Morphy Richards Slow Cooker Instructions Manual page 5

Caribbean chicken
2.5 litres 4.5 litres
2 tbsp 3 tbsp vegetable oil
2 small 2 large onion, chopped
2 4 sticks celery, chopped
2 3 carrots, sliced
250g 500g mushrooms, sliced
1 2
red pepper, de-seeded and sliced
4 8 chicken joints, skinned
200g 400g can sliced peaches
400g 400g can pineapple chunks
5 tbsp 10 tbsp cornflour
1 tsp 3 tsp paprika
1 tbsp 3 tbsp soy sauce
1 tbsp 3 tbsp worcestershire sauce
4 tbsp 8 tbsp malt/wine vinegar
litre 1 litre boiling water
1/2
Salt and freshly ground black pepper
Fry onions, celery, carrot, mushrooms
and pepper in a pan. Add chicken joints
and fry until browned all over. Drain
peaches, and pineapple, reserving juice,
and add them to the pan. To make the
sauce blend cornflour and paprika with
soy sauce, worcestershire sauce, vinegar
and reserved juice, add seasoning,
boiling water and pour into pan. Bring the
sauce to the boil, stirring continuously.
Transfer all ingredients to the slow crock
pot and place pot into the base unit.
Cover with the lid and cook for approx. 5-
7 hours.
8
Chicken in white wine sauce
2.5 litres 4.5 litres
4 8 chicken joints, skinned
30g 75g butter
1 2 large onion, finely
chopped
125g 250g mushrooms, sliced
2 tbsp 3 tbsp cornflour
500ml 1 litre dry white wine
1tsp 3 tsp mixed herbs
salt and freshly ground black pepper
2 2 egg yolks
5 tbsp 9 tbsp double cream
Place the chicken joints and butter in a
pan and gently fry until all the juices are
sealed in. Add the onion and fry until
softened but not browned. Add the
mushrooms and cook for a minute on
low heat. Blend the cornflour with a little
of the wine. Pour the remaining wine into
the pot with the blended cornflour,
mixed herbs and seasoning. Bring to the
boil, stirring continuously until thickened.
Transfer all ingredients to the crock pot,
place in the base of the slow cooker and
place the lid on the slow cooker. Cook
for approx. 5-8 hours. Just before
serving beat together the egg yolk and
cream. Beat in a few tablespoons of hot
sauce mix well together. Pour this
mixture into the slow crock pot and stir
until the sauce thickens.
Chicken and mushroom casserole 400ml 1 litre stock
2.5 litres 4.5 litres 2 tbsp 5 tbsp cornflour
4 8 chicken quarters 4 tbsp 9 tbsp milk
30g 75g butter
In a pan gently fry the onions in the
2 tbsp 3 tbsp flour butter until softened but not browned.
Cube the turkey meat and add to the
1 2 pan. Add the remaining ingredients,
except the milk and cornflour, and bring
large onions, finely chopped to the boil. Transfer all the ingredients to
the crock pot. Place the crock pot in the
3 3 sticks celery, thinly sliced slow cooker base unit. Place the lid over
the slow cooker. Cook for approx. 4-6
250g 500g hour. Remove the bouquet garni and
lemon half an hour before serving. Pour
mushrooms, thinly sliced the liquid into a pan. Blend the cornflour
with the milk and pour into the pan. Stir
1 2 clove of garlic, crushed well and leave to thicken.
375ml 1 litre chicken stock
Meat
salt and freshly ground black pepper
4 tbsp 7 tbsp cream (optional) New England beef
2.5 litres
Toss the chicken in the flour, place in a
pan and fry in the butter until golden 1 kg
brown on all sides. Add the onion and
celery and gently fry until softened but 1
not browned. Add the mushrooms and
garlic and stir in the stock. Bring to the 1tsp
boil and season. Transfer all ingredients
to the slow crock pot and place pot in the 1tsp
base unit. Place lid on the slow cooker.
Ensure that the chicken and vegetables 4
are immersed. Cook for approx. 5-7
hours. Before serving, stir in the cream. 225g
Fricasse of Turkey 100g
2.5 litres 4.5 litres
Put the beef into a pan and cover with
4 8 turkey portions cold water. Add all the remaining
ingredients, cover and bring to a simmer.
1 2 Season well and then transfer all the
ingredients to the slow crock pot. Place
large onions, finely chopped the crock pot in the slow cooker base.
Place the lid over onto the slow cooker.
30g 75g butter Cook for approx. 5 - 7 hours. Take the
beef out of the slow cooker with a
125g 225g slotted spoon and allow to cool for 10
minutes. The cooking liquid can be used
mushrooms, sliced bouquet garni as a base to make gravy. Cut the beef
into slices and spoon a little of the
sliver of zest of lemon cooking liquid over. Serve with
vegetables and garnish with fresh
salt and freshly ground black pepper parsley.
4.5 litres
1.5 kg piece of topside
1 bouquet garni
1 tsp thyme
1/2
1 tsp black peppercorns
1/2
8 shallots
400g carrots, sliced
200g swede, diced
g
9