Latest posts: Recipes

Great British Fake Off: Top baking cheats and tips

By Aimee Pearson | 27/08/2015 | Posted in Recipes

Do you spend every episode of GBBO salivating at the assortment of delicious treats on your television, but have no idea how to make them?

Get your baking apron ready as we’ve compiled a list of top hints and tips that can help even the most inexperienced cook rival Mary and Paul.

These handy hints will help you on your way to becoming a star baker!

  1. In week one of GBBO, the contestants were put through their paces by having to recreate Mary’s Walnut Cake. The BIG problem was the shiny, boiled icing on top of it, which defeated many of the aspiring bakers whose attempts were “grainy”. To avoid this, make sure your icing is perfectly light and marshmellowy by using the whisk function of the Total Control Hand Blender Workcentre, which builds speed gradually to ensure that exactly the right amount of power is used to prevent sudden jerks and splatters while blending. 

     


  2. When using ingredients like nuts, it’s important to ensure that they’re never too fine or coarse- we’re looking at you, Ian. Try using the chopping function of your Total Control Hand Blender Workcentre for perfectly chopped walnuts. 

     


  3. Impressed by Paul Jagger’s Cecil the Lion bread on GBBO last week? More of a basic bread baker than a daring dough devil? Keep it simple and classy with the Total Control Plastic Stand Mixer for effortless bread every time. Making the perfect loaf has never been easier! The Total Control Plastic Stand Mixer delivers the right amount of power at the right time, ensuring that your dough will always be knock-out!

     


  4. If presentation isn’t your strong-point, you can still create beautiful cakes by simply sieving icing sugar through a doyly. The sugar will settle on your cake in a stunning pattern, tricking everyone into thinking that you have slaved over the decoration for hours. Perfect if you are running short of time- it’s just a shame Nadiya didn’t know this trick to spruce up her biscuit box at the last minute.

     


  5. If you don’t happen to have a piping bag on hand, you can create one using a humble sandwich bag- not as fancy, but a great cost-effective alternative. Simply add your icing to the bag, twist the top end of the bag, cut off one of the bottom corners and use as normal.

     


  6. Filling your piping bag can be a messy job, why not try folding the top of the bag over a cup to give yourself a stable base and an extra hand to help for an easier filling process?

     


  7. These hints and tips will help you on your way to creating a 'show stopper', so relax and have fun with your baking!
Now you’re on your way to being a baking pro, why not share your creations with us on Facebook and Twitter, or Tweet us live during the next GBBO episode?

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Mix and match your spices

By Naomi Biltcliffe | 03/08/2015 | Posted in Recipes

If you don’t know your cardamom pod from your vanilla pod, or you’re confused between your garlic and your garam masala, then turn to this handy little guide before you next reach for the spice rack and we’ll see you right.

 


First off, don’t feel the need to use all the spices at your disposal; it can be easy to slip into the trap of thinking that the more flavours you add to a dish, the better it will taste, but this isn’t the case.
 
Choose a few select spices which complement the food and use them relatively sparingly. If in doubt, garlic is usually a good option for a taste sensation, without being too overpowering. You also can’t go wrong if you fling a bit of salt and black pepper into your dish.

Different cuisines have different recognisable flavours – lemongrass and kaffir lime leaves provide an iconic Thai flavour, whereas cardamom and cumin are often used in Indian curries. Rosemary is popular in Mediterranean cooking, along with thyme and oregano.

Make sure all of your seasoning is stored in dry, sealed containers in order to maintain the flavour and keep them fresher for longer – otherwise you could find yourself throwing spoonfuls into your cooking without noticing a difference.

Don’t know where to start? How about with this easy to make Italian Matriciana pasta sauce, using your Total Control Hand Blender Workcentre? See how the addition of garlic, chilli and black pepper create a fusion of flavour to a simple recipe. 

Ingredients: 

  • 1 onion (130g) finely chopped 
  • 1 garlic clove, crushed 
  • ½ green chilli, de-seeded and finely chopped 
  • 1½ tbsp extra virgin olive oil 
  • 100g bacon, rind removed and chopped 
  • 400g can plum tomatoes
  • 100ml (120g) passata 
  • 2 tbsp white wine
  • Salt and freshly ground black pepper
  • Fresh boiled pasta to serve
  • Parmesan cheese to serve
Method:


  1. Place the oil in a large saucepan (do not use non-stick), and heat for a few minutes. 
  2. Gently fry the onion, garlic and chilli for 2- 3 minutes without browning, stirring occasionally with a wooden spoon. 
  3. Add the chopped bacon to the pan and fry for a further minute. Place the lid on the pan and cook over a medium heat for 5 minutes. 
  4. Add the plum tomatoes, passata and wine, season with a little salt and pepper to taste. 
  5. Place the lid on the pan and simmer gently for 25 minutes, or until the onions are tender. 
  6. Ten minutes before the sauce is ready, cook the pasta according to the pack instructions. 
  7. Use the Blending Leg at speed 4 on the Variable Speed Control to make a smooth sauce. This can be done in the pan as long as the pan does not have a non-stick coating. Start the hand blender using the Precise Control Trigger, gently moving it across the pan until the desired consistency is achieved. For a smooth sauce, this should take about a minute. 
  8. Drain the pasta then stir the sauce through it. Heat through if necessary then serve immediately with Parmesan cheese.

Once you have got the knack of spice mixtures, share your tips and tricks with other inexperienced cooks on our Facebook and Twitter channels – you may even pick up a few more tips yourself!

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Chill out with this easy summer recipe for ‘cool’ gazpacho

By Rosie Wardale | 07/07/2015 | Posted in Recipes

During the scorching summer months, lunch decisions can be a nightmare. Microwaved soup? Pah, too warm for that. Soggy cheese and tomato sarnie? Not appealing. Same old chicken salad? Boring!

But there is one food that is refreshingly cool and will leave you feeling full and satisfied well into the afternoon: Gazpacho.

This fresh, Spanish classic is flavoursome, takes minimal effort to prepare and can be personalised to suit your tastes. As if you need further convincing, it’s also kind to your waistline, as it’s packed full of vitamin-rich vegetables – so no guilt required.

No matter what your expertise is in the kitchen, gazpacho only requires a handful of ingredients and a hand blender or food processor. Morphy Richards’ new Total Control Hand Blender is the perfect helping hand, as it’s powerful enough to whizz through any recipe with ease, and it’s versatile to suit your food preparation needs.  

To get you started, why not have a go at this simple gazpacho recipe to try at home? 

Ingredients
  • 1 slice country-style bread, about 1" thick, crusts removed
  • 2 small cucumbers, peeled, seeded, and chopped
  • 2 lb. very ripe tomatoes, seeded and coarsely chopped
  • 1 clove garlic, peeled and chopped
  • 2 tbsp. sherry vinegar
  • 1⁄2 cup extra-virgin olive oil
  • Salt
Instructions
  1. Soak bread for 1⁄2 hour in a small bowl in water to cover. Squeeze out moisture with your hands.
  2. Purée bread, cucumbers, tomatoes, garlic, vinegar, olive oil, and 1 cup water in a food processor until very smooth.
  3. Push purée through a coarse sieve with the back of a wooden spoon. Gazpacho should be fairly thin. Season to taste with salt.
  4. Chill gazpacho in refrigerator for at least 2 hours. Adjust seasoning. Serve in individual glasses, or in soup bowls with garnishes on the side.

Share your own gazpacho recipes – or any other Spanish delights – on our Facebook and Twitter pages.




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How to become a 'seasoned' cook

By Naomi Biltcliffe | 11/06/2015 | Posted in Recipes

Fruit and vegetables always taste better fresh. But what people often overlook is that they taste even better when they are in peak season.

 

There is a whole host of veg which is coming into season this month and it’s the perfect time to rustle up some tasty, healthy - and more importantly - easy recipes. 

Great tasting and nutritious ingredients such as asparagus, aubergines, carrots, rhubarb, watercress and radishes are all in season from May and will taste better now than they do for the rest of the year – what are you waiting for? Go and fill your fridge with these delights!

