Morphy Richards 461010 Manual page 15

SC461010 REV 1.qxp_Layout 1 06/04/2018 14:52 Page 15
Manual Recipes - Soup
Vegetable Soup
Ingredients:
3.5L 6.5L
• 30g 60g
• 1.25kg 1.8kg
• 1.1L 2L
• 1 tsp 1 tsp
• pinch pinch
• 30g 60g
Manual Recipes - Poultry
Chicken in White Wine
Ingredients:
3.5L 6.5L
• 4 10
• 20g 40g
• 1 2
• 125g 400g
• 2 tbsp 3 tbsp
• 3 tbsp 5 tbsp
• 400ml 750ml
• 1tsp 2tsp
• 2 3
• 75ml 150ml
• pinch pinch
Butter
Mixed vegetables, e.g.
potatoes, onions, carrots,
parsnips, celery, leeks,
tomatoes
Vegetable stock
Mixed herbs
Salt and pepper
Flour
Chicken breasts, skinned
Butter
Finley chopped onion
Mushrooms, sliced
Cornflour
Dry white wine
Chicken stock
Mixed herbs
Egg yolks
Double cream
Salt and pepper
Method:
1 Peel, wash and cube or slice all the vegetables.
2 Melt butter in a Frying Pan and gently sauté 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.
5 Cover with the Glass Lid and cook on the desired
setting.
6 Cool and liquidise the soup.
7 Reheat on the hob, thickening the soup with a paste
made with flour and water.
Method:
1 Heat the butter in a Frying Pan and gently sauté the
chicken in batches 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 wine. Pour the
remaining wine into the Pot with the blended cornflour,
mixed herbs and seasoning. Bring to the boil, stirring
continuously.
4 Transfer all ingredients to the Cooking Pot and cover
with the Glass Lid.
5 Cook for approximately 6 hours on the Medium setting,
or 8 hours on Low, 4 hours on High.
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.
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