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48726 rev2:x 02/11/2009 14:26 Page 7
Poultry
Vegetable soup
| 2.5 litres | 4.5 litres |
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Butter | 30g | 60g |
Mixed vegetables, e.g. potato, onion, carrot, parsnips, celery, leek, tomato
| 1.25 kg | 2.2 kg |
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Flour | 30g | 60g |
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Stock | 1100ml | 2 litres |
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Mixed herbs | 1 tsp | 2 tsp |
Salt and freshly ground black pepper
Method
Peel, wash and cube or slice all the vegetables. Melt butter in a pan and gently fry the vegetables for
Chicken paprika
| 2.5 litres | 4.5 litres |
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Chicken portions | 4 | 8 |
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Butter | 30g | 60g |
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Seasoned flour | 50g | 60g |
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Onions, chopped | 3 large | 4 large |
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Carrots, peeled and sliced |
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| 4 | 6 |
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Green pepper, | ||
| 1 | 2 |
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Paprika | 1 tsp | 3 tsp |
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Tomato puree | 1 tsp | 3 tsp |
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Chicken stock | 500ml | 1 litre |
Salt and freshly ground black pepper
Method
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 ceramic pot and place in the base unit. Cover with the lid and cook for approximately
For details of other Morphy Richards products, please see our website: | 7 |
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