Morphy Richards 48762 Manual page 16

48762 rev5.qxp_Layout 1 23/01/2015 10:39 Page 16
Standard Slow Cooking
Recipes - Meat
Irish stew
Ingredients:
• 2tbsp Oil
• 4 Lamb chops
• 2 Large onions, sliced
• 1 1 / tsp Mixed herbs
2
• 1 large Parsnip
• 550g Carrots, thickly sliced
• 750g Potatoes, quartered
• 750ml Hot vegetable stock
• 2 Leeks, sliced
Lamb with lentils
Ingredients:
• 425g Carrots, sliced
• 125g Parsnips, sliced
• 1 Garlic clove, crushed
• 1 Bay leaf
• 125g Orange lentils, soaked for
one hour
• 200ml Red wine
• 750g Lamb leg fillet, cubed
• 3tbsp Soy sauce
• 200g Button mushrooms
• Parsley sprigs to garnish
• Salt and pepper
16
Method:
1 Remove any excess fat from the chops and then sear the chops on
both sides.
2 Saute the onions.
2 Sprinkle over the mixed herbs.
3 Add parsnip, carrots, potatoes, leeks and pour over the stock.
Bring to a simmer.
4 Transfer to the Partitioned Cooking Pot splitting evenly between the
two partitions. Cover with the Glass Lid.
5 Cook on medium for approximately 5-8 hours.
Method:
1 Place the carrots, parsnips, garlic, bay leaf and drained lentils in the
Partitioned Cooking Pot and season with salt and pepper.
2 Bring the wine to a simmer in a pan, pour over the vegetables.
3 Brush the meat all over with the soy sauce and sprinkle with salt
and pepper. Place on top of the vegetables.
4 Cover with the Glass Lid.
5 Cook for approximately 6-8 hours.
6 Add the mushrooms for the last 30 minutes.
7 Discard the bay leaf before serving.
Garnish with parsley and serve with a crisp green salad.