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GARLIC PRAWNS Makes 6 to 8 servings
1kg green king prawns, shelled and deveined
1
/
2
cup olive oil
4 cloves garlic, peeled and halved
1
/
2
teaspoon salt
Red chilli, chopped
Place all ingredients into a bowl and marinate
for 10-15 minutes. Heat cooking vessel to dial
setting 10 and add prawn mixture. Stir-fry
prawns until bright pink in colour, about 5
minutes. Remove garlic cloves, serve hot.
BASIC CHICKEN STOCK
500g chicken pieces (carcass and giblets)
5 cups water
1 teaspoon dry sherry
2 stalks celery, chopped
2 onions, quartered
3 carrots, peeled and sliced
4 whole bay leaves
1 teaspoon salt
1 teaspoon dried mixed herbs
1 teaspoon whole black peppercorns
Place all ingredients into the cooking vessel.
Cover; heat to boiling on No. 5. Boil 10 minutes;
reduce heat to Simmer and cook, covered, 1
1
/
2
hours. Taste and adjust seasonings. Remove
chicken; strain stock into a large bowl and
refrigerate. Before using stock, remove solidified
fat. Use stock as a base for soups, sauces and
casseroles.
NOTE: Chicken meat may be used in soups and
casseroles, as fillings for spring rolls or pastry
cases.
19
Recipes for your Multicooker.
PUMPKIN SOUP Makes 4 to 6 servings
30g butter or margarine
1 onion, chopped
750g pumpkin, peeled & cut into 25mm cubes
1 teaspoon nutmeg
1
/
4
teaspoon salt
Freshly ground black pepper
2
1
/
2
cups chicken stock (using stock cubes)
Sour cream
Chopped chives, optional
Melt butter in cooking vessel on No. 2; fry onion
until soft. Add pumpkin and fry for 2-4 minutes,
turning often. Season with nutmeg, salt and
pepper. Add chicken stock. Heat Soup to boiling
on No. 5, then reduce heat to Simmer. Cook for
10-15 minutes or until pumpkin is tender. In
Sunbeam Blender or Food Processor, puree soup,
1 cup at a time. Return soup to cooking vessel
and reheat. Serve soup garnished with 1
teaspoon of sour cream; sprinkle with chopped
chives, if desired.
FRENCH ONION SOUP Makes 6 servings
60g butter or margarine
6 onions, peeled, sliced thinly
6 cups beef stock (fresh or made from cubes)
2 tablespoons brandy
1
/
2
teaspoon salt
1
/
2
teaspoon pepper
6 slices French bread
30g extra butter or margarine
1
/
4
cup finely grated Gruyere or Swiss cheese
Melt butter in cooking vessel on No. 4; saute
onions until caramel-brown and tender. Reduce
heat to No. 1; add stock, brandy, salt and pepper.
Cover vessel; reduce heat to Simmer and cook
for 15 to 20 minutes. Toast slices of bread; butter
slices and top with grated cheese. Melt the
cheese under a griller and serve with soup.
Soup.