R3
Chicken and sweet corn soup
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
1 tablespoon finely chopped parsley
4 green shallots, sliced diagonally
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 6-8.
4. Slowly add the egg whites to the hot mixture,
stirring continuously to create fine shreds.
Cook for 2 minutes.
Serve hot, sprinkled with pepper, parsley and
green shallots.
Baba Ghannoush
2 tablespoons olive oil
2 medium eggplants, peeled and chopped
into 1cm pieces
2 cloves garlic, crushed
1
1
/
2
tablespoons lemon juice
1
/
2
teaspoon sweet paprika
1
/
2
cup chicken stock
200g cream cheese, softened
1. Heat the oil in frypan on setting 14.
Add eggplants, garlic and paprika and
sauté for two minutes.
2. 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.
3. Cool mixture, then blend or process with cream
cheese until smooth.
4. Refrigerate in an airtight container until required.
Serve with toasted Turkish bread.
Contents
Appetisers and entrees
R2
Page
Appetisers and entrees
R3
Batters
R7
Main courses - Lamb
R9
Main courses - Beef
R13
Vegetables
R15
Main courses - Chicken
R17
Cake
R20
4-6
6
