7
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 .
