User manual MORPHY RICHARDS ROUND SLOW COOKER

[. . . ] Round slow cooker Please read and keep these instructions getting the best from your new slow cooker Safety first Never touch the outer enclosure of the slow cooker during its operation or before it cools. Use handles or knobs. For best results The slow cooker must be at least half full for best results. Do not remove the lid during cooking, since this will lose heat and therefore slow down the cooking time. www. morphyrichards. co. uk The use of any electrical appliance requires the following common sense safety rules. Primarily there is danger of injury or death and secondly the danger of damage to the appliance. [. . . ] Add remaining ingredients except the parsley, pasta shells and parmesan cheese. Place the crock pot in the base unit, cover with lid and cook for approx. 50g 85g 2 2 3 400g 2 large 4 4 large 2 2 tbsp 2 tsp Recipes Cooking guide Lentil soup 180g smoked bacon, chopped 2 large onion, finely chopped 4 carrots, finely diced 3 sticks of celery, finely sliced 350g orange lentils 400g can of chopped tomatoes 1. 70ml chicken stock 3 tsp worcestershire sauce pinch nutmeg 1 bayleaf 2 tsp basil Salt and freshly ground black pepper 2 tbsp parsley, finely chopped In a pan gently fry the bacon until the fat begins to run. Add all the remaining ingredients except the parsley and bring to the boil. If a smoother consistency is required liquidise the soup after cooling and then reheat the soup in a pan. Sprinkle with parsley and serve with crusty french bread. Vegetable soup 50g 2kg butter mixed vegetables, e. g. potato, onion, carrot, parsnips, celery, leek, tomato 50g flour 1. 7ml stock Salt and freshly ground black pepper 1-2 tsp mixed herbs Peel, wash and cube or slice all the vegetables. Transfer all ingredients to the crock pot and place pot in the slow cooker base. Thicken it with the flour. Poultry Chicken paprika 6 chicken portions 50g butter 50g seasoned flour 3-4 large onions, chopped 5 carrots peeled and sliced 2 green pepper, de-seeded and chopped 2. 5 tsp paprika 2. 5 tsp tomato puree 80ml chicken stock salt and freshly ground black pepper Clean, wipe and dry chicken, coat in seasoned flour. Add pepper, paprika, tomato puree, and the remaining flour, stir well. 4-7 hours. 6 Caribbean chicken 3 tbsp 2 large 3 3 440g 2 6-7 400g 300g 8 tbsp 2. 5 tsp 2. 5 tbsp 2. 5 tbsp 7 tbsp 900ml Salt and vegetable oil onions, chopped sticks celery, chopped carrots, sliced mushrooms, sliced red pepper, de-seeded and sliced chicken joints, skinned can sliced peaches can pineapple chunks cornflour paprika soy sauce worcestershire sauce malt/wine vinegar boiling water freshly ground black pepper Toss the chicken in the flour, place in a pan and fry in the butter until golden brown on all sides. Add the onion and celery and gently fry until softened but not browned. Transfer all ingredients to the slow crock pot and place pot in the base unit. Before serving, stir in the cream. Fricasse of Turkey 8 2 60g 200g bouquet sliver of salt and 880ml 4 tbsp 8 tbsp turkey portions large onions, finely chopped butter mushrooms, sliced garni zest of lemon freshly ground black pepper stock cornflour milk Fry onions, celery, carrot, mushrooms and pepper in a pan. Drain peaches, and pineapple, reserving juice, and add them to the pan. To make the sauce blend cornflour and paprika with soy sauce, worcestershire sauce, vinegar and reserved juice, add seasoning, boiling water and pour into pan. Transfer all ingredients to the slow crock pot and place pot into the base unit. 5-7 hours. Chicken in white wine sauce 8 65g 2 220g 2. 5 tbsp 70cl 2 tsp salt and 2 8 tbsp chicken joints, skinned butter large onion, finely chopped mushrooms, sliced cornflour dry white wine mixed herbs freshly ground black pepper egg yolks double cream In a pan gently fry the onions in the butter until softened but not browned. Add the remaining ingredients, except the milk and cornflour, and bring to the boil. Stir well and leave to thicken. Meat New England beef 1-1. 5kg piece of topside (cut into 2 pieces) 1 bouquet garni 1tsp thyme 1tsp black peppercorns 6 shallots 350g carrots, sliced 170g swede, diced Place the chicken joints and butter in a pan and gently fry until all the juices are sealed in. Pour the remaining wine into the pot with the blended cornflour, mixed herbs and seasoning. Transfer all ingredients to the crock pot, place in the base of the slow cooker and place the lid on the slow cooker. [. . . ] Slowly add the stock, and bring to the boil, stirring continuously until thickened. Stir in the chutney, worcestershire sauce and seasoning. Transfer all ingredients to the slow crock pot and place into the slow cooker base. If the sausages contain a lot of fat, any excess can be removed from the surface of the finished dish with kitchen paper. Vegetarian curry 4 tbsp cooking oil 3 large onions, chopped 2 cloves garlic, crushed 4 tsp curry powder 500g lentils 1. 5 litre white stock 3 tsp lemon juice Salt and freshly ground black pepper 4 carrots, diced 2 apple, peeled, cored and chopped 100g sultanas Heat the oil in a pan. Transfer all ingredients to the crock pot and place into the slow cooker base. [. . . ]