Panasonic NN-S784, NN-T704 manual Tip, Ingredients Soup, Laksa, Method Soup, To serve

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	PEA AND HAM SOUP
	Serves: 6
	Ingredients:
	21⁄2 cups	green split peas
	850 g	smoked ham hock
	1	medium onion, chopped
	1 tablespoon	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.
Snacks	Tip:
	CHICKEN AND PRAWN LAKSA
	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.
and	Serves: 4
	Ingredients:
	Soup:
	2 tablespoons	laksa paste
Soups	400 ml	coconut milk
	1 litre	chicken stock
	1 tablespoon	soy sauce
	Laksa:	fresh ground black pepper
	250 g	rice noodles
	8 cups	boiling water
		leaves from 1 bunch of coriander
	4	small red chillies, seeds removed
	1⁄2 cup	and finely chopped
		bean sprouts
	4	lime wedges
	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.

Potato and Corn Soup

POTATO AND CORN SOUP

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	flour, 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 flour 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.

SWEET POTATO AND CORIANDER SOUP

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.

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