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Soups and Snacks
Cooking Guide
CHICKEN AND PRAWN LAKSA
Serves: 4
Ingredients:
Soup:
2 tablespoons laksa paste
400 ml coconut milk
1 litre chicken stock
1 tablespoon soy sauce
fresh ground black pepper
Laksa:
250 g rice noodles
8 cups boiling water
1 bunch coriander, leaves chopped
4 small red chillies, seeds removed
and finely chopped
1
⁄2 cup bean sprouts
4 limewedges
1 tablespoon peanut oil
400 g cooked chicken tenderloins, sliced
12 green king prawns, peeled
Method:
Soup:
Place the laska paste, coconut milk, stock, soy
sauce and pepper into a 3-litre dish and cook
covered on High for 10 to 12 minutes.
Laksa:
Place the noodles and water in a 4 litre dish. Cover
and cook on High for 2 to 3 minutes, stirring halfway
through. Drain well and divide between 4 deep
bowls. Place the coriander, chillies, bean sprouts
and lime on top. Place the peanut oil and prawns in
a 1-litre dish and cook on Medium for 3 to 5 minutes,
stirring halfway through. Add the chicken and prawns
to each individual bowl and set aside.
To serve:
Heat soup on High for 2 minutes. Pour the hot soup
over the ingredients in the 4 bowls and serve.
ZUCCHINI SLICE
Serves: 4 to 6
Ingredients:
4 rashers bacon, diced
1 onion, diced
2 cups grated zucchini
2 cups grated carrot
1 cup grated tasty cheese
1 cup self raising flour
5 eggs, lightly beaten
125 ml vegetable oil
1 tablespoon fresh chopped parsley
salt and pepper
Method:
Lightly grease a 25 cm square microwave safe dish.
Place bacon and onion in a 2-litre casserole dish and
cook on High for 2 to 3 minutes. Allow to cool
slightly. Stir in zucchini, carrot and cheese and flour.
In a 1-litre bowl whisk together eggs, oil and parsley.
Add to bacon mixture season with salt and pepper
and stir until combined. Pour into prepared dish.
Cook on Medium for 32 to 34 minutes.
NACHOS SUPREME
Serves: 4 to 6
Ingredients:
500 g topside mince
35 g packet taco seasoning mix
1
⁄3 cup tomato paste
1 teaspoon Mexican chilli powder
310 g red kidney beans, mashed in liquid
180 g packet corn chips
1 avocado
1
⁄2 cup sour cream
1
⁄2 cup grated cheese
paprika
Method:
Place meat in a 2-litre dish. Cover and cook on High
for 6 minutes, stirring halfway through. Mix with fork,
breaking up any large pieces of meat. Add taco mix,
tomato paste, chilli powder and kidney beans. Cook
on Medium for further 10 minutes, stirring halfway
through cooking. Place corn chips in a 3-litre
microwave suitable serving dish. Pile meat sauce in
the centre. In a small bowl, mash avocado and mix
in sour cream. Spoon this mixture over meat sauce
and top with grated cheese. Sprinkle with paprika.
Heat on Medium for 3 to 4 minutes.
NUTS AND BOLTS
Serves: 6 to 8
Ingredients:
80 g butter
2 teaspoons curry powder
2 tablespoons worcestershire sauce
1
⁄2 teaspoon salt
1
⁄4 teaspoon garlic powder
100 g packet mixed rice crackers
100 g fried noodles
200 g salted peanuts
125 g packet pretzel sticks
1
⁄2 cup Nutri-Grain
Method:
Place butter, curry, worcestershire sauce, salt and
garlic powder in a 3-litre casserole dish. Cook on
High for 2 to 3 minutes. Add remaining ingredients,
mix well and cook on High for 4 to 5 minutes. Stir
twice through cooking. Allow to cool. Place in a bowl
and serve with drinks. Store in an airtight container
once cool.