Russell Hobbs 22101-56, Manual

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8
RECIPES
TRIPLE CHEESE GRILLED PORTOBELLO MUSHROOMS
Serves: 4
Preparation time: 5-10 minutes
Cooking time: 15-20 minutes
• 4 Portobello mushrooms
• 200 g cheddar cheese, grated
• 3 cloves garlic, finely diced
• 2 spring onions, finely diced
• 50 g parmesan cheese, grated
• 75 g goats cheese
• 3 g cracked black pepper
• 4 g flat leaf parsley, chopped
• 15 ml olive oil
• 2 g paprika
1. Remove the stalk and peel the skin off the mushrooms. Drizzle with olive oil and season.
2. Mix the cheddar cheese, garlic, onion, cracked black pepper, parsley and olive oil together. Divide the mix equally between the
mushrooms.
3. Divide the goats’ cheese into 4 equal amounts and crumble on top of the mushrooms. Do the same with the grated parmesan.
Sprinkle the paprika evenly over the top.
4. Select Grill mode. Place the wire rack into the bowl in the low position and place the mushrooms onto the rack. Cook for 15-20
minutes.
LEMON AND DILL GRILLED SALMON
Serves: 4
Preparation time: 5-10 minutes
Cooking time: 5-10 minutes depending on shape and size of salmon portions
• 4 salmon portions approx. 200 g each
• Zest and juice 1 lemon
• 2 cloves garlic, finely chopped
• 30 ml olive oil
• 30 ml white wine
• 3 g dill leaves
• Salt and pepper to taste
1. Mix the lemon zest, lemon juice, garlic, olive oil, white wine together.
2. Place the salmon portions on a tray and coat with the mixture. Season.
3. Select Grill mode. Place the wire rack into the bowl in the high position and place the salmon portions onto the rack. Cook for 5-10
minutes until the salmon starts to flake.
HERB AND CHILLI ROTISSERIE CHICKEN
Serves: approx. 4
Preparation time: 5-10 minutes plus 20 minutes out of the fridge
Cooking time: 45-60 minutes
• 1 whole chicken, approx. 2 kg
• 30 ml olive oil
• 3 g rosemary leaves, chopped
• 3 g thyme leaves, chopped
• 3 g cracked black pepper
• 4 cloves garlic, finely chopped
• 3 g chilli puree
• Salt to taste
1. Remove chicken from fridge 20 minutes prior to cooking.
2. Mix the olive oil, rosemary, thyme, cracked black pepper, garlic, chilli and salt together.
3. Put the spindle through the middle of the chicken and secure using the folks.
4. Rub the mix all over the chicken.
5. Select Rotisserie mode. Fit the spindle into the bowl and cook for 45-60 minutes until the juices run clear.
HALOUMI AND VEGETABLE KEBABS
Serves: 5
Preparation time: 20-25 minutes
Cooking time: 15-20 minutes
• 500 g haloumi cheese, cut into 20 equal
pieces
• 2 mixed peppers, cut into 20 equal pieces
• 10 cherry tomatoes
• 1 red onion, cut into 10 equal pieces
• 1 courgette, cut into 20 equal pieces
• 2 bunches basil
• 120 ml olive oil
• 3 cloves garlic, finely chopped
• Salt and pepper to taste
1. Blend together the basil, garlic and olive oil, set aside.
2. On each kebab skewer put two pieces of haloumi and pepper, one cherry tomato and one piece of red onion and courgette. Spoon
the basil oil evenly over the kebabs. Assemble the kebab attachment and skewers according to the instructions.
3. Select Rotisserie mode and fit the kebab attachment into the bowl. Cook for 15-20 minutes.
CHOCOLATE ORANGE FONDANTS Serves: 6
Preparation time: 45 minutes including time to refrigerate
Cooking time: 15 minutes
Equipment: 6 moulds
• 200 g dark chocolate (at least 54%)
• 200 g unsalted butter
• 50 g unsalted butter, melted
• 140 g caster sugar
• 4 large eggs
• 100 g plain flour
• 20 g cocoa powder plus extra for dusting
• 5 g baking powder
• Zest of 2 oranges
1. Place the moulds on a tray and brush the inside with some of the melted butter using upward strokes. Refrigerate the moulds for 5
minutes and repeat the above process with more butter. Put a little cocoa powder into each mould and rotate the moulds until the
buttered coating is evenly covered with the cocoa powder. Tap out any excess cocoa powder.
2. Slowly melt the chocolate, butter and orange zest together. Separately whisk the sugar and eggs together until light and fluffy.
Remove the orange zest from the chocolate mixture. Combine the chocolate mixture with the eggs and sugar.
3. Sieve the flour, cocoa powder and baking owder. Fold into the chocolate mixture until well combined.
4. Divide the mixture between the moulds and refrigerate for at least 20 minutes.
5. Select Roast/Bake mode. Place the wire rack into the bowl in the low position and heat for 2 minutes. Carefully place the fondants
onto the rack and set the time for 12-13 minutes. Bake until the top starts to crust over and the fondants start to pull away from the
sides of the moulds. Once cooked leave to stand for 1 minute before serving.