Morphy Richards 461010 Manual page 17

SC461010 REV 1.qxp_Layout 1 06/04/2018 14:52 Page 17
Beef Curry
Ingredients:
3.5L 6.5L
• 3 tbsp 5 tbsp
• 2 3
• 2 3
• 700g 1.5kg
• 3 tsp 5 tsp
• 400ml 1L
• 3 tbsp 5 tbsp
• 75g 150g
• 200g 600g
• 2 tbsp 3 tbsp
• 5 tbsp 5 tbsp
•
Boiled Ham
Ingredients:
3.5L 6.5L
• 1kg (max) 1.8kg (max) gammon joint
• Toasted breadcrumbs (to coat)
Vegetable oil
Medium cooking apples,
peeled, cored and sliced
Large onions, chopped
Stewing steak, cubed
Curry powder
Beef stock
Mango Chutney
Sultanas
Canned chopped tomatoes
Lemon juice
Cornflour
Salt and pepper, to taste
Method:
1 Add 1-2 tbsp oil, apple and onion to a Frying Pan and
Sauté until softened. Remove and set aside.
2 Add a little more oil and sauté the meat in batches until
browned.
3 Return the apple and onion to the Frying Pan.
4 Add the remaining ingredients and stir well.
5 Transfer the Cooking Pot into the Base Unit, cover the
Glass Lid.
6 Cook for approximately 4-6 hours on the High setting,
6-8 on Medium or 8-10 on Low.
7 At the end of the cooking time, it may be necessary to
thicken the sauce with a little extra cornflour made into
a paste with a little cold water. Mix this with a cup of
the hot liquid from the Cooking Pot and stir back into
the Pot. This may be done 30 minutes from the end of
cooking time.
Method:
1 Remove the packaging from the joint but leave
any collar in place.
2 Drain and rinse the joint.
3 Place the gammon joint into the Cooking Pot and fill
the Cooking Pot with boiling water to cover the joint.
4 Transfer the Cooking Pot to the Base Unit, cover with
the Glass Lid.
5 Cook for approximately 4-6 hours on the High setting,
6-8 hours on Medium or 8-10 hours on Low.
6 Drain and cool slightly before removing the collar and
skin.
7 Allow to cool. Wrap tightly in kitchen foil.
8 Place in the refrigerator until well chilled. Coat fat with
toasted breadcrumbs before serving.
IMPORTANT: When buying a joint of meat, ensure it will
fit into the Cooking Pot. The joint must not protrude
above the rim. The shape of the meat is just as
important as the weight.
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