Morphy Richards Digital Slow Cooker Instructions Manual page 5

RECIPES
Soups
Minestrone Soup
55g butter
100g streaky bacon chopped
2 onions, finely chopped
2 cloves garlic, crushed
4 sticks celery, chopped
500g potatoes, peeled
and cubed
2 large carrots, peeled
and diced
4 cabbage leaves, shredded
4 large tomatoes, skinned and
roughly chopped
2.25 litres chicken stock
3 tbsp tomato puree
3 tsp worcestershire sauce
Salt and freshly ground blackpepper
2 tbsp parsley, finely chopped
150g pasta shells
3 tbsp parmesan cheese, grated
Melt the butter in a pan and fry
bacon and vegetables until soft.
Make up stock and add stock,
bacon and vegetables to the
crockpot. Add remaining ingredients
except the parsley, pasta shells and
parmesan cheese. Place the
crockpot in the base unit, cover with
the lid and cook for approx 4-6
hours. 45 minutes before serving
add the pasta shells and parsley.
Adjust the seasoning if neccessary
and sprinkle with parmesan cheese.
Serve with crusty french bread.
8
Lentil soup
200g smoked bacon, chopped
2 large onions, finely chopped
4 carrots finely diced
4 sticks of celery, finely sliced
400g orange lentils
2x400g cans of chopped tomatoes
2 litres chicken stock
4 tsp worcestershire sauce
pinch nutmeg
1 bayleaf
2 tsp basil
salt and freshly ground black pepper
2 tbsp parsley, finely chopped
In a pan gently fry the bacon until
the fat begins to run. Add all the
remaining ingredients except the
parsley and bring to the boil.
Simmer for 2 minutes. Transfer to
the crock pot. Place the crock pot
into the slow cooker base, cover
with the lid. Cook for approx 4-8
hours. If a smoother consistency is
required liquidise the soup after
cooling and then reheat the soup in
a pan. Sprinkle with parsley and
serve with crusty french bread.
Vegetable Soup
60g butter
2.2kg mixed vegetables, e.g
potatoes, onion, carrot,
parsnips, celery, leek, tomato
60g flour
Salt and freshly ground black pepper
2 tsp mixed herbs
Peel, wash and cube or slice the Caribbean chicken
vegetables. Melt butter in a pan and
gently fry the vegetables for 2-3
minutes. Add the hot stock. Stir well 3 tbsp
and bring to the boil. Season to
taste and add mixed herbs. Transfer 2
all ingredients to the crock pot and
place pot in the slow cooker base. 4
Cover with lid and cook for approx
6-8 hours. Cool and liquidise the 3
soup and then reheat in a pan on
the hob. Thicken it with flour. 500g
2
Poultry
Chicken Paprika
8
8 chicken portions 400g
60g butter 400g
60g seasoned flour 10 tbsp
4 large onions, chopped 3 tsp
6 carrots peeled and sliced 3 tsp
2 green pepper, de-seeded 3 tbsp
and chopped 8 tbsp
3 tsp paprika 1 litre
3 tsp tomato puree Salt and freshly ground black pepper.
1 litre chicken stock
Fry onions, celery, carrot,
Salt and freshly ground black pepper mushrooms, and pepper in a pan.
Add chicken joints and fry until
brown all over. Drain peaches, and
Clean, wipe and dry chicken, coat in pineapple, reserving juice, and add
seasoned flour. Using a pan, fry the them to the pan. To make the
chicken in the butter until brown all sauce, blend cornflour and paprika
over. Add onions and carrots and fry with soy sauce, worcestershire
until soft. Add pepper, paprika, sauce, vinegar and reserved juice,
tomato puree, and the remaining add seasoning, boiling water and
flour, stir well. Gradually mix in pour into pan. Bring the sauce to
chicken stock. Bring to the boil and the boil, stirring continuously.
season. Transfer all the ingredients Transfer all ingredients to the slow
to the crock pot and place in the crock pot and place pot into the
base unit. Cover with the lid and base unit. Cover with the lid and
cook for approx. 4-7 hours. cook for approx. 5-7 hours.
vegetable oil
large onions, chopped
sticks celery, chopped
carrots, sliced
mushrooms, sliced
red peppers, de-seeded
and sliced
chicken joints, skinned
can sliced peaches
can pineapple chunks
cornflour
paprika
soy sauce
worcestershire sauce
malt/wine vinegar
boiling water
g
9