Each of these tasty treats are also better for you at this time of the year, as they are high in vitamins, fibre and iron.

So, for an easy way to impress your friends with not only your tasty dishes, but also your British vegetable knowledge (!), have a look at the below.


Asparagus and salmon risotto

Asparagus are in its peak season for only eight weeks of the year so now really is the time to make the most of them. They are not only a great source of iron, but they’re also bursting with vitamins C and A. This dish is flavoursome and easy to rustle up in your Supreme Precision 10-in-1 Multicooker.

Ingredients:

  • 40ml extra virgin olive oil
  • 40g red onion finely chopped
  • 150g diced, fresh asparagus
  • 300g risotto rice
  • 40ml dry white wine
  • 650ml water
  • 1 fish stock cube
  • 150g fresh salmon, diced
  • 20g butter

To Serve:

  • 4 slices of smoked salmon
  • 8 asparagus tips
  • Extra virgin olive oil
  • Salt

Method:

  1. Insert the mixing paddle into the jug; add the olive oil, onion and the asparagus. Attach the lid, do not attach the measuring cap – it’s not needed for this recipe.
  2. Select programme A and press start.
  3. After 5 minutes the Multicooker will beep twice. Remove the lid, add the rice and white wine. After 1 minute, add the water and crumble in the stock cube. If required, scrape the sides of the jug down using a spatula. Replace the lid.

  4. After 10 minutes the Multicooker will beep three times. Remove the lid, add the diced salmon and season the risotto as required. Replace the Lid.
    After 8 minutes the Multicooker will beep four times. Remove the lid, add the butter and replace the lid. Cook until the risotto is creamy and the programme stops.

  5. At the end of the programme press the stop button and remove the jug. Remove the paddle before serving.

  6. On the hob, bring a small saucepan of water to a boil. Blanche the asparagus tips for 2 minutes and then drain. Place the asparagus immediately in iced water to stop cooking and to help them retain their colour.

To Serve:
Serve the risotto in a bowl, topped with two asparagus tips and a slice of smoked salmon. Add a pinch of salt and drizzle over some extra virgin olive oil.


Sautéed carrots with lemon and marjoram

Now we’re not saying that carrots are the elixir of youth by any stretch, but the high levels of beta-carotene and vitamin A help slow down the ageing of cells, improve eyesight and protect the skin from sun damage so if that won’t convince you, we’re not sure what will.

This dish is delicious served with meat or fish and brings out the delightful natural flavours of the humble carrot.

Ingredients:

  • 3 tablespoons olive oil
  • 2 large cloves of garlic, finely chopped
  • 2 pounds carrots (about 16), cut into batons
  • 1 tspn brown sugar
  • 1/2 tspn salt
  • 1/4 tspn fresh-ground black pepper
  • 1 tbspn chopped fresh marjoram, or 1 tspn dried marjoram
  • 4 tspns lemon juice

Method:

  1. Add your carrots, garlic, sugar, pepper, marjoram and half of the oil to your Supreme Precision 10-in-1 Multicooker.
  2. Set a slow speed to prevent the ingredient from sticking to the bottom of the pan and set the time for five minutes.
  3. Use the temperature buttons to select a medium heat and press the start button. The Multicooker should beep to indicate it has begun to sauté the ingredients.
  4. When your Multicooker has finished it will beep and show ‘End’ on the display.
  5. Remove the ingredients and add the remaining oil and lemon juice before serving.


Baba ganoush

Aubergine is an incredibly versatile vegetable and one which has a subtle, but distinctive flavour. It is a good source of dietary fibre and also contains vitamins B6 and K.

Baba ganoush is a brilliant dip if you want to make something that looks harder than it is (don’t say we don’t help you look good) and the secret to this dish is smokiness. The smokier the baba ganoush, the more impressed your guests will be.

Ingredients:

  • 3 aubergines
  • 3 garlic cloves, crushed with a teaspoon of salt
  • 1 lemon, juice only
  • 2 tbsp tahini
  • 3 tbsp olive oil
  • black pepper, to taste
  • 1 tbsp chopped flat leaf parsley

Method:

  1. Prick the aubergines with a fork to prevent them from bursting. Grill the aubergines until the skin is charred and blackened and the flesh feels soft when you squeeze it (this will take approximately 15-20 minutes, turning halfway through cooking).
  2. In a pestle and mortar, crush the garlic with the lemon juice, tahini, olive oil and pepper.
  3. When cool enough to handle, cut the aubergines in half and scoop out the flesh. Mix the soft flesh with the remaining ingredients.
  4. Place in a serving dish and finish with a drizzle of olive oil and sprinkle the fresh parsley over the top.



Why not share your seasonal recipes on Facebook and Twitter?

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Toast toppings to power you through the day

By Naomi Biltcliffe | 15/05/2015 | Posted in Kitchen, Recipes

We’ve embraced the courgetti craze and even the cronut, but there’s a new trend that’s captured the imagination and taste-buds of food-lovers across the UK: toast.

That doesn’t just mean your standard slice of bread with marmalade or jam, and eaten in a hurry on the way out to work in the morning. This is so much more.  

Toast can be accompanied by so many toppings. It’s possible to create a filling meal that’s packed with healthy goodness, and takes only a few minutes to prepare. What’s more, it can be enjoyed at any time of the day – not just breakfast!

With the right toppings, you can pack in a healthy dose of protein, fibre and vitamins, all from a humble slice of toast.

We’ve put together a list of toppings to suit all tastes, and, using our Aspect, Accents, or Chroma Toasters, your meal will be quickly prepared to perfection, and will taste sensational.

  1. Avocado & salmon
  2. For a healthy snack that will leave you feeling satisfied and full of energy, avocado and salmon is the go-to option. Avocados are packed with nutrients and are high in healthy fats and potassium, while the salmon provides a dose of omega 3.

  3. Egg, spinach & mushrooms
  4. Eggs are a great source of protein and energy, and as they take no longer to cook than a slice of toast, they’re the perfect choice for breakfast. Spinach is packed full of nutrients, and mushrooms are a great source of Vitamin B.

  5. Banana & peanut butter
  6. An easy and scrumptious topping for anyone in a rush, this toast contains plenty of good sugars and a healthy dose of potassium from the banana. What’s more, a thin layer of peanut butter is packed with healthy fats and protein.

  7. Cottage cheese & strawberries
  8. Cottage cheese is low in fat, and high in calcium. Spread it thickly on a slice of wholegrain bread and top with strawberries for a sweet/savoury mix and a dose of vitamin C.

Burnt Cakes and Bruised Egos: The Great Comic Relief Bake Off Week Two

By Naomi Biltcliffe | 19/02/2015 | Posted in Recipes

Jonathan Ross, Gok Wan, Abbey Clancy and Zoella were last night’s Great Comic Relief Bake Off challengers. Their task? To win over Mary Berry and Paul Hollywood with cupcakes, profiteroles and a marble cake inspired by their favourite building.

@Wossy ‘ s profiteroles may well have resembled cookies in their stature and @Zozeebo ‘s beach hut marble cake looked rather like a  building featured on TV Show Cowboy Builders, but we can’t help but admire the effort the celebs put in all round.

Feeling inspired for your own baking bonanza? Try one of our recipes below and don’t forget to share your masterpieces on Facebook and Twitter. 

What’s more, if you’re looking to kit out your kitchen with the perfect baking products, you can pick up our Red Accents Plastic Stand Mixer for half price by using the code BL0350 and our Red Accents Hand Blender Set with Serrator Blade at a 25% with the code BL1025* – happy baking!

 

bbc.co.uk/rednoseday 

Buttercream Vanilla Cupcakes

Get your bake on with these delicious cupcakes for all the family.

