Morphy Richards 48898, Instructions Manual

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5
RECIPES
Chicken and Mango Curry
Ingredients
2 tbsp vegetable oil
4 skinless, boneless chicken breasts, cubed
1 onion, chopped
1-2 tbsp curry paste
400ml can coconut milk
400g can chopped tomatoes, drained of juice
1-2 tbsp mango chutney
1 ripe mango, peeled and cut into dice or slices
Salt to taste
1 tbsp chopped coriander leaves
Method
Heat oil in the pan to 190ºC, fry the chicken and onion until lightly browned.
Add the curry paste and cook for a further minute stirring all the time. Reduce the heat to 90ºC
and pour in the coconut milk and tomatoes, stir well. Cover with the lid and cook for 15 minutes,
stirring occasionally. Add the mango chutney and mango, increase the temperature to 120ºC
and continue cooking without the lid for a further 5-10minutes to thicken. Season to taste.
Stir in the coriander and serve with rice or naan bread.
For a vegetarian option replace the chicken with Tofu
Bananas with Rum
Ingredients
4 large bananas, peeled and sliced in half lengthways
100g light muscovado sugar
100g unsalted butter
80 ml dark rum
1 Tbsp toasted flaked almonds
Method
Preheat pan to 150ºC
Place sugar and butter into the pan and cook 1-2 minutes to melt the butter and dissolve the
sugar. Add the rum and stir well.
Add the bananas to the mixture, cover and cook for 3-4 minutes to soften the bananas.
Stir occasionally to make sure the sugar doesn’t burn. Serve scattered with toasted almonds.
Butternut Squash, Bacon and Blue Cheese Risotto
Ingredients
2 Tbsp vegetable oil
1 red onion, chopped finely
4 rashers middle bacon, cut into thin strips
1 small butternut squash, approx. 750g in weight, peeled, de-seeded and cut into small cubes
300g risotto rice
½ tsp dried chilli flakes
850ml hot vegetable stock
100g creamy blue cheese, eg Roquefort, crumbled
Salt and pepper to taste
Method
Heat the oil in the pan to 190ºC, fry the onion and bacon for a minute until beginning to brown,
then add the squash, rice and chilli and cook for 1-2 minutes, stirring all the time.
Pour in the hot stock, reduce the heat to 90ºC and cook with the lid on for 20-25 minutes,
stirring occasionally until the rice is tender but retains a little bite. Add a little more liquid if it has
been completely absorbed before the 25 minutes cooking time.
Stir in the cheese to just melt and season to taste before serving.
Leave out the bacon and use a vegetarian cheese for a vegetarian option.
Chicken in White Wine Sauce
Ingredients
4 Chicken breasts
50g Butter
1 tbsp oil
1 Onion, chopped
150g Mushrooms, sliced
100ml White wine
200ml Chicken stock
1 tsp Mixed herbs
50g Flour (to coat chicken)
1 Egg yolk
100ml Double cream
Salt and freshly ground black pepper
Method
1. Heat the butter and oil in the pan to 190ºC. Season the flour with salt and pepper, coat the
chicken with the flour and fry until golden on both sides.
2. Add the mushrooms and onions and fry for 1 minute. Add the stock and wine, stir and place the
lid on. Reduce the temperature to 90ºC. Cook for 15-20 minutes or until the chicken is cooked,
stirring occasionally.
3. Remove the chicken from the pan, mix the egg yolk with the cream and add to the sauce. Stir for
a minute to cook through and serve.
4. Serve with rice or vegetables.
Bolognese
Ingredients
1 tbsp oil
1 Onion, chopped
3 Celery sticks, sliced
1 Garlic clove, crushed
700g Minced beef
1tbsp Flour
3 tbsp Tomato puree
1 x 400g Can tomatoes
200ml Beef stock
150g Mushroom, sliced
1tsp Mixed herbs
Salt and freshly ground black pepper
Method
Heat the oil in the pan to 190ºC, fry the onion, celery and garlic for a few minutes until softened.
Add the mince and fry until browned. Sprinkle the flour over the mince and stir though.
Add the rest of the ingredients, stir well, reduce the heat to 90ºC and cook with the lid on for
30-35 minutes until the meat is tender, stirring occasionally.
Serve with spaghetti and parmesan cheese
Sausage Pot
Ingredients
1 tbsp Oil
700g Sausages
1 Onion, chopped
3 Carrots, sliced
1 Leek, sliced
700ml Beef stock
3 tbsp Mango Chutney
2 tbsp flour
2 tbsp Worcestershire sauce
Salt and freshly ground black pepper
Method
Heat the oil in the pan to 190ºC, fry the sausages until browned on all sides.
Add the vegetables and fry for 1-2 minutes until softened
Mix together the Worcester sauce and the flour and add to the pan with the rest of the
ingredients, stir well, reduce the heat to 90ºC and cook with the lid on for 30-35 minutes until
the sauce has thickened and the carrots are cooked, stirring occasionally.
Serve with mashed potato
MC48898MAUS Rev4.qxp_9225 47507 MEE pump - Jon 16/12/2014 11:47 Page 5