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Russell Hobbs 23560-56 Manual

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RECIPES
POTATO, SPRING ONION AND CRÈME FRAICHE SALAD (serves 4)
• 200g new potatoes
• 1 bunch spring onions, finely sliced
• 120g crème fraiche
• 3g paprika
• 3g chilli powder
• ½ bunch fresh coriander
• Salt and pepper
Steam the potatoes for about 15-20 minutes. Remove when cooked and allow them to cool. Once cooled
cut the potatoes into 1-2 cm pieces. Put all of the ingredients into a bowl and mix together before serving.
RUSSIAN SALAD (serves 6)
• 4 potatoes
• 2 carrots
• 30g peas
• Mayonnaise
• ¼ bunch fresh flat leaf parsley, chopped
• Salt and pepper
Steam the potatoes and peeled carrots until soft. Remove when cooked and allow them to cool. Once
cooled, peel and dice the potatoes and dice the carrots. Mix the potatoes, carrots, peas and mayonnaise
together in a bowl. Season and stir in the parsley.
CRUSHED POTATOES WITH OLIVE OIL (serves 4)
• 200g new potatoes
• 2 shallots, finely diced
• 30ml olive oil
• ½ bunch chives
• Salt and pepper
Steam the potatoes for approx. 15-20 minutes until they start to be soften. Remove when cooked and
allow them to cool. Heat the olive oil in a pan then add the shallots and cook for 2-3 minutes (without
browning). Add the potatoes and lightly crush with a fork. Season, then stir in the chives.
CHILLI PORK BALLS (makes approx. 12)
• 500g pork mince
• 1 red chilli, seeds removed, finely diced
• 10g fresh ginger, finely diced
• 2 spring onions, finely diced
• 3g ground cumin
• 3g paprika
• 2 garlic cloves, finely chopped
• ½ bunch fresh coriander
• Salt and pepper
Mix all the ingredients together in a bowl. Divide the mixture up into equal amounts and roll into suitably
sized balls. Keep the mix well compacted to avoid it breaking up during cooking. Steam for 10-12 minutes
or until the juices run clear.
SEA BREAM WITH GINGER AND SPRING ONION (serves 4)
• 6 fillets fish, approx. 150g each
• 20g fresh ginger, finely grated
• 6 spring onions, finely sliced
• 2 lemon, juice and zest
• 75ml white wine
• 30ml Olive oil
• Salt and pepper
Take a piece of kitchen foil approx. 15cm by 25cm and a piece of baking paper approx. 5cm by 10 cm. Lay
the tin foil down and place the baking paper centrally on top of it. Place a fish fillet on top of the baking
paper. Repeat for each fish fillet. Divide the other ingredients evenly between the fillets and season.
Bring the four edges of the tin foil together above the fish to create a parcel. Place the parcels into the
steamer basket and steam for about 12 minutes or until the fish is starting to flake.
GB
DE
FR
NL
IT
ES
PT
DK
SE
NO
FI
RU
CZ
SK
PL
HR
SI
GR
HU
TR
RO
BG
AE
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