Morphy Richards 48762 Manual page 15

48762 rev5.qxp_Layout 1 23/01/2015 10:39 Page 15
Standard Slow Cooking
Recipes - Meat
Oriental honeyed pork
Ingredients:
• 550g Pork fillet
• 4tbsp Seasoned cornflour
• 4tbsp Corn oil
• 1 Large onion, chopped
• 1 Garlic clove, crushed
• 1 Green pepper, de-seeded and
chopped
• 400g Tinned pineapple chunks,
drained (reserve juice)
• 6 Mushrooms, sliced
• 4 Ripe tomatoes, quartered
For the sauce
• 600ml Chicken stock
• 4tbsp Honey
• 2tbsp Soy sauce
• 4tbsp Cornflour
• Pineapple juice (reserved from
chunks)
Sausage pot
Ingredients:
• 2tbsp Oil
• 750g Sausages
• 1 Large onion, finely chopped
• 3 Carrots, thinly sliced
• 2 Leeks, sliced
• 3tbsp Flour
• 400ml Beef stock
• 3tbsp Chutney
• 2tbsp Worcestershire sauce
• Salt and pepper
Method:
1 Cut pork into cubes and toss in seasoned cornflour.
2 Heat the oil in a pan and fry garlic and onion.
3 Add pork and fry until lightly seared on all sides.
4 Lower the heat and add pepper, pineapple, mushrooms and
tomatoes, leave on gentle heat whilst preparing sauce.
5 To make the sauce, mix together chicken stock, honey and soy
sauce.
6 Blend the cornflour with the pineapple juice and add to the mixture.
7 Add sauce to the pan and stir whilst bringing to the boil.
8 Transfer to the Partitioned Cooking Pot splitting evenly between the
two partitions. Cover with the Glass Lid.
9 Cook on medium for approximately 5-8 hours.
Serve with rice and fresh green vegetables.
Method:
1 In a hot frying pan, quickly sear the sausages on all sides in the oil.
2 Add the onion, carrots and leeks and gently saute until softened,
but not browned.
3 Stir in the flour and cook on a low heat until the oil is absorbed.
4 Slowly add the stock, and bring to the boil, stirring continuously
until thickened.
5 Stir in the chutney, worcestershire sauce and season with salt and
pepper.
6 Add the remaining ingredients and bring to a simmer.
7 Transfer to the Partitioned Cooking Pot splitting evenly between the
two partitions. Cover with the Glass Lid.
8 Cook on medium for approximately 5-8 hours.
If the sausages contain a lot of fat, any excess can be removed
from the surface of the finished dish with kitchen paper.
15