Recipes - Soup; Recipes - Meat - Morphy Richards SC48696 Instructions For Use Manual

48696 rev1_Layout 1 15/06/2012 09:16 Page 11

Recipes - Soup

Minestrone soup
Ingredients:
3.5L 6.0L
• 30g 55g
• 60g 120g
• 1 large 2 large
• 1 2
• 3 5
• 300g 600g
• 2 medium 3 medium
• 3 5
• 3 medium 5 medium
• 1.25L 2.25L
• 1 1 / tbsp 3tbsp
2
• 1 1 / tsp 3tsp
2
• 1 1 / tbsp 2tbsp
2
• 75g 200g
• 2-3tbsp 3tbsp
• Salt and pepper to taste

Recipes - Meat

New England beef
Ingredients:
3.5L 6.0L
• 1kg 1.5kg
• 1 1
• 1 1 / tsp 2tsp
2
• 8 10
• 400g 550g
• 200g 300g
• Boiling water (enough to cover the vegetables)
Butter
Streaky bacon, chopped
Onion(s), chopped
Garlic clove(s), crushed
Celery sticks, chopped
Potatoes, peeled and cubed
Carrots, peeled and diced
Cabbage leaves, shredded
Tomatoes, skinned and
chopped
Chicken stock
Tomato puree
Worcestershire sauce
Parsley, chopped
Pasta shells
Parmesan cheese
Topside beef
Bouquet garni
(parsley, thyme and bay leaf)
Black peppercorns
Shallots
Carrots sliced
Swede, diced
Method:
1 Melt the butter and fry the bacon and vegetables
in a pan until soft.
2 Transfer to the Cooking Pot and add the stock.
3 Add remaining ingredients except the parsley,
pasta shells and parmesan cheese. Stir well.
4 Cover with the Glass Lid and cook for
approximately 8-10 hours on Low or 5-6 hours
on High.
5 Add the pasta shells and parsley 45 minutes
before serving.
6
When cooked, adjust the seasoning if necessary
and sprinkle with parmesan cheese just before
serving.
Serve with crusty french bread.
Method:
1 Brown the beef joint to seal in the juices.
2 Place the vegetables in the bottom of the
Cooking Pot. Place the joint on top of the
vegetables.
3 Add enough boiling water to cover the
vegetables.
4 Season well and cover with the Glass Lid.
5 Cook for approximately 8-10 hours on Low or
5-6 hours on High.
6 Take the joint out of the Slow Cooker with a
slotted spoon and allow to cool for 10 minutes.
The cooking liquid can be thickened with corn
flour to make a gravy.
IMPORTANT: When buying a joint of meat, make
sure that it will fit in the Cooking Pot, so that
with liquid, it will still be 2.5cm below the rim
when it is covered.
The shape of the meat is just as important as
the weight.
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