Contents
| Page |
Soups | R3 |
Chicken | R6 |
Beef, pork, veal and lamb | R9 |
Vegetarian | R16 |
Accompaniments | R18 |
Desserts | R20 |
Measurements used are Australian Standard Metric Cups and Spoons
Soups
Creamy tomato |
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8 |
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and lentil soup |
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2 tablespoons olive oil
2 medium spanish onions, sliced
4 garlic cloves, crushed
3 teaspoons minced chilli
4 cups tomato puree
4 cups beef stock
1⁄2 cup tomato paste
11⁄2 tablespoons brown sugar
11⁄2 cups/300g red lentils
11⁄4 cups/330ml cream
1⁄3 cup
1.Heat oil in a
2.Place onion mixture in the removable crockery bowl. Stir in tomato puree, stock, tomato paste, brown sugar and lentils.
3.Cover with lid and cook on Low 6-8 hours or High 4 hours.
4.Stir in cream 1⁄2 hour before end of cooking. Replace lid and continue cooking.
5.Ladle soup into serving bowls and top each serve with 2 teaspoons
Serve hot with crusty bread.
Cajun kumera soup 8
2 tablespoons vegetable oil
8 bacon rashers, rind removed and chopped
2 large onions, sliced
1 tablespoon Cajun seasoning
1⁄2 teaspoon fennel seeds
4 garlic cloves, crushed
11⁄2kg kumera, peeled and diced
6 cups chicken stock
1 x 300g can red kidney beans, drained and rinsed Sour cream, for serving
1.Heat oil in a
2.Place kumera into the removable crockery bowl. Add bacon mixture and stock. Cover with lid and cook on Low
3.Stir the soup at 1 hour before the end of cooking to mash the kumera. Stir in the kidney beans. Replace the lid and continue cooking.
4.Ladle soup into serving bowls and top each serve with sour cream if desired.
Serve hot.
R2 | R3 |