Morphy Richards Slow Cooker - Manual (Page 7)

7
Vegetable soup
2.5 litres 4.5 litres
Butter 30g 60g
Mixed vegetables, e.g. potato, onion,
carrot, parsnips, celery, leek, tomato
1.25 kg 2.2 kg
Flour 30g 60g
Stock 1100ml 2 litres
Mixed herbs 1 tsp 2 tsp
Salt and freshly ground black pepper
Method
Peel, wash and cube or slice all the
vegetables. Melt butter in a pan and
gently fry the vegetables for 2-3
minutes. Add the hot stock. Stir well
and bring to the boil. Season to taste
and add mixed herbs. Transfer all
ingredients to the ceramic pot and
place the pot in the slow cooker base.
Cover with the lid and cook for
approximately 5
1/2 -7 1/2 hours. Cool
and liquidise the soup and then reheat
in a pan on the hob. Thicken it with
the flour.
Poultry
Chicken paprika
2.5 litres 4.5 litres
Chicken portions 4 8
Butter 30g 60g
Seasoned flour 50g 60g
Onions, chopped 3 large 4 large
Carrots, peeled and sliced
4 6
Green pepper, de-seeded and chopped
1 2
Paprika 1 tsp 3 tsp
Tomato puree 1 tsp 3 tsp
Chicken stock 500ml 1 litre
Salt and freshly ground black pepper
Method
Clean, wipe and dry chicken, coat in
seasoned flour. Using a pan, fry the
chicken in the butter until brown all
over. Add onions and carrots and fry
until soft. Add pepper, paprika,
tomato puree, and the remaining flour,
stir well. Gradually mix in the chicken
stock. Bring to the boil and season.
Transfer all ingredients to the ceramic
pot and place in the base unit. Cover
with the lid and cook for
approximately 3
1/2 -6 1/2 hours.
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