Dualit 88220 User manual

MINI CHOPPER
COOK BOOK

DDAAIILLYYUUSSEESSFFOORRTTHHEECCHHOOPPPPEERR....................
VVEEGGEETTAARRIIAANNDDIIPPSSAANNDDCCRREEAAMMSS................
TOFU DIP
HUMMUS STYLE DIP
HOT BEAN CREAM
BBRREEAADDCCRRUUMMBBCCOOAATTIINNGGSS....................................
CRUNCHY CRUMBS
FISH WITH A HERB CRUST
LAMB WITH A MUSTARD CRUST
SSAAUUCCEESS..............................................................................................
BASIL PESTO SAUCE
CREAMY SALAD DRESSING
33&&44
55&&66
66ttoo88
88ttoo99
CONTENTS
VVEEGGEETTAABBLLEESS..............................................................................
ROOT MASH
ONION, POTATO & PARSLEY SOUP
HHOOMMEEMMAADDEECCUURRRRYY......................................................
FRESH THAI GREEN CURRY PASTE
THAI GREEN CURRY
SSAAVVOOUURRYYAANNDDSSWWEEEETTBBIISSCCUUIITTSS................
PARMESAN WAFERS
CRANBERRY & ALMOND BISCUITS
DDEESSSSEERRTTSS......................................................................................
MANGO & YOGURT SMOOTHIE
CHOCOLATE PARFAIT
99ttoo1111
1111&&1122
1122&&1133
1144
2

3
•Chop nuts..With knife and
board this is a slow process and
can result in nut pieces all over
the kitchen
The mini chopper makes this a
simple and tidy process. Use nuts
without their skins, and make sure
they are fresh as stale nuts taste
bitter
To intensify their flavour and
crunchiness, toast them in a
hot oven 180C/350F/M4 for
about 10 minutes, watching
carefully
Half fill the bowl and give short,
sharp whizzes to grind the nuts to
the desired fineness. If using for a
recipe that includes flour, put
some in with the nuts. This
prevents them from becoming
oily and chops them more evenly
Sprinkle over desserts and cakes,
add to stuffings and to savoury
toppings for vegetarian bakes
The Dualit mini chopper is a useful
cooking aid and effortlessly takes care
of many boring and messy chores.
You can produce those little extras in
moments that can make plain food
into something special.
•Chop onions and garlic finely
by putting chunks into the
chopper and whizzing - no smelly
fingers!
•Grate cheeses in moments,
ready for adding to sauces or
sprinkling over baked dishes
Nothing is easier than grating
hard Parmesan cheese finely in
the mini chopper
150g (5oz) Parmesan cheese
makes a useful quantity
Cut off any rind and grate a few
chunks of cheese at a time, then
store in a tightly sealed container
and use straight from the freezer
DAILY USES FOR YOUR DUALIT MINI CHOPPER
•Produce vegetable purées –
for both babies and sophisticated
grown ups
Simply whiz up cooked
ingredients
Puréed root vegetables make a
change from serving chunks –
add butter and/or milk, herbs,
spices, salt and pepper
•Make fresh breadcrumbs in
moments. White breadcrumbs
produce the fluffiest crumbs, but
use brown bread if you prefer
Cut the crusts from the bread
(slightly stale is best) and cut
into cubes
Half fill the mini chopper
Whiz to make the crumbs
Make in batches, tipping them
out into a plastic bag to store in
the freezer

