Recipes continued
Roast Pumpkin Soup | Serves 4 |
1.5 kg pumpkin
2 tablespoons olive oil
sea salt & freshly ground black pepper 20g butter
1 onion, chopped
1 litre chicken stock
¹/³ cup cream or sour cream to serve (optional)
1. Preheat oven to 200˚C.
2. Remove skin and seeds from pumpkin and cut into even sized chunks.
3. Place pumpkin in an oven dish and drizzle with half the oil. Season with a little salt and pepper. Bake in oven for about 40 minutes or until cooked.
4. In a large saucepan heat remaining oil and butter. Add onion and cook until tender. Add the pumpkin and stock and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes. Cool before blending.
5. Using the StickMaster, process soup until smooth, using a gentle up and down action.
6. Reheat until soup is hot. Serve with cream and extra ground pepper if desired.
Mustard and Parsley Rack of Lamb | Serves 4 |
4 racks of lamb with 3 lamb chops in each, trimmed of excess fat
1 clove garlic
1 slice bread, roughly torn
2 teaspoons green peppercorns
1 tablespoon French mustard
1 tablespoon fruit chutney
1 cup parsley sprigs
1. Place garlic, bread, peppercorns, mustard and fruit chutney into a bowl and process with the StickMaster until garlic is finely chopped and mixture is combined.
2. Spread mixture over back of lamb.
3. Using the StickMaster, process the parsley until finely chopped. Coat over back of lamb.
4. Place in a baking dish with coated side upwards.
5. Bake in oven, preheated to 180°C for approximately
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