Morphy Richards Slow Cooker Instructions Manual page 8

Pork and pineapple curry
2.5 litres 4.5 litres
1.25kg 2kg lean pork, cubed
50g 100g flour
1 tsp 2 tsp salt
3 tbsp 3 tbsp oil
1 2 large onions, chopped
1 tsp 3 tsp curry powder
1/2
11/2 tsp 2 tsp paprika
400ml 1 litre chicken stock
2 tbsp 3 tbsp mango chutney
2 tsp 3 tsp worcester sauce
225g 400g
can pineapple cubes, with juice
2 4 bay leaves
Toss the pork in the flour and salt. In a
pan heat the oil and brown the meat.
Add the onions and fry until soft. Stir in
the curry powder and paprika. Stir well
and cook for a fe minutes. Add
remaining ingredients, bring to a simmer
and transfer to the crock pot. Place
crock pot into the base unit. Cook for
approx. 4-7 hours. Remove bay leaves
before serving.
Boiled ham
Gammon joint 2.5 litre slow cooker
up to 1 kg.
4.5 litre slow cooker up to 1.5 kg.
Put the gammon in a pan, cover with
cold water and bring to the boil, drain
and rinse. Place in the crock pot and
cover with boiling water. Place the crock
pot in the slow cooker base unit and
cover with the lid. Cook for approx. 5-7
hours. Drain and cool slightly before
removing the skin. Allow to cool. Wrap
tightly in kitchen foil. Place in the
refridgerator until well chilled. Coat fat
with toasted breadcrumbs before
serving.
14
IMPORTANT When buying a joint of
meat, make sure that it will fit the size of
the slow crock pot. It should fit into the
crock pot so that when it is covered with
liquid it will still be 2.5cm below the rim
of the pot. The joint must not stick out
above the rim and there should be
enough room to cover the meat with
water. The shape of the meat is just as
important as the weight.
Lamb with lentils
2.5 litres 4.5 litres
425g 800g carrots, sliced
125g 225g parsnips, sliced
1 2 cloves garlic, crushed
1 2 bay leaf
125g 250g
orange lentils, soaked for 1 hour
salt and freshly ground black pepper
200ml 400ml red wine
750g 1.5kg lamb leg fillet cubed
3 tbsp 4 tbsp soy sauce
200g 300g button mushrooms
Parsley sprigs to garnish
Place the carrots, parsnips, garlic, bay
leaf and drained lentils in the slow crock
pot and season with salt and pepper.
Pour in the wine after bringing to
simmering point in a pan. Brush the
meat all over with the soy sauce and
sprinkle with salt and pepper. Place on
top of the vegetables. Place crock pot
into the slow cooker base and replace
the lid. Cook for approx. 6-8 hours. Add
the mushrooms for the last 30 minutes.
Discard the bay leaf. Garnish with
parsley and serve with a crisp green
salad.
Sausage Pot Salt and freshly ground black pepper
2.5 litres 4.5 litres 3
2 tbsp 3 tbsp oil 2
750g 1.5kg sausage apple, peeled, cored and chopped
1 2 50g
large onions, finely chopped
Heat the oil in a pan. Saute the onion,
3 4 carrots, thinly sliced carrots and garlic lightly. Add the curry
powder. Cook gently for one minute. Stir
2 2 leek, sliced in the stock, lemon juice, salt, pepper
and lentils. Bring to the boil and
3 tbsp 5 tbsp flour continue to boil for 3 minutes. Transfer
all ingredients to the crock pot and place
400ml 1 litre beef stock into the slow cooker base. Stir in the
apples and sultanas. Place lid on the
3 tbsp 5 tbsp chutney slow cooker. Cook for approx. 5-8
hours. Ensure that the vegetables are
2 tbsp 3 tbsp worcestershire sauce immersed during cooking.
Salt and freshly ground black pepper
Desserts
In a pan quickly brown the sausages on
all sides in the oil. Add the onions, Rice pudding
carrots and leeks and gently saute until
softened, but not browned. Stir in the 2.5 litres
flour and cook on a low heat until the oil
is absorbed. Slowly add the stock, and 25g
bring to the boil, stirring continuously
until thickened. Stir in the chutney, 100g
worcestershire sauce and
seasoning.Transfer all ingredients to the 100g
slow crock pot and place into the slow
cooker base. Cover with the lid and 1 litre
cook for approx. 5-8 hours. If the
sausages contain a lot of fat, any excess Pinch of nutmeg
can be removed from the surface of the
finished dish with kitchen paper.
Butter the inside of the slow crock pot.
Vegetarian curry Add all ingredients and stir. Place crock
pot on the slow cooker base and cover
2.5 litres 4.5 litres with the lid. Cook for approx. 3-4 hours.
3 tbsp 5 tbsp cooking oil
2 4 large onions, chopped
1 2 cloves garlic, crushed
3 tsp 5 tsp curry powder
275g 600g lentils
200ml 2 litre white stock
2 tsp 3 tsp lemon juice
4 carrots, diced
2
125g sultanas
4.5 litres
40g butter
150g pudding rice
150g sugar
11/2 litre milk
g
15