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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, select mixing (level
1-12) and blend until finely chopped and smooth.
Serve with cheese sticks.
Tip:
Use wholemeal or grain bread instead of
white bread.
PRAWN TOAST
»
6 slices white bread, crusts removed
»
250 g green prawns, shelled and deveined
»
1 sp soy sauce
»
2 tsp cornflour
»
2 tsp snipped chives
»
1 tsp finely chopped ginger
»
1 egg, lightly beaten
»
1 cup sesame seeds
»
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. Select mixing (level
1-12) and 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 fry-
pan and cook bread pieces a few at a time until
golden. Remove from oil with a slotted spoon,
drain on absorbent kitchen paper. Serve immedi-
ately with a soy sauce dipping sauce.
SOUPS
WONTON SOUP
»
125 g lean pork meat, trimmed and roughly
chopped
»
125 g green prawns, shelled and deveined
»
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, 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 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, 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 select mixing (level 1-12) function, blend until
smooth. Return soup to pan, add cream, bacon
and chives, heat through gently. Serve immedi-
ately.
