Morphy Richards SC48701 - Manual (Page 17)

17
Recipes - Meat
Method:
1 Put the gammon in the Cooking Pot, cover with cold water (1.5L
should be sufficient to submerge the joint) and bring to the boil.
2 Drain and rinse the joint.
3 Place the gammon joint back into the Cooking Pot and fill the
Cooking Pot with boiling water to roughly 2/3 the depth of the joint..
4 Transfer the Cooking Pot to the Base Unit, cover with the Glass Lid.
5 Cook for approximately 5-7 hours on the Medium setting.
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, ensure it will fit into the
Cooking Pot. The joint must not stick out above the rim. The shape
of the meat is just as important as the weight.
Ingredients:
• 1kg (max) gammon joint
• Breadcrumbs (to coat)
Boiled ham
Method:
1 Coat the pork in the flour and salt.
2 In the Cooking Pot, heat the oil and sear the meat.
3 Add the onions and fry until soft.
4 Stir in the curry powder and paprika. Stir well and cook for a few
minutes.
5 Add the remaining ingredients and bring to a simmer.
6 Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
7 Cook for approximately 4-7 hours on the Medium setting.
8 Remove the bay leaves before serving.
Ingredients:
• 1.25kg lean pork, cubed
• 50g flour
• 1tsp salt
• 3tbsp vegetable oil
• 1 large onion, chopped
• 1 1 /
2
tsp curry powder
• 1 1 /
2
tsp paprika
• 400ml chicken stock
• 2tbsp mango chutney
• 2tsp worcestershire sauce
• 225g tinned pineapple cubes,
with juice
• 2 bay leaves
Pork and pineapple curry
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