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MEAT AND POULTRY
Meat and Poultry
Ingredients
1 kg (2lb2oz) pork spare ribs
150 ml (
1/4
pt) water
For the glaze
150g (5oz) orange marmalade preferably
shred less or fine shred
25g (1oz) dark muscovado sugar
100ml (4fl.oz) fresh orange juice
5cm (2 inch) piece fresh root ginger, peeled
and coarsely grated
75ml (5 tbsp) tomato ketchup
30ml (2 tbsp) white wine vinegar
Sticky Ribs Serves 4
Dish: 20 x 25 cm (8 x 10 inch) rectangular dish
Oven Accessory: glass turntable + low wire rack on metal tray
1. Place the ribs in a single layer in dish with the water. Place on glass turntable and cook on
SIMMER MICROWAVE for 20 mins. Drain.
2. Meanwhile, mix together all the ingredients for the glaze in a large bowl and cook on HIGH
MICROWAVE for 5 mins.
3. Place ribs in dish and pour over sauce. Place dish on rack and cook on CONVECTION
240ºC + GRILL 3 + LOW power for 20 mins. Turn halfway and baste.
Ingredients
30 ml (2tbsp) oil
1 medium onion, chopped
1green pepper, deseeded and chopped
225g (8oz) carrots, sliced
450g (1lb) lean pork, cubed
30 ml (2tbsp) seasoned flour
5 ml (1tsp) ground bay leaves
5 ml (1tsp) dried sage
salt and pepper
300 ml (
1/2
pt) dry cider
Dumplings:
175g (6oz) self raising flour
75g (3oz) suet
pinch of salt
5 ml (1tsp) mustard powder
15 ml (1tbsp) fresh parsley, chopped
150 ml (
1/4
pt) cold water
Pork with Herby Dumplings Serves 4
Dish: 3 litre (6 pt) large casserole with lid Oven Accessory: glass turntable + metal tray
1. Place oil, onion, green pepper and carrots in casserole. Place on glass turntable and cook
on HIGH MICROWAVE for 5 mins.
2. Toss pork in seasoned flour and add to onion mixture. Stir in all other ingredients. Cover,
place on metal tray and cook on CONVECTION 160°C + WARM MICROWAVE for 1hr or
until pork is tender.
3. Whilst cooking make the dumplings by combining the flour, suet, salt, mustard and parsley.
Add the water to make a stiff dough. Shape dough into 8 round dumplings.
4. When pork is cooked, uncover and place dumplings around the edge of dish. Cook
uncovered on CONVECTION 160°C + WARM MICROWAVE for 15 mins. or until dumplings
are cooked through.
Ingredients
150g (5oz) plain flour
3 ml (
1/2
tsp) salt
2 eggs
150 ml (
1/4
pt) milk
150 ml (
1/4
pt) water
15-30 ml (1-2tbsp) oil
450g (1lb) sausages
Toad In The Hole Serves 4
Dish: oblong tin, 27 x 22 cm (10 1/2" x 8 1/2”)
Oven Accessory: glass turntable + low wire rack on metal tray
1. Preheat oven on CONVECTION 220°C.
2. Sift flour and salt in a bowl. Add eggs and half the liquid. Beat until smooth and gradually stir
in remaining liquid.
3. Put oil and sausages in tin and place on low rack. Cook on CONVECTION 220°C for 15
mins.
4. Pour in the batter and cook on CONVECTION 220°C for a further 30-35 mins. or until the
batter is well risen and golden brown.
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