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11 Questions? We’re here to help!
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BROIL
SWEET CHILE CHUTNEY ROAST BEEF
1. Place ingredients for Chutney into saucepan. Bring to a boil and simmer for 10 minutes
until nice and thick.
2. Place roast beef into oven.
3. Set heat selection according to Broil.
4. Cook for ½ hour – 45 minutes.
5. Brush Honey onto roast. Let broil for another 10 minutes and brush some of Chutney
mixture onto roast.
6. Serve with remaining Chutney mixture.
2 ½ lb. Boneless Rib of beef.
Glaze:
Chutney:
½ cup red wine
½ cup water
1 tbsp. dried chilies
Pinch of cayenne pepper
3 tbsp. honey
1 large thinly sliced apples
2 tomatoes, chopped
2 tbsp. brown sugar
JAMAICAN CHICKEN
1. In blender, combine water, ginger, chili peppers, onions, vinegar, pepper sauce, thyme,
allspice and black pepper. Puree until fairly smooth.
2. Truss chicken or tie drumsticks together. Spread mixture onto chicken thoroughly.
Reserve leftover mixture for later use. Cover and refrigerate overnight.
3. Place chicken into oven and set heat selection according to Broil. Broil for 1-1½ hour.
4. Take reserved mixture and place in a saucepan. Bring to a boil and keep warm over low
heat.
5. Serve mixture as the sauce with the chicken.
STICKY ROASTED CHICKEN
1. Combine all the spices in a bowl. Remove giblets from chicken. Truss chicken or tie drum-
sticks in place. Rub spice mixture into chicken both inside and out. Place in refrigerator
overnight.
2. When ready to roast, stuff cavity of chicken with onions. Place chicken into the oven Set
heat selection according to Broil.
3. Cook for 1-1½ hours.
4. Once Timer is done, let chicken sit for 5-10 minutes. Remove chicken when it has cooled
down. Carve and serve.
½ cup Water
5-6 thin slices fresh ginger
2 dried chili peppers, crumbled
½ onion chopped.
¼ cup white-wine vinegar
4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tbsp. pepper sauce
1 tsp. dried thyme
½ tsp. ground allspice
½ tsp. ground black pepper
1 whole chicken (4 lbs.)
1 tsp. white pepper
½ tsp. garlic powder
½ tsp. black pepper
1 large whole chicken (4 lbs.)
1 cup chopped onion
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