Place the racks of lamb onto the roasting tray with the grilling insert in place
Place the roasting tray into the Multi Oven; cook for 30 minutes for pink meat or 45 minutes for well done.
Serving suggestions:
Serve with mashed potatoes and steamed vegetables
Chicken satay
Serves 4
500g chicken thigh fillets
2 tablespoons honey
1⁄2 cup teriyaki sauce
1⁄2 cup sweet chilli sauce
2 tablespoons lemon juice
Satay sauce
3⁄4 cup crunchy peanut butter
2 teaspoons Penang curry paste
1 cup coconut cream
2 tablespoons sweet chilli sauce
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 to the 250°c 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 place on the hotplate on setting 3, stirring constantly until the sauce comes to the boil, remove from the heat and keep warm.
Place the chicken satays into the Multi Oven and cook for 5 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 saucepan and cover with water, add the cloves and vinegar. Place the pan onto the hotplate, setting 4, bring the water to the boil, reduce the heat setting 2 and simmer for 1 hour.
Remove all trays from the Multi Oven.
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