Morphy Richards 461002 Manual page 11

461002 rev 3.qxp_Layout 1 14/11/2014 14:31 Page 11
Vegetable soup
Ingredients:
• 60g Butter
• 2.2kg Mixed vegetables, e.g. potato, onion,
carrot, celery, parsnips, leek, tomato
• 60g Flour
• 2L Stock
• 2tsp Mixed herbs
• Salt and pepper to taste
Recipes - Poultry
Chicken paprika
Ingredients:
• 8 Chicken portions
• 60g Butter
• 60g Seasoned flour
• 4 large Onions, finely chopped
• 6 Carrots, peeled and sliced
• 2 Green peppers, de-seeded
and chopped
• 3tsp Paprika
• 3tsp Tomato puree
• 1L Chicken stock
• Salt and pepper to taste
Method:
1 Peel, wash and cube or slice all the vegetables.
2 Melt butter in a pan and gently fry the vegetables
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 to the Cooking Pot and cover with the
Lid. Cook for approximately 6-8 hours.
5 Cool and liquidise the soup and then reheat in a
pan on the hob. Thicken with the flour.
Method:
1 Clean, wipe and dry chicken, coat in seasoned
flour. In a pan, fry the chicken in the butter until
brown all over.
2 Add onions and carrots and fry until soft.
3 Add pepper, paprika, tomato puree, and the
remaining flour, stir well.
4 Gradually mix in the chicken stock. Bring to the
boil and season.
5 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 4-7 hours.
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