Morphy Richards SC48701 - Manual (Page 16)

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Method:
1 In the Cooking Pot, gently fry onion in the oil until soft.
2 Blend together the flour, paprika, salt and pepper. Coat the pork in
the seasoned flour and add to the pot, fry until seared on all sides.
3 Add red pepper, oregano, puree and stock. Bring to the boil, stirring
continuously until thickened.
4 Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
5 Cook for approximately 4-8 hours on the Medium setting.
6 Just before serving, swirl the cream or yoghurt into the goulash.
Ingredients:
• 2tbsp vegetable oil
• 1 onion, finley chopped
• 4tbsp flour
• 1 1 /
2
tsp paprika
• 750g stewing pork, cubed
• 1 red pepper, de-seeded and
diced
• 1tsp oregano
• 3tbsp tomato puree
• 450ml pork stock
• 1 small carton of sour cream or
yoghurt
• salt and pepper
Pork goulash
Recipes - Meat
Method:
1 Cut pork into cubes and coat in seasoned cornflour.
2 Heat oil in the Cooking Pot and fry garlic and onion.
3 Add pork and fry until lightly seared on all sides.
4 Lower the heat and add pepper, pineapple, mushrooms and
tomatoes, leave on gentle heat whilst preparing sauce.
5 To make the sauce, mix together chicken stock, honey and soy
sauce.
6 Blend cornflour with pineapple juice and add to the mixture.
7 Add sauce to the pan and stir whilst bringing to the boil.
8 Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
9 Cook for approximately 5-8 hours on the Medium setting.
Serve with rice and fresh green vegetables.
Ingredients:
• 550g pork fillet
• 4tbsp seasoned cornflour
• 4tbsp corn oil
• 1 large onion, chopped
• 1 garlic clove, crushed
• 1 green pepper, de-seeded and
chopped
• 400g tinned pineapple chunks,
drained (reserve juice)
• 6 mushrooms, sliced
• 4 ripe tomatoes, quartered
For the sauce
• 600ml chicken stock
• 4tbsp honey
• 2tbsp soy sauce
• 4tbsp cornflour
• Pineapple juice (reserved from
chunks) crushed
Oriental honeyed pork
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