Morphy Richards SC48720 Instructions Manual page 19

48720 rev7_Layout 1 11/04/2013 10:44 Page 19
Pork and pineapple curry
Ingredients:
3.5L 6.5L
• 1.25kg 2kg
• 50g 100g
• 1tsp 2tsp
• 3tbsp 3tbsp
• 1large 2large
• 1 / tsp 3tsp
1
2
• 1 1 / tsp 2tsp
2
• 400ml 1L
• 2tbsp 3tbsp
• 2tsp 3tsp
• 225g 400g
• 2 4
• Salt and pepper to taste
Boiled ham
Ingredients:
3.5L 6.0L
• 1kg (max) 1.5kg (max) Gammon joint
Lean pork, cubed
Flour
Salt
Oil
Onions, chopped
Curry powder
Paprika
Chicken stock
Mango chutney
Worcester sauce
Tinned pineapple chunks,
with juice
Bay leaves
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 simmer.
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 Put the gammon in the Cooking Pot.
2 Drain and rinse the joint.
3 Place the gammon joint into the Cooking Pot
and cover with boiling water.
4 Transfer to the Cooking Pot and cover with the
Glass Lid.
5 Cook for approximately 5-7 hours.
6 Drain and cool slightly before removing the 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, 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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