Ingredients

Vanilla Cupcakes:
●     160g plain flour
●     ½ tsp baking powder
●     ¼ tsp baking soda
●     ¼ tsp salt
●     2 large eggs
●     200g granulated sugar
●     113g unsalted butter, softened
●     1 ½ tsp vanilla extract
●     115g sour cream
Vanilla Buttercream Frosting:
●     226g unsalted butter, softened
●     320g icing sugar
●     1 tbsp vanilla extract
●     1 tbsp heavy whipping cream
●     Hundreds and thousands to decorate

Method:

1. Preheat oven to 180 degrees celsius. Line muffin tin with 12 cupcake cases.
2. In a medium bowl, mix flour, baking powder, baking soda and salt. Put to one side.
3. Using the Red Accents Plastic Stand Mixer, beat eggs and sugar on a medium setting for two minutes, or until light and creamy.
4. Add the butter and vanilla extract; mix on a low speed for one minute, or until well blended.
5. Add in the dry ingredients and mix on a low speed until fully blended, be careful not to over blend.
6. Add the sour cream and mix until smooth.
7. Using a teaspoon, fill the cupcake cases until about ¾ full with batter. Bake in the oven for 18 minutes, or until fully cooked. *Tip: using a knife, insert into the cupcake and if it comes out clean your cupcake is cooked.
Making the frosting:
1. Using your Red Accents Plastic Stand Mixer mix the softened butter on a medium speed until soft and creamy.
2. Increase the speed to high and mix for three minutes.
3. Allow cupcakes to cool before frosting with either a piping bag or knife.
4. To finish, decorate with sprinkles.

Decadent Chocolate Marble Cake

This easy to make tea time classic is the perfect mid-week treat. 

 

 

Ingredients:

●     225g butter, softened
●     225g caster sugar
●     4 eggs
●     225g self-raising flour
●     3 tbsp milk
●     1 tsp vanilla extract
●     2 tbsp cocoa powder
Method:
1. Pre-heat the oven to 180 degrees Celsius and grease a 20cm cake tin.
2. Add all ingredients (apart from the cocoa powder) to your Morphy Richards Hand Blender with Serrator Blade and blend for 1-2 minutes, or until smooth.
3. Separate mixture into two bowls and stir the cocoa powder into the mixture in one of the bowls.
4. Using two spoons, add lumps of mixture to the cake tin alternatively.
5. Once all of the mixture has been added to the tin, bang the tin on the counter to ensure there aren’t any bubbles.
6. Using a knife, swirl around the mixture to create the marble effect.
7. Bake the cake for 50 minutes, or until an inserted knife comes out clean.
8. Allow the cake to cool on a cooling rack before eating.


*Terms and conditions.
1. The offers are only available by using the codes against online transactions on www.morphyrichards.co.uk and do not include delivery.
2. The code cannot be used in conjunction with any other offer.
3. Using the code does not affect your statutory rights.
4. Discounts cannot be applied retrospectively (i.e. after buying).
5. The code expires on 17th March 2015 however Morphy Richards reserve the right to suspend or restrict the code at any time.
6. Offer is subject to product availability
7. This code cannot be re-published or shared on any other website.
8. The voucher is offered by Morphy Richards Limited: Mexborough, South Yorkshire, S64 8AJ


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Winter warmers to help you keep warm

06/02/2015 | Posted in Recipes

With the nation constantly freezing, everyone is in need of healthy yet delicious dishes to keep them warm and full over the next few weeks.

After coming in from the cold, there is a nothing better than a bowlful of slow-cooked, comforting grub to tuck into and we have a few great ideas to get you started.

Slow-cooked Orange Chicken

 

 

This recipe uses few ingredients and won’t take up your whole evening – which allows more time for enjoying the night with your friends and family. Slow cooking rather than frying also makes this a healthier option so there will be no arguments from those watching their weight!

Ingredients:

4 skinless chicken thighs
1/2 cup orange juice
1/2 cup orange marmalade
1/4 cup soy sauce
1 tbsp of Worcester Sauce
1 clove garlic, minced
2 Tablespoons ketchup
Flour for dredging
Salt and Pepper to taste

Boneless and skinless thighs may be used. Do not use thighs with the skin still intact, it will create too much grease in the sauce and chicken may burn.

Method:

1. Remove visible fat from chicken thighs and roll each in flour until well coated. Set chicken thighs in the bottom of a slow cooker.
2. Combine orange juice, marmalade, Worcester sauce, soy sauce, garlic, ketchup and salt and pepper in a small bowl. Stir until well blended.
3. Pour sauce over chicken thighs and lid the cooker. Cook on LOW setting for 4 hours.
4. Remove thighs from slow cooker and stir sauce well. Top thighs with extra sauce.
5. Serve with rice or roasted potatoes and a salad garnish.

Rich and Meaty Pasta Sauce

 


Pasta dishes are always good for a winter warmer as they are simple and delicious and keep you fuller for longer.This dish makes for a thick and rich sauce, bursting with flavour.

Ingredients:

1 pound lean ground beef
1 cup carrots, grated
1 medium red bell pepper, diced
1 onion, diced
2 tablespoons tomato puree
2 tablespoons dried italian herbs
1 tbsp olive oil
2 tsps kosher salt, divided
1 tsp onion powder
1 tsp garlic powder
1 bay leaf

Method:

1. Heat 1 tablespoon of olive oil in a medium sauté pan and sauté onions for 4 minutes. Add the ground beef and 1 teaspoon of salt and sauté for 4 more minutes, breaking apart the meat as it cooks.
2. Add the sautéed meat and onions to the crock pot.
3. Whisk 2 tablespoons of tomato paste in 1 cup of water until the paste dissolves.
4. Add the tomato paste mixture to the pot along with the remaining ingredients and stir to combine.
5. Cook on Low for 6-8 hours.
6. Serve over pasta.

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Make the most of your Christmas leftovers

By Naomi Biltcliffe | 28/12/2014 | Posted in Kitchen, Soupmaker, Slow Cookers, Recipes

Let’s face it, when it comes to Christmas dinner us Brits do it in style, but as a nation we are on average scraping 4.2 million Christmas dinners straight into the bin.


With research showing that there’ll be enough leftover gravy this year to fill an Olympic size pool, we’ve come up with some fail-safe ways to help you save some pennies by turning your turkey trimmings into a tasty Boxing Day buffet.


Warming Boxing Day soup


After overindulging in one too many mince pies, why not treat the family to a comforting winter soup using all of the leftover vegetables?


All of these Christmassy soup recipes from BBC Good Food are perfect for ensuring all of your extra Brussels sprouts, carrots, parsnips and potatoes go to good use. Alternatively, use leftover ham to make a tasty pea and ham soup - perfect for a light post-Christmas lunch.


The Morphy Richards Sauté and Soup maker, allows you to tuck into this tasty meal without causing any fuss.  You can put your feet up while your homemade soup is prepared in just 21 minutes. Simply sauté in the jug and then add your ingredients and stock.


The all-in-one turkey dinner method


We love this leftover turkey casserole recipe from BBC Good Food, as it uses up all your roast dinner leftovers in one go and has a delicious honey mustard tang.


It also allows our Supreme Precision 3 in 1 Slow Cooker to shine! Its three cooking functions means that you can seal and brown meat, fast stew and slow cook all in one product. 


After searing, just set the digital display for anything from four to 10 hours for a delicious and nutritious slow cooked turkey casserole meal. But, if you can’t wait that long, then the fast stew function can prepare a meal in as little as an hour and a half.


Keep calm and make use of your leftovers!


So don’t panic that there is still mountains of leftovers filling the fridge – be creative and surprise your family with some turkey buffet delights.

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Cook up a storm this National Vegetarian Week!

By Naomi Biltcliffe | 21/05/2014 | Posted in Recipes

From 19th – 23rd May, Brits are celebrating National Vegetarian Week and it is the perfect excuse for meat-eaters and veggies alike to take to the kitchen and cook up some vibrant vegetarian dishes. 

 

This week allows people to explore a variety of different food creations, and disproves the notion that vegetables are boring. 

