Recipes
Beef Stew
4.5L 6.5L
Beef, cubed 700g 1kg
Potatoes, cubed 500g 700g
Carrots, sliced 500g 700g
Leeks, sliced 3 medium 3 large
Onion, chopped 1 2
Beef stock 1L 1.5L
Corn flour 1tbsp 3tbsp
Mixed herbs 2 tsp 3 tsp
Salt and freshly ground black pepper
When using the browning / sealing function, always
add 30ml (2 tbsp) of cooking oil to the pan first.
Method
• Use browning / sealing function to brown meat and fry
onions.
(Fry meat in two batches for the 6.5L)
• Mix in rest of ingredients.
• Switch to slow cook setting.
• Cook for maximum time for the setting.
• Thicken with corn flour / water mix (see page 10).
• Add dumplings 30 minutes to 1hr before end.
Chicken and White Wine
4.5L 6.5L
Chicken breasts 6 10
Butter 30g 40g
Onion, chopped 1 large 2 large
Mushrooms, sliced 250g 400g
White wine 3 tbsp 5 tbsp
Chicken stock 500ml 750ml
Mixed herbs 1tsp 2 tsp
Corn flour 3 tbsp 5 tbsp
Egg yolks 2 3
Double cream 100ml 150ml
Salt and freshly ground black pepper
Method
• No need to use browning / sealing function.
• Add all ingredients except flour, egg and cream to pan
and set to slow cook.
• Thicken with corn flour / water mix (see page 10).
• Once cooked, mix egg and cream together with a little
of the hot liquid and stir into the dish.
• Chicken recipes are usually cooked for the shortest
time for each setting. e.g. 8hrs 6 hrs 3-4hrs
Boiled Ham
4.5L 6.5L
Gammon joint 1.1kg 1.8kg
Method
• No need to use browning / sealing function.
• Place gammon in pan and cover with boiling water.
• Can be cooked for the min or max time for each
setting.
Vegetable soup
4.5L 6.5L
Vegetable selection 1.75kg 1.8kg
Vegetable stock 1.5L 2L
Mixed herbs to taste to taste
Salt and freshly ground black pepper
Method
• No need for browning / sealing function.
• Add all ingredients at once, and cook for the maximum
time for the setting.
• Liquidise when cooled.
New England Beef
4.5L 6.5L
Beef joint, topside 1kg 1.5kg
Bouquet garni 1 1
Thyme 1
1
⁄2
tsp 2 tsp
Peppercorns 1
1
⁄2
tsp 2 tsp
Shallots 8 10
Carrots 400g 550g
Swede 200g 300g
Water, enough to cover joint
When using the browning / sealing function, always
add 30ml (2 tbsp) of cooking oil to the pan first.
Method
• Use browning / sealing function to brown all sides of
beef.
• Add rest of ingredients and cook for minimum time for
the setting.
• Thicken sauce with corn flour for gravy.
9
For details of other Morphy Richards products, please see our website:
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