Morphy Richards 48790 - Manual (Page 14)

14
Pork goulash
2.5 litres
Oil 2 tbsp
Onion, finely chopped
1
Flour 4 tbsp
Paprika 1 1/2 tsp
Salt and freshly ground black pepper
Stewing pork, cubed 750g
Red pepper de-seeded and diced
1
Oregano 1 tsp
Tomato puree 3 tbsp
Stock 450ml
Small carton of soured cream or yoghurt
1
Method
In a pan, gently fry onion in the oil
until soft. Blend together the flour,
paprika, salt and pepper. Toss the
pork in the seasoned flour and add
to the pan, fry until brown on all
sides. Add red pepper, oregano,
puree and stock. Bring to the boil,
stirring continuously until thickened.
Transfer all the ingredients to the
crock pot and place into the slow
cooker base. Place the lid on the
pot and cook for approximately
3 1 / 2 - 7 1 / 2 hours. Just before serving,
swirl the cream or yoghurt into the
goulash.
Oriental honeyed pork
2.5 litres
Pork fillet 550g
Seasoned cornflour 4 tbsp
Corn oil 4 tbsp
Onion, chopped 1 large
Cloves garlic, crushed
1
Green peppers, de-seeded and chopped
1
Pineapple chunks, drained (reserve juice)
400g
Mushrooms, sliced 6
Ripe tomatoes quartered 4
SAUCE
Chicken stock 600ml
Honey 4 tbsp
Soy sauce 2 tbsp
Cornflour 4 tbsp
Pineapple juice (reserved from chunks)
Method
Cut pork into cubes and toss in
seasoned cornflour. Heat oil in a
pan and fry garlic and onion. Add
pork and fry until lightly browned on
all sides. Lower heat and add
pepper, pineapple, mushrooms and
tomatoes, leave on gentle heat
whilst preparing sauce. To make the
sauce, mix together chicken stock,
honey and soy sauce. Blend
cornflour with pineapple juice and
add to the mixture. Add sauce to
the pan and stir whilst bringing to
the boil. Transfer all ingredients to
the crock pot, place in the slow
cooker base and cover with the lid.
Cook for approximately 4 1 / 2 - 7 1 / 2
hours. Serve with rice and fresh
green vegetables.
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48790 MUK Rev1 1/5/08 15:55 Page 14