As many people look to eat lighter meals, due to the summery weather, National Vegetarian Week is the perfect opportunity to try some fresh, new recipes. 

Meat dishes can easily be replaced with delicious and filling veggie alternatives. No longer does the humble pea need to stand alone, nor does the aubergine need to be constrained to use solely for moussaka - there are a whole range of delicious vegetable combinations that can cater to all tastes!

Feeling inspired? Grab your Morphy Richards Sear and Stew Slow Cooker, or your Morphy Richards Soup Maker and have a go at these delicious vegetarian recipes!



Butternut Squash & Chickpea Coconut Curry


250g diced butternut squash
150g dried organic chick peas
1 small onion, chopped
2 cloves garlic, minced
1 can organic coconut milk 
1 bunch of fresh spinach, roughly chopped 
150g cups freshly shelled peas (you can use frozen here, if you wish)
1-2 large tomatoes, diced
3 cups water
3 tablespoons yellow curry powder 
1 teaspoon salt
Rice – brown basmati or jasmine preferable


1. Add all ingredients, except from the peas and spinach to your Morphy Richards Slow Cooker
2. Cook on high for 6 hours
3. 20 minutes before serving, add fresh peas and spinach
4. Cook rice to instructions on packet
5. Serve with rice and coriander to garnish


Greek Stuffed Peppers


4 large peppers
1 can cannellini beans, rinsed and drained
30g crumbled feta (4 ounces)
20g cup couscous
4 spring onions, thinly sliced
1 garlic clove, minced
1 teaspoon dried oregano
Salt pepper


1. Slice very layer from bottom of each pepper, so they can stand on a plate
2. Slice tops and remove stems and seeds
3. In a bowl, mix together all ingredients, apart from peppers
4. Fill peppers with mixture
5. Stand upright in Morphy Richards Slow Cooker and cook on high for 4 hours


Pea & Mint Soup


1 medium red onion, peeled and finely chopped
1 garlic clove, peeled and minced
750g fresh or frozen peas, shelled 
75g mint leaves, roughly chopped
1 litre vegetable stock
Sea salt and freshly ground pepper, to taste


1. Place onion and garlic in your Morphy Richards Soup Maker, and select either ‘chunky’ or ‘smooth’ option
2. After 5 minutes, add peas, mint leaves and stock and continue to blend
3. After 10 minutes, serve. If it is not at your desired consistency, select the ‘blend’ function to puree the soup further
4. Serve with a sprinkling of salt and pepper


If you have had a go at these – or any of your own – veggie concoctions, why not share them on our Facebook or Pinterest pages? 


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Easter Fudge Brownies

By Tom Craik | 09/04/2014 | Posted in Recipes

Easter is just around the corner, so why not put the Folding Stand Mixer to good use and create some delicious Fudge Brownies for the whole family?

Easter Fudge Brownies

 

Ingredients:


Group 1

  • 80g cocoa powder
  • ½tsp bicarbonate of soda
  • 80ml vegetable oil
  • 120ml boiling water
Group 2
  • 440g caster sugar
  • 2 eggs
  • 80ml vegetable oil
  • 190g plain flour
  • 1tsp vanilla essence
  • ¼tsp salt

Method:

1. Pre heat the oven to 175ºC / Gas Mark 3-4.
2. Attach the Beater Attachments to the Mixer. Grease and flour a 9x13 inch pan.
3. Mix the Group 1 ingredients: Mix the cocoa with the bicarbonate of soda and add to the bowl along with the oil and water.
4. Mix on speed 1 until well blended and thickened.
5. Mix in the sugar, eggs and oil until thoroughly mixed.
6. During mixing hold the Mixing Bowl steady and turn clockwise and anticlockwise to allow the ingredients to mix thoroughly. It may be necessary to stop the mixer and scrape the sides of the bowl a few times to make sure all the ingredients are incorporated.
7. Add the flour, vanilla and salt and mix until just incorporated, do not over mix.
8. Spread evenly into the prepared pan and bake for 35-40 minutes or until a skewer comes out clean.
9. Allow to cool before cutting into squares.

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New Year, New You

By Tom Craik | 21/01/2014 | Posted in Recipes

It’s the start of a New Year and for many people that means it’s the start of a new healthy lifestyle kick. January and February are filled with detoxes, exercise and simple, healthy eating.

For those who are keen to shed the winter pounds and still enjoy great food, we have pulled together some delicious recipes which will keep you warm, keep you going and most importantly, keep you healthy!

 

Warm Winter Chickpeas – a great recipe for family meals or simply to make a batch for freezing.

 

Ingredients:

1 teaspoon turmeric
1 teaspoon smoked paprika
1 teaspoon garam masala
1 teaspoon ground ginger
1 teaspoon curry powder
0.5 teaspoon ground black pepper
2 tablespoon olive oil
1 large onion
2 tomatoes, diced small
2 cloves garlic, minced
1.5 cups dried chickpeas, rinsed and drained
0.5 teaspoon salt
1 inch parmesan rind
1 teaspoon tamarind paste
10 pitted green olives
1/2 butternut squash, diced into 1 inch cubes
1 bay leaf
1 tablespoon lemon juice
2 tablespoons parsley, chopped
100g feta cheese, crumbled


Method:

1. Set the Morphy Richards Sear and Stew Slow Cooker on high heat.
2. Put the turmeric, smoked paprika, garam masala, ground ginger, curry powder, 1/4 tsp of black pepper into the slow cooker and cook until fragrant (about 15 minutes).
3. Add the olive oil and stir it into the spices. Cook on high heat for 10minutes to infuse the oil with spices.
4. Then add the onions and cook for 1 hour until they are soft and translucent.
5. Add tomatoes, garlic, dried chickpeas, salt, parmesan rind, tamarind paste, green olives, butternut squash and the bay leaf.
6. Give the pot a stir, and cook on high heat for 4 hours, or low heat for 6 hours.
7. Add the lemon juice, remaining 1/4 tsp black pepper black pepper, chopped parsley and feta cheese and stir to mix.

Slow cooked chicken curry – this dish is tasty, dairy free and low in fat, perfect for your New Year diet.

 


 

Ingredients:

750g skinless chicken breast fillets, cut into 2cm chunks
1 onion, sliced
1 clove garlic, chopped
2 tablespoons medium curry powder
1 teaspoon ground turmeric
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon cracked pepper
1 tablespoon finely chopped or grated fresh ginger
1 large potato, diced
2 carrots, peeled and sliced
1 fresh chilli, sliced
1 stalk lemongrass, sliced
550ml light coconut milk
250ml water
2 kaffir lime leaves, sliced (optional)
cooking oil spray

Method:

1. Brown the onion and garlic in your Sear and Stew slow cooker on a low heat.
2. Place all the additional ingredients in the slow cooker, mix well and cook on LOW for 9 hours.
3. Garnish with fresh coriander and serve with rice and chutney.

Sesame Ginger Steamed broccoli – this is a great dish to accompany steamed chicken or fish and makes eating more vegetables exciting and flavoursome.

 

 

Ingredients:

1 lb. broccoli, cut into medium florets (6 cups loosely packed)
2 tablespoon mirin or sake
1 tablespoon tamari
1 tablespoon minced fresh ginger
1 teaspoon toasted sesame oil
1 pinch salt
1 teaspoon sesame seeds

1. Place broccoli, mirin, tamari, ginger, oil, and 1/4 cup water in the Morphy Richards Intellisteam. Cover, and bring to a simmer over medium heat. 
2. Steam for 4 minutes, or until broccoli is bright green and crisp-tender. Sprinkle with salt and sesame seeds.

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Be smart with your Christmas cooking

By Tom Craik | 17/12/2013 | Posted in Recipes

We all do it: We buy more food than we can possibly consume at Christmas time, but can’t bear to see any of it go to waste after the day itself. Well, check out some of our favourite leftovers recipes so you can make the most of every morsel!

