Appetisers and entrees
continued
R4
Chicken and sweet corn soup
1 tablespoon peanut oil
1 clove garlicn crushed
500g creamed corn
150g cooked and shredded chicken meat
4 cups chicken stock
4 egg whites
1 tablespoon of finely chopped parsley
1 teaspoon ground black pepper
4 green shallots, sliced
1. Heat the oil in the Avance Cookware on ‘High
Sear’ setting.
2. Add the oil then add garlic, corn, and chicken
meat and stir fry for 1 minute.
3. Add the chicken stock and bring to the boil.
4. Add the egg whites and stir to break them up.
5. Reduce the heat to setting 6-8, cook for 2 minutes.
6. Sprinkle with parsley and pepper.
Serve with sliced green shallots.
French onion soup
1 tablespoon butter
1 tablespoon oil
6 medium brown onions, finely sliced
1 clove garlic, crushed
2 tablespoons plain flour
1 cup red wine
1 teaspoon chopped fresh thyme
6 cups beef stock
1. Heat the Avance Cookware on ‘High Sear’ setting,
add the oil, butter, then the onions and garlic.
Stir fry the onions until they have a golden colour.
2. Add the flour and cook for 1 minute.
3. Add the wine and thyme and cook until the liquid
is reduced by half.
4. Add the beef stock and bring the soup to the boil.
Reduce the heat to setting 6-8, simmer the soup
for 15-20 minutes, add salt and pepper if desired
before serving.
Serve with cheese croutons.
4-6
4-6
