Morphy Richards Cordless hand blender Roasted pepper and olive sauce with salmon, Welsh rarebit

48965 Rev 1 13/4/04 3:47 PM Page 9

Roasted pepper and olive sauce with salmon

Serves 4

3 red peppers, diced

1 red onion, diced

2 cloves garlic

4 tbsp olive oil

Salt and black pepper 200ml creme fraiche 50g sliced black olives 2 tbsp capers

4 salmon fillets

Preheat oven to 200˚C, gas 6.

Place peppers, onion and garlic on a baking tray and coat in oil. Season. Roast for 30 minutes.

Transfer to a small saucepan and add the crème fraîche. Purée using the hand blender to give a coarse texture. Add the olives and capers and season well. Heat through.

Meanwhile heat a little oil in a frying pan and fry the salmon for 5-6 minutes until cooked through and browned. Serve with pepper and olive sauce.

Tomato and pancetta sauce for pasta Serves 4

1 tbsp oil

1 onion, diced

130g pack diced pancetta

1 red pepper, diced 1kg tomatoes, diced

1 tbsp balsamic vinegar

1 tsp sugar

1 vegetable stock cube Salt and black pepper 20g bag basil

Heat the oil in a large saucepan and fry onion and pancetta until browned. Add the pepper and fry for 1-2 minutes. Add the tomatoes, vinegar, sugar and stock cube and season well.

Cover and simmer for 10 minutes, stirring occasionally. Remove lid and cook for a further 5 minutes. Add the basil, transfer to a bowl and purée using the hand blender to give a coarse pulpy texture.

Stir into hot cooked pasta.

Welsh rarebit

Serves 4

125g cheddar cheese, grated

1 medium egg

1 tsp dijon mustard

2 tsp worcestershire sauce Salt and black pepper

2 tbsp milk

1 tbsp chopped chives

4 thick slices bread

Place all the ingredients except bread in the beaker and blend together using the hand blender.

Toast 1 side of the bread and spread the rarebit over the untoasted side. Place under a pre-heated grill until golden and set.

Salsa verde with butter roasted cod Serves 4

4 skinless cod loins

25g butter

Sea salt and black pepper

1 clove garlic, roughly chopped

3 anchovy fillets

1 tbsp capers

1 tsp Dijon mustard

5 tbsp roughly chopped basil

1 tbsp roughly chopped mint

8 tbsp roughly chopped parsley

4 tbsp olive oil Juice of 1/2 lemon

Preheat oven to 200˚C, gas 6.

Place cod in a small roasting tin and dot with butter. Season. Roast for 15 minutes.

Meanwhile, place remaining ingredients in the beaker and blend using the hand blender until smooth and creamy. Season to taste.

Serve the cod drizzled with the butter juices and salsa verde.

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