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Soups and Starters
Ingredients
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
15 ml (1 tbsp) capers
salt and pepper to taste
Coarse Pork Pâtés Serves 4
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. Cook 4 ramekins together on MEDIUM power for 12-14 mins. or until cooked through.
Pour off excess liquid, and serve hot or cold with crusty French bread.
Ingredients
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 Serves 4
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 and cook on HIGH power for 3-4 mins. or until mushrooms are just tender.
Season and serve.
Broccoli and Stilton Soup Serves 4
Dish: large bowl
1. Place the butter, oil and onion in a large bowl. Cover and cook on HIGH power for 3
mins. or until soft.
2. Add the potatoes, cover and cook on HIGH power for 3-4 mins. or until softened.
3. Add the broccoli, hot vegetable stock and nutmeg. Cover and cook on HIGH power for
15-20 mins. or until the broccoli is cooked.
4. Allow to cool and then blend in a food processor until smooth.
5. Stir in the milk and stilton cheese. Season to taste. Reheat the soup on HIGH power for
4-5 mins. or until hot and smooth. Stir frequently.
Ingredients
25 g (1 oz) butter
15 ml (1 tbsp) olive oil
1 onion, finely chopped
350 g (12 oz) potatoes, diced
500 g (1 lb 2 oz) broccoli, cut into florets
850 ml (1
1
⁄2 pts) vegetable stock
3 ml (
1
⁄2 tsp) grated nutmeg
150 ml (
1
⁄4 pt) semi skimmed milk
100 g (4 oz) stilton cheese, cubed
Salt and pepper
SOUPS & STARTERS
