Morphy Richards 48730 Instructions Manual page 8

SC48730MAUS Rev2_9094 48960 rev 2 Multitool.qx4 29/07/2011 14:28 Page 8
MEAT
New England beef
1.5kg piece of topside
1 bouquet garni
1 1/2 tsp thyme
1 1/2 tsp black peppercorns
8 shallots
400g carrots, sliced
200g swede, diced
Put the beef into a pan and cover with cold water. Add all the
remaining ingredients, cover and bring to a simmer. Season well
and transfer all the ingredients to the slow crock pot. Place the
crock pot into the slow cooker base. Place the lid on to the
slow cooker. Cook for approx. 5-7 hours. Take the beef out of
the slow cooker with a slotted spoon and allow to cool for 10
minutes. The cooking liquid can be used as a base to make
gravy. Cut the beef into slices and spoon a little of the cooking
liquid over. Serve with vegetables and garnish with fresh
parsley.
IMPORTANT
When buying a joint of meat, make sure that it will fit into the
crock pot so that when it is covered with liquid it will still be
2.5cm below the rim of the pot. The joint must not stick out
above the rim and there should be enough room to cover the
meat with water. The shape of the meat is just as important as
the weight.
Steak and kidney ragout
1.5kg stewing steak
300g kidney
3 tbsp flour
4 large onions, quartered
1 litre hot beef stock
400 ml red wine
5 tbsp tomato puree
2 tsp worcestershire sauce
225g button mushrooms
Using a sharp knife to trim the beef and cut into 1 inch (2.5)cm
cubes. Cut the kidney into bite sized pieces. Coat the beef with
the flour. Place into a pan with onions, stock, wine and tomato
puree. Bring to a simmer. Add the worcestershire sauce and
season. Transfer all the ingredients to the crock pot and place
into the crock pot and place in the base unit. Place the lid on
the slow cooker. Cook for approx. 5-7 hours. Add the button
mushrooms one hour before serving. This recipe can be used as
a base for steak and kidney pie.
8
Beef Curry
5 tbsp vegetable oil
2 large cooking apples, peeled, cored and sliced
4 large onions, chopped
1.5 kg stewing steak, cubed
5 tsp curry powder
5 tbsp plain flour
1 litre beef stock
Salt and freshly ground black pepper
5 tbsp mango chutney
125g sultanas
400g tin tomatoes, chopped
2 tbsp lemon juice
Fry the apple and the onion in a pan until soft. Coat the meat in
seasoned flour, add to the pan and fry until lightly browned. Stir
in the stock and bring back to a simmer. Add remaining
ingredients and bring back to a simmer. Transfer all the
ingredients to the crock pot and place pot in the slow cooker
base. Place the lid onto the slow cooker. Cook for approx. 4-7
hours. At the end of the cooking time it may be neccessary to
thicken the sauce.
Paprika beef
1.5kg stewing steak
75g seasoned flour
4 large onions, chopped
2 cloves of garlic, crushed
75g cooking fat
1kg tomatoes
1 litre brown stock
3 tsp paprika
3 tbsp tomato puree
4 bay leaves
3 tsp mixed herbs
Salt and freshly ground black pepper.
Cut the meat into cubes and toss in seasoned flour. In a pan fry
onions and garlic until softened, then add the meat and
continue to fry until the meat is slightly browned. Skin and chop
tomatoes finely, add to meat with the stock, (blended with the
paprika) tomato puree, bay leaves and mixed herbs. Season to
taste and bring to a simmer. Transfer all ingredients to the crock
pot and place pot in the base unit. Cover with the lid. Cook for
approx. 5-8 hours. Before serving remove the bay leaves and
thicken the sauce if neccessary.