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27
Soups
SEAFOOD CHOWDER
Serves 4
3 bacon rashers, quartered and fat removed
1 onion, peeled and quartered
1 stick celery, roughly chopped
1 carrot, peeled and roughly chopped
20g/1 tablespoon butter
1 potato, peeled
1¼ cups/315ml water
200g fish fillets
300g prawns, peeled and heads removed
1 tablespoon/20g butter
¼ cup plain flour
2½ cups/625ml milk
Salt and pepper, to taste
1 tablespoon brandy
Using the processing blade on pulse.
Place bacon, onion, celery and carrot into
processing bowl, and use the pulse function
to chop vegetables roughly.
Melt butter in a pan, add chopped bacon and
vegetables, cook gently until soft.
Remove pan from heat.
Using slicing disc on speed 2-3.
Slice potato.
Add water and sliced potato to the vegetable
mixture in the pan and simmer until potato
is tender.
Using the processing blade on pulse.
Place seafood into the processing bowl and
use the pulse function until finely chopped,
add seafood to vegetable mixture.
In a separate pan, melt butter, stir in flour,
cook for 1 minute.
Remove from heat and gradually stir in milk.
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Return fish and vegetable mixture to heat
and stir in milk mixture.
Cook until soup boils and thickens, stirring
constantly.
Season with salt and pepper, and stir in
brandy just before serving.
PRAWN LAKSA
Serves 4
125g fresh ginger, peeled and roughly chopped
2 small red chillies, seeds removed
4 stalks lemongrass, peeled and roughly chopped
1
/3 bunch coriander
3 cloves garlic, peeled
3 tablespoons peanut oil
1 teaspoon shrimp paste
2 tablespoons green curry paste
500g green king prawns, shelled and divided
3 cups/750ml coconut milk
500g packet Asian style noodles, cooked (follow
directions on packet)
200g fresh bean sprouts
Using the processing blade on speed 1-2.
Place ginger, chillies, lemongrass, coriander
and garlic into processing bowl.
Process using speed 1-2 until ingredients
are roughly chopped.
Heat the oil in a saucepan and add the
processed herbs, shrimp paste and curry
paste.
Stir over moderate heat for 4-5 minutes until
mixture softens.
Add prawns and coconut milk. Cook gently
until prawns are opaque and cooked
through.
Toss noodles and sprouts in serving bowl
and spoon Prawn Laksa over the top.
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26
LASAGNE
Serves 4-6
Meat Sauce
500g chuck steak, cubed
1 onion, peeled and quartered
2 cloves garlic, peeled
2 tablespoons oil
440g can tomatoes
2 tablespoons tomato paste
1 tablespoon mixed herbs
Using the processing blade on speed 1-2.
Place steak, onion and garlic into processing
bowl and process, using speed 1-2, until
finely chopped.
Heat oil in a fry pan, add meat mixture, cook
until browned.
Add tomatoes, tomato paste and herbs.
Allow meat sauce to simmer for 20 minutes.
Cheese Sauce
90g tasty cheese
1 tablespoon/20g butter
2 tablespoons plain flour
¾ cup/190ml milk
½ cup/125ml cream
Using the fine shredding disc on speed 2-3.
Shred tasty cheese, using speed 2-3.
Melt butter in a small saucepan.
Add flour, stir until smooth, cook 1 minute.
Add milk and cream stirring over a medium
heat until sauce boils and thickens.
Simmer for 3 minutes, add cheese and stir
until cheese melts.
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Assemble L
asagne
450g packet instant lasagne noodles
Place half of the meat sauce in the base of
a lasagne dish, pour ¹/
³
of the Cheese Sauce
over the top.
Soften lasagne noodles in hot water, drain
and assemble over the Cheese Sauce.
Repeat the layers. Top with remaining
Cheese Sauce.
Bake in a moderate oven 180ºC for 20
minutes.
Serve with crusty bread and a green salad.
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