Morphy Richards 460004 Instruction Manual page 14

460004 REV2.qxp_Layout 1 23/01/2015 10:39 Page 14
Recipes - Meat
Boiled ham
Ingredients:
3.5L 6.5L
• 1kg 1.8kg (max) Gammon joint
Sausage pot
Ingredients:
3.5L 6.5L
• 1tbsp 1tbsp
• 750g 1.5kg
• 1 3
• 2 5
• 2 3
• 3tbsp 5tbsp
• 750ml 1.5L
• 3tbsp 6tbsp
• 3tbsp 5tbsp
• Salt and pepper
14
Oil
Good quality sausages
Large onion(s), finely chopped
Carrots, thinly sliced
Leeks, sliced
Plain flour
Beef stock
Chutney
Worcestershire sauce
Method:
1 Put the gammon in the Cooking Pot, cover with
cold water (1.5L should be sufficient to
submerge the joint) and bring to the boil.
2 Drain and rinse the joint.
3 Place the gammon joint back into the Cooking
Pot and fill the Cooking Pot with boiling water to
roughly cover the joint.
4 Transfer the Cooking Pot to the Base Unit, cover
with the Glass Lid.
5 Cook for 7-9 hours on the Low setting or 4-5
hours on the High setting.
IMPORTANT: When buying a joint of meat,
ensure it will fit into the Cooking Pot. The joint
must not stick out above the rim. The shape of
the meat is just as important as the weight.
Method:
1 In the Cooking Pot, quickly sear the sausages in
batches on the hob on all sides in the oil.
Remove from the Cooking Pot and set aside.
2 Add the onions, carrots and leeks and gently
saute until softened, but not browned.
3 Stir in the flour and cook on a low heat until the
oil is absorbed.
4 Slowly add the stock and bring to the boil, stir-
ring continuously until thickened.
5 Stir in the chutney, Worcestershire sauce and
seasoning.
6 Place the sausages back into the Cooking Pot,
season and bring to a simmer.
7 Transfer the Cooking Pot into the Base Unit,
cover with the Glass Lid.
8 Cook for 7-9 hours on the Low setting or 4-5
hours on the High setting.
If the sausages contain a lot of fat, any excess
can be removed from the surface of the finished
dish with kitchen paper.