Bourbon Pork Ribs
Serves 4
1kg American style pork ribs cut into small pieces
4 cloves
1 cup/250ml white vinegar
Marinade:
1 cup/250ml tomato sauce
2 tablespoons English mustard
2 cups plum sauce
¼cup/60ml soy sauce ½ cup/125ml honey
¼cup/60ml sweet chilli sauce
1 cup/250ml bourbon whisky
1.Place the ribs into a large sauce pan and cover with water, add the cloves and vinegar, bring to the boil, lower heat and simmer for 1 hour.
2.Remove all trays from the Multi Function Mini Oven.
3.Preheat the Multi Function Mini Oven to 210ºC.
4.Set the Element Control Dial selecting top and bottom elements. Place the wire rack in the top rack position.
5.Remove the ribs and place them in a single layer in a heatproof ceramic dish.
6.Mix all the ingredients for the marinade in a large bowl until well combined.
7.Pour the marinade over the ribs and ensure all the ribs are coated in the marinade.
8.Place the ribs into the Multi Function Mini Oven. Lower oven temperature to 180ºC. Cook for 45 minutes turning the ribs every 15 minutes.
9.The ribs may take longer to cook depending on the thickness.
10.Serve with steamed rice, a salad or grilled vegetables.
Roast Beef
Serves 4
1kg beef (scotch fillet or boned rib) 2 cloves garlic
Freshly ground pepper
2 tablespoons peanut oil
2 tablespoons red wine
2 tablespoons plain flour
2 cups/500ml beef stock
1.Remove all trays from the Multi Function Mini Oven.
2.Preheat the Multi Function Mini Oven to 210ºC.
3.Set the Element Control Dial selecting top and bottom elements. Place the wire rack in the bottom rack position.
4.Slice the garlic into thin slices, make small incisions into the beef and place the garlic into them, grind some pepper onto the beef and rub with the oil, place into the baking tray.
5.Place the beef into the Multi Function Mini Oven. Lower oven temperature to 180ºC. Cook 45 to 50 minutes for medium or 1 to 1¼ hours for well done.
6.When beef is cooked remove from the Multi Function Mini Oven and let it rest for 15 minutes, covered in foil.
7.Mix red wine and flour together in a small saucepan, place over a low heat, add the beef stock and the juices from the resting meat. Cook stirring constantly until the gravy thickens, season to taste with salt and pepper.
8.Slice the meat and serve with the gravy.
9.Serve with baked vegetables.
NOTE: The timer will need to be reset after 60 minutes.
Roast leg of lamb
16
