Gastroback 40986, Operating Instructions Manual

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souPs
wonton soup
125 g lean pork meat, trimmed and
roughly chopped
125 g green prawns, shelled and dev-
eined
2 cm piece ginger, peeled and sliced
1 sp soy sauce
½ tsp salt
1 clove garlic
¼ tsp sesame oil
16 wonton wrappers
1 x 60 g egg, lightly beaten
1 litre chicken stock
2 shallots, finely chopped
Place pork, prawns, ginger, soy sauce, salt,
garlic and sesame oil in blender jug and
pulse to a smooth paste. Place a teaspoon
of mixture slightly below centre of wonton
wrapper and brush edges of the wrapper
with egg. Fold wrapper in half to make a
triangle and press edges to seal, excluding
any air. Moisten the two edges of the trian-
gle with egg, bring together and pinch to
seal. Drop wontons into boiling salted water
and cook for 10 minutes. Meanwhile, bring
chicken stock to the boil in a saucepan,
reduce heat and simmer 2-3 minutes. Lift
out wontons from boiling water and place
four wontons each in four individual bowls,
spoon over chicken stock. Garnish with
chopped shallots.
sweet corn and bacon soup
1 sp oil
1 onion, chopped
4 cloves garlic, peeled and crushed
2 tsp ground coriander
1 tsp cajun seasoning
2 cups fresh corn kernels, thawed
3 cups chicken stock
250 ml milk
125 ml cream
3 bacon rashers, rind removed
and chopped
2 sp snipped chives
Heat oil in a large saucepan and add onion,
garlic, coriander and cajun seasoning. Cook
over a medium heat, stirring constantly until
onion is soft; add corn, stock, milk. Bring to
boil, then reduce heat and simmer, covered
for 30 minutes. Cook bacon in a separate
pan until crisp, drain on absorbent kitchen
paper. Allow mixtures to cool. Transfer mix-
ture in two batches into blender jug select
mixing (level 1-12) function, blend until
smooth. Return soup to pan, add cream,
bacon and chives, heat through gently. Serve
immediately.
Pumpkin soup
2 sp cooking oil
1 brown onion diced
2 cloves garlic, crushed
400 g butternut pumpkin, peeled and
diced
1 litre chicken stock
Heat oil in a hot saucepan, add onions and
garlic and sauté 5 minutes. Add pumpkin
and toss to coat with the onion mixture, then
add the stock and bring mixture to the boil.
Reduce heat to simmer for 20 minutes and
cook with the lid on until the pumpkin is
cooked. Allow mixture to cool and transfer in
batches to blender jug. Select mixing (level
1-12), blend until smooth. Return pureed
soup to saucepan to heat through, check
seasoning before serving.
sweet peppered tomato soup
1 sp oil
2 cloves garlic, crushed
2 leeks, sliced
2 x 410 g canned tomatoes, mashed
2 tsp chicken stock powder
1 sp tomato paste
2 tsp brown sugar
1 bay leaf
¼ tsp dried thyme
1 tsp chopped fresh mint
1 tsp chopped fresh coriander
¼ tsp ground cloves
2 sp chopped fresh parsley
pinch cayenne pepper
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