Recipes - Soups & Starters

(Most recently added recipes display first.)

Christmas Borscht

Ingredients

  • 1 onion chopped
  • 30g margarine
  • 450ml veg stock
  • 1 carrot, diced
  • 1 med potato, diced
  • 2 tomatoes, chopped
  • 1 450g can beetroot, sliced into julienne strips
  • 1 tablesp dill chopped
  • Freshly ground pepper
  • 300 ml sour cream/yoghurt

Serves 4 – 6

Preparation

  • Saute onion in margarine in a microwave safe jug on High (100%) until softened.
  • Add carrot, potato, and tomato and cook on High (100%) for 5 mins to soften.
  • Pour in stock plus equivalent quantity of water.
  • Cook covered, on High (100%) for 10minutes to boil.
  • Stir in beetroot and Zap on High for 5 minutes. Stir in dill, season.
  • Serve hot or cold with sour cream.

Tip
For a smooth finish, blend well before serving.
Double ingredients for 8-10 serves

Crab Meat & Water Chestnut Soup

Ingredients

  • 2 tblsp peanut oil
  • ½ cup white onion, chopped finely
  • 2 tbsp ginger, julienned
  • 1 garlic clove,  diced finely
  • salt to taste
  • ½ cup white wine
  • 1 litre chicken consommé
  • 400 g fresh crabmeat
  • 1, 250g can water chestnuts, drained and julienned
  • 1 ½ teaspoons light soy sauce
  • 2 – 3  spring onions diagonally sliced

Preparation

  • Heat oil in a heavy based saucepan and sauté onions, ginger, garlic and salt for 5 minutes.
  • Add the wine and simmer until half reduced.
  • Stir in chicken consommé and simmer gently for 25 minutes, skimming occasionally to remove impurities.
  • Stir in crabmeat, water chestnuts and soy sauce and simmer gently for 5 minutes.
  • Serve in small soup bowls garnished with spring onions.

Tip
Fresh, cooked crab is available from good fishmongers.

White Gazpacho

Ingredients

  • 1 large wholemeal pita round
  • 125g raw peeled almonds
  • 2 cloves garlic
  • salt
  • 120 g crumbled sourdough bread soaked in 1 cup of milk
  • 12 tbs virgin olive oil
  • 2 tablespoons sherry wine vinegar
  • 2 cups water
  • Garnish: 200g seedless small grapes

Serves 4-6

Preparation

  • In a mixing bowl mash together almonds, garlic and salt to form a paste.
  • Add the milk soaked bread and then the oil bit by bit, beating the mixture into the consistency of thick mayonnaise.
  • Remove to a bowl , slowly add the vinegar and the water stirring constantly until you have a smooth but light soup.
  • Refrigerate overnight.
  • Serve the soup very cold garnished with the grapes.

BBQ Prunes with Poached Oysters

Ingredients

  • 12 small fresh oysters
  • Juice ½ lemon
  • 1½ cups chicken stock
  • 12 large pitted prunes
  • 6 slices prosciutto cut in half lengthwise
  • Spray oil
  • Sprigs of Rosemary

Serves 4. Preparation Time: 15 minutes

Preparation

  • Drizzle oysters lightly with lemon juice
  • Heat chicken stock in a pan on the range top until simmering
  • Poach oysters gently for 1 ½ – 2 minutes
  • Remove with a slotted spoon, drain and cool
  • Place a poached oyster in the centre of each prune
  • Roll a slice of prosciutto around each prune and secure with a tooth pick
  • Spray lightly with oil and sprinkle with a few rosemary leaves
  • Place prepared prunes on hot BBQ with a few sprigs of rosemary and cook for 3 -5 minutes

Tip
To plump prunes simply cover with water, liquor or other liquids and allow to stand for an hour or two

Asian Style Lettuce Wraps with Chicken, Nuts & Prunes

Ingredients

  • 2 tblsps oil
  • 1 garlic clove, chopped
  • 1/4 cup red capsicum, diced
  • 500g chicken mince
  • 1/4 cup pitted prunes, diced
  • 3 sticks celery, thinly sliced
  • 1/4 cup walnuts, chopped
  • 1/3 cup orange juice
  • 1 tblsp light soy sauce
  • 1 tblsp white Balsamic Vinegar
  • Cos lettuce leaves
  • 4 spring onions, trimmed and diagonally sliced

Serves 4. Preparation Time: 15 mins

Preparation

  • In a large heavy fry pan, heat oil over a medium heat for 2 minutes
  • Stir in garlic and red capsicum and cook for 1-2 minutes
  • Add chicken mince and sauté for 7 minutes stirring constantly
  • Stir in prunes and cook a further 2 minutes
  • Add celery and walnuts, combining evenly
  • Whisk together orange juice, soy sauce and vinegar
  • Pour over the chicken mixture and toss to coat
  • With a slotted spoon fill lettuce leaves, with chicken mixture
  • Garnish with spring onions and serve

Tip
Water Chestnuts may be used in place of walnuts