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Slick soups
R5
Sweet corn and bacon soup
1 tablespoon oil
1 onion, chopped
4 cloves garlic, peeled and crushed
2 teaspoons ground coriander
1 teaspoon cajun seasoning
3 cups frozen corn kernels, thawed
3 cups chicken stock
1 cup milk
1
⁄
2
cup cream
3 bacon rashers, rind removed and chopped
2 tablespoons snipped chives
1. Heat oil in a large saucepan, add onion, garlic,
coriander and Cajun seasoning.
2. Cook over a medium heat, stirring constantly until
onion is soft. Add corn, stock and milk.
3. Bring to the boil, then reduce heat and simmer,
covered for 30 minutes.
4. Cook bacon in a separate pan until crisp, drain on
absorbent kitchen paper.
5. Allow the mixture to cool.
6. Transfer mixture into three batches into blender
jug using speed 2, blend until smooth.
7. Return soup to pan, add cream, bacon and chives.
8. Heat through gently and serve immediately.
Sweet peppered tomato soup
1 tablespoon oil
2 cloves garlic, crushed
2 leeks, sliced
2 x 410g canned tomatoes, mashed
2 teaspoons chicken stock powder
1 tablespoon tomato paste
2 teaspoons brown sugar
1 bay leaf
1
⁄
4
teaspoon dried thyme
1 teaspoon chopped fresh mint
1 teaspoon chopped fresh coriander
1
⁄
4
teaspoon ground cloves
Pinch cayenne pepper
2 tablespoons chopped fresh parsley
1. Heat oil in a large saucepan, add garlic and leeks,
cook over a medium heat for 2-3 minutes or until
leeks are soft.
2. Combine tomatoes, stock powder, tomato paste,
brown sugar, bay leaf, thyme, mint, coriander,
cloves and pepper.
3. Pour into pan with leek mixture, bring to the boil,
then reduce heat and simmer, uncovered for 20
minutes or until liquid has reduced by one third.
4. Allow the mixture to cool.
5. Transfer mixture into three batches into blender
jug, using speed 2, blend until smooth.
Ladle soup into serving bowls, sprinkle with parsley
and serve immediately.
Great starters continued
Cheese sticks with pesto
12 slices white sandwich bread, crusts removed
2 teaspoons grain mustard
4 tablespoons grated fresh parmesan cheese
1
⁄
2
cup grated tasty cheese
1 tablespoon finely chopped fresh coriander
Cayenne pepper
1 egg, lightly beaten
Vegetable oil for cooking
PESTO
1 cup fresh basil leaves
2 cloves garlic, peeled and chopped
2 tablespoon lemon juice
60g pine nuts
1
⁄
2
cup olive oil
60g grated fresh parmesan cheese
1. Roll each slice of bread with a rolling pin, to
flatten as much as possible.
2. Combine mustard, Parmesan cheese, tasty cheese,
coriander and cayenne pepper to taste in a bowl.
3. Divide mixture between bread slices and spread
over half of each slice. Brush unspread sides of
bread slices with beaten egg.
4. Roll each slice up tightly using the egg to seal
rolls. Arrange side by side on a tray. Cover and
refrigerate until ready to cook.
5. Heat oil in a frypan and cook cheese sticks, a few
at a time until golden all over. Drain on absorbent
kitchen paper.
6. To make Pesto, place basil leaves, garlic, lemon
juice and pine nuts in blender, using speed 2,
blend until finely chopped.
7. With motor running, pour in oil and blend until
smooth. Add cheese and blend to combine.
Serve with cheese sticks.
Ricotta and olive spread
Bunch fresh coriander, stems trimmed
200g ricotta cheese
150g butter, softened
1
⁄
2
cup cream
2 teaspoons lemon juice
1
⁄
3
cup grated fresh Parmesan cheese
1 tablespoon drained capers
1
⁄
4
cup chopped black olives
1
⁄
2
cup toasted pine nuts
1. Place coriander, ricotta cheese, butter, cream,
lemon juice, Parmesan cheese, capers, olives and
all but one tablespoon of the pine nuts in blender
jug, using speed 2, blend until smooth.
2. Transfer mixture to a serving bowl, top with
reserved pine nuts. Chill until ready to use.
Serve as a dip for a selection of raw vegetables.
R4
BR6859 BBL200 Book.qxp 27/5/05 12:20 PM Page R4