Russell Hobbs 22101-56 Mode D'emploi page 8

RECIPES
HOMEMADE CHIPS Serves: approx. 4
Preparation time: 5-10 minutes. Cooking time: 35-45 minutes
• 650 g Maris piper potatoes
1. Cut the potatoes to the desired size. Try to keep the size of the pieces similar.
Cover the potatoes with cold water and drain. Repeat this twice more. Dry any
excess water from the potatoes using a cloth or kitchen paper. Add the oil and
agitate the potatoes until they have an even coating of the oil.
2. Select Air Fry mode. Adjust the time to 40 minutes then put the potatoes into
the drum. Fit the drum and cook until the potatoes are crispy on the outside
and soft in the middle.
SPICED SWEET POTATO WEDGES Serves: 4
Preparation time: 5-10 minutes. Cooking time: 35-45 minutes
• 750 g sweet potatoes • 5 g chilli powder/ chilli
• 15 ml oil flakes
1. Cut the sweet potatoes into evenly sized wedges. Wash the wedges under cold
water and drain. Dry off any excess water from the sweet potatoes with a cloth
or kitchen paper.
2. Mix the olive oil, chilli and cracked black pepper together then add to the
sweet potatoes making sure the sweet potatoes are well coated.
3. Select Air Fry mode. Adjust the time to 40 minutes then put the sweet potatoes
into the drum. Fit the drum and cook until the sweet potatoes are crispy on the
outside and soft in the middle.
STUFFED PEPPERS Serves: 4
Preparation time: 10-15 minutes. Cooking time: 25-30 minutes
• 2 red bell peppers • 3 g cracked black
• 350 g minced beef pepper
• ½ white onion, finely • 3 g paprika
chopped • 3 g ground cumin
• 3 cloves garlic, finely • 100 g cheddar cheese,
chopped grated
1. Cut the peppers in half lengthways and remove the stalk and seeds. Drizzle
with a little olive oil and season.
2. Mix together the minced beef, onion, garlic, cracked black pepper, paprika,
cumin, cheddar cheese, chilli, olive oil and salt.
3. Divide the mixture evenly between the four halves of pepper. Cut the
mozzarella into 4 slices and set aside.
4. Select Roast/Bake mode. Place the wire rack into the bowl in the low position
then place the stuffed peppers on the rack. Cook for 25-30 minutes until the
juices run clear. Five minutes before the end of cooking, add a slice of
mozzarella to each stuffed pepper. Finish cooking and serve.
TRIPLE CHEESE GRILLED PORTOBELLO MUSHROOMS Serves: 4
Preparation time: 5-10 minutes. Cooking time: 15-20 minutes
• 4 Portobello • 2 spring onions, finely
mushrooms diced
• 200 g cheddar cheese, • 50 g parmesan
grated cheese, grated
• 3 cloves garlic, finely • 75 g goats cheese
diced • 3 g cracked black
1. Remove the stalk and peel the skin off the mushrooms. Drizzle with olive oil
and season.
2. Mix the cheddar cheese, garlic, onion, cracked black pepper, parsley and olive
oil together. Divide the mix equally between the mushrooms.
3. Divide the goats' cheese into 4 equal amounts and crumble on top of the
mushrooms. Do the same with the grated parmesan. Sprinkle the paprika
evenly over the top.
4. Select Grill mode. Place the wire rack into the bowl in the low position and
place the mushrooms onto the rack. Cook for 15-20 minutes.
LEMON AND DILL GRILLED SALMON Serves: 4
Preparation time: 5-10 minutes. Cooking time: 5-10 minutes depending on shape
and size of salmon portions
• 4 salmon portions chopped
approx. 200 g each • 30 ml olive oil
• Zest and juice 1 lemon • 30 ml white wine
• 2 cloves garlic, finely • 3 g dill leaves
1. Mix the lemon zest, lemon juice, garlic, olive oil, white wine together.
2. Place the salmon portions on a tray and coat with the mixture. Season.
3. Select Grill mode. Place the wire rack into the bowl in the high position and
place the salmon portions onto the rack. Cook for 5-10 minutes until the
salmon starts to flake.
