Gastroback Design Mixer Advanced Electronic Instructions For Use Manual page 31

Soups
Wonton soup
125g lean pork meat, trimmed and roughly chopped
125g green prawns, shelled and deveined
2cm piece ginger, peeled and sliced
1 tablespoon soy sauce
1/2 teaspoon salt
1 clove garlic
1/4 teaspoon sesame oil
16 wonton wrappers
1 x 60g egg, lightly beaten
1 litre chicken stock
2 shallots, finely chopped
Place pork, prawns, ginger, soy sauce, salt, garlic and sesame oil in blender jug and
pulse to a smooth paste. Place a teaspoon of mixture slightly below centre of wonton
wrapper and brush edges of the wrapper with egg. Fold wrapper in half to make a triangle
and press edges to seal, excluding any air. Moisten the two edges of the triangle with
egg, bring together and pinch to seal. Drop wontons into boiling salted water and cook
for 10 minutes. Meanwhile, bring chicken stock to the boil in a saucepan, reduce heat
and simmer 2-3 minutes. Lift out wontons from boiling water and place four wontons
each in four individual bowls, spoon over chicken stock. Garnish with chopped shallots.
Sweet corn and bacon soup
1 tablespoon oil
1 onion, chopped
4 cloves garlic, peeled and crushed
2 teaspoons ground coriander
1 teaspoon cajun seasoning
2 cups fresh corn kernels, thawed
3 cups chicken stock
250ml milk
125ml cream
3 bacon rashers, rind removed and chopped
2 tablespoons snipped chives
Heat oil in a large saucepan and add onion, garlic, coriander and cajun seasoning.
Cook over a medium heat, stirring constantly until onion is soft; add corn, stock, milk.
Bring to boil, then reduce heat and simmer, covered for 30 minutes. Cook bacon in a
separate pan until crisp, drain on absorbent kitchen paper. Allow mixtures to cool.
Transfer mixture in two batches into blender jug using speed 5/puree, blend until
smooth. Return soup to pan, add cream, bacon and chives, heat through gently. Serve
immediately.
31