Morphy Richards 8780 - Manual (Page 11)

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