Soups And Stocks; Corn And Chicken Soup With; Moroccan Harira Soup - AEG precision EPC 6000 Owner's Handbook Manual

SOUPS and STOCKS

CORN AND CHICKEN SOUP
WITH CORIANDER
Recipe by Silwood School of Cookery
Serves 4
15ml oil, for frying
1 onion, chopped
2 cloves garlic, chopped
1 stem lemon grass (white part
only), finely chopped
15ml grated fresh ginger
a little chilli (optional), finely
chopped
300g chicken breast, cubed
500ml frozen corn kernels
500ml chicken stock
250ml coconut milk
30ml fish sauce
30ml lime juice
5ml sugar
freshly ground black pepper,
to taste
fresh coriander leaves for
garnishing
1 Select Sauté and sauté the onion in a
little oil until soft. Add the garlic, lemon
grass, ginger and chilli (optional), sauté
for 1 minute stirring frequently.
2 Add the chicken, stock, coconut milk and
corn. Select High Pressure and set the
timer for 4 minutes. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
3 Add the fish sauce, lime juice, sugar and
black pepper to taste, stir for 30 seconds.
Serve immediately, topped with coriander
leaves.

MOROCCAN HARIRA SOUP

Recipe by Silwood School of Cookery
In Morocco this soup is served as an
important part of the festivities of
Ramadan.
Serves 6 – 8
50g butter, for frying
1 large onion, chopped
500g lamb goulash
2 stalks celery, thinly sliced
10ml ground turmeric
10ml ground cumin
5ml ground cinnamon
10ml freshly grated ginger
10ml paprika or cayenne pepper
pinch saffron strands, soaked
in 15ml water
2 tins Italian tomatoes, chopped
250ml chickpeas, soaked overnight
110g dried lentils
salt, pepper and sugar, to
taste
125ml Tastic rice, well rinsed
freshly squeezed lemon juice,
to taste
20ml cornflour slaked in 20 ml water
30ml chopped coriander leaves
60ml chopped flat parsley
1 Select Sauté and sauté the onion in the
butter until soft. Select Browning and
brown the lamb without burning the
onions. Select Sauté, add the celery,
turmeric, cumin, cinnamon, ginger and
paprika/cayenne pepper and sauté for 1
minute.
2 Add 1 litres water, soaking saffron and
1
/
2
Italian tomatoes to the pressure cooker.
Rinse the chickpeas and lentils and add.
Select High Pressure and set the timer
for 45 minutes and cook until the lamb is
soft. When audible beep sounds, use
Quick Pressure Release to release
pressure. When the float valve drops,
turn the pressure cooker off. Remove the
lid carefully, tilting away from you to allow
steam to disperse.
8