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23
4 Cover with the Lid and cook for approximately 5-7 hours. Before
serving, stir in the cream.
Chilli con carne
Ingredients:
3.5L 6.5L
• 2tbsp 3tbsp Vegetable oil
• 2 large 2 large Onions, chopped
• 2 4 Garlic cloves, crushed
• 1 1 Green pepper, de-seeded
and chopped
• 500g 1kg Minced beef
• 400g 800g Can of tomatoes, chopped
• 11/2tsp 3tsp Chilli powder
• 11/2tbsp 3tbsp Flour
• 11/2tsp 3tsp Brown sugar
• 4tbsp 7tbsp Tomato puree
• 425g 800g Red kidney beans, tinned (drained)
• Salt and pepper to taste
Method:
1 Fry onions, garlic and pepper in a pan until soft. Add minced beef
and fry until lightly browned.
2 Blend together chilli powder, flour, brown sugar and tomato puree.
Stir in tomatoes, chilli paste and seasoning.
3 Transfer to the Cooking Pot and cover with the Lid. Cook for
approximately 3-7 hours.
4 One hour before serving, add the kidney beans.
5 Serve with boiled rice or baked potatoes.
Beef curry
Ingredients:
3.5L 6.5L
• 2tbsp 5tbsp Oil
• 2 medium 2 large Cooking apple, peeled cored
and sliced
• 2 large 4 large Onions, chopped
• 700g 1.5kg Stewing steak, cubed
• 3tsp 5tsp Curry powder
• 3tbsp 5tbsp Plain flour
• 400ml 1L Beef stock
• 3tbsp 5tbsp Mango chutney
• 75g 125g Sultanas
• 200g 400g Tinned tomatoes, chopped
• 2tbsp 2tbsp Lemon juice
• Salt and pepper to taste
Method:
1 Fry the apple and onion in a pan until soft. Coat the meat in
seasoned flour, add to the pan and fry until lightly browned.
2 Stir in the stock and bring to a simmer. Add the remaining
ingredients and bring back to a
simmer.
3 Transfer to the Cooking Pot and cover with the Lid. Cook for
approximately 4-7 hours.
4 At the end of the cooking time, it may be necessary to thicken the
sauce.
Bolognese sauce
Ingredients:
3.5L 6.5L
• 700g 1kg Minced beef
• 1 large 2 large Onion(s), chopped
• 3 4 Celery sticks, thinly sliced
• 1 2 Garlic clove(s), crushed
• 3tbsp 5tbsp Tomato puree
• 1tbsp 3tbsp Flour
• 400g 800g Tinned tomatoes
(including the juice)
• 250ml 400ml Beef stock
• 125g 200g Mushrooms, sliced
• 1tsp 1tsp Mixed herbs
• Salt and pepper to taste
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 and cover with the Lid. Cook for
approximately 3-8 hours.
Note: a slight ‘crust' of brown meat may appear on the top. It
soon disappears if stirred into the sauce.
g
SC461013MEE Rev1.qxp_Morphy Richards Instruction Book 23/04/2020 16:31 Page 23
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