Morphy Richards SC48696 - Manual (Page 11)

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Method:
1 Melt the butter and fry the bacon and vegetables
in a pan until soft.
2 Transfer to the Cooking Pot and add the stock.
3 Add remaining ingredients except the parsley,
pasta shells and parmesan cheese. Stir well.
4 Cover with the Glass Lid and cook for
approximately 8-10 hours on Low or 5-6 hours
on High.
5 Add the pasta shells and parsley 45 minutes
before serving.
6 When cooked, adjust the seasoning if necessary
and sprinkle with parmesan cheese just before
serving.
Serve with crusty french bread.
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
• 1 1 /
2
tbsp 3tbsp Tomato puree
• 1 1 /
2
tsp 3tsp Worcestershire sauce
• 1 1 /
2
tbsp 2tbsp Parsley, chopped
• 75g 200g Pasta shells
• 2-3tbsp 3tbsp Parmesan cheese
• Salt and pepper to taste
Recipes - Soup
Recipes - Meat
Method:
1 Brown the beef joint to seal in the juices.
2 Place the vegetables in the bottom of the
Cooking Pot. Place the joint on top of the
vegetables.
3 Add enough boiling water to cover the
vegetables.
4 Season well and cover with the Glass Lid.
5 Cook for approximately 8-10 hours on Low or
5-6 hours on High.
6 Take 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.
Ingredients:
3.5L 6.0L
• 1kg 1.5kg Topside beef
• 1 1 Bouquet garni
(parsley, thyme and bay leaf)
• 1 1 /
2
tsp 2tsp Black peppercorns
• 8 10 Shallots
• 400g 550g Carrots sliced
• 200g 300g Swede, diced
• Boiling water (enough to cover the vegetables)
New England beef
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