Morphy Richards 48730 Instruction for Use download pdf (Page 10)

Chicken and mushroom casserole

8 chicken quarters

75g butter

3 tbsp flour

2 large onions, finely chopped

3 sticks celery, thinly sliced

500g mushrooms, thinly sliced

2 cloves garlic, crushed

1 litre chicken stock

Salt and freshly ground black pepper

7 tbsp cream (optional)

Toss the chicken in the flour, place in a

pan and fry in the butter until golden brown

on all sides. Add the onion and celery and

gently fry until softened but not browned.

Add the mushroom and garlic and stir in the

stock. Bring to the boil and season. Transfer

all the ingredients into the slow crock pot

and place the pot in the base unit. Place lid

on the slow cooker. Ensure that the chicken

and vegetables are immersed. Cook for

Approx. 5-7 hours. Before serving, stir in the

cream.

Fricasse of Turkey

8 turkey portions

2 large onions, finely chopped

75g butter

225g mushrooms, sliced

Bouquet garni

Sliver of zest of lemon

Salt and freshly ground black pepper

1 litre stock

5 tbsp cornflour

9 tbsp milk

In a pan gently fry the onions in the butter

until softened but not browned. Cube the

turkey meat and add to the pan. Add the

remaining ingredients, except the milk and

cornflour, and bring to the boil.

Transfer all ingredients to the crock pot.

Place the crock pot in the slow cooker base

unit. Place the lid over the slow cooker. Cook

for approx. 4-6 hours. Remove the bouquet

garni and lemon, half an hour before serving.

Pour the liquid into a pan. Blend the

cornflour with the milk and pour into the pan,

stir well and leave to thicken.

Meat

New England beef

1.5kg piece of topside

1 bouquet garni

1

1

/

2

tsp thyme

1

1

/

2

tsp black peppercorns

8 shallots

400g carrots, sliced

200g swede, diced

Put the beef into a pan and cover with

cold water. Add all the remaining ingredients,

cover and bring to a simmer. Season well

and transfer all the ingredients to the slow

crock pot. Place the crock pot into the slow

cooker base. Place the lid on to the slow

cooker. Cook for approx. 5-7 hours. Take the

beef out of the slow cooker with a slotted

spoon and allow to cool for 10 minutes. The

cooking liquid can be used as a base to

make gravy. Cut the beef into slices and

spoon a little of the cooking liquid over.

Serve with vegetables and garnish with fresh

parsley.

IMPORTANT

When buying a joint of meat, make sure

that it will 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.

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