Morphy Richards 48720 Mode D'emploi page 15

48720MEE Rev2.qxp_Morphy Richards Instruction Book 13/02/2015 12:42 Page 15
Oriental honeyed pork
Ingredients:
3.5L 6.5L
• 550g 1kg
• 4tbsp 6tbsp
• 4tbsp 6tbsp
• 1 large 1 large
• 1 2
• 1 2
• 400g 2x400g
• 6 8
• 4 6
For the sauce:
3.5L 6.5L
• 600ml 1L
• 4tbsp 5tbsp
• 2tbsp 3tbsp
• 4tbsp 5tbsp
• Pineapple juice (from the chunks)
Method:
1 Cut pork into cubes and toss in seasoned
cornflour. Heat oil in a pan and fry garlic and onion.
2 Add pork and fry until lightly browned on all sides.
3 Lower the heat and add pepper, pineapple, mushrooms and
tomatoes, leave on gentle heat whilst preparing sauce.
4 To make the sauce, mix together chicken stock, honey and soy
sauce. Blend cornflour with pineapple juice and add to the
mixture.
5 Add sauce to the pan and stir whilst bringing to the boil.
6 Transfer to the Cooking Pot and cover with the Lid. Cook for
approximately 5-8 hours.
Serve with rice and fresh green vegetables.
Pork fillet
Seasoned cornflour
Corn oil
Onion, chopped
Garlic cloves, crushed
Green peppers, de-seeded
and chopped
Pineapple chunks, tinned,
drained (reserve the juice)
Mushrooms, sliced
Ripe tomatoes, quartered
Chicken stock
Honey
Soy sauce
Cornflour
Pork and pineapple curry
Ingredients:
3.5L 6.5L
• 1.25kg 2kg Lean pork, cubed
• 50g 100g Flour
• 1tsp 2tsp Salt
• 3tbsp 3tbsp Oil
• 1large 2large Onions, chopped
• 11/2tsp 3tsp Curry powder
• 11/2tsp 2tsp Paprika
• 400ml 1L Chicken stock
• 2tbsp 3tbsp Mango chutney
• 2tsp 3tsp Worcester sauce
• 225g 400g Tinned pineapple chunks,
with juice
• 2 4 Bay leaves
• Salt and pepper to taste
Method:
1
Toss the pork in the flour and salt. In a pan, heat the oil and brown
the meat. Add the onions and fry until soft.
2
Stir in the curry powder and paprika. Stir well and cook for a few
minutes.
3
Add the remaining ingredients, bring to a simmer.
4
Transfer to the Cooking Pot and cover with the Lid. Cook for
approximately 4-7 hours.
5
Remove bay leaves before serving.
Boiled ham
Ingredients:
3.5L 6.0L
• 1kg (max) 1.5kg (max)
Method:
1 Put the gammon in the Cooking Pot.
2 Drain and rinse the joint.
3 Place the gammon joint into the Cooking Pot and cover with
boiling water.
4 Transfer to the Cooking Pot and cover with the Glass Lid.
5 Cook for approximately 5-7 hours.
6 Drain and cool slightly before removing the skin.
7 Allow to cool. Wrap tightly in kitchen foil.
8 Place in the refrigerator until well chilled. Coat fat with toasted
breadcrumbs before serving.
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.
g
Gammon joint
15