Instruction manual

• Wash the cress, shake dry and
chop roughly
• Gently cook the shallot or onion
in the butter or oil for 3 minutes
until just softened, add the cress
and cook for 2-3 minutes until
wilted
• Pour in the wine, if liked, and
cook a few seconds then stir in
the cream or crème fraîche
• Season with salt and pepper and
simmer for 3-4 more minutes.
Using the Dualit hand blender,
whiz to a smooth purée
• Check for seasoning and add
lemon juice if using single cream
(this will thicken the sauce
slightly). Cover and keep warm
for up to 10 minutes so it keeps
its lovely bright green colour
SAUCES
• There is no need to clean the
chopper bowl. Cut the onion into
chunks, and whiz in the chopper
or using your knife
• 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 and blender till
smooth or to required consistency
19
This British classic sauce is packed
with a range of important vitamins
and minerals. Its fresh and distinct
flavour makes it a perfect partner for
steamed or grilled fish, chicken,
asparagus spears or fish cakes.
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WATERCRESS SAUCE (serves two)
...SOUP (serves two)
SOUPS
220306_quark file for hand blender.qxp 5/15/2006 11:34 Page 19