Morphy Richards Digital Slow Cooker Instructions Manual page 8

Bolognese sauce
1 kg minced beef
2 large onions, finely chopped
4 sticks celery, thinly sliced
2 cloves garlic, crushed
5 tbsp tomato puree
3 tbsp flour
2x400g can of tomatoes
including juice
400ml beef stock
200g mushrooms, sliced
1 tsp mixed herbs
Salt and freshly ground black pepper
In a pan gently brown the mince
without adding any fat or oil. When
the fat has started to run from the
meat add the onion, celery and
garlic. Fry for a couple of minutes
and then add the tomato puree.
Blend some of the tomato juice with
flour to make a smooth pouring
cream. Add to the meat with
remaining tomatoes and juice and
bring to the boil stirring
continuously until thickened. Add
the remaining ingredients and mix
well. Transfer all the ingredients to
the crock pot and place in the base
of the slow cooker. Place the lid on
the slow cooker. Cook for approx.
3-8 hours (Note: A slight crust of
brown meat may appear on the top.
It soon disappears if stirred into the
sauce).
14
Pork goulash
3 tbsp oil
2 onions, finely chopped
7 tbsp flour
2 tsp paprika
Salt and freshly ground black pepper
1.5kg stewing pork, cubed
2 red peppers de-seeded
and diced
1 tsp oregano
5 tbsp tomato puree
1 litre stock
2 small cartons of soured
cream or yoghurt
In a pan gently fry onion in the oil
until soft. Blend together the flour,
paprika, salt and pepper. Toss the
pork in the seasoned flour and add
to the pan, fry until brown on all
sides. Add red pepper, oregano,
puree and stock. Bring to the boil,
stirring continuously until thickened.
Transfer all the ingredients to the
crock pot and place in the slow
cooker base. Place lid on the pot
and cook for approx. 4-8 hours.
Just before serving swirl the cream
or yoghurt into the goulash.
Oriental honeyed pork
1kg pork fillet
6 tbsp seasoned cornflour
6 tbsp corn oil
1 large onion, chopped
2 cloves garlic, crushed
2 green peppers, de-seeded
and chopped
2x 400g pineapple chunks
(reserve juice)
8 mushrooms, sliced Toss the pork in the flour and salt.
In a pan heat the oil and brown the
6 ripe tomatoes quartered meat. Add the onions and fry until
soft. Stir in the curry powder and
Sauce paprika. Stir well and cook for a few
minutes. Add the remaining
1 litre chicken stock ingredients, bring to a simmer and
transfer to the crock pot. Place
5 tbsp honey crock pot into the base unit and
cook for approx. 4-7 hours. Remove
3 tbsp soy sauce bay leaves before serving.
5 tbsp cornflour Boiled ham
Gammon joint up to 1.5 Kg
Pineapple juice (reserved from chunks)
Put the gammon in a pan, cover
with cold water and bring to the
Cut pork into cubes and toss in boil, drain and rinse. Place in the
seasoned cornflour. Heat oil in a crock pot and cover with boiling
pan and fry garlic and onion. Add water. Place the crock pot in the
pork and lightly fry until lightly slow cooker base unit and cover
browned on all sides. Lower the with the lid. Cook for approx. 5-7
heat and add pepper, pineapple, hours. Drain and cool slightly before
mushrooms and tomatoes, leave on removing the skin. Allow to cool.
gentle heat whilst preparing sauce. Wrap tightly in kitchen foil. Place in
To make the sauce, mix together the refridgerator until well chilled.
chicken stock, honey and soy Coat fat with toasted breadcrumbs
sauce. Blend cornflour with before serving.
pineapple juice and add to the
mixture. Add sauce to the pan and IMPORTANT
stir whilst bringing to the boil. When buying a joint of meat, make
Transfer all ingredients to the crock sure that it will fit the size of the
pot, place in the slow cooker base slow cooker crock pot. It should fit
and cover with the lid. Cook for into the crock pot so that when it is
approx 5-8 hours. Serve with rice covered with liquid it will still be 2.5
and fresh green vegetables. cm below the rim of the pot.
The joint must not stick out above
Pork and pineappple curry the rim and there should be enough
room to cover the meat with water.
The shape of the meat is just as
2kg lean pork, cubed important as the weight.
100g flour Irish stew
2 tsp salt
8
3 tbsp oil
4
2 large onions, chopped
3 tsp
3 tsp curry powder
2
2 tsp paprika
1 kg
1 litre chicken stock
1.5 kg
3 tbsp mango chutney
1 litre
3 tsp worcester sauce
3
400g can pineapple cubes,
with juice Remove any excess fat from the
chops and then place in a pan with
4 bay leaves the onions. Brown chops on both
sides. Sprinkle over the mixed
lamb chops
onions, sliced
mixed herbs
large parsnips
carrots, thickly sliced
potatoes quartered
hot vegetable stock
leeks, sliced
g
15