Assessments - 3, GPA: 4
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Add the beef and brown on all sides. Add all the remaining ingredients except the parsley and bring to a simmer. Transfer all the ingredients into the ceramic pot and place the pot into the slow cooker base. Place the lid into the slow cooker. Cook for approximately 31/2-71/2 hours. Before serving, remove the bay leaf and sprinkle with parsley. Beef stock 200ml 400ml Can of tomatoes, roughly chopped 200g 400g Red wine (optional) 200ml 400ml Worcestershire sauce 3 tsp 5 tsp Pinch of grated nutmeg Salt and freshly ground black pepper Method Toss the meat in seasoned flour. Heat the oil in a pan and fry onions, pepper, carrot and celery until soft. Add the meat and fry until browned. Add the paprika, tomato puree, nutmeg, mixed herbs and seasoning and cook for a further 2 minutes. Add stock, tomatoes, red wine and worcestershire sauce. Bring to a simmer. Transfer all the ingredients into the ceramic pot and place the pot into the slow cooker base. Place the lid onto the slow cooker. Cook for approximately 41/2-61/2 hours. 11For details of other Morphy Richards products, please see our website: 48726 rev2:x 02/11/2009 14:26 Page 12 Chilli con carne Steak and kidney ragout 2.5 litres 4.5 litres 2.5 litres 4.5 litres Vegetable oil 2 tbsp 3 tbsp Stewing steak 700g 1.5 kg Onions, chopped 2 large 2 large Kidney 200g 300g Garlic cloves, crushed Flour 2 tbsp 3 tbsp 2 cloves 4 cloves Onions, quartered 2 large 4 large Green pepper de-seeded and chopped 1 1 Hot beef stock 600ml 1 litre Minced beef 500g 1 kg Red wine 200ml 400ml Can of tomatoes, chopped Tomato puree 3 tbsp 5 tbsp 400g 2x 400g Worcestershire sauce 11/2 tsp 2 tsp Chilli powder 11/2 tsp 3 tsp Button mushrooms 125g 225g Flour 11/2 tbsp 3 tbsp Brown sugar 11/2 tsp 3 tsp Tomato puree 4 tbsp 7 tbsp Can red kidney beans, drained 425g 2x 400g Salt and freshly ground black pepper Method Fry onions, garlic and pepper in a pan until soft. Add minced beef and fry until lightly browned. Blend together chilli powder, flour, brown sugar and tomato puree. Stir in tomatoes, chilli paste and seasoning. Transfer all ingredients to the ceramic pot and place the pot in the slow cooker base. Place the lid on the slow cooker. Cook for approximately 21/2-61/2 hours. One hour before serving, add the kidney beans. Serve with boiled rice or baked potatoes. Method Using a sharp knife, trim the beef and cut into 1 inch (2.5cm) cubes. Cut the kidney into bite size pieces. Coat the beef with the flour. Place into a pan with onions, stock, wine and tomato puree. Bring to a simmer. Add the worcestershire sauce and season. Transfer all ingredients to the ceramic pot and place in the base unit. Place the lid on the slow cooker. Cook for approximately 41/2 - 61/2 hours. Add the button mushrooms one hour before serving. This recipe can be used as a base for steak and kidney pie. 12 UK Helpline 0844 871 0956 Replacement Parts 0844 873 0722 Ireland Helpline 1800 409 119 48726 rev2:x 02/11/2009 14:26 Page 13 Beef Curry Bolognese sauce 2.5 litres 4.5 litres 2.5 litres 4.5 litres Vegetable oil 3 tbsp 5 tbsp Minced beef 700g 1 kg Cooking apple, peeled, cored and sliced 2 medium 2 large Onions, finely chopped 1 large 2 large Onions, chopped 2 large 4 large Celery, thinly sliced 3 sticks 4 sticks Stewing steak, cubed 700g Curry powder 3 tsp Plain flour 3 tbsp Beef stock 400ml Mango chutney 3 tbsp 1.5 kg 5 tsp 5 tbsp 1 litre 5 tbsp Garlic cloves, crushed 1 Tomato puree 3 tbsp Flour 1 tbsp Can of tomatoes, including juice 400g 2 5 tbsp 3 tbsp 2x 400g Sultanas 75g 125g Beef stock 250ml 400ml Tin tomatoes, chopped 200g 400g Mushrooms, sliced 125g 200g Lemon juice 2 tbsp 2 tbsp Salt and freshly ground black pepper Method 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. Stir in the stock and bring to a simmer. Add the remaining ingredients and bring back to a simmer. Transfer all the ingredients to the ceramic pot and place the pot in the slow cooker base. Place the lid onto the slow cooker. Cook for approximately 31/2-61/2 hours. At the end of the cooking time, it may be necessary to thicken the sauce. Mixed herbs 1 tsp 1 tsp Salt and freshly ground black pepper Method In a pan, gently brown the mince without adding any fat or oil. When the fat has started to run from the meat, add the onion, celery and garlic. Fry for a couple of minutes and then add the tomato puree. 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. Add the remaining ingredients and mix well. Transfer all the ingredients to the ceramic pot and place in the base of the slow cooker. Place the lid on the slow cooker. Cook for approximately 21/271/ 2 hours. (Note: a slight ‘crust' of brown meat may appear on the top. It soon disappears if stirred into the sauce). 13For details of other Morphy Richards products, please see our web...