Morphy Richards 48720 manual Tbsp Salt and freshly ground black pepper Method

48720 Rev2 15/8/08 10:31 Page 17

Sausage Pot

	2.5 litres	4.5 litres
Oil	2 tbsp	3 tbsp
Sausage	750g	1.5kg
Onions, finely chopped
	1 large	2 large
Carrots, thinly sliced	3	4
Leek, sliced	2	2
Flour	3 tbsp	5 tbsp
Beef stock	400ml	1 litre
Chutney	3 tbsp	5 tbsp
Worcestershire sauce	2 tbsp	3 tbsp

Salt and freshly ground black pepper

Method

In a pan, quickly brown the sausages on all sides in the oil. Add the onions, carrots and leeks and gently saute until softened, but not browned. Stir in the flour and cook on a low heat until the oil is absorbed. Slowly add the stock, and bring to the boil, stirring continuously until thickened. Stir in the chutney, worcestershire sauce and seasoning. Transfer all ingredients to the ceramic pot and place into the slow cooker base. Cover with the lid and cook for approximately 5-8 hours. If the sausages contain a lot of fat, any excess can be removed from the surface of the finished dish with kitchen paper.

Vegetarian curry

	2.5 litres	4.5 litres
Cooking oil	3 tbsp	5 tbsp
Onions, chopped	2 large	4 large
Cloves garlic, crushed
	1	2
Curry powder	3 tsp	5 tsp
Lentils	275g	600g
White stock	200ml	2 litre
Lemon juice	2 tsp	3 tsp
Salt and freshly ground black pepper
Carrots, diced	3	4
Apple, peeled, cored and chopped
	2	2
Sultanas	50g	125g

Method

Heat the oil in a pan. Saute the onion, carrots and garlic lightly. Add the curry powder. Cook gently for one minute. Stir in the stock, lemon juice, salt, pepper and lentils. Bring to the boil and continue to boil for 3 minutes. Transfer all ingredients to the ceramic pot and place into the slow cooker base. Stir in the apples and sultanas. Place the lid on the slow cooker. Cook for approximately 5-8 hours. Ensure that the vegetables are immersed during cooking.

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