12
Sauté Recipes
Butternut Squash, Chilli and Coconut Soup
Preparation time: 15 minutes
Cooking time: 30 minutes
Setting: Chunky
Serves 4
Ingredients:
•
2 tbsp olive oil
•
500g butternut squash,
de-seeded, peeled and cut into small cubes
•
1 medium onion (approx 100g), chopped
• 3 garlic cloves, sliced
• 1 tsp ground cumin
• 1/2-1 large red chilli to taste, finely chopped, seeds
removed.
• 1 tsp fresh ginger, grated
• 800ml vegetable stock, made from 2 stock cubes
• 200ml coconut milk
• Juice of 1 lime
• 10g fresh coriander, chopped
• Salt and pepper
Method:
1 Add the oil to the Jug and press the Sauté Button.
2 After a minute, add the butternut squash and sauté for 3-4
minutes, stirring every so often.
3 Add the onion, garlic, ground cumin and red chilli, continue to
cook for a further 5 minutes until the ingredients start to soften.
4 Turn off the sauté function by pressing the Sauté Button. Add the
remaining ingredients, stir with a wooden spoon or spatula to
evenly distribute.
5 Place the lid on the Jug and select the Chunky Setting.
6 Once ready season to taste and serve. If you would like a smooth
soup simply select the Blend Setting then press and hold the
Select On/Off Button to blend the soup until the desired
consistency is achieved.
Winter Lamb and Lentil Broth
Preparation time: 20 minutes
Cooking time: 33 minutes
Setting: Chunky
Serves 4
Ingredients:
• 2 tbsp olive oil
• 75g raw minced lamb
• 1 medium onion, (approx 100g)
finely chopped
• 2 garlic cloves, crushed
• 1 small carrot (approx 50g) finely chopped
• 1 potato, (approx 115g) finely chopped
• 1 medium turnip (approx 100g) finely chopped
• 1 tbsp plain flour
• 1 (400g) tin of lentils, drained
• ½ tsp fresh rosemary, chopped
• 2 bay leaves
• 1 tsp Worcestershire sauce
• 1 tbsp fresh parsley, chopped
• 900ml lamb stock, made from 2 stock cubes
Method:
1 Press the Sauté button and heat the olive oil in the Soup Maker
Jug for 1 minute. Sauté the lamb mince for 2-3 minutes, stirring
frequently with a wooden spoon until evenly browned.
2 Add the onion, garlic, carrot, potato and turnip to the Jug and
sauté for 4 minutes stirring as necessary. Turn off the sauté
function by pressing the Sauté Button.
3 Stir in the plain flour, then add the rest of the ingredients and
stock up to the maximum level. Season with salt and milled
pepper, and stir with a wooden spoon or spatula. Place the Lid on
the Jug and select the Chunky Setting.
4 When complete, season to taste and remove bay leaves before
serving.
Chicken and Mushroom Soup
Preparation time: 20 minutes
Cooking time: 30 minutes
Setting: Smooth
Serves 4
Ingredients:
• 2 tbsp olive oil
• 1 onion (approx 100g), finely chopped
• 240g mushrooms, thinly sliced
• 1 garlic clove, crushed
• 100g cooked chicken,
shredded
• 1 potato (approx 115g), peeled and finely diced
• 10g fresh parsley, chopped
• salt and pepper
• 1L chicken stock
Garnish:
• a little whipping cream
Method:
1 Press the Sauté Button. Heat the oil in the Jug for 1 minute and
then add the onion. Sauté, stirring all the time with a wooden
spoon or spatula for 2 minutes until soft but not brown.
1 Add the mushrooms and garlic and sauté for a further couple of
minutes until the mushrooms have softened. Turn off the sauté
function by pressing the Sauté Button.
3 Add the chicken, potato, parsley and seasoning and enough stock