Morphy Richards 48720 Mode D'emploi page 16

48720MEE Rev2.qxp_Morphy Richards Instruction Book 13/02/2015 12:42 Page 16
Irish stew
Ingredients:
3.5L 6.5L
• 4 8
• 2 large 4 large
• 11/2tsp 3tsp
• 1 2
• 250g 500g
• 500g 1kg
• 1L 1.5L
• 2 3
Method:
1 Remove any excess fat from the chops and then place in a pan
with the onions. Brown the chops on each side.
Sprinkle over the mixed herbs. Add the parsnip, carrots, potatoes,
leeks and pour over the stock.
Bring to a simmer.
2 Transfer to the Cooking Pot and cover with the Lid. Cook for
approximately 5-8 hours.
Lamb with lentils
Ingredients:
3.5L 6.5L
• 425g 800g
• 125g 225g
• 1 2
• 1 2
• 125g 250g
• 200ml 400ml
• 750g 1.5kg
• 3tbsp 4tbsp
• 200g 300g
• Parsley sprigs to garnish
• Salt and pepper to taste
Method:
1 Place the carrots, parsnips, garlic, bay leaf and drained lentils in
the Cooking Pot and season with salt and pepper.
2 Pour in the wine after bringing to simmering point in a pan.
3 Brush the meat all over with the soy sauce and sprinkle with salt
and pepper.
4 Cover with the Lid. Cook for approximately 6-8 hours.
5 Add the mushrooms for the last 30 minutes.
6 Discard the bay leaf. Garnish with parsley and serve with a crisp
green salad.
16
Lamb chops
Onions, sliced
Mixed herbs
Parsnips, large
Carrots, thickly sliced
Potatoes, quartered
Hot vegetable stock
Leeks, sliced
Carrots, sliced
Parsnips, sliced
Garlic cloves, crushed
Bay leaf
Orange lentils, soaked for
one hour
Red wine
Lamb leg fillet, cubed
Soy sauce
Button mushroom
Sausage pot
Ingredients:
3.5L 6.0L
• 2tbsp 3tbsp Oil
• 750g 1.5kg Sausage
• 1 large 2 large Onion, finley chopped
• 3 4 Carrots, thinly sliced
• 2 2 Leeks, sliced
• 3tbsp 5tbsp Flour
• 400ml 1L Beef stock
• 3tbsp 5tbsp Chutney
• 2tbsp 3tbsp Worcestershire sauce
• Salt and pepper to taste
Method:
1 In a pan, quickly brown the sausages on all sides in the oil.
2 Add the onions, carrots and leeks and gently saute until softened,
but not browned.
3 Stir in the flour and cook on a low heat until the oil is absorbed.
4 Slowly add the stock, and bring to the boil,
stirring continuously until thickened.
5 Stir in the chutney, worcestershire sauce and seasoning.
6 Transfer to the Cooking Pot and cover with the Lid. Cook for
approximately 5-8 hours.
7 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
Ingredients:
3.5L 6.0L
• 3tbsp 5tbsp Oil
• 2 large 4 large Onions, chopped
• 1 2 Garlic cloves, crushed
• 3tsp 5tsp Curry powder
• 275g 600g Lentils
• 200ml 2L Vegetable stock
• 2tsp 3tsp Lemon juice
• 3 4 Carrots, diced
• 2 2 Apples, peeled cored and
chopped.
• 50g 125g Sultanas
• Salt and pepper to taste
Method:
1 Heat the oil in a pan. Saute the onion, carrots and garlic lightly.
Add the curry powder. Cook gently for one minute.
2 Stir in the stock, lemon juice, salt, pepper and lentils. Bring to the
boil and continue to boil for 3 minutes.
3 Transfer all ingredients to the Cooking Pot. Stir in the apples and
sultanas.
4 Place the lid on, cook for approximately 5-8 hours. Ensure that
the vegetables are immersed during cooking.