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25
Vegetarian curry
Ingredients:
3.5L 6.0L
• 3tbsp 5tbsp Oil
• 2 large 4 large Onions, chopped
• 1 2 Garlic cloves, crushed
• 3tsp 5tsp Curry powder
• 275g 600g Lentils
• 200ml 2L Vegetable stock
• 2tsp 3tsp Lemon juice
• 3 4 Carrots, diced
• 2 2 Apples, peeled cored and chopped.
• 50g 125g Sultanas
• Salt and pepper to taste
Method:
1 Heat the oil in a pan. Saute the onion, carrots and garlic lightly.
Add the curry powder. Cook gently for one minute.
2 Stir in the stock, lemon juice, salt, pepper and lentils. Bring to the
boil and continue to boil for 3 minutes.
3 Transfer all ingredients to the Cooking Pot. Stir in the apples and
sultanas.
4 Place the lid on, cook for approximately 5-8 hours. Ensure that
the vegetables are immersed during cooking.
Fruit compote
Ingredients:
3.5L 6.5L
• 275g 500g Dried mixed fruit, such as
apples, prunes, pears,
apricots and peaches
• 30g 60g Sultanas
• 30g 60g Raisins
• 20g 35g Flaked almonds
• 3tbsp 5tbsp Caster sugar
• 625ml 1L Water
• 3tbsp 5tbsp Cointreau
Method:
1 Place all ingredients, except the Cointreau, in the Cooking Pot.
2 As the apple rings tend to float to the surface and may discolour,
put them at the bottom.
3 Cook for approximately 5-7 hours.
4 Remove from the Cooking Pot and allow the fruit to cool before
putting into a cut-glass serving dish.
5 Stir in the Cointreau and serve chilled.
Pears in red wine
Ingredients:
• 500ml Strong red wine (Shiraz/Syrah)
• 6 Firm pears
• 1 Cinnamon stick
• 1 Vanilla pod
• 200ml Water
• 150g Fructose
• Peel of half an orange
Method:
1 Pour the wine into your Cooking Pot and then place in the pears,
making sure that they are sitting upright.
2 Add the remaining ingredients and cook for 5 hours.
3 Once cooked, remove the pears, set a side while you put the
liquid into a frying pan and briskly reduce by half or until you have
a consistency of double cream. Bear in mind that the more you
reduce the liquid, the sweeter it will become.
Serve with vanilla ice cream or a blob of fromage frais.
g
SC461013MEE Rev1.qxp_Morphy Richards Instruction Book 23/04/2020 16:31 Page 25
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