A warming and nutritious turkey broth to keep you toasty over the winter - Turkey, Dill, and Orzo Soup:

 

 

Ingredients:

6 cups low-sodium chicken broth
4 small carrots, sliced ¼-inch thick
2 sticks celery thinly sliced
1/2 cup orzo
1 1/2 cups shredded roasted turkey or chicken
2 tablespoons chopped fresh dill
Salt and pepper to taste

Method:
1. Bring the chicken broth to a boil in a Morphy Richards Soup Maker. 
2. Add the celery, carrots and orzo and simmer until tender, approximately 12 to 15 minutes.
3. Add in the turkey, dill and seasoning and simmer until heated through, about 2 minutes.
4. Serve with crusty French bread.

 

Another great meal idea is a hearty, slow cooked turkey. It is the perfect dish to come home to after a hike in the cold - Slow Cooked Turkey Chilli (Makes 8 servings)

Ingredients:

1 tablespoon vegetable oil
1 pound ground turkey
400g can of tinned plum tomatoes 
400g can of kidney beans, drained
400g can of black beans, drained
½ medium onion, finely chopped
2 tablespoons chilli powder
1 teaspoon red pepper flakes
2 cloves of garlic, crushed
½ tablespoon ground cumin
1 pinch ground allspice
Dash of Worcester sauce
Salt and pepper to taste

Method:

1. Heat the oil in the cooking pot of a Morphy Richards Sear and Stew Slow Cooker over medium heat on the hob. Place turkey in the slow cooker and cook until evenly brown.
2. Add the tomatoes, kidney beans, black beans and onion and transfer back into the slow cooker base.
3. Season with chilli powder, red pepper flakes, garlic, cumin, black pepper, allspice and salt.
4. Cover, and cook 8 hours on Low or 4 hours on High.

 

If you have a selection of veggies and potatoes left over from your Christmas day feast, then why not throw them all in to one delicious, flavoursome soup? Try – Leftovers Soup!

Ingredients:

Left-over veggies from your festive feast - perhaps carrot, parsnip, celery, potato, broccoli, Brussel sprouts and onion
vegetable, chicken or beef stock
2 tins of chopped tomatoes
basil, fresh or dried
salt and pepper
shaved parmesan

Ingredients:

1. Finely chop all of your left over veggies and then add stock, tins of tomatoes, basil and salt and pepper.
2. Add all ingredients to your Morphy Richards Soup Maker and simmer until cooked.
3. Serve with shaved parmesan and crusty bread. It’s that simple!

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Why steaming food is perfect for the heatwave

By Tom Craik | 24/07/2013 | Posted in Recipes

This month, Cheryl from Mad House Family Reviews has told us just why she loves steaming her food, and why it is the perfect tonic for cooking in the current hot spell!

 

 

With temperatures soaring over the past few weeks, many of us haven't felt much like eating proper meals. It's too hot to really feel hungry, let alone slave away over a hot stove for hours, so sandwiches and salads have become standard fodder in our house, and I'm sure we're not alone ! There is an alternative though – my Intellisteam Steamer has been working overtime. It's great for creating light meals that are simple to throw together. My new motto is, if you can't stand the heat, keep out of the kitchen – let the Intellisteam take the strain !


The fact that it has several independent compartments that can be timed separately means that it's a doddle to prepare a complete meal with just a couple of minutes of preparation. Salmon fillets drenched in lime juice and sprinkled with garlic salt served with brilliantly green broccoli (the steamer helps it to keep its colour) and steamed new potatoes is perfect on a hot day, as is chicken fillet marinated in soy sauce, sesame oil and ginger and steamed alongside Chinese noodles and mangetout. 

After going to a Chinese restaurant last week for my son's birthday and sampling their delicious Dim Sum, I was tempted to try these out using the Intellisteam too. I'd call them a work-in progress at the moment because I need to finetune the seasoning but they're not bad at all. Here's the recipe if you want to have a go (and feel free to tweak it to suit your tastes).

You'll need : a defrosted pack of frozen Wonton wrappers (you can find them in most Asian supermarkets), 400g minced pork or sausagemeat, a spring onion (finely chopped), a can of water chestunts if you happen to find them when you buy the wonton wrappers, salt & pepper, a glug of sesame oil, a dash of Chinese 5 spice seasoning. Finely chop the spring onion and water chestnuts, put them in a bowl with the meat and spices and mix thoroughly. Place a spoonful of filling in the centre of a wonton wrapper and fold it around, leaving the top open. Steam for 10-12 minutes.

I also experimented with cooking fruity summery desserts in the steamer and the unanimous favourite was this tropical pineapple and coconut steamed pudding.

Ingredients : 100g desiccated coconut, ½ cup coconut milk, ¼ cup water, 1 lightly beaten egg, 90g self-raising flour, 50g caster sugar, the juice of 1 lime, 80g crushed pineapple (fresh or tinned)
  • Leave the dessicated coconut to soak in the coconut milk and water for an hour until all the liquid has been absorbed. 
  • Stir in the egg, then the flour, sugar and lime juice and finally fold in the pineapple. 
  • Fill 6 individual ramekins about ¾ full with the mixture and put in the steamer for about 15 minutes, until they have risen and started pulling away from the edges.
  • Serve sprinkled with extra coconut or drizzled with pineapple syrup. If you're feeling really decadent, a scoop of coconut ice cream would go really nicely with it too!

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Picnic Fare with flair and in a flash!

By Tom Craik | 04/07/2013 | Posted in Recipes

This is a guest blog post by Karen S Burns-Booth of Lavendar & Lovage.

National Picnic Week may be over now, but for me, the picnic season is in full swing, whether it be at the bottom of my garden, on the beach, by a river or even at my kitchen table when the weather is bad. One of my favourite picnic ingredients is coleslaw; and, with all that is required to make this fresh and crunchy salad, a food chopper or dicer is essential. 

 

I have a very handy Morphy Richards Food Slicer, that has several attachments which makes preparing  a big bowl of picnic coleslaw a breeze. Not only does my slicer shred and slice cabbage, but it makes grating cheese a doddle too, and again, I use a lot of grated cheese for picnic fare, such as quiches, tarts, sandwiches and salads.

 


The other handy thing about grated and shredded ingredients is that it can help with a low-calorie diet, as you can use less ingredients when it's grated. As an advocate of the Intermittent Diet, also called the 5:2 diet, where I try to eat 500 calories on two days a week, I use grated and shredded cheese and cabbage a lot. With grated cheese, you can almost halve the amount you need to add to a cheese sandwich or baked potato for example. Shredded cabbage is not only perfect for summer coleslaw, but it's perfect for spiced red cabbage, which I often serve at Christmas as well as with Lancashire Hot Pot, and again, shredded lettuce is perfect for a cooling summer lettuce soup.

 

Other picnic fare that benefits from easy shredding and slicing with a machine are pies, pasties and tarts; who doesn't love pie or pasty when dining al fresco, and shredding the onions and slicing the meat with a machine cuts back on at least half the time it would normally take you to prepare the ingredients by hand. I have also used my food slicer (machine) to slice and shred pork for my home-made pork pies too; and it also makes short work of cutting vegetables such as onions, carrots and potatoes for soups and stews. 

And now to my recipes, a simple and VERY easy to make, well in this slicing machine, Coleslaw – a Healthy Low-Fat Coleslaw Recipe (suitable for the 5:2 Diet). I am also planning on making my “Red Cabbage, Apple and Pecan Salad” recipe using my food slicer for my dad's birthday buffet tea. 


 


Plus, check out this lush photo of a simple supper I made with my coleslaw recipe - a baked potato with grated cheese, coleslaw and some sour cream……..tasty and VERY easy to prepare, if the coleslaw and cheese have already been made and grated:


 



Or, how about this tasty looking egg and coleslaw sandwich, again, a breeze to make if you have a batch of coleslaw made up:


 



I have shared my healthy low-fat and low-calorie Coleslaw recipe below, and with only 140 calories per portion, it makes a tasty meal to have on a 5:2 diet fast day, maybe when served with low-calorie and fresh salad leaves and a small boiled egg (51 calories) and a couple of crisp breads (on average 30 calories each).


