Morphy Richards ECOLECTRIC SLOW COOKER Instructions Manual page 17

48790 MUK Rev2:48790 rev2 06/05/2009 09:56 Page 17
Sausage Pot
Oil
Sausage
Onions, finely chopped
Carrots, thinly sliced
Leek, sliced
Flour
Beef stock
Chutney
Worcestershire sauce
Salt and freshly ground black pepper
Method
In a pan, quickly brown the
sausages on all sides in the oil. 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, stirring
continuously until thickened. Stir in
the chutney, worcestershire sauce
and seasoning. Transfer all
ingredients to the slow ceramic pot
and place into the slow cooker
base. Cover with the lid and cook
for approximately 4
the sausages contain a lot of fat,
any excess can be removed from
the surface of the finished dish with
kitchen paper.
For details of other Morphy Richards products, please see our website:
Vegetarian curry
2.5 litres
2 tbsp Cooking oil
750g Onions, chopped
1 large Cloves garlic, crushed
3 Curry powder
2 Lentils
3 tbsp White stock
400ml Lemon juice
3 tbsp Carrots, diced
2 tbsp Apple, peeled, cored and chopped
Sultanas
Salt and freshly ground black pepper
Method
Heat the oil in a pan. Saute the
onion, carrots and garlic lightly. Add
the curry powder. Cook gently for
one minute. Stir in the stock, lemon
juice, salt, pepper and lentils. Bring
to the boil and continue to boil for 3
minutes. Transfer all ingredients to
the ceramic pot and place into the
slow cooker base. Stir in the apples
and sultanas. Place lid on the slow
cooker. Cook for approximately
1 1 1
/ - 7 / hours. If 4 / - 7
2 2 2
vegetables are immersed during
cooking.
2.5 litres
3 tbsp
2 large
1
3 tsp
275g
200ml
2 tsp
3
2
50g
1
/ hours. Ensure that the
2
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