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.
