Bedienungsanleitung Gastroback 41002 (Seite 76 von 84) (Deutsch, Englisch)

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CHEESE STICKS WITH PESTO

» 12 slices white sandwich bread,

crusts removed

» 2 tsp grain mustard

» 4 tbsp grated parmesan cheese

» ½ cup grated tasty cheese

» 1 tbsp finely chopped fresh coriander

» cayenne pepper

» 1 egg, lightly beaten

» vegetable oil for cooking

Pesto

» 1 cup fresh basil leaves

» 2 cloves garlic

» 2 tbsp lemon juice

» 60 g pine nuts

» ½ cup olive oil

» 60 g grated parmesan cheese

Roll each side of bread with a rolling pin, to flatten

as much as possible. Combine mustard, parme-

san cheese, tasty cheese, coriander and cayenne

pepper to taste in a bowl. Divide mixture between

bread slices and spread over half of each slice.

Brush unspread sides of bread slices with beaten

egg. Roll each slice up tightly using 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, blend on speed 3/

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 tbsp soy sauce

» 2 tsp cornflour

» 2 tsp snipped chives

» 1 tsp finely chopped fresh 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. Use speed 2/chop.

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 frypan and cook

bread pieces a few at a time until golden. Remove

from oil with a slotted spoon, drain on absorbent

kitchen paper. Serve immediately 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 tbsp 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 triangle

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 tbsp oil

» 1 onion, chopped

» 4 cloves garlic, peeled and crushed

» 2 tsp ground coriander

» 1 tsp cajun seasoning

» 2 cups fresh corn kernels, thawed

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