Morphy Richards Slow Cooker manual Pork and pineapple curry, Boiled ham

48726 rev2:x 02/11/2009 14:26 Page 15

Pork and pineapple curry

	2.5 litres	4.5 litres
Lean pork, cubed	1.25 kg	2 kg
Flour	50g	100g
Salt	1 tsp	2 tsp
Oil	3 tbsp	3 tbsp
Onions, chopped	1 large	2 large
Curry powder	11/2 tsp	3 tsp
Paprika	11/2 tsp	2 tsp
Chicken stock	400ml	1 litre
Mango chutney	2 tbsp	3 tbsp
Worcester sauce	2 tsp	3 tsp
Can pineapple cubes, with juice
	225g	400g
Bay leaves	2	4

Method

Toss the pork in the flour and salt. In a pan, heat the oil and brown the meat. Add the onions and fry until soft. Stir in the curry powder and paprika. Stir well and cook for a few minutes. Add the remaining ingredients, bring to a simmer and transfer to the ceramic pot. Place the ceramic pot into the base unit. Cook for approximately 31/2-61/2hours. Remove bay leaves before serving.

Boiled ham

Gammon joint

2.5litre slow cooker up to 1 kg

4.5litre slow cooker up to 1.5 kg

Method

Put the gammon in a pan, cover with cold water and bring to the boil, drain and rinse. Place in the ceramic pot and cover with boiling water. Place the ceramic pot in the slow cooker base unit and cover with the lid. Cook for approximately 5-7 hours. Drain and cool slightly before removing the skin. Allow to cool. Wrap tightly in kitchen foil. Place in the refrigerator until well chilled. Coat fat with toasted breadcrumbs before serving.

IMPORTANT: When buying a joint of meat, make sure that it will fit the size of the ceramic pot. It should fit into the ceramic pot so that when it is covered with liquid it will still be 2.5cm below the rim of the pot. The joint must not stick out above the rim and there should be enough room to cover the meat with water. The shape of the meat is just as important as the weight.

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