Superchef
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Superchef
User Guide
19
1 kg lean beef spare ribs 10 shallots
(at room temperature)
Marinade
2 tablespoons white wine 2 tablespoons soy sauce
1 teaspoon garlic salt 1 tablespoon sugar (optional)
1 onion chopped
1½ teaspoons crushed garlic Pepper to taste
Clean and pat dry spare ribs. Marinade spare ribs for at least 6 hours or
overnight. Roast spare ribs in Superchef at 200°C on high rack for 15
minutes. Turn and roast for further 10-20 minutes or until done. Arrange
spare ribs on a platter with a cleaned and trimmed shallot between each
spare rib.
ROLLED RIB ROAST
2 kg (4½lbs) rolled rib of beef 2 tablespoons red wine (optional)
(at room temperature) 2 tablespoons water (optional)
salt and pepper
Trim excess fat from meat and sprinkle with salt and pepper and rub in well,
place meat in a greased baking dish and pour wine and water over meat.
Marinade for 4 hours (optional). Remove and pour the marinade directly into
the glass bowl. Cook on low wire rack in Superchef at 180°C for 1 hour. Turn
meat and cook at 170°C for a further approximate 30 minutes for rare, 45
minutes for medium or 1 hour for well done. Serves 6. Use the remaining
juice in the bowl with cornflour and water or with sour cream to make gravy.
Roast vegetables at 200°C for last 45 minutes.
VEAL
VEAL WITH MANGOES
1½kg (3¼lb) veal, boned and Garlic salt and pepper
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