Morphy Richards Slow Cooker Instructions Manual page 5

Poultry
Chicken paprika
Chicken portions
Butter
Seasoned flour
Onions, chopped
Carrots peeled and sliced
Green pepper, de-seeded and chopped
Paprika
Tomato puree
Chicken stock
Salt and freshly ground black pepper
Method
Clean, wipe and dry chicken, coat in
seasoned flour. Using a pan, fry the
chicken in the butter until brown all
over. Add onions and carrots and fry
until soft. Add pepper, paprika,
tomato puree, and the remaining
flour, stir well. Gradually mix in the
chicken stock. Bring to the boil and
season. Transfer all ingredients to
the ceramic pot and place in the
base unit. Cover with the lid and
cook for approximately 4 - 7 hours.
8
Chicken in white wine sauce
4.5 litres
4.5 litres
Chicken joints, skinned 8
8
Butter 75g
60g
Onion, finely chopped 2 large
60g
Mushrooms, sliced 250g
4 large
Cornflour 3 tbsp
6
Dry white wine 1 litre
Mixed herbs 3 tsp
2
Salt and freshly ground black pepper
3 tsp
Egg yolks 2
3 tsp
Double cream 9 tbsp
1 litre
Method
Place the chicken joints and butter
in a pan and gently fry until all the
juices are sealed in. Add the onion
and fry until softened but not
browned. Add the mushrooms and
cook for a minute on low heat.
Blend the cornflour with a little of
the wine. Pour the remaining wine
into the pot with the blended
cornflour, mixed herbs and
seasoning. Bring to the boil, stirring
continuously until thickened.
Transfer all ingredients to the
ceramic pot, place in the base of
the slow cooker and place the lid on
the slow cooker. Cook for
approximately 5 - 8 hours. Just
before serving, beat together the
egg yolk and cream. Beat in a few
tablespoons of hot sauce, mix well
together. Pour this mixture into the
ceramic pot and stir until the sauce
thickens.
Meat
Chilli con carne
Beef in red wine
4.5 litres
Vegetable oil
Oil 3 tbsp
Onions, chopped
Onions, chopped 2 large
Garlic, crushed
Stewing beef, cubed 1.5 kg
Green pepper, de-seeded and chopped 1
Black olives 16
Minced beef
Clove garlic, crushed (optional) 2
Can of tomatoes, chopped
Tomatoes skinned, de-seeded and roughly
Chilli powder
chopped 10
Flour
Mushrooms 800g
Brown sugar
Dry red wine 1 litre
Tomato puree
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Bay leaf 2
Can red kidney beans, drained
Freshly chopped parsley
Method
Method Fry onions, garlic and pepper in a
In a pan, gently fry the onion in the pan until soft. Add minced beef and
oil until softened. Add the beef and fry until lightly browned. Blend
brown on all sides. Add all the together chilli powder, flour, brown
remaining ingredients, except the sugar and tomato puree. Stir in
parsley, and bring to a simmer. tomatoes, chilli paste and
Transfer all the ingredients into the seasoning. Transfer all ingredients
ceramic pot and place the pot into to the ceramic pot and place the
the slow cooker base. Place the lid pot in the slow cooker base. Place
onto the slow cooker. Cook for the lid on the slow cooker. Cook for
approximately 4 - 8 hours. Before approximately 3 - 7 hours. One hour
serving, remove the bay leaf and before serving, add the kidney
sprinkle with parsley. beans. Serve with boiled rice or
baked potatoes.
4.5 litres
3 tbsp
2 large
4 cloves
1 kg
g
2x 400g
3 tsp
3 tbsp
3 tsp
7 tbsp
2x 400g
9