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– 97 –
Main Fare Meats
B
ARBECUED
S
PARE
R
IBS
Serves: 4
Ingredients:
1
kg
pork spare ribs
½ cup fruit chutney
½ cup tomato sauce
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
Method:
1. Place all ingredients into a large pyrex bowl and
mix well. Allow the spare ribs to marinate for
several hours or overnight.
2. Preheat oven to 200 °C. Place spare ribs on
glass shelf in lower shelf postion and cook for
23 to 25 minutes. Turn halfway through cooking.
Serve with rice.
S
OUR
P
LUM
P
ORK
R
IB
Serves: 2
Ingredients:
250
g
pork rib (cut into pieces, pierce
meat with fork)
Sauce:
1 tablespoon oil
8 pieces sour plum
1 tablespoon wine or Hua Teow chiew
2 tablespoon sour plum powder
1 tablespoon cornÀ our
¼ teaspoon coarse black pepper
3 tablespoon water
Method:
1. Seasoned pork rib with sauce for 1 hour. Cook
pork rib with sauce on 1000 W for 4 to 5 minutes
in a microwave safe casserole, covered with lid.
(Stir at ½ time)
S
WEET &
S
OUR
P
ORK
Serves: 4
Ingredients:
450
g
pork ¿ llet, diced
½ green pepper, chopped
225
g
can pineapple chunks
Sauce:
30 ml cornÀ our
15 ml caster sugar
15 ml white wine vinegar
15 ml orange juice
15 ml tomato puree
15 ml sherry
juice from can of pineapple below
seasoning to taste
Method:
1. Mix all sauce ingredients together. Layer pork,
pepper and pineapple in casserole. Pour over
sauce, cover and cook on 440 W for 15 minutes.
Or until meat is tender, stirring occasionally.
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 À 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 onto
the upper shelf, choose crispy grill and cook for
11-13 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.
I
TALIAN
S
AUSAGE AND
P
EPPER
C
ASSEROLE
Serves: 4
Ingredients:
4 cups boiling water
250
g
pasta shapes
500
g
Italian sausages or chipolatas
2 large onions, diced
2 green capsicums, diced
410
g
tomato purée
½ teaspoon salt
½ teaspoon pepper
1 clove garlic, crushed
1 teaspoon Italian herbs
ѿ cup Parmesan cheese
Method:
1. Place water in a 4-litre casserole dish. Add pasta
and cook on 1000 W for 8 to 10 minutes. Stand
covered for 5 minutes. Drain.
2. Place sausages in a 3-litre casserole dish. Cover
and cook on 1000 W for 4 to 6 minutes. Drain,
slice into 3 cm pieces. Set aside.
3. Place onion and capsicum in a large casserole
dish. Cover and cook on 1000 W for 4 to
6 minutes.
4. Stir in pasta, sliced sausages, tomato purée, salt
and pepper, garlic, herbs and half the Parmesan
cheese. Cover and cook on 600 W for
15 minutes. Remove lid, stir, sprinkle over
remaining Parmesan cheese. Cook on Convecton
180 °C for 20 minutes.
F0003BH70QP_CB.indd 97F0003BH70QP_CB.indd 97 2014/7/9 13:33:592014/7/9 13:33:59
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