Morphy Richards Slow Cooker manual Poultry, Vegetable soup, Chicken paprika

48726 rev2:x 02/11/2009 14:26 Page 7

Poultry

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 51/2-71/2hours. Cool and liquidise the soup and then reheat in a pan on the hob. Thicken it with the flour.

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 31/2-61/2hours.

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