Recipes - Meat - Morphy Richards 48720 Mode D'emploi

48720MEE Rev2.qxp_Morphy Richards Instruction Book 13/02/2015 12:42 Page 11

Recipes - Meat

Chicken and mushroom casserole
Ingredients:
3.5L 6.5L
• 4 8
• 30g 75g
• 2tbsp 3tbsp
• 1 large 2 large
• 3 3
• 250g 500g
• 1 2
• 375ml 1L
• 4tbsp 7tbsp
• Salt and pepper to taste
Method:
1 Toss the chicken in the flour, place in a pan and fry in the butter
until golden brown on all sides.
2 Add the onion and celery and gently fry until softened but not
browned. Add the mushrooms and garlic and stir in the stock.
Bring to the boil and season.
3 Transfer to the Cooking Pot and ensure that the chicken and
vegetables are immersed.
4 Cover with the Lid and cook for approximately 5-7 hours. Before
serving, stir in the cream.
Fricassee of Turkey
Ingredients:
3.5L 6.5L
• 4 8
• 1 small 2 large
• 2 4
• 250g 500g
• 1 2
• 4 8
• 5tbsp 10tbsp
• 1tsp 3tsp
• Sliver of lemon zest
• Salt and pepper to taste
Method:
1 In a pan, gently fry the onions in the butter until softened but not
browned. Cube the turkey meat and add to the pan.
2 Add the remaining ingredients, except the milk and cornflour, and
bring to the boil.
3 Transfer to the Cooking Pot and cover with the Lid. Cook for
approximately 4-6 hours.
4 Remove the bouquet garni and lemon half an hour before serving.
5 Pour the liquid into a pan. Blend the cornflour with the milk and
pour into the pan. Stir well and leave to thicken.
Chicken quarters
Butter
Flour
Onion(s), finley chopped
Celery sticks, thinly sliced
Mushrooms, thinly sliced
Garlic cloves, crushed
Chicken stock
Cream (optional)
Turkey portions
Onion(s), finely chopped
Butter
Mushrooms, sliced
Bouquet garni
Stock
Cornflour
Milk
New England beef
Ingredients:
3.5L 6.5L
• 1kg 1.5kg Topside beef
• 1 1 Bouquet garni
(parsley, thyme and bay leaf)
• 1tsp 11/2tsp Thyme
• 1tsp 11/2tsp Black peppercorns
• 4 8 Shallots
• 225g 400g Carrots sliced
• 100g 200g Swede, diced
• Boiling water (enough to cover the vegetables)
Method:
1 Brown the beef joint to seal in the juices.
2 Place the vegetables in the bottom of the Cooking Pot. Place the
joint on top of the vegetables.
3 Add enough boiling water to cover the vegetables.
4 Season well and cover with the Glass Lid.
5 Cook for approximately 5-7 hours.
6 Take the joint out of the Slow Cooker with a slotted spoon and
allow to cool for 10 minutes. The cooking liquid can be thickened
with corn flour to make a gravy.
IMPORTANT: When buying a joint of meat, make sure that it will fit
in the Cooking Pot, so that with liquid, it will still be 2.5cm below
the rim when it is covered.
The shape of the meat is just as important as the weight.
Paprika beef
Ingredients:
3.5L 6.5L
• 700g 1.5kg Stewing steak
• 30g 75g Seasoned flour
• 2 large 4 large Onions, chopped
• 1 2 Garlic cloves, crushed
• 30g 75g Cooking fat
• 500g 1kg Tomatoes
• 400ml 1L Brown stock
• 11/2tsp 3tsp Paprika
• 11/2tbsp 3tbsp Tomato puree
• 2 4 Bay leaves
• 1tsp 3tsp Mixed herbs
• Salt and pepper to taste
Method:
1 Cut the meat into cubes and toss in seasoned flour.
2 In a pan, fry onions and garlic until softened, then add the meat
and continue to fry until the meat is slightly browned.
g
11