until the whites become
bubbly. (If a small amount of
whites are being whisked, hold
the bowl at an angle so the
beaters have maximum
contact with the whites). Whisk
at high speed until the required
stage is reached.
There are two stages: soft
peaks and stiff peaks. Soft
peaks are required for cakes,
mousses and soufflés where it
is folded into the mixture. Stiff
peaks are required for
meringues where sugar is to
be incorporated.
Blender
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 puréed 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 & 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 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.
Roasted Pepper & 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 crème fraîche
50g sliced black olives
2 tbsp capers
4 salmon fillets
Preheat oven to 200ºC,
Gas 6.
Place peppers, onion and
garlic on a baking tray and
coat in oil. Season. Roast for
10
