User manual MORPHY RICHARDS HEALTH COOKER

[. . . ] Health Cooker Two year guarantee This guarantee is valid in the UK and Ireland only. It is in your interest to retain the retailers receipt as proof of purchase. Please quote the following information if the product develops a fault. These numbers can be found on the base of the product. [. . . ] Make up stock and add stock, bacon and vegetables to the crock pot. Add remaining ingredients except the parsley, pasta shells and parmesan cheese. Place the crock pot in the base unit, cover with lid and cook for approx. 45 minutes before serving add the pasta shells and parsley. Adjust the seasoning if necessary and sprinkle with parmesan cheese. Serve with crusty french bread. 6 Caribbean chicken 2. 5 litres 4. 5 litres 2 tbsp 3 tbsp vegetable oil 2 small 2 large onion, chopped 2 4 sticks celery, chopped 2 3 carrots, sliced 250g 500g mushrooms, sliced 1 2 red pepper, de-seeded and sliced 4 8 chicken joints, skinned 200g 400g can sliced peaches 400g 400g can pineapple chunks 5 tbsp 10 tbsp cornflour 1 tsp 3 tsp paprika 1 tbsp 3 tbsp soy sauce 1 tbsp 3 tbsp worcestershire sauce 4 tbsp 8 tbsp malt/wine vinegar 1 /2 litre 1 litre boiling water Salt and freshly ground black pepper Fry onions, celery, carrot, mushrooms and pepper in a pan. Add chicken joints and fry until browned all over. Drain peaches, and pineapple, reserving juice, and add them to the pan. To make the sauce blend cornflour and paprika with soy sauce, worcestershire sauce, vinegar and reserved juice, add seasoning, boiling water and pour into pan. Bring the sauce to the boil, stirring continuously. Transfer all ingredients to the slow crock pot and place pot into the base unit. 5-7 hours. Toss the chicken in the flour, place in a pan and fry in the butter until golden brown on all sides. Add the onion and celery and gently fry until softened but not browned. Add the mushrooms and garlic and stir in the stock. Transfer all ingredients to the health crock pot and place pot in the base unit. Ensure that the chicken and vegetables are immersed. Before serving, stir in the cream. Fricasse of Turkey 2. 5 litres 4. 5 litres 4 8 turkey portions 1 2 large onions, finely chopped 30g 75g butter 125g 225g mushrooms, sliced bouquet garni sliver of zest of lemon salt and freshly ground black pepper 400ml 1 litre stock 2 tbsp 5 tbsp cornflour 4 tbsp 9 tbsp milk In a pan gently fry the onions in the butter until softened but not browned. Cube the turkey meat and add to the pan. Add the remaining ingredients, except the milk and cornflour, and bring to the boil. Transfer all the ingredients to the crock pot. Place the crock pot in the health cooker base unit. Remove the bouquet garni and lemon half an hour before serving. [. . . ] 2. 5 litres 425g 125g 1 1 125g Desserts Rice pudding 2. 5 litres 4. 5 litres 25g 40g butter 100g 150g pudding rice 100g 150g sugar 1 litre 11/2 litre milk Pinch of nutmeg Butter the inside of the slow crock pot. Place crock pot on the health cooker base and cover with the lid. 3-4 hours. Fruit compote 2. 5 litres 275g 30g 30g 20g 3 tbsp 625ml 3 tbsp 4. 5 litres 500g dried mixed fruit, such as apples, prunes, pears, apricots and peaches. 60g sultanas 60g raisins 35g flaked almonds 5 tbsp caster sugar 1 litre water 5 tbsp cointreau Sausage Pot 2. 5 litres 4. 5 litres 2 tbsp 3 tbsp oil 750g 1. 5kg sausage 1 2 large onions, finely chopped 3 4 carrots, thinly sliced 2 2 leek, sliced 3 tbsp 5 tbsp flour 400ml 1 litre beef stock 3 tbsp 5 tbsp chutney 2 tbsp 3 tbsp worcestershire sauce Salt and freshly ground black pepper In a pan quickly brown the sausages on all sides in the oil. [. . . ]