Morphy Richards Round slow cooker manual Cooking guide, Recipes

Cooking guide

The cooking times given in the following recipes are for the ‘MEDIUM’ setting. Should you want to increase or reduce the time please refer to the cooking guide in the table below. Please note that these cooking times are for guidance only and may vary depending on food type and personal tastes.

For your convenience a conversion table for weight and volume has been included on page 11.

Cook on MEDIUM	Cook on LOW	Cook on HIGH
3-4	5-6	-----
4-6	6-8	2-3
4-8	6-10	2-3
5-6	7-9	2-3
5-8	7-10	2-4
6-8	8-10	2-3

When set to high the cooking times become much closer.

Eg. If the recipe says cook for 4-6 hours (MED) and you require this to be a shorter time cook on HIGH, which will reduce the cooking time to 2-3 hours. Increasing the time choose LOW which will give 6-8 hours.

The recipes are based on MAXIMUM WORKING VOLUMES which is 4 litres (7 Pts).

This allows a 2-3cm space between the top of the cook pot and the food.

Recipes

Soups

Minestrone soup

50g butter

85g streaky bacon, chopped

2onion, finely chopped

2clove garlic, crushed

3sticks celery, chopped

400g potatoes, peeled and cubed

2large carrots, peeled and diced

4cabbage leaves, shredded

4 large	tomatoes, skinned and roughly chopped
2	litres chicken stock
2 tbsp	tomato puree
2 tsp	worcestershire sauce
	Salt and freshly ground black pepper

1.5tbsp parsley, finely chopped 130g pasta shells

2-3 tbsp parmesan cheese, grated

Melt the butter in a pan and fry bacon and vegetables until soft. Make up stock and add stock, bacon and vegetables to the crock pot. Add remaining ingredients except the parsley, pasta shells and parmesan cheese. Place the crock pot in the base unit, cover with lid and cook for approx. 4-6 hours. 45 minutes before serving add the pasta shells and parsley. Adjust the seasoning if necessary and sprinkle with parmesan cheese. Serve with crusty french bread.

Lentil soup

180g smoked bacon, chopped

2large onion, finely chopped

4carrots, finely diced

3sticks of celery, finely sliced

350g orange lentils

400g can of chopped tomatoes 1.70ml chicken stock

3 tsp	worcestershire sauce
pinch	nutmeg

1bayleaf

2tsp basil

Salt and freshly ground black pepper 2 tbsp parsley, finely chopped

In a pan gently fry the bacon until the fat begins to run. Add the onion, carrot and celery and fry until soft. Add all the remaining ingredients except the parsley and bring to the boil.

Simmer for 2 minutes. Transfer to the crock pot. Place crock pot into the slow cooker base, cover with the lid. Cook for approx.

4-8 hours. If a smoother consistency is required liquidise the soup after cooling and then reheat the soup in a pan. Sprinkle with parsley and serve with crusty french bread.

Vegetable soup

50g	butter
2kg	mixed vegetables, e.g. potato, onion,
	carrot, parsnips, celery, leek, tomato
50g	flour
1.7ml	stock

Salt and freshly ground black pepper 1-2 tsp mixed herbs

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

6chicken portions

50g butter

50g seasoned flour

3-4 large onions, chopped

5carrots peeled and sliced

2green pepper, de-seeded and chopped 2.5 tsp paprika

2.5 tsp tomato puree 80ml chicken stock

salt and freshly ground black pepper

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 crock pot and place in the base unit. Cover with the lid and cook for approx. 4-7 hours.

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