Russell Hobbs 20810, Инструкции и гарантия

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Blend the garlic, parsley and a generous pinch of pepper for 10-20 seconds, add the butter,
and blend for 15 seconds.
Slice each chicken breast along the long edge (do not cut completely in half) and open into a
butterfly shape. Cover with cling film and hit with a rolling pin to flatten slightly.
Put a good spoonful of the mixture in the middle of each breast, and then roll the chicken
over the mix so it overlaps and leaves no exit for the mix to escape. You will now have a
tight roll in the shape of a chicken breast (a fat version of its original shape). Dip the chicken
into the seasoned flour, then into the egg and finally roll in the breadcrumbs, coating the
chicken completely.
Repeat this for the second breast.
If you have time, leave the chicken on greaseproof paper in the fridge for an hour to rest.
Cook for 30-35 minutes. Turn after 15-20 minutes, to ensure a lovely golden colour all over.
Victoria Sponge
100g self raising flour
100g soft butter
100g caster sugar
2 eggs
Mix everything together with a hand or stand mixer for 2 minutes. Put a large paper case in
the basket. Spoon the mixture into the paper case. Smooth with a spoon or spatula, leaving
a small dent in the centre, to stop the cake from rising too much in the middle. Cook for 15 -
20 minutes. Don’t check till at least 10 minutes baking time has passed, or you will collapse
the sponge.
Scotch Eggs
500g beef (for mincing) or 500g minced beef
1 onion
2 sprigs thyme
2 sprigs parsley
Pinch cayenne pepper salt and pepper
5 eggs (one for egg wash) breadcrumbs
Flour for coating oil for cooking
If you’re using a mincer, mince the beef and onion together. If you’ve bought mince, chop or
blend the onion finely, and mix into the mince with the salt, pepper, cayenne pepper and
chopped herbs.