Bolognese sauce, Pork goulash | Morphy Richards Round slow cooker

Bolognese sauce

800g minced beef

2large onions, finely chopped

3sticks celery, thinly sliced

2cloves garlic, crushed

4tbsp tomato puree 2.5tbsp flour

2x400g can of tomatoes including juice 300ml beef stock

150g mushrooms, sliced

1 tsp mixed herbs

Salt and freshly ground black pepper

In a pan gently brown the mince without adding any fat or oil. When the fat has started to run from the meat add the onion, celery and garlic. Fry for a couple of minutes and then add the tomato puree. Blend some of the tomato juice with the flour to make a smooth pouring cream, add to the meat with remaining tomatoes and juice and bring to the boil stirring continuously until thickened. Add the remaining ingredients and mix well. Transfer all the ingredients to the crock pot and place in the base of the slow cooker. Place the lid on the slow cooker. Cook for approx. 3-8 hours. (Note: a slight ‘crust’of brown meat may appear on the top. It soon disappears if stirred into the sauce).

Pork goulash

2.5 tbsp oil

2onions, finely chopped

6tbsp flour

2 tsp	paprika
Salt and freshly ground black pepper
1 kg	stewing pork, cubed
2	red pepper de-seeded and diced
1 tsp	oregano
4 tbsp	tomato puree
750ml	stock

2small carton of soured cream or yoghurt

In a pan gently fry onion in the oil until soft. Blend together the flour, paprika, salt and pepper. Toss the pork in the seasoned flour and add to the pan, fry until brown on all sides. Add red pepper, oregano, puree and stock. Bring to the boil, stirring continuously until thickened. Transfer all the ingredients to the crock pot and place into the slow cooker base. Place the lid on the pot and cook for approx. 4-8 hours. Just before serving swirl the cream or yoghurt into the goulash.

Oriental honeyed pork

1 kg	pork fillet
5 tbsp	seasoned cornflour
5 tbsp	corn oil
1 large	onion, chopped
2	cloves garlic, crushed

2green peppers, de-seeded and chopped 2x400g pineapple chunks, drained (reserve

juice)

8mushrooms, sliced

6ripe tomatoes quartered

SAUCE

750ml chicken stock

4tbsp honey

2tbsp soy sauce

4tbsp cornflour

pineapple juice (reserved from chunks)

Cut pork into cubes and toss in seasoned cornflour. Heat oil in a pan and fry garlic and onion. Add pork and fry until lightly browned on all sides. Lower heat and add pepper, pineapple, mushrooms and tomatoes, leave on gentle heat whilst preparing sauce. To make the sauce mix together chicken stock, honey and soy sauce. Blend cornflour with pineapple juice and add to the mixture. Add sauce to the pan and stir whilst bringing to the boil. Transfer all ingredients to the crock pot, place in the slow cooker base and cover with the lid. Cook for approx. 5-8 hours. Serve with rice and fresh green vegetables.

Pork and pineapple curry

1.5kg lean pork, cubed

90g flour

1 tsp salt

3 tbsp oil

2large onions, chopped 2.5 tsp curry powder

2tsp paprika 850ml chicken stock

3tbsp mango chutney

3 tsp	worcester sauce
400g	can pineapple cubes, with juice
3	bay leaves

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 remaining ingredients, bring to a simmer and transfer to the crock pot. Place crock pot into the base unit. Cook for approx. 4-7 hours. Remove bay leaves before serving.

Boiled ham

Gammon joint 1 kg as 1 piece 1.5 kg as 2 pieces

Put the gammon in a pan, cover with cold water and bring to the boil, drain and rinse. Place in the crock pot and cover with boiling water. Place the crock pot in the slow cooker base unit and cover with the lid. Cook for approx. 5-7 hours. Drain and cool slightly before removing the skin. Allow to cool. Wrap tightly in kitchen foil. Place in the refridgerator 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 slow crock 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.

Irish stew

7lamb chops

3large onions, sliced

3 tsp	mixed herbs
2	small parsnips
750g	carrots, thickly sliced
1 kg	potatoes, quartered
850ml	hot vegetable stock
3	leeks, sliced

Remove any excess fat from the chops and then place in a pan with the onions. Brown chops on each side. Sprinkle over the mixed herbs. Add parsnip, carrots, potatoes, leeks and pour over the stock. Bring to a simmer. Transfer all the ingredients to the crock pot and place into the slow cooker base. Place the lid onto the crock pot. Cook for approx. 5-6 hours.