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 tbsp (15ml) corn oil
2 oz.(50g) plain flour
2 pints(1.2 liters) hot meat or vegetable stock
salt and pepper to taste
2 tbsp (30ml) parsley, chopped
4 thick slices French bread
2 oz.(50g) cheese, grated
STIR FRIED VEGETABLES
1 tbsp(15ml) sunflower oil
2 tbsp (30ml) soy sauce
1 tbsp (15ml) sherry 1"(2.5cm) root ginger,
peeled and finely grated
2 medium carrots, cut into fine strips
4 oz.(100g) button mushrooms, chopped
2 oz.(50g) beansprouts
4 oz.(100g)
1 red pepper, seeded and thinly sliced
4 spring onions, chopped
4 oz.(100g) canned water chestnuts, sliced
1/4 head of chinese leaves, thinly sliced
HONEYED CHICKEN
4 boneless chicken breasts
2 tbsp(30ml) clear honey
1 tbsp(15ml) whole grain mustard
1/2 tsp(2.5ml) dried tarragon
1 tbsp(15ml) tomato puree
1/4 pint(150ml) chicken stock
1.Place the onion and oil a bowl, mix well and cook on
2.Stir in the flour to make a paste and gradually add stock. Season and add the parsley.
3.Cover the bowl and cook on
4.Pour the soup into serving bowls, submerge bread and sprinkle generously with cheese.
5.Cook on
1.Place the oil, soy sauce, sherry, ginger, garlic and carrots in a large bowl, mix thoroughly
2.Cover and cook on
3.Add the button mushrooms, beansprouts, mange- tout, red pepper, spring onions, water chestnuts and chinese leaves. Mix thoroughly.
4.Cook on
Stir fried vegetables are ideally served with meat or fish.
1.Place the chicken breasts in a casserole dish.
2.Mix all remaining ingredients together and pour over the chicken. Salt and pepper to taste.
3.Cook on
30