Russell Hobbs 23810-56 Manual De Instrucciones página 5

3. Put the pusher into the feed tube.
SWEET POTATO SPAGHETTI WITH CHORIZO, RED PEPPER AND BASIL
(Serves approx. 4)
• 2 sweet potatoes
• 100g chorizo, diced
• 30ml olive oil
• 10 red peppers, seeds removed
• 2 red onions, peeled and sliced
Process the sweet potatoes with the
into 1cm dice and set aside. For the sauce, roughly chop five of the red peppers and juice the remaining
three. Heat the oil in a pan then add one of the onions and the chilli. Fry until soft (without browning). Next,
add the roughly chopped peppers and again fry until soft (without browning). Add the juiced peppers and
simmer for approx. 20 minutes until the liquid has cooked into the peppers, season to taste, add the lemon
juice and blend until smooth.
In a separate pan, fry the chorizo until lightly browned then add the diced peppers and remaining onion
and fry for 4 – 5 minutes, stirring frequently. Then, add the sweet potato and fry for 5-6 minutes stirring
frequently. Add enough of the red pepper sauce to coat the sweet potato spaghetti and cook for a further
3-4 minutes. Serve sprinkled with torn basil leaves.
CURLY SWEET POTATO FRIES
• 2 large sweet potatoes
Process the sweet potatoes with the
then fry the sweet potato in batches for about 5 minutes until the potato starts to become crispy. Drain on
paper, season and serve.
SPICED POTATO CRISPS
• 2 potatoes
• 2g chilli powder
• 2g spiced paprika
Process the potatoes with the
Heat a fryer to 150ºC then fry the crisps until crispy, drain on paper. Mix the chilli powder, paprika, Cajun
spice and salt together then sprinkle over the crisps while hot. Leave to cool and serve.
RECIPES
A
blade. Cut the strands into 6-7cm pieces. Cut two of the peppers
B blade. Cut the strands into 3-4 cm pieces. Heat a fryer to 160ºC
C blade. Cut the ribbons into 2-3 cm lengths.
• ½ red chilli, finely diced
• Juice of ½ a lemon
• 1 bunch fresh basil
• Salt and pepper to taste
• 2g Cajun spice
• Salt
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