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RECIPES USING THE BLENDER - MAINS
WONTON SOUP
INGREDIENTS
4oz (125g) lean pork meat, trimmed and
roughly chopped
4oz (125g) green prawns, shelled and
deveined
1” (2.5cm) piece ginger, peeled and sliced
1 tablespoon soy sauce
½ teaspoon salt
1 clove garlic
¼ teaspoon sesame oil
16 wonton wrappers
1 x 2oz (60g) egg, lightly beaten
4 cups (1 liter) chicken stock
2 shallots, finely chopped
METHOD
1. Place pork, prawns, ginger, soy sauce,
salt, garlic and sesame oil into blender
jug. PULSE to a smooth paste.
2. Place a teaspoon of mixture slightly
below center of wonton wrapper and
brush edges of the wrapper with egg.
Fold wrapper in half to make a triangle
and press edges to seal, excluding any
air. Moisten the two edges of the triangle
with egg, bring together and pinch to
seal.
3. Drop wontons into boiling salted water
and cook for 10 minutes.
4. Meanwhile, bring chicken stock to the
boil in a saucepan, reduce heat and
simmer 2-3 minutes.
5. Lift out wontons from boiling water
and place four wontons each in four
individual bowls, spoon over chicken
stock. Garnish with chopped shallots.
SWEET CORN AND BACON SOUP
INGREDIENTS
1 tablespoon oil
1 onion, chopped
4 cloves garlic, peeled and crushed
2 teaspoons ground cilantro
1 teaspoon Cajun seasoning
2 cups frozen corn kernels, thawed
3 cups (750ml) chicken stock
1 cup (250ml) milk
3 bacon rashers, rinds removed and chopped
½ cup (125ml) cream
2 tablespoons snipped chives
METHOD
1. Heat oil in a large saucepan and
add onion, garlic, cilantro and Cajun
seasoning.
2. Cook over a medium heat, stirring
constantly until onion is soft. Add corn,
stock and milk. Bring to the boil then
reduce heat and simmer, covered for 30
minutes.
3. Allow mixture to cool slightly.
4. Cook bacon in a separate pan until crisp,
drain on absorbent kitchen paper.
5. Carefully transfer slightly cooled
mixture in two batches into blender jug.
6. Select speed 5/PUREE and blend until
smooth.
7. Return soup to pan, add cream, bacon
and chives, heat through gently.
Serve immediately.
BJB840XL_IB_D10_FA.indd 64 16/08/10 10:02 AM