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16
Roast Pumpkin Soup Serves 4
1.5 kg pumpkin
2 tablespoons olive oil
sea salt & freshly ground black pepper
20g butter
1 onion, chopped
1 litre chicken stock
¹/
³
cup cream or sour cream to serve
(optional)
1. Preheat oven to 200˚C.
2. Remove skin and seeds from pumpkin and
cut into even sized chunks.
3. Place pumpkin in an oven dish and drizzle
with half the oil. Season with a little salt
and pepper. Bake in oven for about 40
minutes or until cooked.
4. In a large saucepan heat remaining oil
and butter. Add onion and cook until
tender. Add the pumpkin and stock
and bring to the boil. Reduce heat and
simmer, uncovered, for 10 minutes. Cool
before blending.
5. Using the StickMaster, process soup until
smooth, using a gentle up and down
action.
6. Reheat until soup is hot. Serve with cream
and extra ground pepper if desired.
Mustard and Parsley Rack of Lamb Serves 4
4 racks of lamb with 3 lamb chops in each,
trimmed of excess fat
1 clove garlic
1 slice bread, roughly torn
2 teaspoons green peppercorns
1 tablespoon French mustard
1 tablespoon fruit chutney
1 cup parsley sprigs
1. Place garlic, bread, peppercorns, mustard
and fruit chutney into a bowl and process
with the StickMaster until garlic is finely
chopped and mixture is combined.
2. Spread mixture over back of lamb.
3. Using the StickMaster, process the parsley
until finely chopped. Coat over back of
lamb.
4. Place in a baking dish with coated side
upwards.
5. Bake in oven, preheated to 180°C for
approximately 25-30 minutes or until
cooked.
Recipes continued