Morphy Richards SC48720 Instructions Manual page 20

48720 rev7_Layout 1 11/04/2013 10:44 Page 20
Recipes - Meat
Irish stew
Ingredients:
3.5L 6.5L
• 4 8
• 2 large 4 large
• 1 1 / tsp 3tsp
2
• 1 2
• 250g 500g
• 500g 1kg
• 1L 1.5L
• 2 3
Lamb with lentils
Ingredients:
3.5L 6.5L
• 425g 800g
• 125g 225g
• 1 2
• 1 2
• 125g 250g
• 200ml 400ml
• 750g 1.5kg
• 3tbsp 4tbsp
• 200g 300g
• Parsley sprigs to garnish
• Salt and pepper to taste
20
Lamb chops
Onions, sliced
Mixed herbs
Parsnips, large
Carrots, thickly sliced
Potatoes, quartered
Hot vegetable stock
Leeks, sliced
Carrots, sliced
Parsnips, sliced
Garlic cloves, crushed
Bay leaf
Orange lentils, soaked for
one hour
Red wine
Lamb leg fillet, cubed
Soy sauce
Button mushroom
Method:
1 Remove any excess fat from the chops and then
place in a pan with the onions. Brown the chops
on each side.
Sprinkle over the mixed herbs. Add the parsnip,
carrots, potatoes, leeks and pour over the stock.
Bring to a simmer.
6 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 5-8 hours.
Method:
1 Place the carrots, parsnips, garlic, bay leaf and
drained lentils in the Cooking Pot and season
with salt and pepper.
2 Pour in the wine after bringing to simmering
point in a pan.
3 Brush the meat all over with the soy sauce and
sprinkle with salt and pepper.
4 Cover with the Lid. Cook for approximately 6-8
hours.
5 Add the mushrooms for the last 30 minutes.
6 Discard the bay leaf. Garnish with parsley and
serve with a crisp green salad.