Breville HealthSmart BEW300, Инструкция пользователя

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23
SOUPS
MOROCCAN PUMPKIN SOUP
Makes 4-6 serves
INGREDIENTS
2 Tablespoons cooking oil
2 brown onions, finely diced
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon garam marsala
1 teaspoons paprika
½ teaspoon ground white pepper
800g butternut pumpkin, peeled and diced
5 cups/1.25L chicken stock
300ml sour cream
¼ cup fresh coriander leaves, finely chopped
METHOD
1. Heat wok on high sear setting, add oil,
sauté onions, garlic, and ground spices
for 2 minutes.
2. Add pumpkin to coat with onion and
spice mix, then add stock and bring the
mixture to the boil.
3. Reduce heat to setting 2, place lid on
and cook soup for 20 minutes, with
the lid on until the pumpkin is cooked,
transfer the mixture to a blender to
puree.
4. Return mix to the wok to heat through,
check the seasoning before serving.
Serve with a dollop of sour cream and
coriander leaves.
CHICKEN (OR PRAWN) LAKSA
Makes 4 serves
INGREDIENTS
2 cups/500ml coconut milk
¼ cup Singapore laksa paste
2 cups/500ml chicken stock
500g chicken thigh meat, finely sliced
500g fresh rice noodles
1 Tablespoon lime juice
1½ Tablespoons fish sauce
GARNISH
INGREDIENTS
125g bean sprouts
Coriander leaves
Mint leaves (Vietnamese if available)
Fried shallots (available prepared in
Asian supermarkets)
METHOD
1. Add coconut milk and laksa paste to the
wok and heat on high sear setting, to
bring laksa to the boil. Reduce the heat
to setting 6 and cook for 5 minutes until
the oil rises to the surface.
2. Add stock and chicken and bring
noodles to the boil, simmer for
5 minutes, add the lime juice and fish
sauce.
3. Place the soup into each bowl and top
each with the garnish.