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Soups and Snacks
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
leaves from 1 bunch of coriander
4 small red chillies, seeds removed
and finely chopped
1
⁄2 cup bean sprouts
4 lime wedges
1 tablespoon peanut oil
400 g cooked chicken tenderloins, sliced
12 green king prawns, peeled
Method:
Soup:
Place the laksa paste, coconut milk, stock, soy
sauce and pepper and cook covered on High for 8 to
10 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-High 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 16 to 18 minutes.
NACHOS SUPREME
Serves: 4 to 6
Ingredients:
500 g topside mince
35 g Taco seasoning mix
1
⁄3 cup tomato paste
1 teaspoon Mexican chilli powder
310 g can red kidney beans, mashed in
liquid
180 g corn chips
1 avocado
1
⁄2 cup sour cream
1
⁄2 cup grated cheese
paprika
Method:
Place meat and onion in a 2-litre dish. Cook on
Medium-High for 6 minutes, stirring halfway through
cooking. Mix with fork, breaking up any large pieces
of meat. Add taco mix, tomato paste, chilli powder
and kidney beans. Cook on Medium-High 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-High
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 mixed rice crackers
100 g fried noodles
200 g salted peanuts
125 g 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 1 to 2 minutes. Add remaining ingredients, mix well
and cook on High for 4 to 5 minutes. Stir twice during
cooking. Allow to cool. Place in a bowl and serve with
drinks. Store in an airtight container once cool.