Shrimp Stock; Garden Vegetable Sauce - Cuisinart MSC-600A Instruction Booklet

Prawn Stock
An easy to make stock, and an essential ingredi-
ent of a great gumbo .
Settings: Brown/Sauté Slow Cook
Makes about 12 cups (3litres)
800g whole medium green prawns
1 teaspoon olive oil
2 medium brown onions, roughly
chopped
2 medium celery stalks, cut into 2cm
pieces
1 garlic clove, crushed
¼ cup dry white wine
1 bay leaf
6 whole black peppercorns
12 cups (3litres) cold water
1 . Peel prawns . Reserve shells . Wrap prawns
and reserve for a separate use – ideally Prawn
Chorizo Gumbo page 12 .
2 . Set the Multicooker to Brown/Sauté at 175°C
and add the oil . Once hot, add the prawn
shells and stir until they turn bright pink, about
2 minutes . Stir in the onions, celery and garlic
and continue to cook for a few minutes until
vegetables are fragrant . Add the white wine and
stir until completely reduced to almost dry . Stir
in the bay leaf, peppercorns and water and allow
water to just come to a boil .
3 . Cover with lid and switch to Slow Cook on Low
for 4 hours .
4 . Once unit switches to Keep Warm, strain
stock, discarding the shells and vegetables . Use
immediately or cool to place in containers for
storage in refrigerator or freezer .*
* Prawn stock will keep in the refrigerator up to
three days, or two months in the freezer .

Garden Vegetable Sauce

This sauce can be served chunky,
or you can use a blender to make it smooth .
Perfect with cooked pasta .
Settings: Brown/Sauté Slow Cook
Makes 6 - 8 serves
1½ tablespoons olive oil
2 medium brown onions, roughly
chopped
4 medium carrots, halved lengthways and
sliced
1 small eggplant, cut into approx. 3cm
cubes (not peeled)
2 celery stalks, sliced
4 garlic cloves, crushed
1½ teaspoons flaked salt
2 tablespoons finely chopped fresh
oregano
1½ teaspoons dried basil
3 roasted red capsicum *, cut into 0.5cm
strips
½ cup dry white wine
¼ cup tomato paste
3 x 400g cans diced tomatoes
¼ teaspoon freshly ground black pepper
2 teaspoons raw sugar
Fresh basil leaves to serve (optional)
1 . Put the oil into the cooking pot of the Multicooker;
set to Brown/Sauté at 175°C . Once the oil is hot,
add the onions, carrots, eggplant, celery, garlic
and ½ teaspoon of salt . Stir to combine and sauté
ingredients so that they gently cook and soften,
about 5 minutes .
2 . Add the oregano, capsicum and wine to the sautéed
ingredients . Cook until the wine has reduced by
at least half . Add the tomato paste, tomatoes,
remaining salt, pepper and sugar . Stir to combine
bring mixture to a gentle boil . Cover with lid and
switch to Slow Cook on Low for 3 hours . Adjust
seasoning to taste .
3 . Once cooked, the unit will automatically switch
to Keep Warm . If you want to serve as a more
rustic-style sauce, you can serve as is . If you want
a smoother sauce, transfer to a blender jug in
batches, and blend to desired consistency . Serve
with fresh basil if you choose .
* Roasted red capsicum is available in the deli section
of supermarkets .
* Use immediately or cool to place in containers for
storage in refrigerator or freezer . Freeze for up to three
months .
7