Gastroback Design Multicooker Advanced Manual

72for 5 minutes.3. Stir through lemon juice, lemon rindand season with salt.Serve immediately with prawns.THYME, BARRAMUNDI AND PEARISOTTOServes 4 – 6Ingredients20 g butter1 tablespoon oil2 leeks, washed and thinly sliced2 loves garlic, finely chopped300 g Arborio or carnaroli rice1 cup dry white wine4 cups chicken or fish stock400 g fresh barramundi fillets cut into 3cm cubes250 g fresh peas or frozen peas, tha-wed1 teaspoon finely grated lemon rind1 tablespoon fresh lemon juice2 tablespoons chopped fresh parsleySalt and ground white pepperLemon wedges to serveMethodSAUTÉ|SEAR setting1. Press the SAUTÉ|SEAR button andthen the START|CANCEL button.Heat removable cooking bowl for 3minutes with lid on.2. Remove lid, add butter and oil, heatfor 1 minute or until butter has mel-ted.3. Add leeks and garlic cover with lid,cook, stirring occasionally for 4 – 5minutes, or until leeks have softened.4. Add rice, mix well, cover with lidand cook, stirring occasionally for 2– 3 minutes or until rice is glossy.5. Stir in wine, cook uncovered for 2– 3 minutes or until all the wine isabsorbed.RISOTTO SETTING1. Stir in stock, cover with lid and pressthe RISOTTO button and then theSTART|CANCEL button. Cook for18 – 20 minutes, stirring occasional-ly or until most of the liquid has beenabsorbed.2. Remove the lid and stir through bar-ramundi pieces. Cover with the lid.3. When the cooker has automatical-ly switched to KEEP WARM set-ting, which will take about 5 – 10minutes, remove lid and stir throughpeas, lemon rind, lemon juice andchopped parsley. Season to tastewith salt and pepper.Serve immediately with wedges oflemon.Note:Any type of firm white boneless fish fil-lets can be used in this recipe.TURKISH PILAFServes 4 – 6Ingredients2 tablespoons olive oil1 red onion, finely chopped2 cloves garlic, finely chopped1 teaspoon cardamom pods, finelycrushed1 teaspoon ground cumin