Morphy Richards Round slow cooker manual Caribbean chicken, Chicken in white wine sauce

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Caribbean chicken

3 tbsp

vegetable oil

2 large

onions, chopped

3sticks celery, chopped

3carrots, sliced

440g mushrooms, sliced

2red pepper, de-seeded and sliced

6-7 chicken joints, skinned

400g can sliced peaches

300g can pineapple chunks

8 tbsp cornflour

2.5tsp paprika

2.5tbsp soy sauce

2.5tbsp worcestershire sauce

7 tbsp

malt/wine vinegar

900ml

boiling water

Salt and freshly ground black pepper

Fry onions, celery, carrot, mushrooms and pepper in a pan. Add chicken joints and fry until browned all over. Drain peaches, and pineapple, reserving juice, and add them to the pan. To make the sauce blend cornflour and paprika with soy sauce, worcestershire sauce, vinegar and reserved juice, add seasoning, boiling water and pour into pan. Bring the sauce to the boil, stirring continuously. Transfer all ingredients to the slow crock pot and place pot into the base unit. Cover with the lid and cook for approx. 5-7 hours.

Chicken in white wine sauce

8 chicken joints, skinned

65g butter

2large onion, finely chopped

220g mushrooms, sliced

2.5 tbsp cornflour

70cl dry white wine

2 tsp mixed herbs

salt and freshly ground black pepper

2

egg yolks

8 tbsp

double cream

Place the chicken joints and butter in a pan and gently fry until all the juices are sealed in. Add the onion and fry until softened but not browned. Add the mushrooms and cook for a minute on low heat. Blend the cornflour with a little of the wine. Pour the remaining wine into the pot with the blended cornflour, mixed herbs and seasoning. Bring to the boil, stirring continuously until thickened. Transfer all ingredients to the crock pot, place in the base of the slow cooker and place the lid on the slow cooker. Cook for approx. 5-8 hours. Just before serving beat together the egg yolk and cream. Beat in a few tablespoons of hot sauce mix well together. Pour this mixture into the slow crock pot and stir until the sauce thickens.

Chicken and mushroom casserole

8chicken quarters

65g butter 2.5tbsp flour

2large onions, finely chopped

3sticks celery, thinly sliced

450g mushrooms, thinly sliced

2clove of garlic, crushed 880ml chicken stock

salt and freshly ground black pepper

6 tbsp cream (optional)

Toss the chicken in the flour, place in a pan and fry in the butter until golden brown on all sides. Add the onion and celery and gently fry until softened but not browned. Add the mushrooms and garlic and stir in the stock. Bring to the boil and season. Transfer all ingredients to the slow crock pot and place pot in the base unit. Place lid on the slow cooker. Ensure that the chicken and vegetables are immersed. Cook for approx. 5-7 hours. Before serving, stir in the cream.

Fricasse of Turkey

8 turkey portions

2large onions, finely chopped

60g butter

200g mushrooms, sliced bouquet garni

sliver of zest of lemon

salt and freshly ground black pepper 880ml stock

4tbsp cornflour

8tbsp milk

In a pan gently fry the onions in the butter until softened but not browned. Cube the turkey meat and add to the pan. Add the remaining ingredients, except the milk and cornflour, and bring to the boil. Transfer all the ingredients to the crock pot. Place the crock pot in the slow cooker base unit. Place the lid over the slow cooker. Cook for approx. 4-6 hour. Remove the bouquet garni and lemon half an hour before serving. Pour the liquid into a pan. Blend the cornflour with the milk and pour into the pan. Stir well and leave to thicken.

Meat

New England beef

1-1.5kg piece of topside (cut into 2 pieces)

1bouquet garni

1tsp thyme

1tsp

black peppercorns

6

shallots

350g

carrots, sliced

170g

swede, diced

Put the beef into a pan and cover with cold water. Add all the remaining ingredients, cover and bring to a simmer. Season well and then transfer all the ingredients to the slow crock pot. Place the crock pot in the slow cooker base. Place the lid over onto the slow cooker. Cook for approx. 5 - 7 hours. Take the beef out of the slow cooker with a slotted spoon and allow to cool for 10 minutes. The cooking liquid can be used as a base to make gravy. Cut the beef into slices and spoon a little of the cooking liquid over. Serve with vegetables and garnish with fresh parsley.

IMPORTANT

When buying a joint of meat, make sure that it will fit the slow cook pot. It should fit into the crock 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.

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Contents Round slow cooker Important safety instructions Electrical Requirements Suitable foods for slow cooking Before using the slow cooker for the first timeInstructions for use About slow cookingTips for slow cooking Do’s and Don’ts for the crock potRecipes Cooking guideFricasse of Turkey Caribbean chickenChicken in white wine sauce Chicken and mushroom casseroleHungarian Goulash Steak and kidney ragoutBeef Curry Paprika beefPork and pineapple curry Bolognese saucePork goulash Oriental honeyed porkDesserts Cleaning your slow cooker Weight/volume conversion tableYour two year guarantee