Morphy Richards 48762 Manual page 24

48762 rev5.qxp_Layout 1 23/01/2015 10:39 Page 24
Partition Slow Cooking Recipes -
Meat and Vegetarian Dishes
Lamb and spring vegetables with aïoli and Moroccan stew
For the Lamb and aïoli
Ingredients:
• 500 g Lamb shoulder, diced
• 2tbsp Sunflower oil
• 4 large Spring onions, trimmed and
left whole
• 1 Bay leaf
• 2 Thyme sprigs
• 200ml White wine
• 200ml Lamb stock
• 100g Chantenay carrots, trimmed
• 100g Turnip
• 200g Baby new potatoes, cut to an
even size
• 200g Frozen garden peas
• 3tbsp Lemon thyme
• Salt and freshly ground black pepper
• 2tbsp Crème fraîche, to serve
For the aïoli:
• 2 Garlic cloves
• 1tsp Coarse sea salt
• 2tbsp Mayonnaise
• 1tbsp Chopped flat-leaf parsley
For the Moroccan vegetable stew
Ingredients:
• 2tbsp Olive oil
• 1 large Onion chopped
• 2 Carrots, cut into small cubes
• 300g Swede, cut into small cubes
• 1 Red pepper, cored, de-seeded and
chopped
• 3 Garlic cloves, finely chopped
• 200g Frozen broad beans
• 400g Can chopped tomatoes
• 3tsp Harissa
• 1tsp Turmeric
• 2cm Fresh root ginger, peeled and
finely chopped
• 250ml Vegetable stock
• 125g Okra, thinly sliced
• Salt and freshly ground black pepper
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Method:
1 Season the lamb. Heat half the oil over a high heat in a frying pan
and cook the lamb for about 10 minutes or until browned all over.
Transfer to the slow cooker.
2 Heat the remaining oil over a medium heat in the pan and cook the
spring onions for about 5 minutes, until softened. Season with salt
and pepper and then add the bay leaf, thyme, wine and stock and
bring up to a simmer. Transfer to the Partitioned Cooking Pot.
3 Stir in the carrots, turnips, potatoes, peas and lemon thyme.
4 Cover with the Glass Lid and cook for 4 hours on high.
5 To make the aïoli, chop the garlic, then crush it together with the
salt using the back of a knife. Stir into the mayonnaise and add the
parsley.
6 To serve, stir the crème fraîche into the lamb and serve with the
aïoli.
Method:
1 Heat the oil in a pan and fry the onion until lightly browned.
2 Stir in the carrots, swede, pepper, garlic, broad beans and
tomatoes.
3 Mix in the harissa, turmeric and ginger, then pour on the stock and
season with salt and pepper and bring to the boil.
4 Spoon the mixture into the Partitioned Cooking Pot. Press the
vegetables beneath the liquid.
5 Cover with the Glass Lid and cook for 4 hours on high.