Vegetable Soup - Morphy Richards Slow Cooker Instructions Manual

48795MAUS Rev2_9225 47507 MEE pump - Jon 29/07/2011 10:00 Page 8

Vegetable soup

4.5 litres
Butter
Mixed vegetables, e.g. potato, onion, carrot,
parsnips, celery, leek, tomato
Flour
Stock
Mixed herbs
Salt and freshly ground black pepper
Method
Peel, wash and cube or slice all the vegetables. Melt butter in a
pan and gently fry the vegetables for 2-3 minutes. Add the hot
stock. Stir well and bring to the boil. Season to taste and add
mixed herbs. Transfer all ingredients to the ceramic pot and place
pot in the slow cooker base. Cover with the lid and cook for
approximately 6 - 8 hours. Cool and liquidise the soup and then
reheat in a pan on the hob. Thicken it with the flour.
POULTRY
Chicken paprika
4.5 litres
Chicken portions
Butter
Seasoned flour
Onions, chopped
Carrots peeled and sliced
Green pepper, de-seeded and chopped
Paprika
Tomato puree
Chicken stock
Salt and freshly ground black pepper
Method
Clean, wipe and dry chicken, coat in seasoned flour. Using a pan,
fry the chicken in the butter until brown all over. Add onions and
carrots and fry until soft. Add pepper, paprika, tomato puree, and
the remaining flour, stir well. Gradually mix in the chicken stock.
Bring to the boil and season. Transfer all ingredients to the
ceramic pot and place in the base unit. Cover with the lid and
cook for approximately
4 - 7 hours.
8
Caribbean chicken
4.5 litres
60g Vegetable oil
Onion, chopped
2.2kg
Celery, chopped
60g
Carrots, sliced
2 litres
Mushrooms, sliced
2 tsp
Red pepper, de-seeded and sliced
Chicken joints, skinned
Canned peach slices
Canned pineapple chunks
Cornflour
Paprika
Soy sauce
Worcestershire sauce
Malt/wine vinegar
Boiling water
Salt and freshly ground black pepper
Method
8
Fry onions, celery, carrot, mushrooms and pepper in a pan. Add
chicken joints and fry until browned all over. Drain peaches and
60g
pineapple, reserving juice, and add them to the pan. To make the
60g sauce, blend cornflour and paprika with soy sauce, worcestershire
sauce, vinegar and reserved juice, add seasoning, boiling water and
4 large
pour into pan. Bring the sauce to the boil, stirring continuously.
Transfer all ingredients to the ceramic pot and place pot into the
6
base unit. Cover with the lid and cook for approximately 5 - 7 hours.
2
3 tsp
3 tsp
1 litre
3 tbsp
2 large
4 sticks
3
500g
2
8
400g
400g
3 tbsp
3 tsp
3 tbsp
3 tbsp
8 tbsp
1 litre