RECIPE:


Healthy Low-Fat Coleslaw


A tangy low-calorie home-made coleslaw that only has 140 calories per portion, making it ideal for weight watcher and those on the 5:2 diet, as well as a healthier option for the school lunch box. Excellent with salads, cold meats, pies, tarts, cooked chicken and also with baked potatoes and in sandwiches.


Ingredients:

4 tablespoons low-fat yoghurt (I use Greek style yoghurt)
1/2 teaspoon French mustard (such as Dijon)
2 tablespoons low-fat mayonnaise (such as Hellmans)
1/2 cabbage (white and light green cabbage, not savoy or spring cabbage)
3 carrots
1 small onion
Salt and pepper

Directions:

Step 1 Mix the yoghurt, mustard and mayonnaise together in a bowl and then season to taste with salt and pepper. Then, using a grater attachment on a food processor, (I used my Morphy Richards Food Slicer with the grater attachment) grate the cabbage and carrots.

Step 2 Peel and chop the onion as finely as you can.

Step 3 Put all of the vegetables into the bowl and stir through the dressing to coat, adjust seasoning. (Will keep in the fridge in an airtight container for up to 4 days)

Step 4 Use with salads, in sandwiches, in baked potatoes or as an accompaniment to tarts, pies and cooked chicken.

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Perfect summer drinks

By Tom Craik | 23/06/2013 | Posted in Recipes

The weather may suggest otherwise, but after the summer solstice on Friday summer is now said to have started! Rather than getting bogged down in weather forecasts and feeling sorry for ourselves, we’re looking forward to the rest of the summer and the things that make a British summer great.

The main that is keeping us cheery is the variety of food and drink that will be enjoyed in the comfort of our own gardens. From fruity smoothies to a generous jug of Pimms, there are many options to tickle different aged tastebuds. What you may not have known is that your Morphy Richards Hand Blender Set is there to help you make these refreshing drinks as easily as possible, leaving you to relax and enjoy the sunshine (we hope!).

We’ve pulled together a few of our favourite drink recipes for you to try this summer – which is your favourite?

Refreshing drinks this summer:

Perfect Pimms:

 

 

Nothing symbolises a traditional UK summer more than a jug of Pimms.

Ingredients:

Pimms
Lemonade
Mint
Strawberry
Cucumber (of course!)

Method:

1. Add around 60ml of Pimms to 200ml of lemonade, with ice. 
2. Blast in the Hand Blender for a few seconds.
3. Add the mint, strawberry and cucumber. 
4. Add mint to complete.

Strawberry and pineapple smoothie:

 

 

If you fancy a healthier option, then why not get the fruit out for an easy to prepare smoothie?

Ingredients:

300g fresh strawberries
250g fresh pineapple
450g low fat strawberry yogurt 
150ml semi skimmed milk
1 scoop of vanilla ice cream

Method:
1. Prepare and de-stem strawberries. Chop the pineapple into chunks.
2. Place all ingredients into your hand blender, stirring thoroughly.
3. Blend for 2-3 minutes.
4. Serve straight away.

If you would like a Morphy Richards Hand Blender to kick start your summer, then make sure to visit our website. We will be sharing some more of our favourite summer drinks on Facebook page in the coming weeks, so why not come and share yours?

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Slow cooked beef recipes

By Tom Craik | 29/04/2013 | Posted in Recipes

Beef is definitely one of our favourite meats. Not only is it delicious, but it can be enjoyed all year round - after all, when is a Sunday lunch not appropriate? With that in mind we've pulled together our favourite beef recipes, all of which can be cooked with the helping hand of the Morphy Richards Slow Cooker.

Beef Stroganoff

 

Serves: 6
Prep time: 15 mins
Cooking time: 4 hours on high/8 hours on low
  • 1kg stewing steak, diced
  • 2 tbsp sunflower oil
  • 200ml red wine
  • 100ml beef stock
  • 2 small onions, sliced
  • 2 red peppers, deseeded and sliced
  • 3 garlic cloves, crushed
  • 2 tbsp tomato puree
  • 1 tbsp paprika
  • 2 tbsp Dijon mustard
  • 200g field mushrooms, wiped and quartered
  • 100ml creme fraiche
  • Salt and freshly ground black pepper
  • 375g brown rice, to serve
  1. Season the steak. Heat half the oil over a high heat in a large frying pan and cook the beef for about 10 minutes, until browned all over.
  2. Add the red wine and stock and, once simmering, pour the beef and liquid into the slow cooker.
  3. Heat the remaining oil over a medium heat in the pan and cook the onions, red peppers and garlic for about 5 minutes, until softened. Stir in the tomato puree, paprika and Dijon mustard. Season with salt and freshly ground black pepper.
  4. Transfer to the slow cooker and stir in the mushrooms. Cook for 4 hours on the high setting or 8 hours on low.
  5. To serve, stir the creme fraiche through the stroganoff, and spoon over the hot brown rice.

Traditional pot-roasted beef with fresh herb dumplings

 
Serves 4-6
Prep time 15 mins
Cooking time: 4 hours on high/8 hours on low
  • 800g stewing steak, diced
  • 25g butter
  • 2 tbsp plain flour
  • 500ml beef stock
  • 1 bay leaf
  • 1 large thyme sprig
  • 1 rosemary sprig
  • 1 onion, diced
  • 2 carrots, diced
  • 100g vegetable suet
  • 100g self-raising flour
  • 3 tbsp chopped mixed herbs
  • Salt and freshly ground black pepper
  • Green vegetables, to serve
  1. Season the beef. Heat half the butter over a high heat in a large frying pan and cook the beef for about 5 minutes, in batches if necessary, until browned all over. Stir in the plain flour, then spoon the mixture into the slow cooker.
  2. Pour a little of the stock into the pan and use a wooden spoon to scrape off any residue. Transfer to the slow cooker together with the bay leaf, thyme and rosemary.
  3. Heat the remaining butter over a medium heat in the pan and cook the onions, carrots and celery for about 10 minutes, until softened. Transfer to the slow cooker and add the remaining stock. Cook for 4 hours on the high setting or 8 hours on low.
  4. Start making the dumplings about 45 minutes before the end of the cooking time. Combine the suet, self-raising flour and mixed herbs in a bowl and add seasoning. Stir in 200ml water until a dough forms, then drop teaspoons of the dough on top of the casserole. Cover and cook for 30 minutes or until puffed up and cooked through.
  5. Serve hot with the green vegetables of your choice.

Beef and chorizo casserole with salsa

 

Serves: 6

Prep time: 15 mins

Cooking time: 4 hours on high/8 hours on low

  • 1kg stewing steak
  • 2 tbsp plain flour
  • 2 tbsp sunflower oil
  • 1 mild onion, roughly chopped
  • 150g chorizo
  • 2 garlic cloves, crushed
  • 200ml beef stock
  • 1 x 400g can chopped tomatoes
  • 1 x 300g can pinto or borlotti beans, drained and rinsed
  • Large pinch of chilli flakes
  • 1 tsp chopped thyme
  • 2 tbsp tomato puree
  • 2 ripe avocados, stoned and chopped
  • Juice of 2 limes
  • 4 tbsp chopped coriander
  • Salt and freshly ground pepper
  • Tortilla wraps to serve
  1. Toss the steak in the flour to coat. Heat 1 tablespoon of the oil over a high heat in a large frying pan and cook half the beef for about 5 minutes, until well browned all over. Transfer to a plate and repeat with the rest of the steak.
  2. Heat the remaining oil over a medium heat in the pan and cook the onions for a few minutes, until softened. Then add the chorizo and cook for a few more minutes.
  3. Add the stock, chopped tomatoes, pinto (or borlotti) beans, chili flakes, thyme, tomato puree and seasoning. Return the beef to the pan and bring to a simmer. Transfer to the slow cooker and cook for 4 hours on the high setting or 8 hours on low.
  4. Start making the potato wedges about 30 minutes before the end of the cooking time.
  5. For the salsa, stir together the avocados, lime juice and coriander and add the seasoning. Serve alongside the casserole and potato wedges.

