Morphy Richards Slow Cooker Instructions Manual page 18

18
Lamb with lentils
2.5 litres 4.5 litres
Carrots, sliced 425g
Parsnips, sliced 125g
Cloves garlic, crushed 1
Bay leaf 1
Orange lentils, soaked for 1 hour
125g
Salt and freshly ground black pepper
Red wine 200ml
Lamb leg fillet cubed 750g
Soy sauce 3 tbsp
Button mushrooms 200g
Parsley sprigs to garnish
Method
Place the carrots, parsnips, garlic,
bay leaf and drained lentils in the
slow crock pot and season with salt
and pepper. Pour in the wine after
bringing to simmering point in a
pan. Brush the meat all over with
the soy sauce and sprinkle with salt
and pepper. Place on top of the
vegetables. Place crock pot into the
slow cooker base and replace the
lid. Cook for approx. 6-8 hours. Add
the mushrooms for the last 30
minutes. Discard the bay leaf.
Garnish with parsley and serve with
a crisp green salad.
Sausage Pot
800g Oil
225g Sausage
2 Onions, finely chopped 1 large
2 Carrots, thinly sliced
Leek, sliced
250g Flour
Beef stock
400ml Chutney
1.5kg Worcestershire sauce 2 tbsp
4 tbsp Salt and freshly ground black pepper
300g
Method
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 low 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
ingredients to the slow crock pot
and place into 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.
2.5 litres 4.5 litres
2 tbsp 3 tbsp
750g 1.5kg
2 large
3 4
2 2
3 tbsp 5 tbsp
400ml 1 litre
3 tbsp 5 tbsp
3 tbsp