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Pork goulash
Ingredients:
3.5L 6.5L
• 2tbsp 3tbsp Oil
• 1 2 Onions, finley chopped
• 4tbsp 7tbsp Flour
• 11/2tsp 2tsp Paprika
• 500g 1kg Stewing pork, cubed
• 1 2 Red pepper, de-seeded and
diced
• 1tsp 1tsp Oregano
• 3tbsp 5tbsp Tomato puree
• 450ml 1L Stock
• 1 2 Small carton of sour cream
or yoghurt
• Salt and pepper to taste
Method:
1 In a pan, gently fry onion in the oil until soft. Blend together the
flour, paprika, salt and pepper.
2 Toss the pork in the seasoned flour and add to the pan, fry until
brown on all sides. Add red pepper, oregano, puree and stock.
Bring to the boil, stirring continuously until thickened.
3 Transfer all the ingredients to the ceramic pot and place into the
slow cooker base. Place the lid on the pot and cook for
approximately 4-8 hours.
4 Just before serving, swirl the cream or yoghurt into the goulash.
Oriental honeyed pork
Ingredients:
3.5L 6.5L
• 550g 1kg Pork fillet
• 4tbsp 6tbsp Seasoned cornflour
• 4tbsp 6tbsp Corn oil
• 1 large 1 large Onion, chopped
• 1 2 Garlic cloves, crushed
• 1 2 Green peppers, de-seeded
and chopped
• 400g 2x400g Pineapple chunks, tinned,
drained (reserve the juice)
• 6 8 Mushrooms, sliced
• 4 6 Ripe tomatoes, quartered
For the sauce:
3.5L 6.5L
• 600ml 1L Chicken stock
• 4tbsp 5tbsp Honey
• 2tbsp 3tbsp Soy sauce
• 4tbsp 5tbsp Cornflour
• Pineapple juice (from the chunks)
Method:
1 Cut pork into cubes and toss in seasoned
cornflour. Heat oil in a pan and fry garlic and onion.
2 Add pork and fry until lightly browned on all sides.
3 Lower the heat and add pepper, pineapple, mushrooms and
tomatoes, leave on gentle heat whilst preparing sauce.
4 To make the sauce, mix together chicken stock, honey and soy
sauce. Blend cornflour with pineapple juice and add to the
mixture.
5 Add sauce to the pan and stir whilst bringing to the boil.
6 Transfer to the Cooking Pot and cover with the Lid. Cook for
approximately 5-8 hours.
Serve with rice and fresh green vegetables.
Lamb with lentils
Ingredients:
3.5L 6.5L
• 425g 800g Carrots, sliced
• 125g 225g Parsnips, sliced
• 1 2 Garlic cloves, crushed
• 1 2 Bay leaf
• 125g 250g Orange lentils, soaked for
one hour
• 200ml 400ml Red wine
• 750g 1.5kg Lamb leg fillet, cubed
• 3tbsp 4tbsp Soy sauce
• 200g 300g Button mushroom
• Parsley sprigs to garnish
• Salt and pepper to taste
Method:
1 Place the carrots, parsnips, garlic, bay leaf and drained lentils in
the Cooking Pot and season with salt and pepper.
2 Pour in the wine after bringing to simmering point in a pan.
3 Brush the meat all over with the soy sauce and sprinkle with salt
and pepper.
4 Cover with the Lid. Cook for approximately 6-8 hours.
5 Add the mushrooms for the last 30 minutes.
6 Discard the bay leaf. Garnish with parsley and serve with a crisp
green salad.
SC461013MEE Rev1.qxp_Morphy Richards Instruction Book 23/04/2020 16:31 Page 24
