bowl. Divide mixture between bread slices
and spread over half of each slice. Brush
unspread sides of bread slices with beaten
egg. Roll each slice up tightly using the egg
to seal rolls. Arrange side by side on a tray.
Cover and refrigerate until ready to cook.
Heat oil in a frypan and cook cheese sticks,
a few at a time until golden all over. Drain
on absorbent kitchen paper. To make pesto,
place all pesto ingredients into blender jug,
blend on speed 3/blend until finely chopped
and smooth. Serve with cheese sticks.
TIP: Use wholemeal or grain bread instead
of white bread.
Prawn toast
6 slices white bread, crusts removed
250 g green prawns, shelled and deveined
1 tbsp soy sauce
2 tsp cornflour
2 tsp snipped chives
1 tsp finely chopped fresh ginger
1 egg, lightly beaten
1 cup sesame seeds
oil for cooking
Cut each slice of bread into four, finger
lengths. Set aside. Place prawns, soy sauce,
cornflour, chives and ginger in blender jug.
Use speed 2/chop. Blend until smooth.
Spread mixture on one side of each piece
of bread. Brush with egg and sprinkle with
sesame seeds. Heat oil in a frypan and cook
bread pieces a few at a time until golden.
Remove from oil with a slotted spoon, drain
on absorbent kitchen paper. Serve immedi-
ately with a soy sauce dipping sauce.
Soups
Wonton soup
125 g lean pork meat, trimmed and
roughly chopped
125 g green prawns, shelled and dev-
eined
2 cm piece ginger, peeled and sliced
1 tbsp soy sauce
½ tsp salt
1 clove garlic
¼ tsp sesame oil
16 wonton wrappers
1 x 60 g egg, lightly beaten
1 litre chicken stock
2 shallots, finely chopped
Place pork, prawns, ginger, soy sauce, salt,
garlic and sesame oil in blender jug and
pulse to a smooth paste. Place a teaspoon
of mixture slightly below centre of wonton
wrapper and brush edges of the wrapper with
egg. Fold wrapper in half to make a triangle
and press edges to seal, excluding any air.
Moisten the two edges of the triangle with
egg, bring together and pinch to seal. Drop
wontons into boiling salted water and cook
for 10 minutes. Meanwhile, bring chicken
stock to the boil in a saucepan, reduce heat
and simmer 2-3 minutes. Lift out wontons from
boiling water and place four wontons each
in four individual bowls, spoon over chicken
stock. Garnish with chopped shallots.
Sweet corn and bacon soup
1 tbsp oil
1 onion, chopped
4 cloves garlic, peeled and crushed
2 tsp ground coriander
1 tsp cajun seasoning
2 cups fresh corn kernels, thawed
3 cups chicken stock
250 ml milk
125 ml cream
3 bacon rashers, rind removed and
chopped
2 tbsp snipped chives
Heat oil in a large saucepan and add onion,
garlic, coriander and cajun seasoning. Cook
over a medium heat, stirring constantly until
onion is soft; add corn, stock, milk. Bring to
boil, then reduce heat and simmer, covered
for 30 minutes. Cook bacon in a separate
pan until crisp, drain on absorbent kitchen
paper. Allow mixtures to cool. Transfer mix-
ture in two batches into blender jug using
speed 5/puree, blend until smooth. Return
soup to pan, add cream, bacon and chives,
heat through gently. Serve immediately.
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