Avance Ultimate Wok - Breville

Moroccan pumpkin soup4-6Chicken (or prawn) laksa soup42 tablespoons cooking oil2 brown onions, finely diced2 cloves garlic, crushed1 teaspoon ground cumin1 teaspoon garam marsala1 teaspoons paprika1⁄ 2 teaspoon ground white pepper800g butternut pumpkin, peeled and diced5 cups chicken stock300ml sour cream1⁄ 4 cup fresh coriander leaves, finely chopped1. Heat the wok on high sear setting, add theoil, sauté the onions, garlic, and ground spicesfor 2 minutes.2. Add the pumpkin to coat with the onion and spicemix, then add the stock and bring the mixture tothe boil.3. Reduce the heat to setting 2, place the lid on andcook the soup for 20 minutes, with the lid on untilthe pumpkin is cooked, transfer the mixture to ablender to puree.4. Return the mix to the wok to heat through, checkthe seasoning before serving.Serve with a dollop of sour cream andcoriander leaves.2 cups coconut milk1⁄ 4 cup Singapore laksa paste2 cups chicken stock500g chicken thigh meat, finely sliced500g fresh rice noodles1 tablespoon lime juice1 1 ⁄ 2 tablespoons fish sauceGARNISH125g bean sproutsCoriander leavesMint leaves (Vietnamese if available)Fried shallots (available prepared inAsian supermarkets)1. Add the coconut milk and laksa paste to the wokand heat on high sear setting, to bring the laksato the boil. Reduce the heat to setting 6 and cookfor5 minutes until the oil rises to the surface.2. Add the stock and chicken and bring the soup tothe boil, simmer for 5 minutes, add the fish sauceand lime juice.3. Place the soup into each bowl and top each withthe garnish.R5