Breville BFP250 User Manual download pdf (Page 14)

Main courses

27

Soups

SEAFOOD CHOWDER

Serves 4

3 bacon rashers, quartered and fat removed

1 onion, peeled and quartered

1 stick celery, roughly chopped

1 carrot, peeled and roughly chopped

20g/1 tablespoon butter

1 potato, peeled

1¼ cups/315ml water

200g fish fillets

300g prawns, peeled and heads removed

1 tablespoon/20g butter

¼ cup plain flour

2½ cups/625ml milk

Salt and pepper, to taste

1 tablespoon brandy

Using the processing blade on pulse.

Place bacon, onion, celery and carrot into

processing bowl, and use the pulse function

to chop vegetables roughly.

Melt butter in a pan, add chopped bacon and

vegetables, cook gently until soft.

Remove pan from heat.

Using slicing disc on speed 2-3.

Slice potato.

Add water and sliced potato to the vegetable

mixture in the pan and simmer until potato

is tender.

Using the processing blade on pulse.

Place seafood into the processing bowl and

use the pulse function until finely chopped,

add seafood to vegetable mixture.

In a separate pan, melt butter, stir in flour,

cook for 1 minute.

Remove from heat and gradually stir in milk.

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Return fish and vegetable mixture to heat

and stir in milk mixture.

Cook until soup boils and thickens, stirring

constantly.

Season with salt and pepper, and stir in

brandy just before serving.

PRAWN LAKSA

Serves 4

125g fresh ginger, peeled and roughly chopped

2 small red chillies, seeds removed

4 stalks lemongrass, peeled and roughly chopped

1

/3 bunch coriander

3 cloves garlic, peeled

3 tablespoons peanut oil

1 teaspoon shrimp paste

2 tablespoons green curry paste

500g green king prawns, shelled and divided

3 cups/750ml coconut milk

500g packet Asian style noodles, cooked (follow

directions on packet)

200g fresh bean sprouts

Using the processing blade on speed 1-2.

Place ginger, chillies, lemongrass, coriander

and garlic into processing bowl.

Process using speed 1-2 until ingredients

are roughly chopped.

Heat the oil in a saucepan and add the

processed herbs, shrimp paste and curry

paste.

Stir over moderate heat for 4-5 minutes until

mixture softens.

Add prawns and coconut milk. Cook gently

until prawns are opaque and cooked

through.

Toss noodles and sprouts in serving bowl

and spoon Prawn Laksa over the top.

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26

LASAGNE

Serves 4-6

Meat Sauce

500g chuck steak, cubed

1 onion, peeled and quartered

2 cloves garlic, peeled

2 tablespoons oil

440g can tomatoes

2 tablespoons tomato paste

1 tablespoon mixed herbs

Using the processing blade on speed 1-2.

Place steak, onion and garlic into processing

bowl and process, using speed 1-2, until

finely chopped.

Heat oil in a fry pan, add meat mixture, cook

until browned.

Add tomatoes, tomato paste and herbs.

Allow meat sauce to simmer for 20 minutes.

Cheese Sauce

90g tasty cheese

1 tablespoon/20g butter

2 tablespoons plain flour

¾ cup/190ml milk

½ cup/125ml cream

Using the fine shredding disc on speed 2-3.

Shred tasty cheese, using speed 2-3.

Melt butter in a small saucepan.

Add flour, stir until smooth, cook 1 minute.

Add milk and cream stirring over a medium

heat until sauce boils and thickens.

Simmer for 3 minutes, add cheese and stir

until cheese melts.

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Assemble L

asagne

450g packet instant lasagne noodles

Place half of the meat sauce in the base of

a lasagne dish, pour ¹/

³

of the Cheese Sauce

over the top.

Soften lasagne noodles in hot water, drain

and assemble over the Cheese Sauce.

Repeat the layers. Top with remaining

Cheese Sauce.

Bake in a moderate oven 180ºC for 20

minutes.

Serve with crusty bread and a green salad.

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