DAILY USES FOR YOUR DUALIT MINI CHOPPER
•Impress with a fresh, red
fruit sauce for ice cream and
many desserts
Whiz up a punnet of fresh
(NOT frozen) raspberries or
strawberries with a tablespoon of
icing sugar and a squeeze of
lemon juice, until smooth
Taste, add more sugar or lemon
juice if necessary, and whiz
quickly again
If using raspberries, rub the sauce
through a sieve with the back of a
spoon to remove the tiny seeds
Serve within the day
••Make quick, creamy soups..
The mini chopper is enormously
helpful in making soups
First it chops the prepared
vegetables; later it is used to
make the soup smooth and
creamy – you don’t need cream
to make a cream soup if you have
a mini chopper!
Nourishing, healthy soups can be
made from cooked parsnip and
apples, tomatoes, carrots and
onions, or soft squashes like
pumpkin, butternut and
courgettes
Use flavourings such a dash of
curry powder, fresh ginger,
cumin, or sprigs of thyme to ring
the changes
(See soup recipe, page 10)
•Chop fresh herbs – no mess.
Take a large fistful of soft herbs
and whiz for a second on high
speed, scrape down the sides of
the bowl and whiz again for a
second on slow speed
•Knock up a smoothie. A
smoothie is a terrific and healthy
pick-me-up at any time of the
day, and fruit which is just past
its best can be used
A smoothie is made in moments
with your mini chopper. Most
soft fruits are suitable, peeled and
roughly cut into chunks and
whizzed together
Stir into cereal for a nutritious
breakfast
To make a smoothiedrink, pour
mixture into a glass and add
milk, yogurt and/or fruit juice to
the required consistency. (For a
smoothie dessert see recipe,
page 14)
4

VEGETARIAN DIPS AND CREAMS
• Using a sieve, wash the chickpeas
in warm water, then pat dry with
kitchen paper. Place in the mini
chopper with the garlic and most
of the lemon juice and whiz,
using top speed
• Dribble in a little olive oil through
the holes in the lid. Adding a
tablespoon or two of hot water
will prevent the mixture from
separating. Add salt and pepper
to taste, and more lemon juice if
required
• Spoon into a pretty dish, dribble
on little olive oil and sprinkle with
paprika. Using scissors, snip the
parsley over the top
• Serve with pitta bread, cos lettuce
spears, tomato wedges and
cucumber sticks
• If using chives, snip them with
scissors and stir in. Add salt and
pepper to taste
• Pile into a little bowl and trickle
some olive oil over the top. Serve
with celery sticks or rice crackers
This nutritious dip is made in
minutes, from cupboard ingredients
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ccooookkeeddcchhiicckkppeeaass
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HUMMUS STYLE DIP
...HUMMUS STYLE DIP
TOFU DIP
A quickly prepared – and healthy –
dip to serve with drinks or as a
summer starter.
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aassmmaallllhhaannddffuullppaarrsslleeyy
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cchhooiiccee
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• Drain the tofu and cut into large
cubes. Place in the mini chopper
with the mustard, parsley and
any soft herbs (except chives)
• Whiz at top speed to blend to a
chunky cream, scrape down sides
of the bowl from time to time
5

VEGETARIAN DIPS AND CREAMS
Fish or chicken in golden crunchy
crumbs. A coating of breadcrumbs
keeps the flavour and juices in, and
makes a crispy crust to bite on.
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DDaaiillyyuusseessffoorryyoouurrDDuuaalliittmmiinnii
cchhooppppeerr,,ppaaggee1100))
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pppllaaiinnwwhhiitteefflloouurr,,
sseeaassoonneeddwwiitthhssaallttaannddppeeppppeerr
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ssuunnfflloowweerroorrggrroouunnddnnuuttooiillffoorr
ffrryyiinngg
• Spread out the breadcrumbs and
flour (separately) on two dinner
plates. Beat the egg with the salt
and pour onto another plate
• Stir in the beans. Put the mixture
in the mini chopper and whiz
until smooth
• You may need to make this in
two batches. Add plenty of salt
and pepper to taste
• Re-heat the mixture gently in the
pan and serve with traditional
roasts
CRUNCHY CRUMBS (serves four)HOT BEAN CREAM (serves four to six)
An unusual side dish for traditional
British roast lamb or pork.
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bbeeaannssoorr222200gg((88oozz))ccooookkeedd
bbeeaannss
22ttbbssppoolliivveeooiill
aammeeddiiuummoonni
ioonn
11ttbbssppcchhooppppeeddrroosseemmaarryylleeaavveess
((ooppttiioonnaall))
ssaallttaannddppeeppppeerr
• Rinse the beans in a sieve in
warm water and pat dry
• Chop the onion and rosemary
leaves in the mini chopper. Heat
olive oil in a pan and add the
mixture and soften by cooking
gently for 10 minutes
BREAD COATINGS
6

