Morphy Richards SC48696 Recipes - Meat, Recipes - Dessert, Sausage pot, Rice pudding, Ingredients

48696 rev1_Layout 1 15/06/2012 09:16 Page 14

Recipes - Meat

Sausage pot

Ingredients:

	3.5L	6.0L
•	1tbsp	2tbsp	Oil
•	750g	1.5kg	Thick Sausages
•	2 large	3 large	Onion, finley chopped
•	3	4	Carrots, thinly sliced
•	2	2	Leeks, sliced
•	400ml	800ml	Beef stock
•	3tbsp	4tbsp	Chutney
•	2tbsp	3tbsp	Worcestershire sauce

•Salt and pepper to taste

Method:

1In a pan, quickly sear the sausages on all sides in the oil.

2Add the onions, carrots and leeks and gently saute until softened, but not browned.

3Stir in the chutney, worcestershire sauce and seasoning.

4Add the beef stock and bring to the boil.

5Transfer to the Cooking Pot and cover with the Glass Lid.

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

If the sausages contain a lot of fat, any excess can be removed from the surface of the finished dish with kitchen paper.

Recipes - Dessert

Rice pudding

	Ingredients:				Method:
	3.5L	6.0L		1	Butter the inside of the Cooking Pot
•	40g	60g	Butter	2	Add all the ingredients and stir well.
•	150g	250g	Pudding rice	4	Cover with the Glass Lid.
•	150g	250g	Sugar	5	Cook for approximately 8-10 hours on Low or
•	1.5L	2L	Milk
					4-6 hours on High.
•	1tsp	2tsp	Nutmeg		Note: If you like your rice pudding a little thicker,

remove the Glass Lid after cooking, stir the pudding well and cook for a further 30 minutes.

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