Preparation time: 5-10 minutes plus 20 minutes out of the fridge
• 15 ml oil Cooking time: 45-60 minutes
• 1 whole chicken,
approx. 2 kg
• 30 ml olive oil
• 3 g rosemary
leaves, chopped
1. Remove chicken from fridge 20 minutes prior to cooking.
2. Mix the olive oil, rosemary, thyme, cracked black pepper, garlic, chilli and salt
together.
3. Put the spindle through the middle of the chicken and secure using the folks.
• 3 g cracked black
4. Rub the mix all over the chicken.
pepper
5. Select Rotisserie mode. Fit the spindle into the bowl and cook for 45-60
minutes until the juices run clear.
Preparation time: 20-25 minutes
Cooking time: 15-20 minutes
• 500 g haloumi cheese,
cut into 20 equal
pieces
• 2 mixed peppers, cut
into 20 equal pieces
• 10 cherry tomatoes
• 3 g chilli puree
1. Blend together the basil, garlic and olive oil, set aside.
• 1 buffalo mozzarella
2. On each kebab skewer put two pieces of haloumi and pepper, one cherry
ball
tomato and one piece of red onion and courgette. Spoon the basil oil evenly
• 30 ml olive oil
over the kebabs. Assemble the kebab attachment and skewers according to
• Salt to taste
the instructions.
3. Select Rotisserie mode and fit the kebab attachment into the bowl. Cook for
15-20 minutes.
Preparation time: 45 minutes including time to refrigerate . Cooking time: 15
minutes
Equipment: 6 moulds
• 200 g dark chocolate
(at least 54%)
• 200 g unsalted butter
• 50 g unsalted butter,
Place the moulds on a tray and brush the inside with some of the melted butter
using upward strokes. Refrigerate the moulds for 5 minutes and repeat the above
process with more butter. Put a little cocoa powder into each mould and rotate the
pepper
moulds until the buttered coating is evenly covered with the cocoa powder. Tap
• 4 g flat leaf parsley,
out any excess cocoa powder.
chopped
1. Slowly melt the chocolate, butter and orange zest together. Separately whisk
• 15 ml olive oil
the sugar and eggs together until light and fluffy. Remove the orange zest
• 2 g paprika
from the chocolate mixture. Combine the chocolate mixture with the eggs and
sugar.
2. Sieve the flour, cocoa powder and baking owder. Fold into the chocolate
mixture until well combined.
3. Divide the mixture between the moulds and refrigerate for at least 20 minutes.
4. Select Roast/Bake mode. Place the wire rack into the bowl in the low position
and heat for 2 minutes. Carefully place the fondants onto the rack and set the
time for 12-13 minutes. Bake until the top starts to crust over and the fondants
start to pull away from the sides of the moulds. Once cooked leave to stand for
1 minute before serving.
• Salt and pepper to
taste
8
HERB AND CHILLI ROTISSERIE CHICKEN Serves: approx. 4
• 3 g thyme
leaves, chopped
• 3 g cracked
black pepper
• 4 cloves garlic,
HALOUMI AND VEGETABLE KEBABS Serves: 5
• 1 red onion, cut into
10 equal pieces
• 1 courgette, cut into
20 equal pieces
• 2 bunches basil
• 120 ml olive oil
CHOCOLATE ORANGE FONDANTS Serves: 6
melted
• 140 g caster sugar
• 4 large eggs
• 100 g plain flour
finely chopped
• 3 g chilli puree
• Salt to taste
• 3 cloves garlic, finely
chopped
• Salt and pepper to
taste
• 20 g cocoa powder
plus extra for dusting
• 5 g baking powder
• Zest of 2 oranges