Morphy Richards SC48696 manual Recipes Soup, Recipes Meat, Minestrone soup, New England beef

48696 rev1_Layout 1 15/06/2012 09:16 Page 11

Recipes - Soup

Minestrone soup

Ingredients:

	3.5L	6.0L
•	30g	55g	Butter
•	60g	120g	Streaky bacon, chopped
•	1 large	2 large	Onion(s), chopped
•	1	2	Garlic clove(s), crushed
•	3	5	Celery sticks, chopped
•	300g	600g	Potatoes, peeled and cubed
•	2 medium	3 medium	Carrots, peeled and diced
•	3	5	Cabbage leaves, shredded
•	3 medium	5 medium	Tomatoes, skinned and
			chopped
•	1.25L	2.25L	Chicken stock
• 11/2tbsp		3tbsp	Tomato puree
• 11/2tsp		3tsp	Worcestershire sauce
• 11/2tbsp		2tbsp	Parsley, chopped
•	75g	200g	Pasta shells
•	2-3tbsp	3tbsp	Parmesan cheese

•Salt and pepper to taste

Method:

1Melt the butter and fry the bacon and vegetables in a pan until soft.

2Transfer to the Cooking Pot and add the stock.

3Add remaining ingredients except the parsley, pasta shells and parmesan cheese. Stir well.

4Cover with the Glass Lid and cook for approximately 8-10 hours on Low or 5-6 hours on High.

5Add the pasta shells and parsley 45 minutes before serving.

6When cooked, adjust the seasoning if necessary and sprinkle with parmesan cheese just before serving.

Serve with crusty french bread.

Recipes - Meat

New England beef

Ingredients:

	3.5L	6.0L
•	1kg	1.5kg	Topside beef
•	1	1	Bouquet garni
			(parsley, thyme and bay leaf)
• 11/2tsp		2tsp	Black peppercorns
•	8	10	Shallots
•	400g	550g	Carrots sliced
•	200g	300g	Swede, diced

•Boiling water (enough to cover the vegetables)

Method:

1Brown the beef joint to seal in the juices.

2Place the vegetables in the bottom of the Cooking Pot. Place the joint on top of the vegetables.

3Add enough boiling water to cover the vegetables.

4Season well and cover with the Glass Lid.

5Cook for approximately 8-10 hours on Low or 5-6 hours on High.

6Take the joint out of the Slow Cooker with a slotted spoon and allow to cool for 10 minutes. The cooking liquid can be thickened with corn flour to make a gravy.

IMPORTANT: When buying a joint of meat, make sure that it will fit in the Cooking Pot, so that with liquid, it will still be 2.5cm below the rim when it is covered.

The shape of the meat is just as important as the weight.

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