Morphy Richards 48730 Instruction for Use download pdf (Page 15)

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.

14

digital slow cooker rev 1 20/8/03 3:58 pm Page 15

1 2 ... 10 11 12 13 14 15 16

Comments to this Manuals

No comments