Pumpkin Soup
Serves 6
1 tablespoon olive oil
1 tablespoon butter or margarine
1 clove garlic, peeled and chopped
1 large onion, peeled and roughly chopped
1.75kg pumpkin, peeled and cut into pieces
1 cup milk
4 cups chicken stock
Salt and pepper to taste
1 cup cream, optional
1. In a large saucepan, heat olive oil and butter
or margarine. Add garlic and onion and saute
until onion is tender.
2. Add pumpkin and saute for 10 minutes.
3. Add milk, chicken stock and seasonings. Bring
to the boil.
4. Reduce heat and allow to simmer until
pumpkin is tender. Remove from heat.
5. Using the StickMaster, process soup until
smooth, using a gentle up and down action.
6. Stir through cream. Gently re-heat if
necessary. DO NOT allow soup to boil after
cream has been added.
Mustard and Parsley Rack of Lamb
Serves 4
4 racks of lamb with 3 lamb chops in each,
trimmed of excess fat
1 clove garlic, peeled and chopped
1 slice bread, roughly torn
2 teaspoons green peppercorns
1 tablespoon French mustard
1 tablespoon fruit chutney
1 cup parsley sprigs
1. Place garlic, bread, peppercorns, mustard and
fruit chutney into a bowl and process with
the StickMaster until garlic is finely chopped
and mixture is combined.
2. Spread mixture over back of lamb.
3. Using the StickMaster, process the parsley
until finely chopped. Coat over back of lamb.
4. Place in a baking dish with coated side
upwards.
5. Bake in oven, pre-heated to 180°C for
approximately 25-30 minutes or until cooked.
Chicken, turkey, pork, lamb and or veal Stuffing
2 cups fresh breadcrumbs (see below)
1 red or white onion, peeled and processed
3-4 tablespoons fresh herbs (sage, oregano,
rosemary, marjoram)
60g butter, softened
Fresh ground black pepper and sea salt to taste.
1. In a bowl combine all ingredients with a
wooden spoon.
2. Spoon into chicken or turkey cavity or spread
over lamb and veal before roasting.
Fresh Bread Crumbs
155g (3 standard slices white bread),
roughly chopped
Process in chopper bowl until fine crumbs.
Makes 2 cups.
13
Recipes.
