Sunbeam DF4400 manual Recipes for your Multicooker, Soup

Recipes for your Multicooker.

GARLIC PRAWNS Makes 6 to 8 servings

1kg green king prawns, shelled and deveined

1/2 cup olive oil

4 cloves garlic, peeled and halved

1/2 teaspoon salt Red chilli, chopped

Place all ingredients into a bowl and marinate for 10-15 minutes. Heat cooking vessel to dial setting 10 and add prawn mixture. Stir-fry prawns until bright pink in colour, about 5 minutes. Remove garlic cloves, serve hot.

BASIC CHICKEN STOCK

500g chicken pieces (carcass and giblets)

5 cups water

1 teaspoon dry sherry

2 stalks celery, chopped

2 onions, quartered

3 carrots, peeled and sliced

4 whole bay leaves

1 teaspoon salt

1 teaspoon dried mixed herbs

1 teaspoon whole black peppercorns

Place all ingredients into the cooking vessel. Cover; heat to boiling on No. 5. Boil 10 minutes; reduce heat to Simmer and cook, covered, 11/2 hours. Taste and adjust seasonings. Remove chicken; strain stock into a large bowl and refrigerate. Before using stock, remove solidified fat. Use stock as a base for soups, sauces and casseroles.

NOTE: Chicken meat may be used in soups and casseroles, as fillings for spring rolls or pastry cases.

Soup.

PUMPKIN SOUP Makes 4 to 6 servings

30g butter or margarine

1 onion, chopped

750g pumpkin, peeled & cut into 25mm cubes

1 teaspoon nutmeg

1/4 teaspoon salt

Freshly ground black pepper

21/2 cups chicken stock (using stock cubes) Sour cream

Chopped chives, optional

Melt butter in cooking vessel on No. 2; fry onion until soft. Add pumpkin and fry for 2-4 minutes, turning often. Season with nutmeg, salt and pepper. Add chicken stock. Heat Soup to boiling on No. 5, then reduce heat to Simmer. Cook for 10-15 minutes or until pumpkin is tender. In Sunbeam Blender or Food Processor, puree soup, 1 cup at a time. Return soup to cooking vessel and reheat. Serve soup garnished with 1 teaspoon of sour cream; sprinkle with chopped chives, if desired.

FRENCH ONION SOUP Makes 6 servings

60g butter or margarine

6 onions, peeled, sliced thinly

6 cups beef stock (fresh or made from cubes)

2 tablespoons brandy

1/2 teaspoon salt

1/2 teaspoon pepper

6 slices French bread

30g extra butter or margarine

1/4 cup finely grated Gruyere or Swiss cheese

Melt butter in cooking vessel on No. 4; saute onions until caramel-brown and tender. Reduce heat to No. 1; add stock, brandy, salt and pepper. Cover vessel; reduce heat to Simmer and cook for 15 to 20 minutes. Toast slices of bread; butter slices and top with grated cheese. Melt the cheese under a griller and serve with soup.

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