Morphy Richards DIGITAL 5 LITRE SLOW COOKER, Instructions Manual

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14
Stewed Beef with
Potatoes
4 litres
Stew 1kg
Tinned tomatoes 1 can
Potatoes 600g
Carrots 300g
Wine 250ml
Onion 1
Cloves of garlic, crushed 3
Bay leaves 3
Mushrooms 300g
Method
Fry the onion garlic and
meat until browned on all
sides. Add the tomatoes and
wine to the meat and bring
to the boil on the hob. Once
this has come to the boil
transfer all the meat and
stock mixture to the ceramic
pot and add all the
remaining ingredients. Cook
for 5
1/2 to 6 hours on High
and from 8-10 hours on Low.
Remove the bay leaves
before serving.
Bolognese sauce
4 litres
Minced beef 1kg
Onions, finely chopped 2
Celery, thinly sliced 4 sticks
Cloves of garlic, crushed 2
Tomato puree 4 tbsp
Flour 2 tbsp
Tinned tomatoes, chopped
2x400g
Beef stock 350ml
Mushrooms, sliced 200g
Mixed herbs 1 tsp
Salt and freshly ground black
pepper
Method
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 the
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 ceramic pot and place in
the base of the slow cooker.
Place the lid on the slow
cooker and cook for
approximately 4
1/2 - 6 hours
on High or for 7-10 hours on
Low.
(Note: a slight ‘crust' of
brown meat may appear on
the top. It soon disappears if
stirred into the sauce).
Pork goulash
4 litres
Oil 3 tbsp
Onion, finely chopped 2
Flour 6 tbsp
Paprika 2 tsp
Stewing pork, cubed 1kg
Red pepper de-seeded and diced
2
Oregano 1 tsp
Tomato puree 4 tbsp
Stock 600ml
Small carton of soured cream or
yoghurt
2
Salt and freshly ground black
pepper
Method
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 ceramic
pot and place into the slow
cooker base. Place the lid
on the pot and cook for
approximately 4 hours on
High or for 10 hours on Low.
Just before serving, swirl the
cream or yoghurt into the
goulash.
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48724 Rev1:48724 29/04/2009 13:47 Page 14