• One by one, roll the chicken
breasts or fish in the flour and
then pat off as much as you can,
leaving the finest layer
• Roll in the egg, and finally place
in the bed of crumbs, rolling
lightly, patting and pressing, so
the pieces are well and evenly
coated
• Heat the oil in frying pan, cook
and gently sizzle on both sides,
until they are cooked through,
then drain on crumpled paper
towel. The chicken breasts will
take 10-12 minutes
• Fish requires about 8 minutes,
and is ready when it flakes cleanly
if prodded with a fork.
This gorgeous crust prevents the fish
from drying out, and makes the meal
more substantial.
6600gg((22½½oozz))ffrreesshhbbrreeaaddccrruummbbss
((sseeeeDDaaiillyyuusseessffoorryyoouurrDDuuaalliitt
mmiinniicchhooppppeerr))
aattbbssppttaarrrraag
goonnoorrppaarrsslleeyylleeaavveess
4455gg((22oozz))cchhiilllleeddbbuutttteerr
44xx115500gg((55oozz))ttuurrbboott,,hhaalliibbuuttoorr
bbrriillllffiilllleettss,,ssk
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fflloouurrffoorrdduussttiinngg((sseeeeCCrruunncchhyy
CCrruummbbssrreecciippeeffoorrmmeetthhoodd))
ssaallttaannddppeeppppeerr
• Place the crumbs, herbs and a
knob of butter in the mini
chopper and whiz until the
mixture goes green. Add salt and
pepper to taste
...CRUNCHY CRUMBS FILLET OF FISH WITH A HERB CRUST (serves four)
BREADCRUMB COATINGS
• Pat the fish dry with kitchen
paper, dust with flour
• Fry the fish for 2-3 minutes each
side in the oil and remaining
butter. press herb topping over
fish, one side only
• Place at the top of a hot oven,
220C/425F/M7, or under a
preheated grill, until the crust
starts to colour
• Serve straight away
7

This is made with a whole egg, giving
a light, creamy sauce. Use as a basic
dressing for potato salad, pasta salad,
seafood salads etc.
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ddaasshhoofflleemmoonnjjuuiicceeoorrvviinneeggaarr
11ttbbssppFFrreenncchhmmuussttaarrdd
11--22cclloovveessggaarrlliicc((ttoossoofft
teenn
ffllaavvoouurr,,ppooaacchhiinnmmiillkkffoorr3300
mmiinnuutteess))
330000mmll((½½ppiinntt))ssuunnfflloowweerrooiill,,oorr
ssuunnfflloowweerraannddoolliivve
eooiillmmiixxeedd
ssaallttaannddmmiilllleeddwwhhiitteeppeeppppeerr
• All the ingredients should be
warm. Fill the bowl of the mini
chopper with hot water and stand
the container of mixed oils and
the egg (still in its shell) in warm
water
• When everything is warm, drain
and dry the chopper bowl, and
break the egg into it
• Add a little lemon juice or
vinegar, mustard and garlic and
whizz
• With the blade spinning, trickle in
the oil slowly through the lid
using the drizzle holes. Add more
lemon juice or vinegar, also
through the drizzle holes, as
needed
• Add salt and pepper to taste
• Store in the fridge until required
CREAMY SALAD DRESSING (makes about 270ml (½ pint))
Mashed swede or parsnip, Elevate the
humble root vegetable to something
special to serve with roast meat or
poultry.
445500gg((11llbb))sswweeddeeoorrppaarrssnniipp
aakknnoobbooffbbuutttteerr
11--22ttbbssppssiinngglleeoorrwwhhiippppiinngg
ccrreeaamm((ooppttiioonnaall))
ssaalltta
annddffrreesshhllyymmiilllleeddppeeppppeerr
½½ttssppppoowwddeerreeddcciinnnnaammoonn((iiffyyoouu
lliikkeeiitt))ffoorrtthheesswweeddee
mmiillkk
• Peel the vegetable and cut into
biggish cubes, then cover with
cold water in a saucepan, add a
little salt, bring to simmering
point, and cook gently for 15-20
minutes, or until tender
ROOT MASH (serves two)
SAUCES VEGETABLES
9

