Recipes, Tomato & Orange Soup, Honeyed Chicken

RECIPES

TOMATO & ORANGE SOUP

1 oz.(25g) butter

1 medium onion, chopped

1 large carrot & 1 large potato, chopped

13/4lb(800g) canned, chopped tomatoes juice and grated rind of 1 small orange 11/2pints(900ml) hot vegetable stock salt and pepper to taste

FRENCH ONION SOUP

1 large onions, sliced

1 tbsp (15ml) corn oil

2 oz.(50g) plain flour

2 pints(1.2 liters) hot meat or vegetable stock salt and pepper to taste

2 tbsp (30ml) parsley, chopped

4 thick slices French bread

2 oz.(50g) cheese, grated

STIR FRIED VEGETABLES

1 tbsp(15ml) sunflower oil

2 tbsp (30ml) soy sauce

1 tbsp (15ml) sherry

1"(2.5cm) root ginger, peeled and finely grated 2 medium carrots, cut into fine strips

4 oz.(100g) button mushrooms, chopped

2 oz.(50g) beansprouts

4 oz.(100g) mange-tout

1 red pepper, seeded and thinly sliced

4 spring onions, chopped

4 oz.(100g) canned water chestnuts, sliced

1/4 head of chinese leaves, thinly sliced

1.Melt the in a large bowl at High for 1 minute.

2.Add the onion, carrot and potato and cook at High for 6 minutes. stir halfway through cooking.

3.Add the tomatoes, orange juice, orange rind and stock. Mix thoroughly. Season with salt and pepper to taste. Cover the bowl and cook at High for 18 minutes. stir 2-3 times during cooking, until the vegetables are tender.

4.Blend and serve immediately.

1.Place the onion and oil a bowl, mix well and cook at High for 2 minutes.

2.Stir in the flour to make a paste and gradually add stack. Season and add the parsley.

3.Cover the bowl and cook at Medium High for 20 minutes.

4.Pour the soup into serving bowls, submerge bread and sprinkle generously with cheese.

5.Cook at Medium High for 2 minutes, until the cheese has melted.

1.Place the oil, soy sauce, sherry, ginger, garlic and carrots in a large bowl, mix thoroughly

2.Cover and cook at High for 5-6 minutes, stirring once.

3.Add the button mushrooms, beansprouts, mange-tout, red pepper, spring onions, water chestnuts and chinese leaves. Mix thoroughly.

4.Cook at High for 6-7 minutes, until the vegetables are tender. Stir 2-3 times during cooking.

Stir fried vegetables are ideally served with meat or fish.

HONEYED CHICKEN

4 boneless chicken breasts

2 tbsp(30ml) clear honey

1 tbsp(15ml) whole grain mustard

1/2 tsp(2.5ml) dried tarragon

1 tbsp(15ml) tomato puree

1/4 pint(150ml) chicken stock

1.Place the chicken breasts in a casserole dish.

2.Mix all remaining ingredients together and pour over the chicken. Salt and pepper to taste.

3.Cook at High for 13-14 minutes. Rearrange and coat the chicken with the sauce twice during cooking.