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

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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.

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

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