Poultry - Morphy Richards Slow Cooker Instructions Manual

48726 rev2:x 02/11/2009 14:26 Page 7
2.5 litres
Butter 30g
Mixed vegetables, e.g. potato, onion,
carrot, parsnips, celery, leek, tomato
1.25 kg
Flour 30g
Stock 1100ml
Mixed herbs 1 tsp
Salt and freshly ground black pepper
Peel, wash and cube or slice all 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 ceramic pot and
place the pot in the slow cooker base.
Cover with the lid and cook for
1 /2
approximately 5
and liquidise the soup and then reheat
in a pan on the hob. Thicken it with
the flour.
For details of other Morphy Richards products, please see our website:

Poultry

4.5 litres
60g Chicken portions
Butter
2.2 kg Seasoned flour
60g Onions, chopped
2 litres Carrots, peeled and sliced
2 tsp
Green pepper, de-seeded and chopped
Paprika
Tomato puree
Chicken stock
Salt and freshly ground black pepper
Clean, wipe and dry chicken, coat in
1 /2
-7 hours. Cool 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 3
2.5 litres 4.5 litres
4 8
30g 60g
50g 60g
3 large 4 large
4 6
1 2
1 tsp 3 tsp
1 tsp 3 tsp
500ml 1 litre
1 /2 1 /2
-6 hours.
7