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RECIPES
CHUNKY LENTIL AND BACON SOUP
Serves 6
INGREDIENTS
4 rashers bacon (240g), chopped
1 small onion, finely chopped
1 carrot, diced
2 sticks celery, diced
3 rice box cups, Green (French) lentils
500ml chicken stock
Salt and pepper to taste
Goats curd and chopped fresh parsley,
to serve.
METHOD
1. Place bacon, onion, carrot, celery, lentils
and stock into removable cooking bowl.
Add enough water to reach rice/water
level 7 and stir to mix.
2. Select MENU button and push three
times to PORRIDGE/SOUP setting.
Press START button. Secure lid shut.
3. Cook for 70 min or until lentils are
cooked. Season to taste with salt and
pepper. Ladle into serving bowls and top
with a generous dollop of fresh goats
curd and fresh chopped parsley. Serve
with crusty French bread.
PRAWN AND PORK DUMPLINGS
Makes 62
INGREDIENTS
150g green prawn meat
200g pork mince
1 tablespoon Chinese rice wine
1 tablespoon light soy sauce
1 teaspoon sesame oil
½ teaspoon each salt and ground white pepper
1 green onion, finely sliced
1cm piece ginger, finely grated
¼ cup water chestnuts, finely chopped
62 Gow Gee wrappers
Black vinegar to serve
METHOD
1. Finely chop prawn meat until finely
mince and combine with pork mince in a
bowl. Using a chop stick or butter knife,
stir in one direction until meat is evenly
mixed.
2. Stir in the Chinese rice wine, soy sauce,
salt, and white pepper to the meat, still
stirring in the one direction.
3. Add the remaining ingredients (except
wrappers) and keep stirring until well
combined.
4. Lay out 6 Gow Gee wrappers and fill
each with 1 teaspoon of prawn pork
mixture and brush edges with cold
water. Fold over Gow Gee to form a semi
circle, making sure to seal the edges
well.
5. Pinch edge to form 4 or 5 pleats and set
aside on a plate; cover with cling film or
a tea towel and repeat with remaining
Gow Gees wrappers and mince mixture.