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CHEESE STICKS WITH PESTO
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12 slices white sandwich bread,
crusts removed
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2 tsp grain mustard
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4 tbsp grated parmesan cheese
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½ cup grated tasty cheese
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1 tbsp finely chopped fresh coriander
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cayenne pepper
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1 egg, lightly beaten
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vegetable oil for cooking
Pesto
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1 cup fresh basil leaves
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2 cloves garlic
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2 tbsp lemon juice
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60 g pine nuts
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½ cup olive oil
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60 g grated parmesan cheese
Roll each side of bread with a rolling pin, to flatten
as much as possible. Combine mustard, parme-
san cheese, tasty cheese, coriander and cayenne
pepper to taste in a bowl. Divide mixture between
bread slices and spread over half of each slice.
Brush unspread sides of bread slices with beaten
egg. Roll each slice up tightly using the egg to seal
rolls. Arrange side by side on a tray. Cover and
refrigerate until ready to cook.
Heat oil in a frypan and cook cheese sticks, a few
at a time until golden all over. Drain on absorbent
kitchen paper. To make pesto, place all pesto
ingredients into blender jug, blend on speed 3/
blend until finely chopped and smooth. Serve with
cheese sticks.
TIP: Use wholemeal or grain bread instead of white
bread.
PRAWN TOAST
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6 slices white bread, crusts removed
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250 g green prawns, shelled and deveined
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1 tbsp soy sauce
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2 tsp cornflour
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2 tsp snipped chives
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1 tsp finely chopped fresh ginger
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1 egg, lightly beaten
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1 cup sesame seeds
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oil for cooking
Cut each slice of bread into four, finger lengths.
Set aside. Place prawns, soy sauce, cornflour, chi-
ves and ginger in blender jug. Use speed 2/chop.
Blend until smooth. Spread mixture on one side of
each piece of bread. Brush with egg and sprinkle
with sesame seeds. Heat oil in a frypan and cook
bread pieces a few at a time until golden. Remove
from oil with a slotted spoon, drain on absorbent
kitchen paper. Serve immediately with a soy sauce
dipping sauce.
SOUPS
WONTON SOUP
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125 g lean pork meat, trimmed and roughly
chopped
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125 g green prawns, shelled and deveined
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2 cm piece ginger, peeled and sliced
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1 tbsp soy sauce
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½ tsp salt
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1 clove garlic
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¼ tsp sesame oil
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16 wonton wrappers
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1 x 60 g egg, lightly beaten
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1 litre chicken stock
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2 shallots, finely chopped
Place pork, prawns, ginger, soy sauce, salt, gar-
lic 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, exclu-
ding any air. Moisten the two edges of the triangle
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
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1 tbsp oil
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1 onion, chopped
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4 cloves garlic, peeled and crushed
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2 tsp ground coriander
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1 tsp cajun seasoning
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2 cups fresh corn kernels, thawed
