User manual MORPHY RICHARDS IB48730

[. . . ] digital slow cooker rev 1 20/8/03 3:57 pm Page 1 Your two year guarantee It is important to retain the retailers receipt as proof of purchase. Staple your receipt to this back cover for future reference. Please quote the following information if the product develops a fault. These numbers can be found on the base of the product. [. . . ] Using a pan, fry the chicken in the butter until brown all over. Add onions and carrots and fry until soft. Add pepper, paprika, tomato puree, and the remaining flour, stir well. Transfer all the ingredients to the crock pot and place in the base unit. Caribbean chicken vegetable oil large onions, chopped sticks celery, chopped carrots, sliced mushrooms, sliced red peppers, de-seeded and sliced 8 chicken joints, skinned 400g can sliced peaches 400g can pineapple chunks 10 tbsp cornflour 3 tsp paprika 3 tsp soy sauce 3 tbsp worcestershire sauce 8 tbsp malt/wine vinegar 1 litre boiling water Salt and freshly ground black pepper. 3 tbsp 2 4 3 500g 2 8 60g 60g 4 6 2 Fry onions, celery, carrot, mushrooms, and pepper in a pan. Add chicken joints and fry until brown 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. Chicken in white wine sauce 8 chicken joints, skinned 75g butter 2 large onions, finely chopped 250g mushrooms, sliced 3 tbsp cornflour 1 litre dry white wine 3 tsp mixed herbs Salt and freshly ground black pepper 2 egg yolks 9 tbsp double cream Place the chicken joints and butter in a pan and gently fry until all the juices are sealed in. Add the onion and fry until softened but not browned. Add the mushrooms and cook for a minute on low heat. Blend the cornflour with a little of the wine. Pour the remaining wine into the pot with the blended cornflour, mixed herbs and seasoning. Bring to the boil, stirring continuously until thickened. Transfer all ingredients to the crock pot, place in the base of the slow cooker and place the lid on. Just before serving beat together the egg yolk and cream. Beat in a few tablespoons of hot sauce, mix well together. Pour this mixture into the slow crock pot and stir until the sauce thickens. 8 digital slow cooker rev 1 20/8/03 3:58 pm Page 10 Chicken and mushroom casserole 8 chicken quarters 75g butter 3 tbsp flour 2 large onions, finely chopped 3 sticks celery, thinly sliced 500g mushrooms, thinly sliced 2 cloves garlic, crushed 1 litre chicken stock Salt and freshly ground black pepper 7 tbsp cream (optional) 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 onions, carrots and leeks and gently saute until softened, but not browned. Stir in the flour and cook on a slow heat until the oil is absorbed. Slowly add the stock, and bring to the boil, stirring continuously until thickened. Stir in the chutney, worcestershire sauce and seasoning. [. . . ]