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20
RECIPES
CHICKEN AND SWEET CORN SOUP
Serves 6
INGREDIENTS
1.5 litres chicken stock
2 chicken breast fillets, trimmed
2 fresh corn cobs
2cm piece ginger, sliced
2 tablespoons light soy sauce
2 x 125g can creamed corn
3 egg whites
1 teaspoon sesame oil
3-4 green onions, finely sliced
METHOD
1. Heat the chicken stock and 2 cups of
water in the frypan on setting 14 until
the stock comes to the boil. Add chicken
breast fillets and reduce heat setting to
8. Cover with lid and simmer for
5 minutes or until chicken is firm to
touch and cooked through. Remove
and set aside to cool slightly before
shredding.
2. Slice kernels from corn cobs and set
aside. Place cob husks and sliced
ginger into stock, cover and simmer for
a further 10-15 minutes. Remove and
discard.
3. Add soy, can creamed corn and whole
corn kernels to stock and simmer for
10 minutes. Return shredded chicken to
frypan, cover and bring back to the boil.
4. Whisk egg whites lightly and gradually
add to hot soup, stirring constantly with
a wooden spoon. Cook for 2 minutes
until white ribbons swirl through the
soup. Stir in sesame oil and half the
green onion. Ladle hot soup into bowls,
serve topped with extra green onions.
CHUNKY MINESTRONE SOUP
Serves 6
INGREDIENTS
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
1 large carrot, diced
1 stick celery, diced
400g can peeled diced tomato
1.5 litres vegetable or chicken stock
1 cup small macaroni pasta
400g can borlotti beans, rinsed and drained
2 cups finely shredded cabbage
L cup chopped parsley
Salt and pepper
Grated Parmesan to serve
METHOD
1. Heat the frypan on setting 8, add the
oil, onion, garlic, carrot and celery. Cook
5 minutes until just softened but not
coloured.
2. Stir in tomato and cook a further
3 minutes.
3. Pour in stock and 2 cups of water.
Increase heat to setting 12 and bring
to the boil. Add macaroni and cook,
uncovered until pasta and vegetables are
cooked.
4. Stir through borlotti beans and parsley
and season with salt and pepper.
5. Ladle hot soup into soup bowls and
sprinkle with grated Parmesan and serve
with crusty Italian bread.
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