We hope that these recipes inspire you to eat some delicious beef centered meals. For more information about any of our slow cookers then make sure to visit our website. 

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Recipes to impress this Mother's Day

By Tom Craik | 08/03/2013 | Posted in Recipes

Rather than taking your mother to an over-priced restaurant this Mother’s Day, why not add the personal touch and cook her a delicious meal in the comfort of your own home? Nothing can beat the satisfaction of a lip-smacking homemade meal, especially when it’s guaranteed to put a huge grin on your mother’s face!

Here we have a couple of recipes that we feel would really add to the occasion using the Morphy Richards Partition Pot Slow Cooker and the Morphy Richards Intellisteam. 

Coq au vin

 

Ingredients:

800g chicken pieces, skin on
4 tbsp plain flour
150g shallots
150g Chantenay carrots, trimmed
1 onion, chopped
300ml red wine
50ml brandy
2 rosemary sprigs
3 thyme sprigs
2 bay leaves
100g smoked streaky bacon, each rasher cut into three
100ml chicken stock
Salt and freshly ground black pepper
1.2kg waxy potatoes, diced, to serve
Flat-leaf parsley

Method:

  1. Heat 2 tablespoons of the olive oil in a large frying pan over a medium heat. Meanwhile, season the chicken and cook in the oil for about 5 minutes, until golden. Transfer the chicken to the slow cooker and stir in the flour.
  2. Heat the remaining oil in the frying pan over a medium heat and cook the shallots, carrots and onions for 10 minutes or until softened. Stir in the wine, brandy, rosemary, thyme bay leaves and seasoning. Simmer for 10 minutes, or until reduced by half.
  3. In a separate dry pan, brown the bacon, then add to the slow cooker.
  4. Add the cooked vegetables to the chicken pour in the hot stock and stir well. Cook for 4 hours on the high setting or 8 hours on low.
  5. Steam the diced potatoes in a saucepan for about 10 minutes, or until tender. To serve, place the chicken pieces on a serving plate, spoon over the sauce and serve with the steamed potatoes, garnished with flat-leaf parsley.

Steamed vegetable balti

 

Ingredients:

500g (1lb 2oz) butternut squash, cut into chunks
1 large carrot, sliced
2 celery sticks, sliced
½ tsp cumin seeds
100g (4oz) fine green beans, sliced
100g baby corn, halved
1 red and 1 yellow pepper, deseeded and cut into chunks
Salt and freshly ground black pepper

Rice:

300g (10oz) basmati rice
2 tsp vegetable stock powder
1 x 400g can chickpeas, rinsed and drained

Sauce:

3 tbsp balti curry paste
2 tbsp tomato puree
250ml (9fl oz) vegetable stock

To Garnish:

Chopped fresh coriander, to garnish

Method:

  1. Position divider wall in front container. Mix together the butternut squash, carrot and celery. Add the cumin seeds, season with a little salt and black pepper, then tip into one of the front compartments.
  2. Position the rice tray in the back container. Add the rice and 450ml (3/4 pint) of cold water. Spoon in the stock powder, then add the chickpeas, stirring to mix.
  3. Mix together the green beans, baby corn and peppers and tip them into the remaining front compartment, levelling them evenly. Position the sauce tray on top and add the curry paste, tomato puree and stock. Stir to mix.
  4. Set the time for the rice (42 mins). Set the time for the butternut squash mixture using the pre-set for root vegetables (35 mins). For the remaining vegetables and sauce, set the time using the pre-set for sauce (30 mins), then adjust to 10 mins.
  5. Share the rice and chickpeas between 4 warmed bowls. Tip all the vegetables into a large bowl and add the sauce, tossing to mix. Serve, sprinkled with coriander.

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Slow cooking for the time sensitive

By Tom Craik | 20/02/2013 | Posted in Recipes

Don’t let the name fool you, slow cooking doesn’t mean you have to dedicate a whole day to preparing a meal. Whilst certain meals require house of delicate cooking, some are much shorter and you are still guaranteed for them to be as delicious as you’d expect.

We have two brilliant slow cookers that would make a great addition to any kitchen. Our Partition Pot Slow Cooker allows you to slow cook two separate meals in the same pot, whereas the Sear and Stew Slow Cooker means you can both sear and stew within the same pot. Both of these slow cookers allow you to control the cooking speed, meaning that you can slow cook at the pace you desire.

To best use your Morphy Richards Slow Cooker, here are three lip-smacking recipes that will help you spend your time in the kitchen wisely.

Italian fish stew:

 

Cooking time: 2 hours on high setting

INGREDIENTS:

2 tbsp. olive oil
100g smoked pancetta, diced
3 garlic cloves, crushed
1 tbsp. chilli flakes
1 x 400g can chopped tomatoes
200g swordfish fillets
200ml white wine
200g squid tubes, cut into rings
200g raw king prawns
Grated zest of 1 lemon
2 tbsp. finely chopped flat-leaf parsley
Salt and freshly ground black pepper
Crusty bread, to serve 

METHOD:

1. Heat half the oil in a frying pan over a medium heat and fry the pancetta and garlic for about 2 minutes to soften. Stir in the chilli flakes and chopped tomatoes and heat through for about 3 minutes. Transfer to the slow cooker.
2. Heat the remaining oil over a high heat in the frying pan, season the swordfish and cook and cook for about 1 minute on each side. Add to the contents of the slow cooker.
3. Pour the wine into the hot pan; simmer for a couple of minutes, then add to the slow cooker. Finally, add the squid and prawns and season well. Cook for 2 hours on the high setting.
4. To finish, mix together the lemon zest and parsley and sprinkle over the stew. Serve in shallow bowls or on deep plates with crusty bread.

Salmon in chilli miso broth:

 

Cooking time: 3 hours on high setting

INGREDIENTS:

2 tbsp. sunflower oil
3cm piece fresh root ginger, grated
3 garlic cloves, chopped
2-3 red chillies, deseeded and shredded
12 spring onions cut into 5cm lengths
150g French green beans, halved
1 large carrot, cut into sticks
4 tbsp. dashi miso paste
600ml boiling water
4 salmon or trout fillets, skins left on
3 heads baby pak choi 
Salt
Soy sauce, to serve
Pickled ginger, to serve
Wasabi paste, to deserve

METHOD:

1. Heat the oil in a large frying pan over a high heat. Add the ginger, garlic, chillies, spring onions, beans and carrots and cook for 2 minutes, until softened. Spoon into the slow cooker.
2. In a measuring jug, dissolve the miso paste in the boiling water. Pour some of this into the pan to deglaze, then pour it all into the slow cooker with the vegetables. Cover and cook for 2 hours on the high setting, then 10 minutes before the end of the cooking time proceed to step 3.
3. Season the salmon fillets with a little salt. Place a dry frying pan over a high heat until very hot. Sear the salmon fillets, flesh side down, and when they are sealed, place in the slow cooker on top of the vegetables. Cover and cook for 1 hour on the high setting.
4. About 10 minutes before the end of the cooking time, add the pak choi. Serve in shallow bowls, offering the soy sauce, pickled ginger and wasabi separately. 

Pot-roasted gammon in cider with apples:

 

Cooking time: 4 hours on high setting

INGREDIENTS:

1kg unsmoked gammon joint, soaked overnight in cold water and drained
25g butter
1 leek, diced
1 onion, diced
1 stick celery, diced
1 carrot, diced
2 Granny Smith apples, cut into wedges and cored
200ml pork or chicken stock
300ml cider
2 tbsp. mustard powder
2 bay leaves
Salt and freshly ground black pepper
Mashed potato, to serve

METHOD:

1. Put the gammon in a colander in the sink and pour a kettle of boiling water over the joint.
2. Melt the butter over a medium heat in a saucepan and cook the diced vegetables for about 5 minutes, until softened. Add seasoning, then transfer the vegetables to the slow cooker and add the stock, cider and mustard. Tuck the bay leaves under the gammon strings.
3. Add the gammon joint to the slow cooker, nestling it down among the vegetables. Cook for 4 hours on the high setting. Add the apples 1 hour before the end of the cooking time.
4. To serve, drain the slow-cooked sauce into a saucepan and boil for about 5 minutes to reduce by a half. Slice the gammon thinly and serve with the vegetables from the broth and mashed potato.


