Morphy Richards 48730 Instruction for Use download pdf (Page 13)

Bolognese sauce

1 kg minced beef

2 large onions, finely chopped

4 sticks celery, thinly sliced

2 cloves garlic, crushed

5 tbsp tomato puree

3 tbsp flour

2x400g can of tomatoes including juice

400ml beef stock

200g mushrooms, sliced

1 tsp mixed herbs

Salt and freshly ground black pepper

In a pan gently brown the mince without

adding any fat or oil. When the fat has

started to run from the meat add the onion,

celery and garlic. Fry for a couple of minutes

and then add the tomato puree. Blend some

of the tomato juice with flour to make a

smooth pouring cream. Add to the meat with

remaining tomatoes and juice and bring to

the boil stirring continuously until thickened.

Add the remaining ingredients and mix well.

Transfer all the ingredients to the crock pot

and place in the base of the slow cooker.

Place the lid on the slow cooker. Cook for

approx. 3-8 hours (Note: A slight crust of

brown meat may appear on the top. It soon

disappears if stirred into the sauce).

Pork goulash

3 tbsp oil

2 onions, finely chopped

7 tbsp flour

2 tsp paprika

Salt and freshly ground black pepper

1.5kg stewing pork, cubed

2 red peppers de-seeded and

diced

1 tsp oregano

5 tbsp tomato puree

1 litre stock

2 small cartons of soured cream or

yoghurt

In a pan gently fry onion in the oil until

soft. Blend together the flour, paprika, salt

and pepper. Toss the pork in the seasoned

flour and add to the pan, fry until brown on

all sides. Add red pepper, oregano, puree

and stock. Bring to the boil, stirring

continuously until thickened. Transfer all the

ingredients to the crock pot and place in the

slow cooker base. Place lid on the pot and

cook for approx. 4-8 hours. Just before

serving swirl the cream or yoghurt into the

goulash.

Oriental honeyed pork

1kg pork fillet

6 tbsp seasoned cornflour

6 tbsp corn oil

1 large onion, chopped

2 cloves garlic, crushed

2 green peppers, de-seeded and

chopped

2x 400g pineapple chunks (reserve juice)

8 mushrooms, sliced

6 ripe tomatoes quartered

Sauce

1 litre chicken stock

5 tbsp honey

3 tbsp soy sauce

5 tbsp cornflour

Pineapple juice (reserved from chunks)

Cut pork into cubes and toss in seasoned

cornflour. Heat oil in a pan and fry garlic and

onion. Add pork and lightly fry until lightly

browned on all sides. Lower the heat and

add pepper, pineapple, mushrooms and

tomatoes, leave on gentle heat whilst

preparing sauce. To make the sauce, mix

together chicken stock, honey and soy

sauce. Blend cornflour with pineapple juice

and add to the mixture. Add sauce to the

pan and stir whilst bringing to the boil.

Transfer all ingredients to the crock pot,

place in the slow cooker base and cover with

the lid. Cook for approx 5-8 hours. Serve

with rice and fresh green vegetables.

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digital slow cooker rev 1 20/8/03 3:58 pm Page 13

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