– 32 –
Soups and Snacks
P
EA AND
H
AM
S
OUP
Serves: 6
Ingredients:
2
1
⁄
2
cups
green split peas
850 g
smoked ham hock
1
medium onion, chopped
1 tablespoon
fresh thyme leaves
1 bay
leaf
6 cups
chicken stock
1
⁄
2
cup
frozen peas
Method:
Wash split peas and place in a 2-litre bowl with 1-litre of
water. Cover and allow soaking for 8 hours or overnight.
Remove rind from ham hock and discard. Cut meat
away from the bone and roughly chop. Reserve bone.
Drain peas and place into a 5-litre microwave safe
dish. Add ham bone, chopped ham, onion, thyme,
bay leaf and chicken stock. Cook uncovered on P10
for 15 minutes. Reduce power to P6 and cook for 15
minutes. Skim top of soup and cook on P6 for a further
30 minutes. Remove ham bone and bay leaf and stir
in frozen peas. Cook on P6 for 10 minutes. Blend half
the soup and return to the bowl, stirring through the
remaining soup. Serve hot with crusty bread.
Tip:
Substitute 500 g bacon bones and 250 g of diced
bacon rashers for the ham hock.
Do not add salt when cooking lentils or pulses, as
they will toughen. Add salt after cooking if desired.
C
HICKEN AND
P
RAWN
L
AKSA
Serves: 4
Ingredients:
Soup:
2 tablespoons
laksa paste
400 ml
coconut milk
1 litre
chicken stock
1 tablespoon
soy sauce
fresh ground black pepper
Laksa:
250 g
rice noodles
8 cups
boiling water
1 bunch
coriander, leaves chopped
4
small red chillies, seeds removed
and
fi nely chopped
1
⁄
2
cup
bean sprouts
4 limewedges
1 tablespoon
peanut oil
400 g
cooked chicken tenderloins, sliced
12
green king prawns, peeled
Method:
Soup:
Place the laksa paste, coconut milk, stock, soy sauce
and pepper into a 3-litre dish and cook covered on
P10 for 8 to 10 minutes.
Laksa:
Place the noodles and water in a 4 litre dish. Cover
and cook on P10 for 2 to 3 minutes, stirring halfway
through. Drain well and divide between 4 deep
bowls. Place the coriander, chillies, bean sprouts
and lime on top. Place the peanut oil and prawns
in a 1-litre dish and cook on P7 for 3 to 5 minutes,
stirring halfway through. Add the chicken and prawns
to each individual bowl and set aside.
To serve:
Heat soup on P10 for 2 minutes. Pour the hot soup
over the ingredients in the 4 bowls and serve.
P
OTATO AND
C
ORN
S
OUP
Serves: 6 to 8
Ingredients:
6
rashers bacon, chopped
1
onion, thinly sliced
500 g
potatoes, peeled and diced
4 cups
chicken stock
1 (420 g)
can creamed corn
2 tablespoons
fl our, mixed with a little stock
1
⁄
2
teaspoon
thyme
salt and pepper
Method:
Place bacon in a 4-litre dish. Cook on P10 for 2 to 3
minutes. Remove bacon from dish and set aside. Add
onion and potatoes to dish and cook on P10 for 8 to
10 minutes. Add stock and cook on P10 for a further
8 to 10 minutes. Blend fl our with 2 tablespoons of
stock and add to dish with corn, thyme and bacon.
Cook on P10 for 4 to 5 minutes. Stir halfway through
cooking. Season with salt and pepper.
S
WEET
P
OTATO AND
C
ORIANDER
S
OUP
Serves: 4 to 6
Ingredients:
1
onion, diced
1 teaspoon
crushed garlic
1 teaspoon
crushed chilli
1 teaspoon
chopped ginger
1 kg
sweet potato, peeled and chopped
1
⁄
2
teaspoon
cumin
500 ml
chicken stock
200 ml
coconut milk
1 tablespoon
chopped coriander
Method:
Place onion, garlic chilli, ginger, and sweet potato
into a 4-litre bowl. Cook covered on P10 for 10-12
minutes, stirring halfway through cooking. Stir in
cumin, chicken stock and coconut milk. Cook on P10
for 10-12 minutes, stirring halfway through cooking.
Add coriander and stir. Allow to cool slightly then
puree in a blender or food processor. Serve topped
with extra coriander and chilli.
Potato and Corn Soup
F00039Y40QP_CB.indd 32
F00039Y40QP_CB.indd 32
2011-6-29 15:38:10
2011-6-29 15:38:10
