Morphy Richards IB48730 Instructions Manual page 15

digital slow cooker rev 1
Sausage pot
3 tbsp oil
1.5kg sausage
2 large onions, finely chopped
4 carrots, thinly sliced
2 leeks, sliced
5 tbsp flour
1 litre beef stock
5 tbsp chutney
3 tbsp worcestershire sauce
Salt and freshly ground black pepper
In a pan quickly brown the sausages on
all sides in the oil. Add the onions, carrots
and leeks and gently saute until softened,
but not browned. Stir in the flour and cook
on a slow heat until the oil is absorbed.
Slowly add the stock, and bring to the boil,
stirring continuously until thickened. Stir in
the chutney, worcestershire sauce and
seasoning. Transfer all the ingredients to the
crock pot and place in the slow cooker base.
Cover with the lid and cook for approx. 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.
Vegetarian curry
5 tbsp cooking oil
4 large onions, chopped
2 cloves garlic, crushed
5 tsp curry powder
600g lentils
2 litres white stock
3 tsp lemon juice
Salt and freshly ground pepper
4 carrots, diced
2 apples, peeled, cored and
chopped
125g sultanas
20/8/03 3:58 pm Page 15
Heat the oil in a pan. Saute the onion,
carrots and garlic lightly. Add the curry
powder. Cook gently for 1 minute. Stir in the
stock, lemon juice, salt, pepper and lentils.
Bring to the boil and continue to boil for 3
minutes. Transfer all ingredients to the crock
pot and place in the slow cooker base. Stir in
the apples and sultanas. Place lid on the
slow cooker. Cook for approx. 5-8 hours.
Ensure that the vegetables are immersed
during cooking.
Desserts
Rice Pudding
40g
150g
150g
1 1 /
Pinch of nutmeg
Butter the inside of the slow crock pot.
Add all the ingredients and stir. Place crock
pot on the slow cooker base and cover with
the lid. Cook for approx 3-4 hours.
Fruit compote
500g
60g
60g
35g
5 tbsp
1 litre
5 tbsp
Place all the ingredients, except the
cointreau, in the slow crock pot. As the apple
rings tend to float to the surface and
discolour, put them at the bottom. Cook for
approx. 5-7 hours. Transfer the fruit to a
serving dish and allow to cool. Cool the fruit
first before putting into a cut-glass dish. Stir
in the cointreau and serve chilled.
14
butter
pudding rice
sugar
litres milk
2
dried mixed fruit, such as apples,
prunes, pears, apricots and
peaches
sultanas
raisins
flaked almonds
caster sugar
water
cointreau