Breville SLC80 manual Char-grilled capsicum Gnocchi soup, Barley soup with Sugared parsnips

Soups continued

Char-grilled capsicum
	8
and gnocchi soup

4 red capsicum, quartered

2 yellow capsicum, quartered

1 cup water

2 tablespoons olive oil

1kg chicken tenderloins, diced 2 onions, chopped

4 garlic cloves, crushed

2 tablespoons paprika

2 teaspoons caraway seeds

3 teaspoons cracked black pepper

1⁄4 cup tomato paste

8 cups chicken stock

500g pre-packaged gnocchi Sour cream, for serving Chopped parsley, for serving

1.Place capsicum quarters, skin-side up under a hot grill until the skins blister. When cool peel away the skin and discard. Process capsicum flesh and water in a food processor or blender until smooth.

2.Heat oil in a non-stick pan. Add chicken pieces and cook over a medium heat until golden browned. Place chicken into the removable crockery pot.

3.Add onion to the non-stick pan, cook over a medium heat until soft. Stir in garlic, paprika, caraway seeds, pepper and tomato paste, cook for 1 minute. Add capsicum mixture and stir until heated through.

4.Pour combined mixture and stock over chicken in the removable crockery pot. Cover with lid and cook on Low 8-10 hours or High 4 hours.

5.Stir gnocchi into the soup 15-20 minutes before end of cooking. Replace the lid and continue cooking until gnocchi has risen to the top of the soup.

6.Ladle soup into serving bowls and top each serve with sour cream and parsley if desired. Serve hot.

R4

Fiery three bean chowder 8

2 tablespoons oil

2 large onions, chopped

4 garlic cloves, crushed

2 small red chillies, finely chopped

1 tablespoon ground cumin

2 teaspoons ground coriander

1⁄3 cup tomato paste

1 x 400g canned tomatoes, chopped

4 cups vegetable stock

1 x 200g can diced capsicum, drained and rinsed

1 x 420g can corn kernels, drained

1 x 420g can butter beans, drained and rinsed

2 x 440g cans red kidney beans, drained and rinsed 1 x 125g can soya beans, drained and rinsed Sour cream, for serving

Grated Cheddar cheese, for serving Chopped Jalapeno peppers, for serving

1.Heat oil in a non-stick pan. Add onion and cook over a medium heat until soft. Stir in garlic, chillies, cumin and coriander, cook for 1-2 minutes. Add tomato paste and half the tomatoes. Stir, over a medium heat, until warmed.

2.Place tomato mixture into the removable crockery pot. Add remaining tomatoes, stock, capsicums, corn, butter beans, kidney beans and soya beans. Cover with lid and cook on Low 6-8 hours or High 3-4 hours.

3.Ladle soup into serving bowls. Top each serve

with sour cream, cheese and Jalapeno peppers if desired. Serve hot.

Barley soup with
	8
sugared parsnips

1 cup/200g pearl barley

8 cups chicken stock

2 tablespoons oil

2 large onions, finely chopped

4 garlic cloves, crushed

2 medium carrots, sliced

2 medium (400g) potatoes, peeled and chopped

2 celery sticks, sliced

2 bay leaves, halved

3⁄4 cup milk

Pepper and salt, for seasoning 2 tablespoons butter

2 parsnips, cubed

1 teaspoon brown sugar Chopped fresh mint, for serving

1.Place the barley with 31⁄2 cups of the stock into the removable crockery bowl. Cover and cook on High 1-11⁄2hours or until just tender.

2.Heat oil in a non-stick pan. Add onion and garlic and cook over a medium heat until onion is soft.

3.Add onion mixture to the cooked barley in the removable crockery pot, stir in remaining stock, carrots, potatoes, celery, bay leaves and milk.

Cover with lid and cook on Low 6-8 hours or High 3-4 hours.

4.Just before serving, melt butter in a non-stick pan. Cook parsnip for 1 minute, stir in sugar and cook until parsnip is golden brown and tender.

5.Season soup with salt and pepper, ladle soup into serving bowls and top with parsnip. Sprinkle with mint if desired. Serve hot.

R5