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Pork and pineapple curry
2.5 litres 4.5 litres
Lean pork, cubed 1.25 kg 2 kg
Flour 50g 100g
Salt 1 tsp 2 tsp
Oil 3 tbsp 3 tbsp
Onions, chopped 1 large 2 large
Curry powder 1
1
/2
tsp 3 tsp
Paprika 1
1
/2 tsp 2 tsp
Chicken stock 400ml 1 litre
Mango chutney 2 tbsp 3 tbsp
Worcester sauce 2 tsp 3 tsp
Can pineapple cubes, with juice
225g 400g
Bay leaves 2 4
Method
Toss the pork in the flour and salt. In
a pan, heat the oil and brown the
meat. Add the onions and fry until
soft. Stir in the curry powder and
paprika. Stir well and cook for a few
minutes. Add the remaining
ingredients, bring to a simmer and
transfer to the ceramic pot. Place the
ceramic pot into the base unit. Cook
for approximately 3
1
/2-6
1
/2 hours.
Remove bay leaves before serving.
Boiled ham
Gammon joint
2.5 litre slow cooker up to 1 kg
4.5 litre slow cooker up to 1.5 kg
Method
Put the gammon in a pan, cover with
cold water and bring to the boil, drain
and rinse. Place in the ceramic pot
and cover with boiling water. Place the
ceramic pot in the slow cooker base
unit and cover with the lid. Cook for
approximately 5-7 hours. Drain and
cool slightly before removing the skin.
Allow to cool. Wrap tightly in kitchen
foil. Place in the refrigerator until well
chilled. Coat fat with toasted
breadcrumbs before serving.
IMPORTANT: When buying a joint of
meat, make sure that it will fit the size
of the ceramic pot. It should fit into
the ceramic pot so that when it is
covered with liquid it will still be
2.5cm below the rim of the pot. The
joint must not stick out above the rim
and there should be enough room to
cover the meat with water. The shape
of the meat is just as important as
the weight.
For details of other Morphy Richards products, please see our website:
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