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R4
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
Chinese won ton soup
Serves 6
50g dried sliced mushrooms
2 teaspoons grated fresh ginger
6 cups/1½ litres chicken stock
200g fresh egg noodles
24 prepared won-tons (available frozen from
supermarkets)
4 green shallots, sliced diagonally, for serving
Place mushrooms into a bowl and cover
with sufficient boiling water. Allow to
stand for 10 minutes then drain. Reserve
mushrooms.
Place ginger and stock into the Wok, cover
with lid and heat on setting HIGH SEAR.
Bring to the boil, then add noodles and won
tons, cover with lid and return mixture to
the boil.
Reduce heat to setting 4-6 and simmer for
7-10 minutes or until won tons are cooked.
Serve topped with green shallots.
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French onion soup
Serves 4 - 6
2 tablespoons oil
1 tablespoon/20g butter
1 kg brown onions, peeled and thinly sliced
2 cloves garlic, peeled and finely chopped
2 tablespoons plain flour
1 cup/250ml dry white wine
6 cups/1½ litres beef stock
1 teaspoon chopped fresh thyme leaves, optional
1 tablespoon brown sugar
Salt and pepper, to taste
Heat the Wok on setting 8. Add oil and
butter, then onions and garlic. Cook stirring
constantly until onions are well browned,
about 8 minutes.
Add flour, mix well and cook for 1 minute.
Add wine and cook, stirring for 1 minute.
Add beef stock, thyme and brown sugar,
stir to combine well with other ingredients.
Cover with lid.
Increase heat to setting HIGH SEAR and
bring to the boil. Reduce heat to setting
4, and cook for 30 minutes, stirring
occasionally.
Season to taste with salt and pepper.
Serve with fresh crusty bread.
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Appetisers, Entrees and Soups continued
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