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Chocolate Crumbs
Place 100g chopped chocolate into chopper
bowl and process until fine.
Marinated Chicken Wings
24 chicken wings, halved
2 cloves garlic, chopped
2cm piece green ginger, roughly chopped
½ cup soy sauce
½ cup olive oil
2/3 cup honey
½ teaspoon Chinese five spice powder
pepper to taste.
1. Place chicken wings into a baking dish
and pierce skin with a skewer.
2. Place remaining ingredients into a small
bowl.
3. Using the StickMaster, process until
smooth. Pour over chicken wings and
allow to marinate for approximately 2
hours.
4. Pre-heat oven to 180°C. Bake for
approximately 30 minutes, until
dark golden in colour. Baste chicken
throughout cooking.
Fresh Tomato Soup Serves 6
1 tablespoon (20g) butter or margarine
2 cloves garlic, chopped
2 onions, roughly chopped
8 large tomatoes, peeled and quartered
¹/
³
cup tomato paste
4 cups chicken stock
2 tablespoons Worcestershire sauce
1 tablespoon sugar
2 teaspoons oregano
2 tablespoons chopped fresh basil
¼ cup cream
Salt and pepper to taste
1. In a large saucepan, melt butter or
margarine and sauté garlic and onions
until tender.
2. Using the StickMaster pureé tomatoes and
add to saucepan.
3. Add remaining ingredients, except cream.
Bring to the boil. Reduce heat and allow
to simmer for 10 minutes. Remove from
heat.
4. Using the StickMaster, process soup until
smooth, using a gentle up and down
action.
5. Stir through cream and seasonings. Gently
reheat if necessary. DO NOT allow soup to
boil after cream has been added.
Recipes continued