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R5
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
Appetisers, Entrees and Soups continued
Moroccan pumpkin soup
Serves 4 to 6
2 tablespoons olive oil
2 brown onions, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon paprika
½ teaspoon ground white pepper
700g peeled and diced butternut pumpkin
6 cups/1½ litres chicken stock
Salt and pepper, to taste
300ml sour cream
½ cup fresh coriander leaves, chopped
Heat the Wok on setting HIGH SEAR. Add
oil, then onions, garlic and spices and stir
fry for 2 minutes.
Add pumpkin and stock, cover with lid and
bring to the boil.
Reduce heat to setting 6 and simmer for
30 minutes until pumpkin is cooked. Stir
occasionally if required. Allow pumpkin
mixture to cool.
Add pumpkin mixture in batches to a
blender or food processor and process until
smooth.
Return soup to Wok, cover with lid and
reheat on setting 6. Season to taste.
Serve soup topped with a tablespoon of sour
cream and sprinkled with chopped coriander.
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Chicken laksa
Serves 4
3 cups/750ml coconut milk
¼ cup Laksa paste
2 cups/500ml chicken stock
500g chicken breast fillet, thinly sliced
2 tablespoons fish sauce
2 teaspoons brown sugar
500g fresh rice noodles
To Serve:
125g beans sprouts
Coriander leaves
Mint leaves
Lime wedges
Add coconut milk and Laksa paste to Wok,
stir and heat on setting HIGH SEAR, cover
with lid and bring to the boil. Reduce heat
to setting 6, cook for 3 minutes or until the
oil rises to the surface.
Add stock, chicken, fish sauce and brown
sugar. Cover with lid, increase heat to
setting HIGH SEAR and bring to the boil.
Reduce heat to setting 6 and simmer for 5
minutes.
In a separate bowl, heat noodles according
to instructions on packet then drain well.
Divide noodles into 4 serving bowls. Spoon
Laksa over noodles and top with bean
sprouts, coriander and mint leaves.
Serve with lime wedges.
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