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Our favourite grilled food recipes

By Tom Craik | 25/01/2013 | Posted in Recipes

The 10th of January is the day that most of us apparently give up our healthy New Year’s Resolutions. If you’re bucking the trend and still going strong, then it may be of interest to you that grilling food is a great way to reduce your fat intake. In light of this, we’ve pulled together some healthy recipes for inspiration on how to bet utilise your Intelligrill.


Salmon fillets & Asparagus

 
 
Ingredients:
Salmon fillets
Low fat oil
Salt
Freshly ground black pepper
Asparagus
Lemon wedges

Preparation:


1. Turn on the Intelligrill and set to a high temperature; 218c is a good benchmark. Make sure to place the temperature probe in the salmon fillet to allow for constant monitoring.

2. Meanwhile, prepare salmon fillet. Rinse and pat dry and remove any bones (you can pull these out with tweezers if you’re really struggling). Very lightly brush the skin with low-fat oil, and then sprinkle the flesh side of the fillet with salt and pepper.

3. Place the salmon fillet inside the Intelligrill with the skin-side-down and then cover. 

4. Cut the tips off the asparagus and place and boil for 5 minutes.

5. Cook the fillet until the salmon starts to release its fat and/or the flesh begins to flake easily. This normally occurs after 10 to 12 minutes for most 1-inch-thick fillets. Allow another 10 minutes for each extra inch of thickness. 

6. Use a spatula to carefully remove the salmon fillet from the Intelligrill and serve with asparagus and drizzling of lemon juice.

Lemon chicken & cous cous

 
 
Ingredients:
4 chicken breasts
80g couscous
100ml hot vegetable stock
Low fat olive oil
1 tbsp lemon juice
1 tbsp toasted pine nuts
Chopped parsley 
Green beans 
Lemon wedges


Preparation:

1. Bash the chicken breasts flat between sheets of cling film. Lightly brush the chicken with oil and place in the Intelligrill for 4 minutes on each side, until cooked through.


2. In a bowl, mix the couscous with the vegetable stock. Ensure that you cover and leave for 5 minutes. Stir in the olive oil and microwave on high for 3 minutes.


3. Stir in the lemon juice and toasted pine nuts, some chopped parsley and season.


4. Serve with green beans and the chicken, sliced into 3. Squeeze the lemon wedges over to finish.


Chicken and prawn skewers on Greek salad 
 
 

Ingredients:
1 large skinless chicken breast, cut into pieces
8 large, raw peeled prawns
3 tbsp low-fat olive oil
1 lemon
1/2 teaspoon dried oregano
300g fresh (or frozen and thawed) broad beans
Handful of fresh mint leaves, chopped
100g feta, crumbled

Preparation:


1. Place the chopped up chicken fillets in a bowl and toss with the prawns, 1 tablespoon olive oil, the zest and juice of 1/2 lemon and the dried oregano. Season and set aside for roughly 10 minutes.


2. Meanwhile, cook the broad beans in lightly salted water for 4 minutes. Once done, then drain and place in cold water, drain again and slip out of their skins. Put these into a bowl and toss with the mint, feta and a couple of tablespoons of olive oil. Season with freshly ground black pepper and set aside.


3. Place in the Intelligrill and cook on for 3 minutes on each side, until relatively charred and cooked through. Thread the chicken and prawns onto 4 skewers, and then divide between plates, along with the bean salad. Cut the lemon into wedges, and sprinkle the juice over all the skewers.


The Morphy Richards Intelligrill is an easy-to-use griller that is designed to complement any kitchen. If you want to see the product in action, click here to watch a video of our design and innovation manager Glynn taking you through the product. To buy the product, please visit our website.

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Our favourite steamed food recipes

By Tom Craik | 17/01/2013 | Posted in Recipes

It’s a bit of a given that January marks a change for many people. Whether that’s giving something up, embarking on a new exercise regime or simply eating better, health is at the forefront of people’s minds. Fortunately we have created a number of products that help with any healthier, New Year’s cooking.

One of these, the Morphy Richards Intellisteam is a versatile, yet simple-to-use steamer that will work well in any kitchen. This week we have pulled together some of our favourite recipes that will help to make the most out of your steamer,  and complement any New Year’s diet.

Steamed oriental salmon:

 

Ingredients

•             150g/5¼oz salmon fillet

•             2 spring onions, sliced lengthways

•             1 tomato, cut into quarters

•             2 tablespoons of soy sauce

•             ½ lemon, juice only

•             1 tablespoon of vegetable oil

•             1 teaspoon of sesame oil

Method

1. Place the fillet of salmon into the Intellisteam, and set to cook for 8 minutes,or until the salmon is cooked through.

2. After a couple of minutes, add spring onions and tomatoes into separate compartments and steam for 6 minutes.

3. Meanwhile, mix soy sauce, lemon juice, vegetable oil and sesame oil in a bowl. Make sure to do this thoroughly.

4. Remove the salmon and vegetables from the steamer and place onto a serving plate. Drizzle the sauce over and serve.

Can also be served with potatoes, as pictured.

Steamed chicken with creamy leeks and mushrooms

 

Ingredients

•             4 sprigs of tarragon

•             4 skinless chicken breasts

•             2 shallots, finely chopped

•             1 leek, diced finely

•             200g/7oz chestnut mushrooms, sliced

•             2 tbsp olive oil

•             pinch curry powder

•             pinch saffron strands (steeped in a little water) or turmeric

•             small bunch flat leaf parsley, chopped

•             100ml/3½fl oz low fat fromage frais

•             sea salt and freshly ground black pepper

Method

1. Decorate each chicken breast with a sprig of taragon and place in the steamer for 15 minutes until cooked through.

2. In a pan, sweat the shallots, leeks and mushrooms in oil together with the curry powder and saffron for a few minutes until softened but not brown.

3. Add the parsley and fromage frais, bring to the boil and simmer gently for a few minutes. Season and serve with the steamed chicken breasts.

Lamb with Oregano and Tomato

 

Ingredients

•             4 x 110-125g (4-5oz) lamb leg or lamb rump steaks

•             1x Tbsp olive oil

•             1x Large garlic clove, crushed

•             2x Tbsp tomato puree

•             1 Tsp dried oregano

•             Salt and freshly ground black pepper

Potatoes:

•             750g (1lb 11oz) Baby new potatoes, scrubbed
•             1x Tbsp olive oil
•             1x Tsp finely grated lemon zest
•             2x Mint sprigs
•             Carrots:
•             400g (14oz) Carrots, sliced
•             ½ Tsp cumin seeds (optional)
•             10g (1/3oz) Butter

To garnish:

•             Mint sprigs

Method:

1. Put lamb steaks into a non-metallic bowl and add the olive oil, garlic, tomato puree and oregano. Season with salt and pepper, then toss to coat. Cover and refrigerate for at least 30 minutes.

2. Put lamb steaks in back container.

3. Position divider wall in front container. Toss potatoes in olive oil and lemon zest, then tip compartment and add mint sprigs. Place carrots in remaining compartment, sprinkle with cumin seeds (if using) and put butter on top

4. Set time for lamb using chicken pre-set (27 mins). Set time for carrots using root vegetable pre-set (35 mins) then adjust to 30 minutes. Set time for potatoes using pre-set for root vegetables (35 mins).

Serve garnished with mint sprigs.

Cooks tip:

Lamb can be wrapped and cooked in cooking foil to retain juices and prevent surface protein.

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