Morphy Richards SC48701 - Manual (Page 19)

19
Recipes - Vegetarian
Method:
1 Heat the oil in the Cooking Pot. Saute the onion, carrots and garlic
lightly.
2 Add the curry powder. Cook gently for one minute.
3 Stir in the stock, lemon juice, salt, pepper and lentils. Bring to the
boil and continue to boil for 3 minutes.
4 Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
5 Cook for approximately 5-8 hours on the Medium setting.
Ensure that the vegetables are immersed during cooking.
Ingredients:
• 3tbsp cooking oil
• 2 large onions, chopped
• 1 garlic clove, crushed
• 3tsp curry powder
• 275g lentils
• 1L vegetable stock
• 2tsp lemon juice
• 3 carrots, diced
• 2 apples, peeled, cored and
chopped
• 50g sultanas
• salt and pepper
Vegetarian curry
Recipes - Meat
Method:
1 Place the carrots, parsnips, garlic, bay leaf and drained lentils in the
Cooking Pot and season with salt and pepper.
2 Pour in the wine after bringing to simmering point in a pan.
3 Brush the meat all over with soy sauce and sprinkle with salt and
pepper. Place on top of the vegetables.
4 Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
5 Cook for approximately 6-8 hours on the Medium setting.
6 Add the mushrooms for the last 30 minutes.
7 Discard the bay leaf before serving.
Garnish with parsley and serve with a crisp green salad.
Ingredients:
• 425g carrots, sliced
• 125g parsnips, sliced
• 1 garlic clove, crushed
• 1 bay leaf
• 125g orange lentils, soaked for
one hour
• 200ml red wine
• 750g lamb leg fillet, cubed
• 3tbsp soy sauce
• 200g button mushrooms
• parsley sprigs to garnish
• salt and pepper
Lamb with lentils
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