Gastroback Design Multicooker Advanced 42538 Operating Instructions Manual page 23

5 cardamom pods
1 cinnamon stick
1 cup water or chicken stock
½ cup plain yoghurt
/ cup chopped coriander to serve
1
3
Salt and freshly ground black pepper
Method
1. Press the SAUTÉ|SEAR button and then the
START|CANCEL button. Heat removable
cooking bowl for 3 minutes with the lid on.
2. Add half the oil and heat for 1 minute.
3. Add lamb in small batches and cook until
lightly browned; remove and set aside.
4. Add remaining oil and onion and garlic
and cook for 3 – 4 minutes, stirring occasi-
onally, or until softened.
5. Stir in spices and cook for 1 minute.
6. Return lamb to removable cooking bowl
and add stock; mix well.
7. Cover with lid. Press the SLOW COOK
HIGH BUTTON and cook for 3 – 4 hours
or SLOW COOK LOW BUTTON and
cook for 5 – 6 hours.
8. Stir through yoghurt and coriander. Season
to taste with salt and pepper. Serve with
steam rice.
note: To achieve even cooking, stir curry
half way through cooking time.
easy osso Bucco
Serves 4
ingredients
6 x 4cm thick Osso Bucco (Veal shanks)
2 tablespoons plain flour
2 tablespoons olive oil
/ cup white wine
1
3
400 g can diced tomatoes
2 teaspoons caster sugar
Salt and freshly ground black pepper
Gremolata
4 cloves garlic, finely chopped
Finely grated rind of 1 lemon
½ cup chopped fresh parsley
Method
1. Press the SAUTÉ|SEAR button and then the
START|CANCEL button. Heat removable
cooking bowl for 3 minutes with the lid on.
2. Add oil and heat for 1 minute.
3. Coat osso bucco in flour, shaking off ex-
cess and cook in small batches until lightly
browned. Remove and set aside.
4. Add wine and bring to the boil; simmer
for 1 – 2 minutes, scraping up any of the
sediment in the base of the bowl.
5. Return osso bucco to removable cooking
bowl and add tomato, sugar, salt and pep-
per.
6. Cover with lid. Press the SLOW COOK
LOW BUTTON and cook for 6 – 7 hours.
Serve sprinkled with gremolata
tex-Mex Beef and beans
Serves 4 – 6
ingredients
1½ cups dried red kidney beans, soaked
overnight in cold water
2 tablespoons oil
1.3 kg chuck steak cut into 5cm cubes
2 large onions, sliced
3 cloves garlic, chopped
1 tablespoon ground cumin
2 teaspoons chilli powder
2 teaspoons dried oregano flakes
400 g can diced tomatoes
½ cup beef stock
1 green capsicum cut into large pieces
Salt and freshly ground black pepper
Sour cream, guacamole, grated cheddar
cheese to serve
Method
1. Drain beans and rinse well; drain again
and set aside.
2. Press the SAUTÉ|SEAR button and then the
START|CANCEL button. Heat removable
cooking bowl for 3 minutes with the lid on.
3. Add a little of the oil and heat for 1 minute.
4. Add meat in batches and cook for 2 – 3
55