Recipes
Chunky Lentil and bacon soup
Serves 6
INGREDIENTS
4 rashers bacon (240g), chopped
1 small onion, finely chopped
1 carrot, diced
2 sticks celery, diced
3 rice box cups, Green (French) lentils 500ml chicken stock
Salt and pepper to taste
Goats curd and chopped fresh parsley, to serve.
METHOD
1.Place bacon, onion, carrot, celery, lentils and stock into removable cooking bowl. Add enough water to reach rice/water level 7 and stir to mix.
2.Select MENU button and push three times to PORRIDGE/SOUP setting. Press START button. Secure lid shut.
3.Cook for 70 min or until lentils are cooked. Season to taste with salt and pepper. Ladle into serving bowls and top with a generous dollop of fresh goats curd and fresh chopped parsley. Serve with crusty French bread.
prawn and pork dumplings
Makes 62
INGREDIENTS
150g green prawn meat
200g pork mince
1 tablespoon Chinese rice wine
1 tablespoon light soy sauce
1 teaspoon sesame oil
½teaspoon each salt and ground white pepper 1 green onion, finely sliced
1cm piece ginger, finely grated
¼ cup water chestnuts, finely chopped 62 Gow Gee wrappers
Black vinegar to serve
METHOD
1.Finely chop prawn meat until finely mince and combine with pork mince in a bowl. Using a chop stick or butter knife, stir in one direction until meat is evenly mixed.
2.Stir in the Chinese rice wine, soy sauce, salt, and white pepper to the meat, still stirring in the one direction.
3.Add the remaining ingredients (except wrappers) and keep stirring until well combined.
4.Lay out 6 Gow Gee wrappers and fill each with 1 teaspoon of prawn pork mixture and brush edges with cold water. Fold over Gow Gee to form a semi circle, making sure to seal the edges well.
5.Pinch edge to form 4 or 5 pleats and set aside on a plate; cover with cling film or a tea towel and repeat with remaining Gow Gees wrappers and mince mixture.
30
