Morphy Richards 8780 manual Caribbean Fruit Punch, Calzone Pizza, Classic Caesar Salad

8780 Food processor ib.QX4 28/4/04 4:53 pm Page 11

Salt and black pepper 25g Parmesan, grated

Preheat oven to 200ºC, Gas 6.

Place the peppers and garlic on a baking sheet and drizzle with oil. Roast for 30 minutes. Using the thin slicing attachment, slice the

new potatoes and scatter on the base of a large roasting tin. Top with the chicken.

Place the peppers, garlic, tomatoes, paste, olives, parsley and seasoning in the bowl and purée using the chopping blade until smooth.

Pour over the chicken and sprinkle over the Parmesan.

Bake for 3/4 - 1 hour or until chicken is cooked throughout.

Caribbean Fruit Punch

Serves 4

1 ripe mango

1/2 small pineapple, diced 100ml coconut cream 200g natural yoghurt 300ml orange juice

2-3 tbsp rum (optional)

Remove the mango flesh from the stone and place in the processor bowl with the pineapple. Add the coconut cream and using the chopping blade, blend until smooth. Add the remaining ingredients and process until well blended.

Served chilled.

Calzone Pizza

Serves 2

200g tin chopped tomatoes

2 tbsp sun dried tomato paste

1/2 tsp mixed herbs

1/2 tsp sugar

350g strong white bread flour

1 tsp salt

1 tsp Fast Action dried yeast

2 tbsp olive oil 200ml warm water 50g pepperoni

100g mozzarella, sliced

Place the tomatoes, paste, herbs and sugar in a small saucepan and bring to the boil. Simmer for 3-4 minutes until thick. Allow to cool.

Place the flour, salt and yeast in the bowl with the kneading blade attached. Blend in the

oil and water to form an elastic dough. Knead on a low speed for 4 minutes.

Divide the dough in half and roll each out into a 25cm circle. Spread the tomato sauce over half of each circle, top with the pepperoni and mozzarella and fold the plain side over to form a semi-circle.

Transfer to a large greased baking sheet and bake for 20-30 minutes until golden.

Classic Caesar Salad

Serves 2

1 large egg

1 clove garlic

6 anchovy fillets

2 tsp mustard powder Juice of 1/2 lemon

1/2 tsp Worcestershire sauce 150ml olive oil

1/2 tsp cracked black pepper

1 ciabatta roll, cubed Oil for shallow frying

1 large romaine lettuce Parmesan shavings

Place the egg, garlic, 3 anchovy fillets, mustard, lemon juice and Worcestershire sauce in the bowl and mix together using the chopping blade. With the motor running, gradually add a slow stream of oil until used up and the dressing is the consistency of single cream. Stir in the pepper. Chill.

Heat the oil in a frying pan and fry the ciabatta cubes for 2-3 minutes turning occasionally until golden and crispy. Allow to cool slightly.

Thickly shred the lettuce and mix with enough Caesar dressing to taste. Top with remaining chopped anchovies, croutons and Parmesan shavings.

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