Gastroback Design Multicooker Advanced 42538 Operating Instructions Manual page 27

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
START|CANCEL button. Cook for 18 – 20
minutes, stirring occasionally or until most
of the liquid has been absorbed.
button and then
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
the
and cook for 2 – 3 minutes, stirring occasi-
onally.
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