Russell Hobbs Capsule Collection - for your family

Smoked Salmon Soup with Ciabatta
Roast Chicken with Thyme and Onion stuffing
Quick and Easy Chocolate Brownies

Capsule ingredients for the starters are;
Smoked Salmon, creme fraiche, ciabatta, lemon and dill

Smoked salmon soup with ciabatta
Serves 4 

1 onion, finely diced
750g potatoes, diced
500ml chicken stock
500ml milk
350g smoked salmon, cut into ribbons
a handful of dill leaves, finely chopped
1 lemon, halved

  • Use the Desire Mini Chopper to chop the onion and potatoes
  • Fry the onion gently in butter, then add potatoes, stock and milk and simmer until the potatoes are very tender
  • Add the Smoked Salmon and dill and season well.
  • Blend in the Desire Jug Blender
  • Heat everything through and add a squeeze of lemon
  • Serve with toasted ciabatta bread

Capsule ingredients for the main course are;
Chicken, bread, onions, butter, eggs and tomatoes

Roast chicken with thyme and onion stuffing
Serves 4-6

For the chicken;
1 medium chicken, approx. 1.5kg
1 onion, roughly chopped
2 carrots, roughly chopped
2 sticks of celery
2 tblsp of olive oil
Salt and freshly ground black pepper

For the stuffing:
100g bread, broken into pieces
1 small onion, cut into quarters
1 tblsp of fresh parsley, chopped
1 tblsp of fresh thyme, chopped
Salt and freshly ground black pepper
50g butter, softened

  • Place the bread, parsley, thyme and onion in your Desire Food Processor. Process until you have fine bread-crumbs and the onion is finely chopped. Season and add in the butter.
  • Blend in the butter, then pack the stuffing into the body cavity of the chicken and fold over any loose skin to close. Secure with a cocktail stick
  • Set the oven at Gas Mark 6, 200°C (400°F)
  • Place the chicken in a roasting tin. Drizzle with the olive oil and season well with salt and pepper. Place in the centre of the preheated oven. After the first ten minutes turn the heat down to Gas Mark 4, 180ºC (350ºF)
  • Roast the chicken for approx. 1 hour 20 mins (allow 20 minutes per 500g plus 20 minutes over). Halfway through cooking, spoon the juices over the chicken and add a couple of tablespoons of water to the roasting tin to stop the vegetables from burning. To check if the chicken is cooked pierce the thickest part of the leg - the juices should run clear
  • When cooked remove the chicken from the oven, transfer to a carving board and cover loosely with foil. Allow to rest for 10 minutes in a warm place while you make the gravy
  • Strain all but 1 tblsp of fat from the tin, then sprinkle in a tblsp of flour. Cook for a couple of minutes and then add in 300-400ml of stock (home-made if possible) and bring to the boil, stirring and scraping to loosen the caramelised meat juices. Simmer for 2-3 minutes and season to taste
  • Slice the carrots using your Desire Slice and Go and boil.
  • Serve 

Capsule ingredients for the desserts are;
Cocoa powder, butter, eggs, plain flour and caster sugar

Chocolate brownies
Serves 20

400g caster sugar
225g butter, melted
60g cocoa powder
1 teaspoon vanilla extract
4 eggs
225g plain flour
½ tspn baking powder
½ tspn salt
60g walnut halves

  • Mix all ingredients in the order given using the Desire Kitchen Machine
  • Bake at 180 C / Gas mark 4 for 20 - 25 minutes in a rectangular 23x33cm greased baking tin.
  • Cool, and slice into equal square portions.

Next up; 
Capsule Collection for your friends
Capsule Collection for you and your partner
Photos and recipes courtesy of Russell Hobbs

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