Morphy Richards SupremePrecision User Manual page 12

460007.qxp_Layout 1 08/05/2014 08:59 Page 12
Thai Beef Curry
Ingredients:
3.5L 6.5L
• 40g 60g
• 700g 1kg
• 1 2
• 3 4
• 4 tbsp 6 tbsp
• 400g 800g
• 500g 700g
• 3 tbsp 4 tbsp
• 3 tbsp 4 tbsp
• 3 tbsp 4 tbsp
• 500ml 1L
BBQ Spare Ribs
Ingredients:
3.5L 6.5L
• 1kg 1.5kg
• 200ml 300ml
12
Butter
Stewing beef, cubed
Onion, chopped
Garlic cloves, crushed
Peanut butter
Coconut milk
Potatoes, quartered
Curry powder
Thai fish sauce
Soft brown sugar
Beef stock
Pork Spare Ribs
BBQ Sauce
Method:
• Melt butter in the Cooking Pot on the Sear
function, add the meat and brown. (fry meat in
two batches for the 6.5L)
• Add onions and garlic and fry until soft.
• Add other ingredients and stir well.
• Switch to Slow Cook.
• Best cooked using Slow Cook function
Method:
• Marinade ribs in the sauce for a few hours or
overnight.
• Place in the Cooking Pot and cook for the
minimum time for the setting.
• The longer the cook time the more tender the
meat.