Recipes - Soup; Recipes - Poultry - Morphy Richards 460751 Manual

460751 Rev 2.qxp_Layout 1 27/07/2015 10:19 Page 10

Recipes - Soup

Vegetable Soup
Ingredients:
• 60g butter
• 1.75kg mixed vegetables, e.g.
potatoes, onions, carrots,
parsnips, celery, leeks, tomatoes
• 1.5L vegetable stock
• Mixed herbs to taste
• Salt and pepper

Recipes - Poultry

Chicken in White Wine Sauce
Ingredients:
• 6 chicken breasts or leg quarters
• 30g butter
• 160g onion, chopped
• 250g mushrooms, sliced
• 3 tbsp cornflour
• 3 tbsp dry white wine
• 700ml chicken stock
• 1 tsp mixed herbs
• 2 egg yolks
• 100ml double cream
• Salt and pepper
1
Method:
1 Peel, wash and cube or slice all the vegetables.
2 Melt butter in the Cooking Pot and gently fry the vegetables on the
hob for 2-3 minutes.
3 Add the hot stock. Stir well and bring to the boil. Season to taste
and add mixed herbs.
4 Transfer the Cooking Pot onto the Base Unit.
5 Cover with the Glass Lid and select the desired slow cook
setting using the Cooking Guide on page 9.
6 Cool and liquidise the soup.
7 Reheat on the hob if necessary and check the seasoning before
serving.
Method:
1 Heat the butter in the Cooking Pot and gently fry the chicken
breasts/quarters in batches on the hob until sealed on all sides.
Remove and set aside.
2 Add the onion and fry until softened but not browned. Add the
mushrooms and cook for a minute on low heat.
3 Blend the cornflour with a little cold water to make a paste. Add
the wine into the pot with the blended cornflour, mixed herbs, stock
and season. Replace the chicken pieces and bring to the boil,
stirring continuously.
4 Transfer the Cooking Pot onto the Base Unit, cover with the Glass
Lid.
5 Cook for the minimum time on the desired slow cook setting using
the Cooking Guide on page 9.
6 Just before serving, beat together the egg yolks and cream. Beat in
a few tablespoons of the cooking liquid, mix well together. Pour this
mixture into the Cooking Pot and stir until the sauce thickens.
Note: If using leg quarters, the amount of stock may need to be
increased to ensure the food is covered.