Morphy Richards SC48720 Instructions Manual page 21

48720 rev7_Layout 1 11/04/2013 10:44 Page 21
Sausage pot
Ingredients:
3.5L 6.0L
• 2tbsp 3tbsp
• 750g 1.5kg
• 1 large 2 large
• 3 4
• 2 2
• 3tbsp 5tbsp
• 400ml 1L
• 3tbsp 5tbsp
• 2tbsp 3tbsp
• Salt and pepper to taste
Vegetarian curry
Ingredients:
3.5L 6.0L
• 3tbsp 5tbsp
• 2 large 4 large
• 1 2
• 3tsp 5tsp
• 275g 600g
• 200ml 2L
• 2tsp 3tsp
• 3 4
• 2 2
• 50g 125g
• Salt and pepper to taste
Oil
Sausage
Onion, finley chopped
Carrots, thinly sliced
Leeks, sliced
Flour
Beef stock
Chutney
Worcestershire sauce
Oil
Onions, chopped
Garlic cloves, crushed
Curry powder
Lentils
Vegetable stock
Lemon juice
Carrots, diced
Apples, peeled cored and
chopped.
Sultanas
Method:
1 In a pan, quickly brown the sausages on all sides
in the oil.
2 Add the onions, carrots and leeks and gently
saute until softened, but not browned.
3 Stir in the flour and cook on a low heat until the
oil is absorbed.
4 Slowly add the stock, and bring to the boil,
stirring continuously until thickened.
5 Stir in the chutney, worcestershire sauce and
seasoning.
6 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 5-8 hours.
7 If the sausages contain a lot of fat, any excess
can be removed from the surface of the finished
dish with kitchen paper.
Method:
1 Heat the oil in a pan. Saute the onion, carrots
and garlic lightly. Add the curry powder. Cook
gently for one minute.
2 Stir in the stock, lemon juice, salt, pepper and
lentils. Bring to the boil and continue to boil for 3
minutes.
3 Transfer all ingredients to the Cooking Pot. Stir in
the apples and sultanas.
4 Place the lid on, cook for approximately 5-8
hours. Ensure that the vegetables are immersed
during cooking.
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