13
Method:
1
Using the scales, weigh and add the ingredients to the Jug in the
order listed and stir with a wooden spoon.
2
Select Chunky setting. When ready check the seasoning and serve
garnished with chopped fresh parsley.
Ingredients:
•
100g onion, finely chopped
•
150g carrot, thinly sliced into
rounds
•
100g celery, finely chopped
•
275g cooked chicken,
shredded
•
400g can pearl barley in water,
drained and rinsed
•
¼ level tsp dried sage
•
800ml hot chicken stock
•
A little salt and freshly milled
black pepper
Garnish:
•
Chopped fresh parsley
Chicken and Barley Soup
Preparation time: 10 minutes
Cooking time: 28 minutes
Setting: Chunky
Serves: 4
Method:
1
Weigh and add the pork, carrots, spring onions, chilli, ginger,
coriander and lime juice to the Jug.
2
Add the coconut milk and vegetable stock and stir well with a
wooden spoon.
3
Select Chunky setting. When 8 minutes show in the timer display
add the noodles and broccoli and stir with a wooden spoon. Refit
the Lid.
4
When 4 minutes show in the display, add the Pak choi and stir. Refit
the Lid.
5
When the soup is ready serve immediately.
Note:
Cooked roast pork slices found next to the cooked ham in the
supermarket may be used.
Ingredients:
•
200g cooked roast pork, cut
into bitesize pieces
•
100g carrots cut into sticks
approx. 35mm x15mm
•
60g spring onions, sliced into
rounds
•
20g red chilli, finely chopped
with seeds
•
20g fresh ginger, finely grated
•
15g fresh coriander leaves
•
3 tbsp lime juice
•
300ml coconut milk
•
700ml vegetable stock
•
125g Pak choi, finely shredded
•
50g dried fine egg noodles,
broken into small pieces
•
180g tender stem broccoli,
chopped into 30mm pieces
Pork and Pak Choi Broth
Preparation time: 30 minutes
Cooking time: 28 minutes
Setting: Chunky
Serves: 4
FP501025MUK Rev1.qxp_Layout 1 26/03/2019 09:58 Page 13
