– 102 –
Main Fare Meats
S
TICKY
R
IBS
Serves: 4
Ingredients:
25 oz. pork spare ribs
1½ cups water
For the glaze
5 oz. orange marmalade preferably
shredless or fi nely shred
1 oz. dark muscovado sugar
½ cup fresh orange juice
2-inch piece fresh ginger root, peeled
and coarsely grated
5 tablespoons tomato ketchup
2 tablespoons white wine vinegar
Method:
Place the ribs in a single layer in a heat-proof dish
with the water. Cover with pierced plastic wrap and
place on the bottom of the oven and cook at 300 W
for 15 minutes. Drain. Meanwhile, mix together all
the ingredients for the glaze in a large bowl. Place
on the bottom of the oven and cook at 1000 W for 7
minutes. Pour glaze over ribs and place the dish on
Grill Tray in the lower shelf position. Cook on crispy
grill for 15-17 minutes, turn over halfway, then cook
on Grill 1 for 5 minutes.
C
HILLI
B
EEF
Serves: 4 to 6
Ingredients:
500
g
beef mince
1 diced onion
1 teaspoon minced garlic
35
g
packet chilli seasoning mix
400
g
can tomato puree
440
g
can kidney beans, drained
Method:
1. Place mince, onion, garlic, chilli seasoning and
tomato puree in a 3-litre dish. Mix well. Cook
on 1000 W for 10 minutes. Stir halfway through
cooking.
2. Add kidney beans and cook on 1000 W for a
further 10 minutes. Stir halfway through cooking.
3. Serve in taco shells with chopped tomatoes
and shredded lettuce or with a salad and crusty
bread.
P
ORK WITH
L
ENTILS
Serves: 4
Ingredients:
250
g
brown lentils
1 large onion, chopped
4 slices smoked bacon,
diced thyme, pinch
1 stock cube
4 smoked sausages
salt
freshly ground black pepper
Method:
1. Whiten the lentils: cover in cold water, bring to
the boil on 1000 W for 7 to 8 minutes, drain and
allow to cool.
2. Place in the dish with the chopped onion, the
diced smoked bacon, a pinch of thyme and the
stock cube. Cover with water. Place dish on
base of oven. Cook on 1000 W, covered, for
12 minutes then 40 to 50 minutes on 300 W.
20 minutes before the end of the cooking add
the smoked sausages. Adjust seasoning before
serving.
S
WEET AND
S
OUR
G
REEN
P
EPPER WITH
M
EAT
Serves: 2
Ingredients:
4 pieces green pepper
(approximately 90
g
each)
A:
200
g
ground meat
50
g
onion (mashed)
10 tablespoon bread fl our
2 eggs (90
g
without shells)
1 teaspoon salt
moderate pepper
moderate nutmeg
B:
10 tablespoon soup
1 tablespoon custer sugar
4 teaspoon sweet cooking sake
4 teaspoon vinegar
2 teaspoon soy sauce
moderate corn starch (thicken with same
amount of water)
Method:
1. Vertically cut the green peppers into two, get rid
of the seeds, and coat the inside with corn starch
(not listed in the ingredients). Put A into a bowl
and stir until it becomes sticky, then put into the
green peppers.
2. Lay 1 in the middle of the Grill Tray, put tray in
the lower shelf, choose crispy grill and cook for
13-14 minutes.
3. Place B into a small pot, and thicken it with corn
starch liquid.
4. Serve 2 in a plate dripped with the soup from 3.
F0003BU00QP_CB_2016023.indd 102 2016/6/23 11:30:38
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