French Onion Soup
Serves 4-6
30gbutter
1tablespoonoliveoil
4largeonions,finelysliced
2clovesgarlic,crushed
2tablespoonsplainflour
¼cupbrandy
4cupsbeefstock
1Baguette,thicklysliced
1cupofgratedGruyerecheeseor½cup
parmesan
1.Heatoilandbutterinalargesaucepan
overmediumheat,untilbutterisfoaming.
Addonionandgarlicandcook,untilonion
hassoftened.Makesureitdoesnotcolour.
2.Addflourandcoatonionmixture.
Graduallyaddbrandy.Cookfor2-3
minutesuntilalcoholhasevaporated.
Transfertoslowcookerandaddstock.
3.Coverandcookonheatsetting2for3-4
hoursorheatsetting1for6-8hours.
4.Placebreadonabakingtrayinonelayer,
brushorspraywithoil.Bake5-10minutes
oruntilbreadiscrispandlightlycoloured.
Topbreadwithcheeseandcookafurther5
minutesoruntilcheeseismelting.
5.Toserve,placeasliceofbreadinasoup
bowl,ladleinsoupandtopwithextra
cheese.
Pea and Ham Soup
Serves 6-8
1tablespoonoliveoil
2smallonions,chopped
3rashersbacon,diced
2cupssplitpeas
1kghambone(dependingonsize)
1½litreswater
2carrots,diced
2stickscelery,sliced
2bayleaves
1½tablespoonschoppedfresh
thyme
Freshlygroundblackpepper
1.Heatoilinalargefrypan,cookonionand
baconfor2-3minutesoruntilonionissoft
andbaconisslightlybrowned.Transferto
slowcooker.
2.Addremainingingredients,reserving1
tablespoonoffreshthyme.Cookonheat
setting2for3-4orheatsetting1for6-8
hours.
3.Removehambonefromslowcooker.Pull
offmeatfromthebone,removingexcess
fatandskin.Diceandreturntothesoup.
4.Stirthroughremainingthymeandseason
withfreshlygroundblackpepper.
12
Recipes continued
Roasting Beef
Roasting Lamb
Roasting Chicken
Tip:
Corned Beef
Serves 6-8
13
Recipes continued
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