Sunbeam DF4500 manual Soup Recipes, Garlic Prawns, Makes 6 to 8 servings, Basic Chicken Stock

Soup Recipes

All the recipes have been specifically created and tested by the Sunbeam Test Kitchen for the MultiCooker Deep Fryer. We hope you enjoy using your Multicooker.

Garlic Prawns

Makes 6 to 8 servings

1kg green king prawns, shelled and deveined ½ cup olive oil

4 cloves garlic, peeled and halved

½teaspoon 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, sliced

4 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, 1½ hours. Season to taste with salt and pepper. 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.

Pumpkin Soup

Makes 6 to 8 servings

30g butter or margarine

1 onion, chopped

750g pumpkin, peeled & cut into 25mm cubes

1 teaspoon nutmeg

Salt and freshly groun d black pepper

2 ½ 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. Allow to cool. In Sunbeam

Blender or Food Processor, puree soup. Return soup to cooking vessel and reheat.

Serve soup garnished with 1 teaspoon of sour cream; sprinkle with chopped chives, if desired. Season to taste with Salt and pepper.

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