Morphy Richards Slow Cooker Instructions Manual page 7

Steak and kidney ragout
2.5 litres 4.5 litres
700g 1.5 kg stewing steak
200g 300g kidney
2 tbsp 3 tbsp flour
2 4 large onions, quartered
600ml 1 litre hot beef stock
200ml 400ml red wine
3 tbsp 5 tbsp tomato puree
1 tsp 2 tsp worcestershire sauce
1/2
125g 225g button mushrooms
Using a sharp knife trim the beef and cut
into 1 inch (2.5cm) cubes. Cut the
kidney into bite size pieces. Coat the
beef with the flour. Place into a pan with
onions, stock, wine and tomato puree.
Bring to a simmer. Add the
worcestershire sauce and
season.Transfer all ingredients to the
crock pot and place in the base unit.
Place the lid on the slow cooker. Cook
for approx. 5 - 7 hours. Add the button
mushrooms one hour before serving.
This recipe can be used as a base for
steak and kidney pie.
Beef Curry
2.5 litres 4.5 litres
3 tbsp 5 tbsp Vegetable oil
2 medium 2 large
cooking apple, peeled, cored and sliced
2 4 large onions, chopped
700g 1.5 kg stewing steak, cubed
3 tsp 5 tsp curry powder
3 tbsp 5 tbsp plain flour
400ml 1 litre beef stock
Salt and freshly ground black pepper
3 tbsp 5 tbsp mango chutney
75g 125g sultanas
200g 400g tin tomatoes, chopped
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2 tbsp 2 tbsp lemon juice
Fry the apple and onion in a pan until
soft. Coat the meat in seasoned flour,
add to the pan and fry until lightly
browned. Stir in the stock and bring to a
simmer. Add remaining ingredients and
bring back to a simmer. Transfer all the
ingredients to the crock pot and place
pot in the slow cooker base. Place the
lid onto the slow cooker. Cook for
approx. 4-7 hours. At the end of the
cooking time it may be necessary to
thicken the sauce.
Bolognese sauce
2.5 litres 4.5 litres
700g 1 kg minced beef
1 2
large onions, finely chopped
3 4 sticks celery, thinly sliced
1 2 cloves garlic, crushed
3 tbsp 5 tbsp tomato puree
1 tbsp 3 tbsp flour
400g 2x400g
can of tomatoes including juice
250ml 400ml beef stock
125g 200g mushrooms, sliced
1 tsp 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 the 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).
Pork goulash 6
2.5 litres 4.5 litres 4
2 tbsp 3 tbsp oil SAUCE
1 2 onion, finely chopped 600ml
4 tbsp 7 tbsp flour 4 tbsp
1 tsp 2 tsp paprika 2 tbsp
1/2
Salt and freshly ground black pepper 4 tbsp
750g 1.5 kg stewing pork, cubed pineapple juice (reserved from chunks)
1 2 Irish stew
red pepper de-seeded and diced 2.5 litres
1 tsp 1 tsp oregano 4
3 tbsp 5 tbsp tomato puree 2 large
450ml 1 litre stock 1 1/2 tsp
1 2 1
small carton of soured cream or yoghurt 550g
750g
In a pan gently fry onion in the oil until
soft. Blend together the flour, paprika, 750ml
salt and pepper. Toss the pork in the
seasoned flour and add to the pan, fry 2
until brown on all sides. Add red pepper,
oregano, puree and stock. Bring to the
boil, stirring continuously until thickened. Remove any excess fat from the chops
Transfer all the ingredients to the crock and then place in a pan with the onions.
pot and place into the slow cooker base. Brown chops on each side. Sprinkle
Place the lid on the pot and cook for over the mixed herbs. Add parsnip,
approx. 4-8 hours. Just before serving carrots, potatoes, leeks and pour over
swirl the cream or yoghurt into the the stock. Bring to a simmer. Transfer all
goulash. the ingredients to the crock pot and
place into the slow cooker base. Place
Oriental honeyed pork the lid onto the crock pot. Cook for
approx. 5-8 hours. Cut pork into cubes
2.5 litres 4.5 litres and toss in seasoned cornflour. Heat oil
in a pan and fry garlic and onion. Add
550g 1 kg pork fillet pork and fry until lightly browned on all
sides. Lower heat and add pepper,
4 tbsp 6 tbsp seasoned cornflour pineapple, mushrooms and tomatoes,
leave on gentle heat whilst preparing
4 tbsp 6 tbsp corn oil sauce. To make the sauce mix together
chicken stock, honey and soy sauce.
1 1 large onion, chopped Blend cornflour with pineapple juice and
add to the mixture. Add sauce to the
1 2 cloves garlic, crushed pan and stir whilst bringing to the boil.
Transfer all ingredients to the crock pot,
1 2 place in the slow cooker base and cover
with the lid. Cook for approx. 5-8 hours.
green peppers, de-seeded and chopped Serve with rice and fresh green
vegetables.
400g 2x400g
pineapple chunks, drained (reserve juice)
8 mushrooms, sliced
6 ripe tomatoes quartered
1 litre chicken stock
5 tbsp honey
3 tbsp soy sauce
5 tbsp cornflour
4.5 litres
8 lamb chops
4 onions, sliced
3 tsp mixed herbs
2 large parsnip
1 kg carrots, thickly sliced
1.5 kg potatoes, quartered
1 litre hot vegetable stock
3 leeks, sliced
g
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