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Recipes - meat, Pork goulash, Oriental honeyed pork – Morphy Richards SC48701 User Manual

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Method:

1

In the Cooking Pot, gently fry onion in the oil until soft.

2

Blend together the flour, paprika, salt and pepper. Coat the pork in
the seasoned flour and add to the pot, fry until seared on all sides.

3

Add red pepper, oregano, puree and stock. Bring to the boil, stirring
continuously until thickened.

4

Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.

5

Cook for approximately 4-8 hours on the Medium setting.

6

Just before serving, swirl the cream or yoghurt into the goulash.

Ingredients:

2tbsp vegetable oil

1 onion, finley chopped

4tbsp flour

1

1

/

2

tsp paprika

750g stewing pork, cubed

1 red pepper, de-seeded and
diced

1tsp oregano

3tbsp tomato puree

450ml pork stock

1 small carton of sour cream or
yoghurt

salt and pepper

Pork goulash

Recipes - Meat

Method:

1

Cut pork into cubes and coat in seasoned cornflour.

2

Heat oil in the Cooking Pot and fry garlic and onion.

3

Add pork and fry until lightly seared on all sides.

4

Lower the heat and add pepper, pineapple, mushrooms and
tomatoes, leave on gentle heat whilst preparing sauce.

5

To make the sauce, mix together chicken stock, honey and soy
sauce.

6

Blend cornflour with pineapple juice and add to the mixture.

7

Add sauce to the pan and stir whilst bringing to the boil.

8

Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.

9

Cook for approximately 5-8 hours on the Medium setting.

Serve with rice and fresh green vegetables.

Ingredients:

550g pork fillet

4tbsp seasoned cornflour

4tbsp corn oil

1 large onion, chopped

1 garlic clove, crushed

1 green pepper, de-seeded and
chopped

400g tinned pineapple chunks,
drained (reserve juice)

6 mushrooms, sliced

4 ripe tomatoes, quartered

For the sauce

600ml chicken stock

4tbsp honey

2tbsp soy sauce

4tbsp cornflour

Pineapple juice (reserved from
chunks) crushed

Oriental honeyed pork

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