Morphy Richards 48730 Instructions Manual page 11

SC48730MAUS Rev2_9094 48960 rev 2 Multitool.qx4 29/07/2011 14:28 Page 11
Lamb with lentils
800g carrots, sliced
225g parsnips, sliced
2 cloves garlic, crushed
2 bay leaves
250g orange lentils, soaked for 1 hour
Salt and freshly ground black pepper
400ml red wine
1.5 kg lamb leg fillet cubed
4tbsp soy sauce
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 the 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
3 tbsp oil
1.5kg sausage
2 large onions, finely chopped
4 carrots, thinly sliced
2 leeks, sliced
5 tbsp flour
1 litre beef stock
5 tbsp chutney
3 tbsp worcestershire sauce
Salt and freshly ground black pepper
In a pan quickly brown the sausages on all sides in the oil. Add
the onions, carrots and leeks and gently saute until softened,
but not browned. Stir in the flour and cook on a slow heat until
the oil is absorbed. Slowly add the stock, and bring to the boil,
stirring continuously until thickened. Stir in the chutney,
worcestershire sauce and seasoning. Transfer all the ingredients
to the crock pot and place in the slow cooker base. Cover with
the lid and cook for approx. 5-8 hours. If the sausages contain
a lot of fat, any excess can be removed from the surface of the
finished dish with kitchen paper.
Vegetarian curry
5 tbsp cooking oil
4 large onions, chopped
2 cloves garlic, crushed
5 tsp curry powder
600g lentils
2 litres white stock
3 tsp lemon juice
Salt and freshly ground pepper
4 carrots, diced
2 apples, peeled, cored and chopped
125g sultanas
Heat the oil in a pan. Saute the onion, carrots and garlic lightly.
Add the curry powder. Cook gently for 1 minute. Stir in the
stock, lemon juice, salt, pepper and lentils. Bring to the boil and
continue to boil for 3 minutes. Transfer all ingredients to the
crock pot and place in the slow cooker base. Stir in the apples
and sultanas. Place lid on the slow cooker. Cook for approx. 5-
8 hours. Ensure that the vegetables are immersed during
cooking.
DESSERTS
Rice Pudding
40g butter
150g pudding rice
150g sugar
1 1/2 litres milk
Pinch of nutmeg
Butter the inside of the slow crock pot. Add all the ingredients
and stir. Place crock pot on the slow cooker base and cover
with the lid. Cook for approx 3-4 hours.
Fruit compote
500g dried mixed fruit, such as apples, prunes, pears,
apricots and peaches
60g sultanas
60g raisins
35g flaked almonds
5 tbsp caster sugar
1 litre water
5 tbsp cointreau
Place all the ingredients, except the cointreau, in the slow crock
pot. As the apple rings tend to float to the surface and
discolour, put them at the bottom. Cook for approx. 5-7 hours.
Transfer the fruit to a serving dish and allow to cool. Cool the
fruit first before putting into a cut-glass dish. Stir in the
cointreau and serve chilled.\
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