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:

 

 

212 cups

green split peas

 

850 g

smoked ham hock

 

1

medium onion, chopped

 

1 tablespoon

thyme leaves

 

1

bay leaf

 

6 cups

chicken stock

 

12 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

 

12 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

12 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

12 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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