Gastroback 42538 Design Multicooker Advanced - Manual (Page 27)

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3. Stir through lemon juice, lemon rind and
season with salt.
Serve immediately with prawns.
thyme, Barramundi and
pea risotto
Serves 4 – 6
ingredients
20 g butter
1 tablespoon oil
2 leeks, washed and thinly sliced
2 loves garlic, finely chopped
300 g Arborio or carnaroli rice
1 cup dry white wine
4 cups chicken or fish stock
400 g fresh barramundi fillets cut into 3 cm
cubes
250 g fresh peas or frozen peas, thawed
1 teaspoon finely grated lemon rind
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
Salt and ground white pepper
Lemon wedges to serve
Method
sAutÉ|seAr setting
1. Press the SAUTÉ|SEAR button and then the
START|CANCEL button. Heat removable
cooking bowl for 3 minutes with lid on.
2. Remove lid, add butter and oil, heat for 1
minute or until butter has melted.
3. Add leeks and garlic cover with lid, cook,
stirring occasionally for 4 – 5 minutes, or
until leeks have softened.
4. Add rice, mix well, cover with lid and
cook, stirring occasionally for 2 – 3 minu-
tes or until rice is glossy.
5. Stir in wine, cook uncovered for 2 – 3 mi-
nutes or until all the wine is absorbed.
risotto setting
1. Stir in stock, cover with lid and press
the RISOTTO button and then the
START|CANCEL button. Cook for 18 – 20
minutes, stirring occasionally or until most
of the liquid has been absorbed.
2. Remove the lid and stir through barramun-
di pieces. Cover with the lid.
3. When the cooker has automatically swit-
ched to KEEP WARM setting, which will
take about 5 – 10 minutes, remove lid and
stir through peas, lemon rind, lemon juice
and chopped parsley. Season to taste with
salt and pepper.
Serve immediately with wedges of lemon.
note: Any type of firm white boneless fish
fillets can be used in this recipe.
turkish pilaf
Serves 4 – 6
ingredients
2 tablespoons olive oil
1 red onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon cardamom pods, finely crushed
1 teaspoon ground cumin
½ teaspoon ground black pepper
1 teaspoon ground turmeric
1 bay leaf
pinch salt
450 g Basmati rice, washed and well drained
4 cups chicken or vegetable stock
½ cup shelled pistachio nuts, chopped
1 cup dried apricots, chopped
¾ cup currants
¼ cup chopped coriander leaves
Method
sAutÉ|seAr setting
1. Press the SAUTÉ|SEAR button and then the
START|CANCEL button. Heat removable
cooking bowl for 3 minutes with the lid on.
2. Remove lid, add oil, heat 1 minute.
3. Add onion, garlic, spices and salt. Cover
with lid and cook, stirring occasionally for
3- 4 minutes, or until onion has softened
slightly and spices are fragrant.
4. Add washed rice, stir well, cover with lid
and cook for 2 – 3 minutes, stirring occasi-
onally.