Chicken And Sweet Corn Soup; Baba Ghannoush; French Onion Soup; Curried Pumpkin Soup - Breville Avance BEF200 Instructions And Recipes Manual

Appetisers and Entrees

Chicken and sweet corn soup

Serves 4-6
1 tablespoon peanut oil
1 clove garlic, crushed
500g creamed corn
150g cooked and shredded chicken meat
4 cups chicken stock
4 egg whites
1 teaspoon ground black pepper, for serving
1 tablespoon finely chopped parsley, for serving
4 green shallots, sliced diagonally, for serving
1. Heat the oil in the frypan on 'High Sear' setting.
2. Add garlic, corn, and chicken meat and stir fry
for 1 minute.
3. Add chicken stock and bring to the boil.
Reduce heat setting to 4-8.
4. Slowly add the egg whites to the hot mixture,
stirring continuously to create fine shreds.
5. Cook for 2 minutes.
Serve hot, sprinkled with pepper, parsley and
green shallots.
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NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.

Baba Ghannoush

Serves 6
2 tablespoons olive oil
2 medium eggplants, peeled and chopped into 1cm
pieces
2 cloves garlic, crushed
1 ⁄ tablespoons lemon juice
1
2
⁄ teaspoon sweet paprika
1
2
⁄ cup chicken stock
1
2
200g cream cheese, softened
Turkish bread, toasted, for serving
1. Heat the oil in frypan on setting 'High sear'.
2. Add eggplants, garlic and paprika and sauté
for two minutes.
3. Add lemon juice and chicken stock, bring to
the boil, reduce to heat setting 4-6. Cover with
lid and simmer for 10 minutes or until eggplant
has softened.
4. Cool mixture, then blend or process with
cream cheese until smooth.
5. Refrigerate in an airtight container until
required.
Serve with toasted Turkish bread.
Appetisers and Entrees

French onion soup

Serves 4-6
1 tablespoon butter
1 tablespoon oil
6 medium brown onions, finely sliced
1 clove garlic, crushed
2 tablespoons plain flour
1 cup red wine
1 teaspoon chopped fresh thyme
6 cups beef stock
Salt and pepper, optional
1. Heat the frypan on 'High Sear' setting, add
butter and oil, then onions and garlic. Stir fry
until onions are golden.
2. Reduce to heat setting 8 – 'High Sear', stir in
flour and cook for 1 minute.
3. Gradually stir in wine and thyme and cook until
liquid is reduced by half.
4. Stir in beef stock, increase to 'High Sear'
setting and bring to the boil. Reduce to heat
setting 4, and simmer for 15-20 minutes.
5. Add salt and pepper to taste before serving.
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
(continued)

Curried pumpkin soup

Serves 4
40g butter
1 large leek, thinly sliced
2 cloves garlic, freshly crushed
1 tablespoon curry powder
2 teaspoons ground cumin
1kg butternut pumpkin, peeled and chopped
6 cups chicken stock
Freshly ground black pepper
120ml sour cream, for serving
⁄ bunch finely chopped chives, for serving
1
2
1. Preheat frypan on setting 8. Add butter to melt,
then sauté leek, garlic and spices until soft.
2. Add the pumpkin, stock and pepper. Increase
to 'High Sear' setting, cover with lid and bring
to the boil. Reduce to setting 2-4 and simmer
for 30 minutes or until pumpkin softens.
3. Cool slightly and blend or process cooked
mixture until smooth.
Serve hot topped with a swirl of sour cream and
sprinkled with chives.
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