Manual AEG EPC 6000 (page 17 of 46) (English)

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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 p

art

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

import

ant 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

/2 litres water, soaking saffron and

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.

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AEG EPC 6000 Manual

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