57
SOUPS & ST
AR
TERS
Soups and Starters
I
ngredients
250g (9oz) streaky bacon, derinded
225g (8oz) minced pork
225g (8oz) pigs liver, chopped
1/2
tsp (3ml) rosemary
1/2
tsp (3ml) thyme
1/2
tsp (3ml) ground mace
1/2
tsp (3ml) allspice
salt & freshly milled black pepper
30ml (2tbsp) dry white wine
15g (
1/2
oz) butter
2 shallots, finely chopped
1 clove garlic, crushed
1 egg, beaten
1tbsp plain flour
Pork and Liver Terrine
Serves 4-6
Dish: 600ml (1 pint) earthenware terrine or Pyrex® loaf dish
Oven Accessory: glass tur metal tray
1. Line base and sides of dish with bacon rashers, stretching each rasher slightly with a knife.
2. Place the minced pork, chopped liver, herbs, spices, seasoning and wine in a non metallic bowl and
marinate for 2 hours in the fridge.
3. Place butter, shallots and garlic in bowl. Place on glass turntable and cook on HIGH MICROWAVE for 2
mins. Cool.
4. Combine the meat marinade with the onion mixture. Add the egg and flour and mix well.
5. Turn into the bacon lined dish. Smooth the top and fold over the bacon.
6. Cover with greaseproof paper, place on metal tray and cook on CONVECTION 160°C + WARM
MICROWAVE for 35-40 mins.
I
ngredients
250g (9oz) tail end of salmon, boned,
skinned, and cut into bite-sized pieces.
125g (4
1/2
oz) cooked peeled prawns
juice of
1/2
lemon
salt & black pepper
125g (4
1/2
oz) filo pastry
50g (2oz) butter, melted
Sweet Potato Soup
Serves 4
Dish: 3 litre (6 pt) bowl
Oven Accessory: glass turntable
1. Place the oil, onion and garlic in a large bowl. Place on glass turntable and cook on HIGH
MICROWAVE for 2 mins.
2. Add the potato and pepper. Cover and cook on HIGH MICROWAVE for 5 mins.
3. Add stock, cover and cook on MEDIUM MICROWAVE for 20 mins. or until the potatoes are soft,
stirring halfway.
4. Place in liquidiser and puree until smooth.
5. Stir in the coconut milk and season to taste. Heat on MEDIUM MICROWAVE for 3 mins. or until
piping hot.
I
ngredients
15ml (1tbsp) olive oil
1 medium onion, coarsely chopped
2 cloves garlic, crushed
700g (1
1/2
lb) sweet potatoes, peeled and
chopped
1 large red pepper, deseeded and chopped
725ml (1
1/4
pints) vegetable stock
150ml (
1/4
pt) coconut milk
salt and pepper
Prawn & Salmon Filo Parcels
Serves 4
Dish: round baking tray, greased
Oven Accessory: glass tur low wire rack on metal tray
1. Combine salmon and prawns. Sprinkle with lemon juice and season to taste.
2. Pre-heat the oven on CONVECTION 190ºC.
3.Cut the filo pastry into 8 squares measuring 18cm (7 inches).
4. Brush 2 squares with the melted butter, covering the remaining squares with a damp tea towel.
5. Place ¼ of the salmon & prawn mixture in the middle of one buttered filo square.
6. Fold 2 sides of the filo to form a rectangle. Fold one of the open ends over the filling and the other
one underneath.
7. Place this parcel on the second buttered square and draw up the edges and seal the parcel.
8. Repeat steps 4-7 three more times
9. Place parcels on baking tray, brush with melted butter and place on low wire rack.
10.Cook on
CONVECTION 190ºC
for 20 mins. or until crisp and golden.