Morphy Richards 461010 Manual page 18

SC461010 REV 1.qxp_Layout 1 06/04/2018 14:52 Page 18
Sausage Pot
Ingredients:
3.5L 6.5L
• 2 tbsp 1 tbsp
• 750g 1.5kg
• 1 3
• 3 5
• 2 3
• 3 tbsp 5 tbsp
• 400ml 1.5L
• 3 tbsp 6 tbsp
• 2 tbsp 5 tbsp
• pinch
Manual Recipes - Desserts
Rice Pudding
Ingredients:
3.5L 6.5L
• 25g 60g
• 100g 250g
• 100g 250g
• 1L 2L
• pinch 1tsp
18
1
Oil
2
Good quality sausages
Large onion, finely
3
chopped
Carrots, thinly sliced
4
Leeks, sliced
Flour
7
Beef stock
8
Chutney
Worcestershire sauce
Salt and pepper
1
Butter 2
Pudding rice 3
Sugar
4
Milk
Nutmeg
Method:
In a Frying Pan, sear the sausages in batch in the oil.
Remove and set aside.
Add the onions, carrots and leeks and gently saute
until softened, but not browned.
Stir in the flour and cook on a low heat until the oil is
absorbed.
Slowly add the stock and bring to the boil, then stir in
the chutney, Worcestershire sauce and seasoning.
Transfer the Cooking Pot into the Base Unit, cover with
the Glass Lid.
Cook for approximately 4-6 hours on the High setting,
6-8 hours on Medium or 8-10 hours on Low.
Any excess fat can be removed from the surface of the
finished dish with kitchen paper if necessary.
Method:
Butter the sides of the Cooking Pot
Add all the ingredients and stir well.
Transfer the Cooking Pot into the Base Unit, cover with
the Glass Lid.
Cook for approximately 3-4 hours on the Medium set-
ting.