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104
Meat and Poultry
ingredients
SERVES 6
10 ml (¾ tbsp) ground ginger
3 ml (½ tsp) coarsely ground
black pepper
8 ml (1½ tsp) ground cinnamon
10 ml (¾ tbsp) turmeric
15 ml (1 tbsp) paprika
3 ml (½ tsp) chilli powder/fl akes
800
g
(1 lb 12 oz) cubed
boneless lamb
30 ml (2 tbsp) oil
300
g
(11 oz) onions, chopped
2 crushed garlic cloves
3 ml (½ tsp) salt
150
g
(5 oz) sliced carrots
150
g
(5 oz) ready to eat dried
apricots, chopped
40
g
(1½ oz) sultanas or seedless
raisins
65
g
(2½ oz) toasted fl aked
almonds
10 ml (¾ tbsp) honey
150 ml (¼ pint) tomato juice
400
g
(14 oz) can chopped
tomatoes
300 ml (½ pint) vegetable stock
Dish: 3 litre (6 pt) large
Pyrex
®
casserole with lid
Spicy lamb tagine
Put spices into bowl and mix well. Add lamb and evenly coat with spices.
Place oil, onions and garlic in casserole. Place on base of oven and cook on
MEDIUM MICROWAVE for 5 mins. Add lamb mixture and mix thoroughly.
Stir in remaining ingredients and cover. Cook on CONVECTION 160 °C +
WARM MICROWAVE for 1-1½ hours or until tender, stir halfway.
ingredients
SERVES 4
1
kg
(2 lb 2 oz) pork spare ribs
150 ml (¼ pt) water
For the glaze
150
g
(5 oz) orange marmalade
preferably shred less or fi ne shred
25
g
(1 oz) dark muscovado sugar
100 ml (4 fl oz) fresh orange juice
5 cm (2 inch) piece fresh root
ginger, peeled and coarsely
grated
75 ml (5 tbsp) tomato ketchup
30 ml (2 tbsp) white wine vinegar
Dish: 20 x 25 cm (8 x 10 inch)
rectangular dish, large bowl
Oven accessory: wire shelf in
lower shelf position
Sticky ribs
Place the ribs in a single layer in dish with the water. Cover with pierced
cling fi lm and place on base of oven and cook on MEDIUM MICROWAVE
for 10 mins. Drain. Meanwhile, mix together all the ingredients for the glaze
in a large bowl. Place on base of oven and cook on HIGH MICROWAVE for
5 mins. Pour glaze over ribs and place dish on wire shelf in lower shelf
position. Cook on CONVECTION 230 °C + GRILL 3 + LOW MICROWAVE
for 15 mins. Turn halfway and baste.
F0003BH21BP_04_130820.indd 104F0003BH21BP_04_130820.indd 104 2013-8-20 9:21:532013-8-20 9:21:53
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