43
Soups and Starters
I
ngredients
8 rashers streaky bacon,
stretched and halved
450 g (1 lb) minced pork
60 ml (4 tbsp)
breadcrumbs
5 ml (1 tsp) sage
1 onion, finely chopped
15 ml (1 tbsp) lemon juice
30 ml (2 tbsp) parsley,
chopped
salt and pepper to taste
Coarse Pork Pâtés
Dish: 4 ramekin dishes 8 cm (3”) diameter
1. Line each ramekin with 4 half rashers of bacon.
2. Mix all ingredients together and press into ramekins.
3. Place 4 ramekins on glass turntable and cook on MEDIUM
power for 12-14 mins. or until cooked through. Pour off
excess liquid, and serve hot or cold with crusty French bread.
Cream of Mushroom Soup
I
ngredients
125g (4
1
/
2
oz) onion,
chopped
1 clove garlic, crushed
225g (8oz) mushrooms,
sliced
25g (1oz) butter
25g (1oz) plain flour
300ml (1/2 pint) milk
450ml (3/4 pint) hot
vegetable stock
2.5ml (1/2 tsp) dried
marjoram
2.5ml (1/2 tsp) dried basil
salt and pepper to taste
150ml (1/4 pint) double
cream
I
ngredients
8 field mushrooms,
approx. 150 g
(5 oz) total weight
50 g (2 oz) butter
60 ml (4 tbsp) chopped
mixed herbs
1 garlic clove, crushed
seasoning
Garlic Mushrooms with Herbs
Dish: large flan dish
1. Arrange the mushrooms in a large flan dish. Dot with butter
and sprinkle with the herbs and garlic.
2. Cover, place on glass turntable and cook on HIGH power for
4-5 mins. or until mushrooms are just tender. Season and
serve.
Serves 4
Serves 4
Serves 4
SOUPS & STARTERS
1. Place the onion, garlic, mushrooms and butter in a large
bowl, cover, place on glass turntable and cook on HIGH
power for 3 minutes.
2. Stir in the flour to form a paste, gradually add the milk and
stock.
3. Stir in the marjoram, basil, salt and pepper to taste. Cook on
HIGH power uncovered, for 8 minutes, stir after 4 minutes.
4. Blend and add the cream, cook on HIGH power for
6 minutes.
Dish: large bowl
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