Sharp R-959M Recipes, Serves, Preheat oven to CONVECTION 200ºC, Sweet & Sour Spare Ribs

p51_cre 8/28/06 11:27:06 AM

RECIPES

Serves

300g hoisin sauce 45ml (3 tbsp) red wine

1.6kg pork spare ribs, separated

1 quantity sweet and sour sauce (see page 93)

Serves

60ml (4 tbsp) plain flour salt and pepper

5ml (1 tsp) mixed herbs

500g braising steak, sliced thinly

75g streaky bacon rashers, chopped

25g margarine

225g carrot, sliced

225g courgette, sliced

100g baby onion (whole)

225g potato, par-boiled and chopped 300ml (1/2 pint) hot beef stock 300ml (1/2 pint) red wine

30ml (2 tbsp) cornflour blended with water

Serv

1 x 150g ready made pizza base (approx tomato pizza topping, to cover base

25g cubed pancetta

25g cooked ham, sliced

25g cooked beef, sliced

50g cooked sausage, sliced

15 slices pepperoni

50g onion, sliced

25g green pepper, chopped

100g mozzarella cheese, grated

SWEET & SOUR SPARE RIBS

1Place hoisin sauce and wine in a large bowl, mix well. Coat the ribs with the sauce and leave in bowl to marinate overnight.

2Preheat oven to CONVECTION 200ºC

3Place ribs on two baking trays. Place one tray on the upper shelf and the other on the lower shelf.

Cook for 55 minutes on CONVECTION 200ºC. Rotate the trays 180º after half the cooking time.

4Place cooked ribs in a large dish and pour over sweet and sour sauce to serve.

BEEF CASSEROLE

1Mix together the flour, salt, pepper and herbs, toss the beef and bacon in the seasoned flour until well coated.

2Put the margarine in a 2.5 litre (approx. 4 pint) casserole dish and melt on 100% for 30 seconds. Stir in the beef, bacon, carrots, courgettes, onions and potatoes.

3Pour in the beef stock, wine and blended cornflour, mix well. Cover dish with a lid and place on low rack. Cook on DUAL CONVECTION, 180ºC, 30% for 45 minutes. Stir 3 times during cooking.

4Leave to stand for 5 minutes before serving, so that the meat relaxes to improve the texture.

MEAT FEAST PIZZA

1Place the pizza base in a 25cm (10”) flan dish.

2Spread the pizza topping over the base.

3Preheat the oven to CONVECTION 250ºC.

4Arrange the meats, onion and pepper over the topping. Sprinkle with the cheese.

5Place on the low rack and cook on DUAL CONVECTION, 250ºC, 30% for 10 minutes.