Gastroback 42538 Design Multicooker Advanced - Manual (Page 29)

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Cooked prawns
Finely shredded lettuce
Mayonnaise
Method
1.
Place a sheet of seaweed, shiny side down
on a sheet of baking paper or a bamboo
rolling mat.
2. Spread a portion of the rice over a two
third of the Nori sheet, leaving a border.
3. Spread a very thin layer of wasabi paste
in a narrow line down the centre of the
rice. Top with a selection of fillings.
4. Using the paper or mat as a guide, roll up
the Nori sheet firmly to enclose the filling.
Press to seal the edges.
5. Place the roll seam side down on a chop-
ping board and using a very sharp knife,
cut the roll into small portions.
6. Repeat with remaining Nori sheets and fil-
ling.
7. Cover and refrigerate until ready to serve.
Serve as soon as possible after preparing.
roasted pumpkin & quinoa salad
Serves 4 – 6
ingredients
3 tablespoons olive oil
400 g pumpkin, peeled and cut into 1.5cm
cubes
2 rice scoops quinoa
3 rice scoops chicken stock
4 green onion, finely sliced
3 – 4 dried figs
50 g baby spinach leaves
2 tablespoons lemon juice
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 half the oil, heat 1 minute.
3. Add pumpkin, cover with the lid and cook
for 3 – 4 minutes, stirring occasionally,
until softened and lightly golden. Remove
and set aside
rice|steAM setting
1. Add quinoa and stock, mix well, cover
with the lid. Press the RICE|STEAM button
and then the START|CANCEL button.
2. When Rice has automatically switched to
the KEEP WARM setting, which will take
about 10 – 15 minutes, remove lid and
fluff up with a fork and cool completely.
Place cooked quinoa into a large salad
bowl and toss through cooked pumpkin,
figs and baby spinach leaves.
3. Whisk lemon juice and remaining oil and
season with salt and pepper. Drizzle over
salad and serve immediately.
tropical Mango rice
Serves 4 – 6
ingredients
275 g short grain white rice, washed and
drained
1 cup mango nectar
1 cup water
450 g can sliced peaches, drained, juice
reserved
2 teaspoons finely grated lime rind
270 ml can coconut cream
¼ cup passionfruit pulp
1 tablespoon cinnamon sugar
Method
1. Place washed rice, mango nectar, water
and reserved peach juice (set peach slices
aside) into the removable cooking bowl,
mixing well. Cover with lid.
2. Press the RICE|STEAM button and then the
START|CANCEL button.
3. When the cooker has automatically swit-
ched to the KEEP WARM setting, stir
through lime rind, coconut cream and pas-
sionfruit pulp. Cover with lid and stand for
10 minutes on KEEP WARM setting.
Serve warm with reserved peaches and
sprinkle with cinnamon sugar