Morphy Richards Round slow cooker Desserts, Lamb with lentils, Sausage Pot, Vegetarian curry

Lamb with lentils

700g carrots, sliced

200g parsnips, sliced

2cloves garlic, crushed

2bay leaf

200g orange lentils, soaked for 1 hour salt and freshly ground black pepper 35cl red wine

1.25kg lamb leg fillet cubed

4tbsp soy sauce

250g button mushrooms parsley sprigs to garnish

Place the carrots, parsnips, garlic, bay leaf and drained lentils in the slow crock pot and season with salt and pepper. Pour in the wine after bringing to simmering point in a pan. Brush the meat all over with the soy sauce and sprinkle with salt and pepper. Place on top of the vegetables. Place crock pot into the slow cooker base and replace the lid. Cook for approx. 6-8 hours. Add the mushrooms for the last 30 minutes. Discard the bay leaf. Garnish with parsley and serve with a crisp green salad.

Sausage Pot

3 tbsp oil 1.25kg sausage

2large onions, finely chopped

4carrots, thinly sliced

2leek, sliced

4tbsp flour 850ml beef stock

4tbsp chutney

2tbsp worcestershire sauce Salt and freshly ground black pepper

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 slow crock pot and place into the slow cooker base. Cover with the lid and cook for approx. 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

4 tbsp cooking oil

3large onions, chopped

2cloves garlic, crushed

4tsp curry powder

500g lentils

1.5 litre white stock

3 tsp lemon juice

Salt and freshly ground black pepper

4 carrots, diced

2apple, peeled, cored and chopped

100g sultanas

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 crock pot and place into the slow cooker base. Stir in the apples and sultanas. Place lid on the slow cooker. Cook for approx. 5-8 hours. Ensure that the vegetables are immersed during cooking.

Desserts

Rice pudding

35g	butter
130g	pudding rice
130g	sugar

1.25litre milk Pinch of nutmeg

Butter the inside of the slow crock pot. Add all ingredients and stir. Place crock pot on the slow cooker base and cover with the lid. Cook for approx. 3-4 hours.

Fruit compote

440g dried mixed fruit, such as apples,

	prunes, pears, apricots and peaches.
50g	sultanas
50g	raisins
30g	flaked almonds
4.5tbsp caster sugar
850ml	water
4 tbsp	cointreau

Place all ingredients, except the cointreau, in the slow crock pot. As the apple rings tend to float to the surface and may discolour, put them at the bottom. Cook for approx. 5-7 hours. Transfer the fruit to a serving dish and allow to cool. Cool the fruit first before putting into a cut-glass dish. Stir in the cointreau and serve chilled.

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