Morphy Richards Cocktail blender manual Recipes, Bilinis with smoked salmon &cream cheese Serves

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Recipes

Your cocktail maker can also be used as a blender. Here are some recipes to try.

Bilinis with smoked salmon

&cream cheese Serves 4

100g self raising flour

1 medium egg 150ml milk

Salt and black pepper

2 tsp wholegrain mustard

2 tbsp chopped chives Oil for frying

100g cream cheese

2 tbsp creme fraiche

110g smoked salmon

Place the flour and the egg in the blender together. Gradually blend in the milk, seasoning and 1 tsp mustard. Stir in the chives.

Heat a little oil in a frying pan and pour the mixture in tablespoonfuls into the pan. When bubbles rise to the surface, turn over and cook for 1-2 minutes until golden. Use to make 8 bilinis. Cover in a dry tea towel to keep moist.

Mix together the cream cheese, creme fraiche and 1 tsp mustard. Spoon onto the bilinis and top with salmon.

Serve with a wedge of lemon and black pepper.

Chicken and wild mushroom parcels Serves 4

2 tbsp oil

2 tbsp dried porcini mushrooms, rehydrated

150g exotic mushrooms (oyster, shiitake, chestnut), sliced

1 clove garlic, chopped

3 tbsp marsala wine Salt and black pepper 25g cream cheese

4 boneless, skinless chicken breasts

375g ready rolled puff pastry Beaten egg to glaze

Heat 1 tbsp oil in a frying pan and fry the mushrooms and garlic for 2-3 minutes. Add the marsala and reduce by half. Season well.

Place in the blender with the cream cheese and blend until coarsely chopped.

Preheat the oven to 200˚C, gas mark 6. Pan fry the chicken in 1 tbsp oil until

browned. Spoon the mushroom mix over each breast.

Brush the pastry with egg and cut lengthways into 8 strips. Wrap 2 strips round each chicken breast slightly overlapping. Place on a baking tray and brush with egg. Bake for 30 minutes.

Roast chicken with cranberry stuffing Serves 4

1.4kg chicken 2 tbsp oil

1 small onion chopped

2 cloves garlic, chopped

50g dried cranberries

2 tbsp freshly chopped parsley

1 tsp dried rosemary

2 tbsp port

150g white bread

6 tbsp water

25g butter

Preheat the oven to 200˚C, gas mark 6. Place chicken in a large roasting tin and roast for 1 hour 20 minutes (20 mins per 450g + 20 mins), or until cooked throughout and juices run clear.

To make the stuffing, heat the oil in a frying pan and fry the onion and garlic for 2- 3 minutes until softened. Add the cranberries, cranberry sauce, herbs and port and fry for 1-2 minutes.

Place the bread in the blender to make breadcrumbs and stir into the pan with the water and butter. Cook for 1 minute and press into a small roasting tin and put in the oven with the chicken for the last 20 minutes.

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