• They are ready when you can
crush the vegetables easily with
the back of a spoon. Tip into a
colander to drain thoroughly,
reserving a little of the water
• Place in the mini chopper, using
the slower speed, and whiz until
they become a chunky cream,
adding salt and pepper to taste,
and the butter and/or cream
• Add cinnamon to the swede. If
the mash becomes too thick add
a little of the cooking water
• Return to the saucepan, stir well
with a wooden spoon to reheat
• Alternatively make in advance,
pour a thin layer of milk over the
top, cover and reheat in a
microwave
These simple and inexpensive
ingredients make a great soup.
Serve in colourful mugs or bowls.
aaggooooddhhaannddffuullooffppaarrsslleeyy
aallaarrggeeoonniioonn
aallaarrggeeppoottaattoo
3300gg((11oozz))bbuutttteerr
443300mmll((¾¾ppiinntt))
lliigghhttssttoocckk,,mmaaddee
ffrroommaaccuubbeeoorrppoowwddeerr
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114400mmll((¼¼ppiinntt))mmiillkk(
(ooppttiioonnaall))
ssaallttaannddggrroouunnddwwhhiitteeppeeppppeerr
ONION, POTATO AND PARSLEY SOUP (serves two)
...ROOT MASH
VEGETABLES
• Chop the parsley in the mini
chopper. Scrape out and set aside
– no need to clean the chopper
bowl. Cut the onion into chunks,
and whiz in the chopper
• Cut the potato into cubes with a
knife. Melt the butter in a heavy
based saucepan, add the potato
and onion, cover with the lid and
cook to soften very gently for
7-10 minutes, stirring from time
to time to prevent browning
• Then add the stock, bay leaf and
mace, bring to the boil and
simmer for 20 minutes, with the
lid slightly ajar. It is cooked when
you can crush the vegetables
easily with the back of a spoon
• Remove bay leaf and allow to
cool slightly
10

A curry paste made with fresh
ingredients is a different taste
experience from a ready made
version.
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sseeeeddeeddaannddqquuaarrtteerreedd
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aalliittttlleeffiinnggeerrooffggiinnggeerr,,ppe
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ppeeppppeerr
...SOUP
• Place the ingredients in the mini
chopper and whiz until slushy
• Store in the fridge, ready for
making Thai Green Curry
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ssuunnfflloowweerrooiill
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440000mmllttiinn((1144fflloozz))ccoocco
onnuuttmmiillkk
44cchhiicckkeennbbrreeaassttss,,ccuuttiinnttoosslliivveerrss
oorrcchhuunnkkss
oorr440000gg((1144oozz))pprraawwnnss,,oorrrraaww
ffiisshhccuuttiin
nttoocchhuunnkkss
225500gg((99oozz))ccooookkeedd,,ddrraaiinneedd
ssppiinnaacchhlleeaavveess
aassmmaallllbbuunncchhffrreesshhccoorriiaannddeerr
VEGETABLES
• Spoon into the mini chopper, and
whiz to a thick smooth cream
• Pour the soup back into the
cleaned out saucepan
• Bring the milk to the boil (if
using) and add, whisking well, to
achieve the thickness you prefer
• Alternatively, hot water may be
used to thin the soup.
• Add salt and pepper to taste, stir
in the parsley and serve piping
hot
• Serve with fresh warm bread and
crouton
FRESH THAI GREEN CURRY PASTE
HOMEMADE CURRY
THAI GREEN CURRY (serves four)
11

