Morphy Richards 48720 Instructions Manual page 7

48720 Rev2 15/8/08
Vegetable soup
2.5 litres 4.5 litres
Butter 30g
Mixed vegetables, e.g. potato, onion,
carrot, parsnips, celery, leek, tomato
1.25kg
Flour 30g
Stock 1100ml
Salt and freshly ground black pepper
Mixed herbs 1tsp
Method
Peel, wash and cube or slice all the
vegetables. Melt butter in a pan and
gently fry the vegetables for 2-3
minutes. Add the hot stock. Stir well
and bring to the boil. Season to taste
and add mixed herbs. Transfer all
ingredients to the ceramic pot and
place the pot in the slow cooker
base. Cover with the lid and cook for
approximately 6-8 hours. Cool and
liquidise the soup and then reheat in
a pan on the hob. Thicken it with the
flour.
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10:31 Page 7
Poultry
Chicken paprika
60g
Chicken portions
Butter
Seasoned flour
2.2kg
Onions, chopped
60g
Carrots, peeled and sliced
2 litres
Green pepper, de-seeded and chopped
2tsp
Paprika
Tomato puree
Chicken stock
Salt and freshly ground black pepper
Method
Clean, wipe and dry chicken, coat in
seasoned flour. Using a pan, fry the
chicken in the butter until brown all
over. Add onions and carrots and fry
until soft. Add pepper, paprika,
tomato puree, and the remaining
flour, stir well. Gradually mix in the
chicken stock. Bring to the boil and
season. Transfer all ingredients to the
ceramic pot and place in the base
unit. Cover with the lid and cook for
approximately 4-7 hours.
2.5 litres 4.5 litres
4 8
30g 60g
50g 60g
3 large 4 large
4 6
1 2
1tsp 3tsp
1tsp 3tsp
500ml 1 litre
7