Russell Hobbs 21850

13
split pea and ham hock soup slow cook i
1150ml chicken stock
225g split peas
1 onion, diced small
2 carrots, diced small
1 celery stick, diced small
2 garlic cloves, minced
1 tbsp fresh thyme, finely chopped
1 bay leaf
1 ham hock
pepper
Select the slow cook program on your Russell Hobbs Multi Cooker and place the Ham Hock in
the pot. Add the split peas, onion, carrots, celery, garlic, thyme, bay leaf, and pour in the hot
chicken stock; season with pepper.
When the program has finished, remove ham hock from pot. Discard skin and bones; dice meat.
Discard the bay leaf. Lightly mash peas with the back of a wooden spoon. Return ham to soup
and season to taste with salt and pepper. Heaven in a bowl!
Top Tip: If it is a big hock you can keep some of the ham back for sandwiches.
salmon with a spicy rub fish R
2 salmon fillets – skin on
1 tsp olive oil
1 tsp paprika
1 tsp chili powder
½ tsp cumin
pinch salt and pepper
1 tsp soft brown sugar
1 lemon
Mix the paprika, chilli powder, cumin sugar and the salt and pepper in a bowl. Take your Salmon
fillets and sprinkle on the rub. Turn on your Russell Hobbs Multi Cooker and select the fish
program. Add the oil to the bowl and after a couple of minutes when the oil has heated add the
fillets skin down and close the lid. This is a great combination of steaming and pieces of fish but
you get a crispy skin. Serve with a wedge of lemon – a great light meal.
chocolate brownie cake cake o
170g butter unsalted, melted
340g sugar
170g cocoa powder
75g plain flour
3 large eggs, lightly beaten
1 tsp vanilla essence
a good pinch salt
110g milk chocolate drops
optional vanilla ice cream, for serving
Line the bowl of your Russell Hobbs Multi Cooker with a large piece of foil, and then generously
butter the foil. Whisk together the melted butter, sugar, cocoa powder, flour, eggs, vanilla and
the salt in a medium bowl. Fold in the chocolate chunks. Scrape the batter out into the prepared
insert in an even layer. Close the lid and cook on the cake program. You need to change the
default time to 1 hour 30 minutes; the cake should be set around the edges and slightly gooey
in the centre.
Serve the cake warm, scooped into a bowl and topped with ice cream.