Morphy Richards 48795 Poultry, MUK Rev1 4/6/08 1511 Page, Vegetable soup, Chicken paprika, litres

48795 MUK Rev1 4/6/08 15:11 Page 7

Vegetable soup

	4.5 litres
Butter	60g

Mixed vegetables, e.g. potato, onion, carrot, parsnips, celery, leek, tomato

	2.2kg
Flour	60g
Stock	2 litres
Salt and freshly ground black pepper
Mixed herbs	2 tsp

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 pot in the slow cooker base. Cover with the lid and cook for approximately 6 - 8 hours. Cool and liquidise the soup and then reheat in a pan on the hob. Thicken it with the flour.

Poultry

Chicken paprika

	4.5 litres
Chicken portions	8
Butter	60g
Seasoned flour	60g
Onions, chopped	4 large
Carrots peeled and sliced	6
Green pepper, de-seeded and chopped
	2
Paprika	3 tsp
Tomato puree	3 tsp
Chicken stock	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 4 - 7 hours.

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