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We have two brilliant slow cookers that would make a great addition to any kitchen. Our Partition Pot Slow Cooker allows you to slow cook two separate meals in the same pot, whereas the Sear and Stew Slow Cooker means you can both sear and stew within the same pot. Both of these slow cookers allow you to control the cooking speed, meaning that you can slow cook at the pace you desire.
To best use your Morphy Richards Slow Cooker, here are three lip-smacking recipes that will help you spend your time in the kitchen wisely.
Italian fish stew:
2 tbsp. olive oil
100g smoked pancetta, diced
3 garlic cloves, crushed
1 tbsp. chilli flakes
1 x 400g can chopped tomatoes
200g swordfish fillets
200ml white wine
200g squid tubes, cut into rings
200g raw king prawns
Grated zest of 1 lemon
2 tbsp. finely chopped flat-leaf parsley
Salt and freshly ground black pepper
Crusty bread, to serve
1. Heat half the oil in a frying pan over a medium heat and fry the pancetta and garlic for about 2 minutes to soften. Stir in the chilli flakes and chopped tomatoes and heat through for about 3 minutes. Transfer to the slow cooker.
2. Heat the remaining oil over a high heat in the frying pan, season the swordfish and cook and cook for about 1 minute on each side. Add to the contents of the slow cooker.
3. Pour the wine into the hot pan; simmer for a couple of minutes, then add to the slow cooker. Finally, add the squid and prawns and season well. Cook for 2 hours on the high setting.
4. To finish, mix together the lemon zest and parsley and sprinkle over the stew. Serve in shallow bowls or on deep plates with crusty bread.
Salmon in chilli miso broth:
Cooking time: 3 hours on high setting
2 tbsp. sunflower oil
3cm piece fresh root ginger, grated
3 garlic cloves, chopped
2-3 red chillies, deseeded and shredded
12 spring onions cut into 5cm lengths
150g French green beans, halved
1 large carrot, cut into sticks
4 tbsp. dashi miso paste
600ml boiling water
4 salmon or trout fillets, skins left on
3 heads baby pak choi
Soy sauce, to serve
Pickled ginger, to serve
Wasabi paste, to deserve
1. Heat the oil in a large frying pan over a high heat. Add the ginger, garlic, chillies, spring onions, beans and carrots and cook for 2 minutes, until softened. Spoon into the slow cooker.
2. In a measuring jug, dissolve the miso paste in the boiling water. Pour some of this into the pan to deglaze, then pour it all into the slow cooker with the vegetables. Cover and cook for 2 hours on the high setting, then 10 minutes before the end of the cooking time proceed to step 3.
3. Season the salmon fillets with a little salt. Place a dry frying pan over a high heat until very hot. Sear the salmon fillets, flesh side down, and when they are sealed, place in the slow cooker on top of the vegetables. Cover and cook for 1 hour on the high setting.
4. About 10 minutes before the end of the cooking time, add the pak choi. Serve in shallow bowls, offering the soy sauce, pickled ginger and wasabi separately.
Pot-roasted gammon in cider with apples:
1kg unsmoked gammon joint, soaked overnight in cold water and drained
1 leek, diced
1 onion, diced
1 stick celery, diced
1 carrot, diced
2 Granny Smith apples, cut into wedges and cored
200ml pork or chicken stock
2 tbsp. mustard powder
2 bay leaves
Salt and freshly ground black pepper
Mashed potato, to serve
1. Put the gammon in a colander in the sink and pour a kettle of boiling water over the joint.
2. Melt the butter over a medium heat in a saucepan and cook the diced vegetables for about 5 minutes, until softened. Add seasoning, then transfer the vegetables to the slow cooker and add the stock, cider and mustard. Tuck the bay leaves under the gammon strings.
3. Add the gammon joint to the slow cooker, nestling it down among the vegetables. Cook for 4 hours on the high setting. Add the apples 1 hour before the end of the cooking time.
4. To serve, drain the slow-cooked sauce into a saucepan and boil for about 5 minutes to reduce by a half. Slice the gammon thinly and serve with the vegetables from the broth and mashed potato.