Morphy Richards MC48815 Electric Pressure Cooker User Manual


 
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Add other ingredients except corn flour. Secure lid
and cook on stew setting for 20 minutes.
At the end of cooking, mix corn flour with a little
water and stir into stew until thickened.
Beef Brisket serves 4
Beef brisket joint 1kg
Oil 1 tbsp
Water 2 cups
Onion 1
Bay leaf 1
Salt and freshly black pepper.
Add oil to the pan and use the browning setting to
brown all sides of the joint.
Place on steamer tray with rest of ingredients.
Put water in bottom of pan, secure lid and cook for 1
hour.
Thicken juice with corn flour to make gravy.
Lamb Madras serves 4
Coriander seeds 2 tbsp
Fenugreek seeds 2 tsp
Cumin seeds 1 tsp
Black Peppercorns 1 tsp
Fennel seeds 1/2 tsp
Cinnamon stick 1
Cloves 3
Tumeric 1 tbsp
Chili Powder 1 tsp
Salt 1 tsp
Stewing lamb, diced 1 kg
Sunflower oil 1 tbsp
Mustard seeds 1 tsp
Curry leaves 10
Onion, chopped 1
Green Chili, finely chopped 1
Ginger, finely chopped 1.5 cm
Garlic cloves, crushed 2
Tinned tomatoes, chopped 200g
Tamarind concentrate
in 50ml of water 2 tsp
Chili powder 1 tsp
Grind first 7 ingredients in pestle and mortar to a
powder. Stir in turmeric, chilli powder and salt to
create a rub.
Place in a large bowl and rub onto the lamb.
Heat oil in Rapid Cook using browning function. Add
mustard seeds and allow to ‘pop’ for a few seconds
to release their flavour.
Add the curry leaves and onions and fry for a minute
or so to soften.
Stir in the chilli, ginger and garlic and fry for a few
minutes until the aroma develops.
Stir in the tomatoes, tamarind, chilli, and then the
lamb.
Secure the lid and cook under pressure for 30
minutes.
Lamb shanks serves 4
Lamb shanks 4
Onion, chopped 1
Celery Sticks, diced 2
Carrot, diced 1
Beef stock 150ml
Red stock 100ml
Brown sugar 1 tbsp
Tomato puree 2 tbsp
Bay leaf 1
Olive oil 2 tbsp
Salt and freshly ground black pepper
Corn flower (to thicken) 1-2 tbsp
Heat oil on browning function and brown lamb
shanks. Add onion to soften.
Add rest of ingredients, stir well and secure lid. Cook
for 1hr.
Once cooked thicken with corn flour mixed with a
little cooking liquid.
Pork loin serves 4
Pork loin 700g
Oil 1 tbsp
Medium potatoes, cubed 3
Garlic clove, crushed 1
Rosemary 1 tsp
Thyme 1 tsp
Basil 1/2 tsp
Marjoram 1/2 tsp
Water 125ml
Salt and freshly ground black pepper.
Heat oil in pan on browing setting, and fry potatoes
until golden, remove and reserve.
Add pork and brown all sides.
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