Morphy Richards 461002 Manual page 19

461002 rev 3.qxp_Layout 1 14/11/2014 14:31 Page 19
Pork and pineapple curry
Ingredients:
• 2kg Lean pork, cubed
• 100g Flour
• 2tsp Salt
• 3tbsp Oil
• 2 large Onions, chopped
• 3tsp Curry powder
• 2tsp Paprika
• 1L Chicken stock
• 3tbsp Mango chutney
• 3tsp Worcester sauce
• 400g Tinned pineapple chunks, with juice
• 4 Bay leaves
• Salt and pepper to taste
Boiled ham
Ingredients:
• 1.5kg (max) Gammon joint
Method:
1 Toss the pork in the flour and salt. In a pan, heat
the oil and brown the meat. Add the onions and
fry until soft.
2 Stir in the curry powder and paprika. Stir well
and cook for a few minutes.
3 Add the remaining ingredients, bring to a sim-
mer.
4 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 4-7 hours.
5 Remove bay leaves before serving.
Method:
1 Drain and rinse the joint.
2 Place the gammon joint into the Cooking Pot
and cover with boiling water.
3 Transfer to the Main Unit and Cover with the
Glass Lid.
4 Cook for approximately 5-7 hours.
5 Drain and cool slightly before removing the skin.
6 Allow to cool. Wrap tightly in kitchen foil.
7 Place in the refrigerator until well chilled. Coat fat
with toasted breadcrumbs before serving.
IMPORTANT: When buying a joint of meat, make
sure that it will fit in the Cooking Pot, so that
with liquid, it will still be 2.5cm below the rim
when it is covered.
The shape of the meat is just as important as
the weight.
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