Light as a feather, these little crisps
could not be easier to make. They
are delicious with drinks before a
meal, or served with a Caesar salad
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2255gg((11oozz))mmaattuurreeCChheeddddaarr
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ccooookkiieeccu
utttteerrssaannddaallaarrggeebbaakkiinngg
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• Preheat oven to 180C/350F/M4
• Mix the two cheeses together,
whizzing them in the mini
chopper. (See Daily uses for
your Dualit mini chopper, pages
3 &4)
• In a large frying pan, sizzle the
curry paste in a little oil, then add
stock and coconut milk
• Add chicken, fish or prawns and
simmer until cooked. The chicken
breasts take much longer to cook
than fish or prawns
• Add spinach leaves, stirring gently
so they do not stick. Taste to see
if you need more green curry
paste
• The moment the spinach is hot,
scatter coriander leaves over the
surface
• Serve straight away with steaming
bowls of basmati rice
SAVOURY AND SWEET BISCUITS
PARMESAN WAFERS (makes twelve)
HOMEMADE CURRY
...THAI GREEN CURRY
• Place the cookie cutters far apart
on the baking tray. This allows for
the mix to spread
• Scoop up a tablespoon of grated
cheese, level it off and sprinkle
into a cookie cutter, using a knife
to tickle the cheese out evenly
• Repeat, moving the cutters as
you go along, until the cheese
mixture is used up
• Place in the oven and bake for 8
minutes. Cool on the tray
• Store in an airtight container,
interleaved with paper towel
12

Makes approximately 30 small
biscuits for serving with creamy or
fruit desserts, or with after dinner
coffee.
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111100gg((44oozz))ssuuggaarr
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111100gg(
(44oozz))ddrriieeddccrraannbbeerrrriieess
5500gg((22oozz))ppllaaiinnfflloouurr
• Preheat oven to 180C/350F/M4
• In a small pan melt butter, cream
and sugar together and bring to
boil
• Remove from heat
SAVOURY AND SWEET BISCUITS
CRANBERRY AND ALMOND BISCUITS (makes 30)
• Place almonds in mini chopper
with a couple of teaspoons of the
flour and chop to a rough texture
– not fine. Stir into cream mix
• Chop cranberries briefly in
chopper to reduce their size
• Stir into cream mixture and then
stir in remaining flour,
thoroughly.
• Drop teaspoons of the mixture
onto the prepared baking tray,
leaving space between for them
to spread. You may need to do a
couple of batches
• Bake for 5 minutes in centre of
oven
• Remove from oven and, with a
knife, push the edges of the
biscuits back into shape – they
will have spread out unevenly
• Return to oven for a further 5-7
minutes, until well browned
• When cooked, leave for 10
minutes to firm up before
removing from the tray
• Cool, and store in an airtight
container
13

A healthy, sugar free dessert which
can be whipped up in minutes.
aallaarrggee,,vveerryyrriippeemmaannggoo,,ppeeeelleedd
aannddssttoonneedd
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CCuubbeeddppaappaayyaa,,oorr
sslliicceessooffkkiiwwii
ffrruuiitt((ooppttiioonnaall))
• Place both ingredients in the mini
chopper and whiz until you have
a smooth cream
• Serve in pretty little bowls,
topped with the fruit
DESSERTS
MANGO & YOGHURT DESSERT
For an indulgent treat, this creamy,
intensely chocolatey pudding is hard
to beat. It can be frozen and served
as a parfait, or chilled in the fridge for
a softer texture.
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ddaarrkkcchhooccoollaattee
227755mmll((½½ppiinntt))ddoouubblleeccrreeaamm
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• Break up the chocolate, place in
the mini chopper and chop into
small pieces
• Lightly whip the cream in a bowl
from which it is easy to pour
• Put the sugar and water into a
small pan to make a syrup. Bring
to the boil and stir just enough to
dissolve the sugar. Simmer for 2-3
minutes
• Remove from the heat and pour
the syrup directly on to the
chocolate, secure the lid and whiz
until the chocolate is melted
• Add the egg yolks and whiz again
until smooth. Pour this onto the
cream, stir in well and pour into
individual glasses or dishes before
the mix sets
• Chill. If serving as a frozen dessert,
remove from freezer in time to
allow it to soften a little
• Serve with red fruits on top
Chocolate parfait (serves six to eight)
14

DUALIT LIMITED COUNTY OAK WAY CRAWLEY WEST SUSSEX RH11 7ST
TELEPHONE: [phone] FACSIMILE:[phone]
EMAIL: [e-mail] WEB: www.dualit.com
CE Compliant to
89/336/EEC (EMC directive) and73/23
& 93/68/ EEC (LV directive)