Rice Pudding - Morphy Richards 461014 Bedienungsanleitung

SC461014MEE Rev1.qxp_Morphy Richards Instruction Book 23/04/2020 16:33 Page 24
Sausage Pot
Ingredients:
3.5L 6.5L
1 tbsp 1tbsp
750g 1.5kg
1 3
2 5
2 3
3 tbsp 5 tbsp
750ml 1.5L
3 tbsp 6 tbsp
3 tbsp 5 tbsp
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
130g 250g
130g 250g
1.2L 2L
pinch 1tsp
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.
24
Oil
Good quality sausages
Large onion(s), finely chopped
Carrots, thinly sliced
Leeks, sliced
Plain flour
Beef stock
Chutney
Worcestershire sauce
Butter
Pudding rice
Sugar
Milk
Nutmeg
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.