
C O O K I N G I N S T R U C T I O N S
RECIPES
TOMATO & ORANGE SOUP
1 oz.(25g) butter | 1. Melt the in a large bowl on | |
1 medium onion, chopped | 2. | Add the onion, carrot and potato and cook on |
1 large carrot & 1 large potato, chopped |
| for 4 minutes. stir halfway through cooking. |
13/4lb(800g) canned, chopped tomatoes | 3. | Add the tomatoes, orange juice, orange rind and |
juice and grated rind of 1 small orange |
| stock. Mix thoroughly. Season with salt and pepper to |
11/2pints(900ml) hot vegetable stock |
| taste. Cover the bowl and cook on |
salt and pepper to taste |
| minutes. stir |
|
| vegetables are tender. |
| 4. | Blend and serve immediately. |
FRENCH ONION SOUP
1 large onions, sliced | 1. Place the onion and oil a bowl, mix well and cook on |
1 tbsp (15ml) corn oil | |
2 oz.(50g) plain flour | 2. Stir in the flour to make a paste and gradually add |
2 pints(1.2 liters) hot meat | stock. Season and add the parsley. |
or vegetable stock | 3. Cover the bowl and cook on |
salt and pepper to taste | 4. Pour the soup into serving bowls, submerge bread |
2 tbsp (30ml) parsley, chopped | and sprinkle generously with cheese. |
4 thick slices French bread | 5. Cook on |
2 oz.(50g) cheese, grated | melted. |
STIR FRIED VEGETABLES
1 tbsp(15ml) sunflower oil | 1. Place the oil, soy sauce, sherry, ginger, garlic and |
2 tbsp (30ml) soy sauce | carrots in a large bowl, mix thoroughly |
1 tbsp (15ml) sherry | 2. Cover and cook on |
1"(2.5cm) root ginger, | once. |
peeled and finely grated | 3. Add the button mushrooms, beansprouts, mange- |
2 medium carrots, cut into fine strips | tout, red pepper, spring onions, water chestnuts and |
4 oz.(100g) button mushrooms, | chinese leaves. Mix thoroughly. |
chopped | 4. Cook on |
2 oz.(50g) beansprouts | are tender. Stir |
4 oz.(100g) |
|
1 red pepper, seeded and thinly sliced | Stir fried vegetables are ideally served with meat or |
4 spring onions, chopped | fish. |
4 oz.(100g) canned water chestnuts, |
|
sliced |
|
1/4 head of chinese leaves, thinly sliced |
|
HONEYED CHICKEN
4 boneless chicken breasts | 1. Place the chicken breasts in a casserole dish. |
2 tbsp(30ml) clear honey | 2. Mix all remaining ingredients together and pour over |
1 tbsp(15ml) whole grain mustard | the chicken. Salt and pepper to taste. |
1/2 tsp(2.5ml) dried tarragon | 3. Cook on |
1 tbsp(15ml) tomato puree | the chicken with the sauce twice during cooking. |
1/4 pint(150ml) chicken stock |
|
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