Master Pro MPULTIMATECOOK - Recipes: Curries, Paellas, and Risotto; Chickpea and Sweet Potato Curry; Chicken and Chorizo Paella; Mushroom and Truffle Risotto

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METHOD
1. Select SAUTÉ function on the appliance.
2. Add olive oil, onion and leek and SAUTÉ for 5
minutes or until softened.
3. Add all remaining ingredients to pot, except parsley,
and stir to combine.
4. Lock appliance lid into place and select SOUP/
PORRIDGE function.
5. When cooking time has completed, allow cooker to
release pressure naturally.
6. Stir through parsley, season to taste and serve
immediately.
Chicken and Chorizo Paella
Serves 10
Yield: 3kg
INGREDIENTS
• 4 skinless free-range
chicken thighs, diced
• 4 garlic cloves, sliced
• 2 onions, finely diced
• 2 small red capsicums,
finely diced
• ½ bunch flat leaf
parsley, stalks
separated, finely
chopped
• 200g chorizo, sliced
• 1 tsp. smoked paprika
• ¼ cup tomato purée
• 600g paella rice
• 1.5L chicken stock
• 200g frozen peas
• Juice and zest of 2
lemons
• Olive oil for frying
METHOD
1. Select SAUTÉ function, heat oil in inner pot and
brown chicken. Remove from pot and set aside.
2. Add garlic, onion, capsicum, finely chopped parsley
stalks, chorizo and paprika to inner pot. SAUTÉ for
10 minutes, stirring occasionally. Season to taste.
3. Add chicken back to inner pot along with tomato
purée and rice, stirring until rice is translucent.
4. Add stock and stir. Attach lid and select RICE
function.
5. When cooking time has completed, release pressure
slowly using pressure valve. Stir through peas,
lemon juice and zest, freshly chopped parsley and
season again to taste.
Chickpea and Sweet Potato Curry
Serves 4–6
INGREDIENTS
• 400g tinned chickpeas,
drained
• 1 tbsp. olive oil
• 1 large onion, finely
diced
• 3 cloves of garlic, finely
chopped
• 1 small red chilli, finely
chopped
• 1 or 2 star anise
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 400g tinned diced
tomatoes
• 500g sweet potato, cut
into 2cm cubes
• 1 cup vegetable stock
• Salt and pepper to taste
• 125mL coconut milk
(optional)
• ¼ cup fresh coriander,
chopped
METHOD
1. Select SAUTÉ (timer will start for 20 minutes) and
allow to heat for 2 minutes, add oil, onions and
garlic and SAUTÉ for 3 minutes, until translucent.
2. Add chilli, star anise, ground coriander and cumin
and SAUTÉ for 3 minutes or until the spices are
fragrant, stirring occasionally.
3. Add chickpeas, tomatoes, sweet potato, vegetable
stock and salt and pepper.
4. Bring to boil and secure lid. Ensure the pressure
valve on the lid is in the Sealed position (If there is
still time left on SAUTÉ, press KEEP WARM/CANCEL
button).
5. Select VEGGIES function, then press COOKING TIME
button to increase time to LONG.
6. Cooker will increase in pressure, once at
temperature timer will start.
Mushroom and Truffle Risotto
Serves 10
INGREDIENTS
• 60g butter
• 1 tbsp. olive oil
• 500g mushrooms,
sliced
• 2 small brown onions,
finely diced
• 600g Arborio rice
• 1 cup dry white wine
• 1.5L chicken stock
• Salt and pepper for
seasoning
• ¼ parmesan, grated
• 2 tsp. truffle oil