Morphy Richards MC48815 Whole Chicken serves, Sweet and Sour Chicken serves, Herby Chicken serves

48815 rev3_x 21/06/2010 10:11 Page 10

• Stir in prawns and heat up using the browning setting	Whole Chicken serves 4
	Whole chicken	1 small
with the lid off for a few minutes until warmed
through.	Oil	1 tbsp
	Water	1 cup

Sweet and Sour Chicken serves 4

Chicken portions, bone in, skinless 6

Oil	1 tbsp
Pineapple chunks with juice	225g
Celery stick, chopped	1
Red pepper, chopped	1
Brown sugar	4 tbsp
Vinegar	100ml
Soy sauce	2 tbsp
Ketchup	1 tbsp
Worcestershire sauce	1/2 tsp
Ground ginger	1/2 tsp
Water	2 tbsp
Corn flower	2 tbsp

•Use browning function to brown chicken pieces in the oil.

•Add rest of ingredients except water and corn flour. Close lid and cook for 20 mins

•Remove meat and vegetables and set aside.

•Mix water and flour and add to sauce stir until thickened.

•If needed, use the browning setting to heat the sauce to aid the thickening.

Herby Chicken serves 4

Oil	2 tbsp
Chicken legs and thighs	1kg
Onion, chopped	1
Tomatoes, medium, sliced	3
Chicken stock	300ml
Parsley, chopped	handful
Rosemary	sprig
Sage leaves, chopped	2

Salt and freshly ground black pepper

•Heat oil on the browning function and brown the chicken pieces on all sides.

•Remove the chicken and sauté onion until brown.

•Stir in the tomatoes, stock, parsley, and season well. Add the chicken and herbs.

•Lock lid in place and cook for 20 minutes once pressure is reached.

•Heat oil on browning setting and brown chicken in pan.

•Place water in bottom of the Rapid Cook and place chicken on steaming tray.

•Cook for 45mins

Coq au vin serves 4

Chicken portions, bone in, skin on	4
Flour	for dusting
Oil	2 tbsp
Bacon rashers, chopped	3
Onion, chopped	1
Garlic cloves, crushed	2
Carrot, chopped	1
Flour	1 tbsp
Red wine	250ml
Bay leaf	1
Thyme	1/2 tsp
Mushrooms, sliced	100g

Salt and freshly ground black pepper

•Dust chicken in flour and brown in the Rapid Cook, then set aside

•Use the browing setting to fry bacon, garlic and onion and add the chicken to Rapid Cook with rest of ingredients apart from the mushrooms.

•Cook for 15 minutes once pressure is reached.

•Once cooked add mushrooms and add flour to thicken sauce if necessary.

•Replace lid and bring to pressure, once reached end cooking and serve.

Beef stew serves 4

Lean beef, cubed	500g
Onion, chopped	1
Potatoes, quartered	400g
Leeks, sliced	2
Carrots, chopped	200g
Beef stock	700ml
Mixed herbs	2 tsp
Cornflour	2 tbsp

Salt and freshly ground black pepper

•Brown beef and onion in Rapid Cook on browning setting.

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