RECIPES USING THE BLENDER - MAINS
Wonton Soup
Ingredients
125g (4oz) lean pork meat, trimmed and roughly chopped
125g (4oz) green prawns, shelled and deveined 2.5cm (1”) piece ginger, peeled and sliced
1 tablespoon soy sauce
½teaspoon salt 1 clove garlic
¼ teaspoon sesame oil 16 wonton wrappers
1 x 60g (2oz) egg, lightly beaten
4 cups (1 liter) chicken stock
2 shallots, finely chopped
Method
1.Place pork, prawns, ginger, soy sauce, salt, garlic and sesame oil into blender jug. Pulse to a smooth paste.
2.Place a teaspoon of mixture slightly below center of wonton wrapper and brush edges of the wrapper with egg.
Fold wrapper in half to make a triangle and press edges to seal, excluding any air. Moisten the two edges of the triangle with egg, bring together and pinch to seal.
3.Drop wontons into boiling salted water and cook for 10 minutes.
4.Meanwhile, bring chicken stock to the boil in a saucepan, reduce heat and simmer
5.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
Ingredients
1 tablespoon oil
1 onion, chopped
4 cloves garlic, peeled and crushed
2 teaspoons ground coriander
1 teaspoon Cajun seasoning
2 cups frozen corn kernels, thawed
3 cups (750ml) chicken stock
1 cup (250ml) milk
3 bacon rashers, rinds removed and chopped ½ cup (125ml) cream
2 tablespoons snipped chives
Method
1.Heat oil in a large saucepan and add onion, garlic, coriander and Cajun seasoning.
2.Cook over a medium heat, stirring constantly until onion is soft. Add corn, stock and milk. Bring to the boil then reduce heat and simmer, covered for 30 minutes.
3.Allow mixture to cool slightly.
4.Cook bacon in a separate pan until crisp, drain on absorbent kitchen paper.
5.Carefully transfer slightly cooled mixture in two batches into blender jug.
6.Select speed 5/PUREE and blend until smooth.
7.Return soup to pan, add cream, bacon and chives, heat through gently. Serve immediately.
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