R5
Curried pumpkin soup
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
Black pepper, freshly ground
120ml sour cream
1
⁄
2
bunch chopped chives
1. Preheat Avance Cookware on setting 10. Heat
butter then sauté leek, garlic and spices until soft.
2. Add the pumpkin, stock and pepper. Bring to the
boil, cover, reduce to setting 6-8 and simmer for
30 minutes or until pumpkin softens.
3. Cool slightly and blend or process cooked mixture
until smooth.
Serve with sour cream and chives.
Thai fish cakes
400g boneless white fish fillets, diced
(cod or jewfish is preferable)
1
⁄
2
bunch coriander (roots included), finely chopped
1 egg
1
⁄
4
cup well cooked rice
1 tablespoon red curry paste
1 teaspoon fish sauce
1 tablespoon sweet chilli sauce
4 cups vegetable oil for frying
1. Place fish, coriander, egg, rice, curry paste and
sauces into a food processor; blend the ingredients
using the pulse button, until the mixture is smooth.
2. To shape the fish cakes can be a little difficult; to
make it easier place a little oil onto the palm of
your hands before moulding. Shape the fish cakes
into a flat round shape 3-4cm wide and place
onto a greased tray. Cover and refrigerate for
20 minutes.
3. Heat the Avance Cookware on setting 8-10 for 10
minutes with 4 cups of vegetable oil.
4. Place 6-8 fishcakes into the hot oil and shallow fry
until golden brown in colour, remove and drain on
paper towel. Repeat with the remaining fish cakes.
Serve with sweet chilli sauce and lime wedges.
4
4
Appetisers and entrees
continued
R4
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 tablespoon of finely chopped parsley
1 teaspoon ground black pepper
4 green shallots, sliced
1. Heat the oil in the Avance Cookware on ‘High
Sear’ setting.
2. Add the oil then add garlic, corn, and chicken
meat and stir fry for 1 minute.
3. Add the chicken stock and bring to the boil.
4. Add the egg whites and stir to break them up.
5. Reduce the heat to setting 6-8, cook for 2 minutes.
6. Sprinkle with parsley and pepper.
Serve with sliced green shallots.
French onion soup
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
1. Heat the Avance Cookware on ‘High Sear’ setting,
add the oil, butter, then the onions and garlic.
Stir fry the onions until they have a golden colour.
2. Add the flour and cook for 1 minute.
3. Add the wine and thyme and cook until the liquid
is reduced by half.
4. Add the beef stock and bring the soup to the boil.
Reduce the heat to setting 6-8, simmer the soup
for 15-20 minutes, add salt and pepper if desired
before serving.
Serve with cheese croutons.
4-6
4-6
