77
»
3 cups chicken stock
»
250 ml milk
»
125 ml cream
»
3 bacon rashers, rind removed and chopped
»
2 tbsp snipped chives
Heat oil in a large saucepan and add onion, gar-
lic, 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 mixture in two batches into blender jug
using speed 5/liquify, blend until smooth. Return
soup to pan, add cream, bacon and chives, heat
through gently. Serve immediately.
PUMPKIN SOUP
»
2 tbsp 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 gar-
lic 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 pump-
kin is cooked. Allow mixture to cool and transfer in
batches to blender jug. Use speed 5/liquify, blend
until smooth. Return pureed soup to saucepan to
heat through, check seasoning before serving.
SWEET PEPPERED TOMATO SOUP
»
1 tbsp oil
»
2 cloves garlic, crushed
»
2 leeks, sliced
»
2 x 410 g canned tomatoes, mashed
»
2 tsp chicken stock powder
»
1 tbsp 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
»
pinch cayenne pepper
»
2 tbspchopped fresh parsley
Heat oil in a large saucepan, add garlic and
leeks, cook over medium heat for 2-3 minutes or
until leeks are soft. Combine tomatoes, stock pow-
der, tomato paste, brown sugar, bay leaf, thyme,
mint, coriander, cloves and pepper. Pour into pan
with leek mixture, bring to boil, then reduce heat
and simmer, uncovered for 20 minutes or until
liquid has reduced by one third. Allow the mixture
to cool. Transfer mixture into two batches into blen-
der jug, using speed 5/liquify, blend until smooth.
Ladle soup into serving bowls, sprinkle with parsley
and serve immediately.
SALADS
PRAWN SALAD WITH RASPBERRY SAUCE
»
500 g cooked prawns, peeled and deveined
»
100 g salad mix
»
100 g snow pea sprouts
»
1 orange, peeled and segmented
»
2 kiwi fruit, peeled and sliced
Raspberry Sauce
»
125 g fresh or frozen raspberries, thawed
»
2 tbsp balsamic vinegar
»
2 tbsp vegetable oil
»
1 tsp finely chopped fresh mint
»
1 tbsp sugar
Arrange prawns, salad mix, sprouts, orange seg-
ments and kiwi fruit attractively on a serving plat-
ter and chill until required. To make sauce, place
raspberries into blender jug, using speed 2/chop,
blend until smooth. Push through sieve to remove
seeds. Combine raspberry puree with vinegar, oil,
mint and sugar. Pour sauce over salad and serve
immediately.
TIP: Substitute prawns for 2 lobster tails, cooked
and shells removed. Cut lobster tail flesh into thick
medallions approximately 1cm thick.
FRESH VEGETABLE SALAD WITH PEPITA
DRESSING
»
2 carrots, cut into thin strips
»
1 parsnip, cut into thin strips
»
125 g green beans, sliced
