Morphy Richards Total Control Manual page 26

501020 Rev 1.qxp_Layout 1 26/08/2016 09:54 Page 26
Winter Lamb and Lentil Broth
Preparation time:
Sauté:
Cooking time:
Setting:
Ingredients:
Method:
1 Place the olive oil in the Removable Vessel (7), fit the Lid (4), select Sauté Function
Start/Stop Button (23). After 1 minute carefully add the lamb mince, refit the Lid
2 minutes, stirring occasionally with a wooden spoon until evenly browned.
2 Carefully add the onion, garlic, carrot, potato and swede to the Removable Vessel
4 minutes. Stir in the flour then add the rest of the ingredients and hot stock up to the desired level.
3 Stir with a wooden spoon or spatula. Press and hold the Start/Stop Button
Function (15), required portion size and press the Start/Stop Button (23).
4 Season to taste and remove bay leaves (leaf) before serving.
26
2 portions 3 portions
20 minutes 20 minutes
7 minutes 7 minutes
24 minutes 26 minutes
Chunky Chunky
• ½ tbsp 1 tbsp
• 35g 55g
• 50g 75g
• 1 1½
• 25g 35g
• 75g 110g
• 50g 75g
• 1½ tbsp 2½ tbsp
• 120g 175g
• ¼ tsp ½ tsp
• ¼tbsp ½tbsp
• 1 1
• ½ tsp ½ tsp
• Approx. 450ml Approx. 675ml
4 portions
20 minutes
7 minutes
28 minutes
Chunky
1 tbsp olive oil
75g raw minced lamb
100g onion, finely chopped
2 garlic clove, crushed
50g carrot, finely chopped
150g potato, finely chopped
100g swede, finely chopped
3 tbsp plain flour
235g tinned cooked green
lentils, drained
½ tsp chopped fresh rosemary
1tbsp chopped fresh parsley
2 bay leaf
1tsp Worcestershire sauce
Approx. 900ml hot lamb stock
(4)
(7)
(23) then select Chunky
(16) and press the
and sauté for
and sauté for