Morphy Richards 48762 Manual page 14

48762 rev5.qxp_Layout 1 23/01/2015 10:39 Page 14
Standard Slow Cooking
Recipes - Meat
Bolognese sauce
Ingredients:
• 700g Minced beef
• 1 Large onion, chopped
• 3 Sticks of celery, thinly sliced
• 1 Garlic clove, crushed
• 3tbsp Tomato puree
• 1tbsp Flour
• 400g Tinned tomatoes
(including the juice)
• 250ml Beef stock
• 125g Mushrooms, sliced
• 1tsp Mixed herbs
• Salt and pepper
Pork goulash
Ingredients:
• 2tbsp Oil
• 1 Onion, finely chopped
• 4tbsp Flour
• 1 1 / tsp Paprika
2
• 750g Stewing pork, cubed
• 1 Red pepper, de-seeded and
diced
• 1tsp Oregano
• 3tbsp Tomato puree
• 450ml Stock
• 1 Small carton of sour cream or
yoghurt
• Salt and pepper
14
Method:
1 Gently brown the mince without adding any fat or oil.
2 When the fat has started to run from the meat, add the onion,
celery and garlic.
3 Fry for a couple of minutes and then add the tomato puree.
4 Blend some of the tomato juice with the flour to make a smooth
pouring cream, add to the meat with remaining tomatoes and juice
and bring to the boil, stirring continuously until thickened.
5 Add the remaining ingredients and mix well.
6 Transfer to the Partitioned Cooking Pot splitting evenly between the
two partitions. Cover with the Glass Lid.
7 Cook on medium for approximately 3-8 hours.
Note: a slight 'crust' of brown meat may appear on the top. If this
occurs, stir the bolognese well to mix.
Method:
1 In a pan, gently fry onion in the oil until soft.
2 Blend together the flour, paprika, salt and pepper. Toss the pork in
the seasoned flour and add to the pan, fry until seared on all sides.
3 Add red pepper, oregano, puree and stock. Bring to the boil, stirring
continuously until thickened.
4 Transfer to the Partitioned Cooking Pot splitting evenly between the
two partitions. Cover with the Glass Lid.
5 Cook on medium for approximately 4-8 hours.
6 Just before serving, swirl the cream or yoghurt into the goulash.