Morphy Richards 8780 manual Citrus Chelsea Buns, Chicken Satay Kebabs, Chocolate Marquise

8780 Food processor ib.QX4 28/4/04 4:53 pm 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.

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

1onion

1tbsp oil

1/2 250ml carton coconut cream

8tbsp 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.

Chocolate Marquise	Chicken Baked in Sweet Pepper Sauce
Serves 6-8	Serves 4
1 ripe peach	4 red peppers, quartered
200g plain chocolate	2 cloves garlic
100g unsalted butter, softened	Olive oil
175g icing sugar	500g new potatoes
3 medium eggs, separated	4 boneless, skinless chicken breasts
	400g tin chopped tomatoes
Line a loaf tin with cling film.	4 sun dried tomatoes
Using the chopping blade, chop the peach	3 tbsp sun dried tomato paste
and set aside. Place the chocolate in a bowl	50g pitted black olives
over a pan of simmering water until melted.	Handful parsley

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