Pork and pineapple curry, Boiled ham | Morphy Richards Slow Cooker

48726 rev2:x 02/11/2009 14:26 Page 15

Pork and pineapple curry

	2.5 litres	4.5 litres

Lean pork, cubed	1.25 kg	2 kg

Flour	50g	100g

Salt	1 tsp	2 tsp

Oil	3 tbsp	3 tbsp

Onions, chopped	1 large	2 large

Curry powder	11/2 tsp	3 tsp

Paprika	11/2 tsp	2 tsp

Chicken stock	400ml	1 litre

Mango chutney	2 tbsp	3 tbsp

Worcester sauce	2 tsp	3 tsp

Can pineapple cubes, with juice
	225g	400g

Bay leaves	2	4

Method

Toss the pork in the flour and salt. In a pan, heat the oil and brown the meat. Add the onions and fry until soft. Stir in the curry powder and paprika. Stir well and cook for a few minutes. Add the remaining ingredients, bring to a simmer and transfer to the ceramic pot. Place the ceramic pot into the base unit. Cook for approximately 31/2-61/2hours. Remove bay leaves before serving.

Boiled ham

Gammon joint

2.5litre slow cooker up to 1 kg

4.5litre slow cooker up to 1.5 kg

Method

Put the gammon in a pan, cover with cold water and bring to the boil, drain and rinse. Place in the ceramic pot and cover with boiling water. Place the ceramic pot in the slow cooker base unit and cover with the lid. Cook for approximately 5-7 hours. Drain and cool slightly before removing the skin. Allow to cool. Wrap tightly in kitchen foil. Place in the refrigerator until well chilled. Coat fat with toasted breadcrumbs before serving.

IMPORTANT: When buying a joint of meat, make sure that it will fit the size of the ceramic pot. It should fit into the ceramic pot so that when it is covered with liquid it will still be 2.5cm below the rim of the pot. The joint must not stick out above the rim and there should be enough room to cover the meat with water. The shape of the meat is just as important as the weight.

For details of other Morphy Richards products, please see our website:				15