24
Sausage Pot
Ingredients:
3.5L 6.5L
1 tbsp 1tbsp Oil
750g 1.5kg Good quality sausages
1 3 Large onion(s), finely chopped
2 5 Carrots, thinly sliced
2 3 Leeks, sliced
3 tbsp 5 tbsp Plain flour
750ml 1.5L Beef stock
3 tbsp 6 tbsp Chutney
3 tbsp 5 tbsp Worcestershire sauce
Salt and pepper
Method:
1 In the Cooking Pot, sear the sausages in batches on the hob on
all sides in the oil. Remove from the Cooking Pot and set aside.
2 Add the onions, carrots and leeks and gently saute until softened,
but not browned.
3 Stir in the flour and cook on a low heat until the oil is absorbed.
4 Slowly add the stock and stir well.
5 Stir in the chutney, Worcestershire sauce and seasoning.
6 Place the sausages back into the Cooking Pot.
7 Transfer the Cooking Pot into the Base Unit, cover with the Hinged
Glass Lid.
8 Cook for 8-10 hours on the Low setting, 6-8 hours on Medium
setting or 4-6 hours on the High setting.
If the sausages contain a lot of fat, any excess can be removed
from the surface of the finished dish with kitchen paper.
Recipes - Dessert
Rice Pudding
Ingredients:
3.5L 6.5L
30g 60g Butter
130g 250g Pudding rice
130g 250g Sugar
1.2L 2L Milk
pinch 1tsp Nutmeg
Method:
1 Butter the sides of the Cooking Pot.
2 Add all the ingredients and stir well.
3 Transfer the Cooking Pot into the Base Unit, cover with the Hinged
Glass Lid.
4 Cook for 8-10 hours on the Low setting, 6-8 hours on Medium
setting or 4-6 hours on the High setting.
Sponge Pudding
Ingredients:
125g Butter
4 tbsp Golden syrup
100g Caster sugar
2 Eggs, beaten
200g Self raising flour
2 tbsp Milk
2 tbsp Lemon juice
Method:
1 Lightly grease the inside of a 1.25L pudding basin and line the
bottom with greaseproof paper.
2 Pour the syrup into the bottom of the basin.
3 In a mixing bowl, cream the butter and sugar until smooth and
creamy.
4 Gradually mix in the eggs and flour and stir in the milk and lemon
juice.
5 Spoon the mixture on top of the syrup and cover with pleated
baking paper. Tie with string to secure and make a handle.
6 Place into the Cooking Pot and fill with boiling water halfway up
the sides of the basin.
7 Cover with the Hinged Glass Lid and cook for 8-10 hours on the
Low setting, 6-8 hours on Medium setting or 4-6 hours on the
High setting.
3 Allow the fruit to cool before putting into a cut-glass serving dish.
4 Stir in the Cointreau and serve chilled.
SC461014MEE Rev1.qxp_Morphy Richards Instruction Book 23/04/2020 16:33 Page 24
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