Morphy Richards 48730 Instructions Manual page 6

SC48730MAUS Rev2_9094 48960 rev 2 Multitool.qx4 29/07/2011 14:28 Page 6
RECIPES
SOUPS
Minestrone Soup
55g butter
100g streaky bacon chopped
2 onions, finely chopped
2 cloves garlic, crushed
4 sticks celery, chopped
500g potatoes, peeledand cubed
2 large carrots, peeled and diced
4 cabbage leaves, shredded
4 large tomatoes, skinned and roughly chopped
2.25 litres chicken stock
3 tbsp tomato puree
3 tsp worcestershire sauce
Salt and freshly ground blackpepper
2 tbsp parsley, finely chopped
150g pasta shells
3 tbsp parmesan cheese, grated
Melt the butter in a pan and fry bacon and vegetables until soft.
Make up stock and add stock, bacon and vegetables to the
crockpot. Add remaining ingredients except the parsley, pasta
shells and parmesan cheese. Place the crockpot in the base
unit, cover with the lid and cook for approx 4-6 hours. 45
minutes before serving add the pasta shells and parsley. Adjust
the seasoning if neccessary and sprinkle with parmesan
cheese. Serve with crusty french bread.
Lentil soup
200g smoked bacon, chopped
2 large onions, finely chopped
4 carrots finely diced
4 sticks of celery, finely sliced
400g orange lentils
2x400g cans of chopped tomatoes
2 litres chicken stock
4 tsp worcestershire sauce
pinch nutmeg
1 bayleaf
2 tsp basil
salt and freshly ground black pepper
2 tbsp parsley, finely chopped
In a pan gently fry the bacon until the fat begins to run. Add all
the remaining ingredients except the parsley and bring to the
boil. Simmer for 2 minutes. Transfer to the crock pot. Place the
crock pot into the slow cooker base, cover with the lid. Cook
for approx 4-8 hours. If a smoother consistency is required
liquidise the soup after cooling and then reheat the soup in a
pan. Sprinkle with parsley and serve with crusty french bread.
6
Vegetable Soup
60g butter
2.2kg mixed vegetables, e.g potatoes, onion, carrot,
parsnips, celery, leek, tomato
60g flour
Salt and freshly ground black pepper
2 tsp mixed herbs
Peel, wash and cube or slice the vegetables. Melt butter in a
pan and gently fry the vegetables for 2-3 minutes. Add the hot
stock. Stir well and bring to the boil. Season to taste and add
mixed herbs. Transfer all ingredients to the crock pot and place
pot in the slow cooker base. Cover with lid and cook for approx
6-8 hours. Cool and liquidise the soup and then reheat in a pan
on the hob. Thicken it with flour.
POULTRY
Chicken Paprika
8 chicken portions
60g butter
60g seasoned flour
4 large onions, chopped
6 carrots peeled and sliced
2 green pepper, de-seeded and chopped
3 tsp paprika
3 tsp tomato puree
1 litre chicken stock
Salt and freshly ground black pepper
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
chicken stock. Bring to the boil and season. Transfer all the
ingredients to the crock pot and place in the base unit. Cover
with the lid and cook for approx. 4-7 hours.