Prawns Sautéed With Peas; And Asparagus; Paella - Cuisinart MSC-600A Instruction Booklet

Prawns Sautéed with
Peas & Asparagus
A colourful and light dish that takes very little
time to prepare .
Settings: Brown/Sauté Slow Cook
Makes 4-6 serves
1 kg whole medium green prawns, peeled
and deveined
½ teaspoon flaked salt
¼ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 bunch broccolini, ends trimmed and cut
into 5cm pieces
3 garlic cloves, finely chopped
1 cup (250ml) salt –reduced chicken stock
¼ teaspoon chilli flakes
1 medium red onion, halved and thinly sliced
1 cup snow peas, trimmed and halved
1 cup sugar snap peas, trimmed
½ cup fresh or frozen peas, (thawed)
1 medium bunch asparagus, trimmed and
cut into 5cm pieces
½ teaspoon finely grated lemon rind
½ cup fresh basil leaves
1 . Season the prawns on both sides with the salt
and pepper .
2 . Heat 1 teaspoon of the oil in the cooking pot
of the Multicooker and set to Brown/ Sauté at
175°C . Add half the prawns . Lightly brown each
side until cooked through, about 1 minute per
side . Remove and set aside . Repeat with a little
more oil and the remaining prawns .
3 . Reduce the temperature to 150°C, add another
teaspoon of oil into the pot and add the
broccolini and garlic . Stir well and sauté until
garlic becomes just slightly golden – be careful
not to burn . Add the chicken stock and chilli .
Cover with lid and simmer until the broccolini is
tender but still slightly firm and not soft about 15
minutes . Remove and set aside .
4 . Add the remaining oil to the pot which is on
150°C and sauté the onion until softened and
slightly golden, about 5 minutes . Add all of the
peas and the asparagus; stir until they become
bright green, 3-5 minutes .
5 . Put all reserved ingredients back into the pot
and toss together with the lemon rind until
warmed through .
6 . Adjust seasoning to taste . Serve immediately .
This version of the traditional Spanish dish is
sure to please any crowd .
Setting: Brown/Sauté
Makes 8 serves
1 tablespoon olive oil
8 chicken drumsticks
1½ teaspoons flaked salt
¾ teaspoon freshly ground black pepper
250g Spanish chorizo cut into ½ cm slices
5 garlic cloves, finely chopped
1 medium brown onion, halved and thinly
sliced
¼ teaspoon smoked paprika
2 sprigs fresh oregano
400g can whole tomatoes, roughly chopped
2½ cups (500g) Paella or Arborio
6 cups (1.5litres) salt-reduced chicken
stock, hot
large pinch saffron
500g whole medium green prawn, peeled and
deveined
16 black mussels
½ cup chopped flat-leaf parsley
½ cup fresh or frozen (do not need to
thaw) peas
2 teaspoons fresh lemon juice
lemon wedges for serving
1 . Put the oil in the cooking pot of the Multicooker
set to Brown/Sauté at 200°C .
2 . While unit is heating, season the chicken with
salt and pepper . Once unit is hot, brown the
chicken, about 5 minutes for each side . Remove
and set aside . Add the chorizo and brown on
both sides .
3 . Once chorizo has browned, reduce the
temperature to 175°C and add the garlic and
onion with the paprika and oregano . Sauté
the vegetables until just softened and lightly
browned about 3-5 minutes .
4 . Put the tomatoes into the cooking pot with the
sautéed vegetables . Increase the temperature
to 200°C . Cook the tomatoes uncovered
until reduced and slightly caramelised, about
8 minutes . Be sure to stir the tomatoes
occasionally to prevent burning .
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Paella