BEEF STOCKCooking Time: 45 minsIngredients
Preparation
CHICKEN STOCKCooking Time: 30 minsNotes Use this recipe for Turkey, Duck and Game. Normally discarded portions such as the neck, wing tips and bones can be used, otherwise use a cheap portion such as the leg or drumstick. Ingredients
VEGETABLE STOCKCooking Time: 25 minsIngredients
Other vegetables may be substituted, but avoid potatoes which will make the stock cloudy and members of the cabbage family which will give it a bitter taste. ONION SOUPServes: 4Cooking Time: 4 mins Ingredients 4 large onions 2 oz (50g) butter or margarine ½ pint (280ml) beef stock ½ pint (280ml) chicken stock salt & pepper to taste 2 tablespoons sherry (optional) 2 tablespoons chopped parsley To Serve: French bread slices 2 oz (50g) grated cheese Preparation 1. Peel and halve onions then cut into thin slices. Melt the butter in the base of a 3 litre or larger duromatic pressure cooker, add the onions and sauté until softened but not browned. Add the beef and chicken stock. 2. Close the lid and bring the pressure to the 2nd red ring. Adjust the heat to maintain this pressure for 4 minutes. Remove the pan from the heat and reduce the pressure using the quick release method – please refer to the instruction manual. 3. Season to taste with salt and pepper. Add the sherry and parsley. Serve with slices of French bread sprinkled with cheese and toasted under the grill. CARROT & CHUTNEY SOUPServes: 6Cooking Time: 6 mins Ingredients 12 oz (350g) carrots, grated 3 oz (75g) celery, finely chopped 2 oz (50g) butter or margarine ½ oz (15g) long grain rice 1¼ pints (700ml) chicken stock 3 tablespoons mango chutney 2 tablespoons milk salt & pepper To garnish: chopped parsley Preparation
CURRIED PARSNIP & PEAR SOUPServes: 6Cooking Time: 6 mins Ingredients 2 oz (50g) butter or margarine 1 medium onion, chopped 2 rashers lean bacon, chopped 12 oz (375g) parsnips, chopped 2 firm pears, chopped 1 celery stalk, chopped 2 level teaspoons mild curry powder ½ level teaspoon turmeric 1½ pints (900ml) chicken stock salt & pepper to taste To garnish: sprigs of watercress or chopped parsley Preparation
LEEK & CORIANDER SOUPServes: 8Cooking Time: 4 mins Ingredients 2 lb (1kg) leeks, sliced 8 oz (225g) onions, chopped 3 oz (75g) butter or margarine 1 rounded teaspoon ground coriander 2½ pints (1¼ litre) chicken stock salt & pepper to taste 1 teaspoon honey To garnish: fresh coriander Preparation
CELERY & GREEN PEPPER SOUPServes: 6Cooking Time:15 mins Ingredients 2 oz butter or margarine 2 medium onions, chopped 2 medium green peppers 1 large head of celery, chopped 1 garlic clove, crushed 2 pints (1 litre) chicken stock Preparation
PUMPKIN SOUPServes: 6Cooking Time: 6 mins Ingredients 1 lb (500g) peeled pumpkin, cubed 8 oz (225g) carrots, sliced 1 medium onion, sliced 1½ pints (900ml) chicken or vegetable stock 8 oz (225g) tomatoes, skinned and chopped 2 tablespoons fresh basil or 2 teaspoons dried basil pinch each of salt, pepper and sugar 3 tablespoons milk or cream To garnish: fresh basil or parsley Preparation
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