Morphy-richards Slow Cooker User Manual download pdf (Page 7)

7

Vegetable soup

2.5 litres 4.5 litres

Butter 30g 60g

Mixed vegetables, e.g. potato, onion,

carrot, parsnips, celery, leek, tomato

1.25 kg 2.2 kg

Flour 30g 60g

Stock 1100ml 2 litres

Mixed herbs 1 tsp 2 tsp

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 the pot in the slow cooker base.

Cover with the lid and cook for

approximately 5

1

/2-7

1

/2 hours. Cool

and liquidise the soup and then reheat

in a pan on the hob. Thicken it with

the flour.

Poultry

Chicken paprika

2.5 litres 4.5 litres

Chicken portions 4 8

Butter 30g 60g

Seasoned flour 50g 60g

Onions, chopped 3 large 4 large

Carrots, peeled and sliced

4 6

Green pepper, de-seeded and chopped

1 2

Paprika 1 tsp 3 tsp

Tomato puree 1 tsp 3 tsp

Chicken stock 500ml 1 litre

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 3

1

/2-6

1

/2 hours.

For details of other Morphy Richards products, please see our website:

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