Morphy Richards 461002 Manual page 20

461002 rev 3.qxp_Layout 1 14/11/2014 14:31 Page 20
Recipes - Meat
Irish stew
Ingredients:
• 8 Lamb chops
• 4 large Onions, sliced
• 3tsp Mixed herbs
• 2 Parsnips, large
• 500g Carrots, thickly sliced
• 1kg Potatoes, quartered
• 1.5L Hot vegetable stock
• 3 Leeks, sliced
Lamb with lentils
Ingredients:
• 800g Carrots, sliced
• 225g Parsnips, sliced
• 2 Garlic cloves, crushed
• 2 Bay leaves
• 250g Orange lentils, soaked for one hour
• 400ml Red wine
• 1.5kg Lamb leg fillet, cubed
• 4tbsp Soy sauce
• 300g Button mushroom
• Parsley sprigs to garnish
• Salt and pepper to taste
2
Method:
1 Remove any excess fat from the chops and then
place in a pan with the onions. Brown the chops
on each side.
2 Sprinkle over the mixed herbs. Add the parsnip,
carrots, potatoes, leeks and pour over the stock.
3 Bring to a simmer.
4 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 5-8 hours.
Method:
1 Place the carrots, parsnips, garlic, bay leaves
and drained lentils in the Cooking Pot and
season with salt and pepper.
2 Pour in the wine after bringing to simmering
point in a pan.
3 Brush the meat all over with the soy sauce and
sprinkle with salt and pepper.
4 Cover with the Lid. Cook for approximately 6-8
hours.
5 Add the mushrooms for the last 30 minutes.
6 Discard the bay leaves. Garnish with parsley and
serve with a crisp green salad.