25
RECIPES
MOROCCAN BUTTERNUT SQUASH SOUP
Makes 4-6 servings
INGREdIENTS
2 tablespoons cooking oil
2 brown onions, finely diced
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
2 teaspoons ground white pepper
2 cups butternut squash, peeled
and diced
4 cups chicken stock
1¼ cup sour cream
¼ cup fresh cilantro, finely chopped
METHOd
1. Set the wok temperature to HIGH SEAR.
Add the oil to the wok. Sauté the onions,
garlic, and ground spices for 2 minutes.
2. Add the squash to coat with the onion
and spice mix, then add the stock and
bring the mixture to a boil.
3. Reduce the temperature to heat setting
4, place the lid on and cook the soup for
20 minutes. Once the pumpkin is tender
when pierced with a fork, transfer the
mixture to a blender to puree.
4. Return the mixture to the wok to
heat through, check the seasoning
before serving.
Serve with a dollop of sour cream
and cilantro.
NOTE
Use caution when blending hot
ingredients. Allow ingred ients to cool
before placing into blending jug.
THAI SHRIMP ANd MANGO SALAd
Makes 4 servings
INGREdIENTS
2¼ lbs medium shrimp, peeled a nd deveined
3 tablespoons light olive oil
3 cloves garlic, crushed
1 small red chili (Thai), chopped
1 tablespoon chopped cilantro
2 mangoes peeled and chopped (frozen mango
can be substituted if out of season)
1 head butter lettuce or green leaf, washed
4 green onions sliced in 1
⁄3 inch pieces
½ punnet cherry tomatoes, cut in half
½ cup cashew nuts
dressing
2 tablespoons lime juice
½ cup sweet chili sauce
2 teaspoons fish sauce
METHOd
1. Marinate the shrimp with the garlic,
chili and cilantro for 20 minutes.
2. Combine all dressing ingredients in a
screw-top jar and shake to combine.
3. Place the mango, lettuce, green onions,
tomatoes, and cashew nuts into a
mixing bowl.
4. Set the wok temperature to
HIGH SEAR. Add the shrimp and
cook for 3–5 minutes until cooked,
then remove.
5. Add to the lettuce leaves and pour over
the dressing, mix the salad before serving.
Serve with green onions.
BEW800XL_IB_B12.indd 25 13/09/12 1:24 PM