Morphy Richards Cordless hand blender Recipes, Warm citrus chicken & avocado salad, Dressing

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Recipes

Warm citrus chicken & avocado salad

Serves 2

Dressing

Juice of 1 lemon

1 tbsp wholegrain mustard

1 tbsp honey

5 tbsp olive oil

2 tbsp coriander leaf Salt and black pepper

1 tbsp oil

2 boneless, skinless chicken breasts, sliced

250g bag crispy leaf salad

1 avocado, diced

Place all the dressing ingredients in the beaker and blend together using the hand blender until thick.

Meanwhile, heat the oil in a frying pan and fry the chicken for 4-5 minutes until browned. Stir in the dressing and heat through. Toss into the salad and avocado. Serve immediately.

Spicy hummus

Serves 4

4 tbsp olive oil

1 clove garlic, roughly chopped

1 tsp pureed chilli

1/2 tsp ground coriander Salt and black pepper

400g tin chick peas, drained and rinsed Juice of 1 lemon

Heat the oil in a frying pan with the garlic, chilli, coriander, salt and pepper. Add the chick peas and fry for 1-2 minutes.

Transfer to the beaker and add the lemon juice. Blend using the hand blender until smooth. Chill.

Serve with toasted pitta bread, tortilla chips or vegetable crudités.

Coriander and lime chicken kebabs

Serves 4

Marinade

2 cloves garlic, roughly chopped 2cm piece ginger, roughly chopped 4 tbsp chopped coriander leaf

1/2 tsp black pepper

2 tsp caster sugar Juice of 2 limes

2 tsp thai fish sauce

1 tbsp light soy sauce

1 tbsp oil

4 boneless, skinless chicken breasts, cubed

1/2 tsp cornflour

Place all the marinade ingredients in the beaker and blend together using the hand blender. Pour over the chicken and marinate for 1-2 hours.

Thread the chicken onto 8 satay sticks and grill for 15-20 minutes or until cooked throughout, turning occasionally.

Blend the cornflour with remaining marinade in the beaker then transfer to a small saucepan and bring to the boil, stirring. Serve with the kebabs.

Jamaican jerk chicken

Serves 4

Marinade

1 bunch spring onions, roughly chopped

1 red chilli, roughly chopped

2 cloves garlic, roughly chopped

1/2 tsp ground allspice

3 tbsp oil

3 tbsp fresh thyme leaves, (stripped off the stalks)

1 tsp sugar

Salt and black pepper

4 boneless, skinless chicken breasts

Place all the marinade ingredients in the beaker and blend using the hand blender until smooth. Spread over the chicken and marinate for 1-2 hours.

Fry the chicken gently using a griddle pan for 15-20 minutes until browned and cooked throughout.

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