Morphy Richards SC48696 - Manual (Page 13)

13
Recipes - Meat
Method:
1 In a pan, gently brown the mince without adding
any fat or oil.
2 When the fat has started to run from the meat,
add the onion, celery and garlic.
3 Fry for a couple of minutes and then add the
tomato puree.
4 Blend some of the tomato juice with the flour to
make a smooth pouring cream, add to the meat
with remaining tomatoes and juice and bring to
the boil, stirring continuously until thickened.
5 Add the remaining ingredients and mix well.
6 Transfer to the Cooking Pot, cover with the Glass
Lid.
7 Cook for approximately 6-10 hours on Low or
3-6 hours on High.
Note: a slight ‘crust' of brown meat may appear
on the top. It soon disappears if stirred into the
sauce.
Ingredients:
3.5L 6.0L
• 1kg 1.5kg Minced beef
• 1 large 2 large Onion(s), chopped
• 3 4 Celery sticks, thinly sliced
• 1 2 Garlic clove(s), crushed
• 4tbsp 6tbsp Tomato puree
• 1tbsp 3tbsp Flour
• 2 cans 3 cans Tinned tomatoes
(including the juice)
• 250ml 500ml Beef stock
• 200g 300g Mushrooms, sliced
• 1tsp 2tsp Mixed herbs
• Salt and pepper to taste
Bolognese sauce
Method:
1 Put the gammon in the Cooking Pot.
2 Drain and rinse the joint.
3 Place the gammon joint into the Cooking Pot
and cover with boiling water.
4 Transfer to the Cooking Pot and cover with the
Glass Lid.
5 Cook for approximately 7-9 hours on Low or
4-6 hours on High.
6 Drain and cool slightly before removing the skin.
7 Allow to cool. Wrap tightly in kitchen foil.
8 Place in the refrigerator until well chilled. Coat fat
with toasted breadcrumbs before serving.
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 (max) 1.8kg (max) Gammon joint
Boiled ham
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