1 tablespoon soy sauce
2 tablespoons lime juice
1 cup chicken stock
15 bamboo skewers, soaked in cold water for 15 minutes.
Cut the chicken into strips
Combine the honey, lemon juice, teriyaki and sweet chilli sauce in a bowl and pour over the chicken skewers, cover with plastic wrap and refrigerate for 1 hour or over night if time permits.
Remove all trays from the Multi Oven.
Preheat the Multi Oven on the grill setting, with the door ajar and the element selector switch selecting the top element only, place the wire rack in the top rack position.
Combine the satay sauce ingredients in a medium saucepan and cook over a
low heat, stirring constantly until the sauce comes to the boil, remove from
the heat and keep warm.
Place the chicken satays onto the baking tray, then into the Multi Oven and cook for 7 minutes on each side or until cooked through.
Serving suggestions:
Serve with basmati rice and a tomato and pineapple salad.
Bourbon pork ribs
Serves 4
1kg American style pork ribs cut into small pieces
4 cloves
1cup white vinegar
Marinade
1 cup tomato sauce
2 tablespoons English mustard
2 cups plum sauce
1⁄ 4 cup soy sauce
1⁄ 2 cup honey 1/4 cup sweet chilli sauce 1 cup bourbon whisky
Place the ribs into a large sauce pan and cover with water, add the cloves and vinegar boil the water then simmer for 1 hour.
Remove all trays from the Multi Oven .
Preheat the Multi Oven to 210ºC with the element selector switch selecting both elements, place the wire rack in the middle rack position.
Remove the ribs and place them in a single layer in a heatproof ceramic dish.
Mix all the ingredients for the marinade in a large bowl until well combined.
Pour the marinade over the ribs and ensure all the ribs are coated in the marinade.
Place the ribs into the Multi Oven; cook for 45 minutes turning the ribs every 15 minutes.
The ribs may take longer to cook depending on how thick they are
Serving suggestions:
Serve with steamed rice, a salad or grilled vegetables.
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