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Beef Curry
Ingredients:
• 3 tbsp sunflower oil
• 300g cooking apples, peeled, cored and thickly sliced
• 200g onions, peeled and chopped
• 800g stewing steak, cubed
• 3 tsp curry powder
• 3 tbsp mango chutney
• 75g sultanas
• 200g tinned chopped tomatoes
• 2 tbsp lemon juice
• 3 tbsp cornflour
• 400ml beef stock
Method:
1 Place 1 tbsp oil into the Cooking Pot on the hob and gently fry the
apples and onions for a few minutes without browning. Remove
and set aside.
2 Add one tbsp oil to the Cooking Pot and brown the meat in two
batches, adding the remaining oil for the second batch.
3 Add the remaining ingredients to the Cooking Pot together with
the apples and onions and stir well.
4 Place the Cooking Pot into the Base Unit and cover with the Glass
Lid.
5 Cook for 4-6 hours on the High setting, 6-8 hours on the Medium
setting or 8-10 hours on the Low setting.
RECIPES - DESSERTS
Rice Pudding
• 25g butter
• 100g pudding rice
• 100g granulated sugar
• 1L whole milk
• ½ tsp ground nutmeg
Method:
1 Butter the sides and base of the Cooking Pot.
2 Add all the ingredients and stir well.
3 Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
4 Cook for 2½ - 3 hours on High setting, 3 -3½ hours on Medium
setting or 4-4½ hours on Low setting.
Pears in red wine
Ingredients:
• 500ml strong red wine, Shiraz or similar
• 6 firm pears
• 1 cinnamon stick
• 1 vanilla pod
• 200ml water
• 150g fructose
• 1/2 orange peel
Method:
1 Place the Cooking Pot into the Base Unit.
2 Pour the wine into the Cooking Pot and then place in the pears,
making sure that they are sitting upright.
3 Add the remaining ingredients, cover with the lid and cook for
approximately 5 hours on the Medium setting.
4 Once cooked, remove the pears, cinnamon stick and vanilla pod
and set a side.
5 Place the Cooking Pot onto the hob and briskly reduce by half or
until you have a consistency of double cream.
(Bear in mind that the more you reduce the liquid, the sweeter it
will become.)
Serve with vanilla ice cream or fromage frais.
Fruit compote
Ingredients:
• 275g dried mixed fruit such as apples, prunes, pears, apricots
and peaches.
• 30g sultanas
• 30g raisins
• 20g flaked almonds
• 3 tbsp caster sugar
• 625ml water
• 3 tbsp cointreau
Method:
1 Place all ingredients, except the Cointreau, in the Cooking Pot. (As
the apple rings tend to float to the surface and may discolour, put
them at the bottom.)
2 Cook for approximately 5-7 hours on the Medium setting.
3 Allow the fruit to cool before putting into a cut-glass serving dish.
4 Stir in the Cointreau and serve chilled.
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