the mushroom mixture
with the mascarpone, milk and seasoning and
bring to the boil, stirring. Blitz in the processor.
Add to the courgettes and heat through.
Stir into freshly cooked pasta.
Citrus Chelsea Buns
Makes 8
350g strong white bread flour
Pinch salt
1 tbsp caster sugar
1 tsp Fast Action dried yeast
1 medium egg, beaten
150ml warm milk
25g very soft butter
3 tbsp marmalade
75g mixed fruit
1 tbsp honey
Mix together the flour, salt, sugar and yeast
in the bowl.
Using the dough hook attachment, gradually
add the egg and milk. Knead on the low speed
for 4 minutes until an elastic dough is formed.
Preheat oven to 200ºC, Gas 6.
Roll the dough out to a rectangle approx.
30x23cm. Mix together the butter and
marmalade and spread over the dough. Sprinkle
over the fruit. Roll up and cut into 8 rounds.
Place in a tin approx. 20x23cm, until just
touching. Cover and place in a warm place until
doubled in size.
Bake for 20-30 minutes. Brush with honey
and cool.
Chocolate Marquise
Serves 6-8
1 ripe peach
200g plain chocolate
100g unsalted butter, softened
175g icing sugar
3 medium eggs, separated
Line a loaf tin with cling film.
Using the chopping blade, chop the peach
and set aside. Place the chocolate in a bowl
over a pan of simmering water until melted.
Beat the butter and icing sugar together
using the chopping blade until pale. Beat in the
egg yolks.
Using the whisk attachment, whisk the egg
whites until stiff peaks form. Mix the chocolate
and peach into the butter mixture and then fold
in the egg whites. Pour into the loaf tin and
cover with cling film.
Chill for 4 hours or overnight. Slice using a
hot knife. Serve with cream or chocolate sauce.
Chicken Satay Kebabs
Serves 4
500g boneless, skinless chicken breasts
2 tsp ground cumin
2 tsp ground coriander
2 tsp chilli sauce
2 tbsp Thai fish sauce
2 tbsp soy sauce
1 onion
1 tbsp oil
1/
2
250ml carton coconut cream
8 tbsp crunchy peanut butter
Large handful coriander leaf
Cut the chicken into 1cm strips and mix with
1 tsp each cumin, coriander and chilli sauce,
and 1 tbsp each fish and soy sauce. Marinate
for 1 hour. Thread onto 8 wooden satay sticks
and grill for 15-20 minutes, turning occasionally.
Meanwhile, chop the onion using the
chopping blade and fry in the oil for 3-4 minutes
until softened. Add the remaining spices, chilli,
fish and soy sauce, coconut, peanut butter and
6 tbsp water and bring to the boil. Simmer for 1-
2 minutes.
Roughly chop the coriander using the
chopping blade and stir into the sauce. Serve
with the satay kebabs.
Chicken Baked in Sweet Pepper Sauce
Serves 4
4 red peppers, quartered
2 cloves garlic
Olive oil
500g new potatoes
4 boneless, skinless chicken breasts
400g tin chopped tomatoes
4 sun dried tomatoes
3 tbsp sun dried tomato paste
50g pitted black olives
Handful parsley
10
8780 Food processor ib.QX4 28/4/04 4:53 pm Page 10