Bedienungsanleitung Gastroback 41002 (Seite 77 von 84) (Deutsch, Englisch)

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» 3 cups chicken stock

» 250 ml milk

» 125 ml cream

» 3 bacon rashers, rind removed and chopped

» 2 tbsp snipped chives

Heat oil in a large saucepan and add onion, gar-

lic, coriander and cajun seasoning. Cook over a

medium heat, stirring constantly until onion is soft;

add corn, stock, milk. Bring to boil, then reduce

heat and simmer, covered for 30 minutes. Cook

bacon in a separate pan until crisp, drain on

absorbent kitchen paper. Allow mixtures to cool.

Transfer mixture in two batches into blender jug

using speed 5/liquify, blend until smooth. Return

soup to pan, add cream, bacon and chives, heat

through gently. Serve immediately.

PUMPKIN SOUP

» 2 tbsp cooking oil

» 1 brown onion diced

» 2 cloves garlic, crushed

» 400 g butternut pumpkin, peeled and diced

» 1 litre chicken stock

Heat oil in a hot saucepan, add onions and gar-

lic and sauté 5 minutes. Add pumpkin and toss to

coat with the onion mixture, then add the stock and

bring mixture to the boil. Reduce heat to simmer for

20 minutes and cook with the lid on until the pump-

kin is cooked. Allow mixture to cool and transfer in

batches to blender jug. Use speed 5/liquify, blend

until smooth. Return pureed soup to saucepan to

heat through, check seasoning before serving.

SWEET PEPPERED TOMATO SOUP

» 1 tbsp oil

» 2 cloves garlic, crushed

» 2 leeks, sliced

» 2 x 410 g canned tomatoes, mashed

» 2 tsp chicken stock powder

» 1 tbsp tomato paste

» 2 tsp brown sugar

» 1 bay leaf

» ¼ tsp dried thyme

» 1 tsp chopped fresh mint

» 1 tsp chopped fresh coriander

» ¼ tsp ground cloves

» pinch cayenne pepper

» 2 tbspchopped fresh parsley

Heat oil in a large saucepan, add garlic and

leeks, cook over medium heat for 2-3 minutes or

until leeks are soft. Combine tomatoes, stock pow-

der, tomato paste, brown sugar, bay leaf, thyme,

mint, coriander, cloves and pepper. Pour into pan

with leek mixture, bring to boil, then reduce heat

and simmer, uncovered for 20 minutes or until

liquid has reduced by one third. Allow the mixture

to cool. Transfer mixture into two batches into blen-

der jug, using speed 5/liquify, blend until smooth.

Ladle soup into serving bowls, sprinkle with parsley

and serve immediately.

SALADS

PRAWN SALAD WITH RASPBERRY SAUCE

» 500 g cooked prawns, peeled and deveined

» 100 g salad mix

» 100 g snow pea sprouts

» 1 orange, peeled and segmented

» 2 kiwi fruit, peeled and sliced

Raspberry Sauce

» 125 g fresh or frozen raspberries, thawed

» 2 tbsp balsamic vinegar

» 2 tbsp vegetable oil

» 1 tsp finely chopped fresh mint

» 1 tbsp sugar

Arrange prawns, salad mix, sprouts, orange seg-

ments and kiwi fruit attractively on a serving plat-

ter and chill until required. To make sauce, place

raspberries into blender jug, using speed 2/chop,

blend until smooth. Push through sieve to remove

seeds. Combine raspberry puree with vinegar, oil,

mint and sugar. Pour sauce over salad and serve

immediately.

TIP: Substitute prawns for 2 lobster tails, cooked

and shells removed. Cut lobster tail flesh into thick

medallions approximately 1cm thick.

FRESH VEGETABLE SALAD WITH PEPITA

DRESSING

» 2 carrots, cut into thin strips

» 1 parsnip, cut into thin strips

» 125 g green beans, sliced

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