Sharp R580d(K) manual Seasoning, Sauce

MEAT RECIPES

SEASONED ROAST

Apple and Sage Pork

boned loin pork (with rind on)

Seasoning

1-2 cups sage and onion stuffing mix 1/2 cup dried apples, chopped

8-10 prunes, pitted and chopped

125g toasted silvered almonds

1.Following instructions on the packet prepare stuffing.

2.Add apples, prunes and almonds. Mix well.

3.Pack loosely down the centre of meat. Roll up tightly and secure with string.

4.Sprinkle rind with salt.

5.Place the meat on a small roasting rack fat side down in a casserole dish.

6.Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the

sides and at least 2cm across the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See page 0)

7.Cook on Sensor Cook MEAT 6 "Seasoned Roast".

8.When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain excessive juice, season and continue cooking. when oven stops and TURN MEAT, OVER is displayed, turn meat over and season.

9.After cooking, stand covered with aluminium foil 5-15 mins. before carving.

7.When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain excessive juice, season and continue cooking. when oven stops and TURN MEAT, OVER is displayed, turn meat over and season.

8.After cooking, stand covered with aluminium foil 5-15 mins. before carving.

NOTE: Baste meat 2-3 times during cooking with prepared sauce after plastic wrap is removed.

Apricot Lamb

loin of forequarter lamb (deboned)

	1	packet dried apricots
	250	ml apricot nectar
	1	tablespoon cornflour
1.	Unroll meat. Place dried apricots down the centre 2 rows deep.
2.	Roll up tightly and secure with string.
3.	Mix apricot nectar with cornflour and heat for 3-4 mins. on HIGH or until boil. Allow to cool
	slightly.
4.	Pour apricot juice over the meat and marinade 1-2 hours.
5.	Remove meat from the marinade, place the meat on a small roasting rack fat side down
	in a casserole dish.
6.	Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the
	sides and at least 2cm across the bottom of the dish. Pierce both layers of plastic wrap
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Fruity Beef

topside beef

Sauce

125ml fruit chutney

1tablespoon oil

1tablespoon Worcestershire Sauce

1tablespoon curry powder

2teaspoons mustard powder

1tablespoon sweet sherry

Seasoning

1 1/2 cups stuffing mix water to mix

	with a carving fork 8 times around edges. (See page )
7.	Cook on Sensor Cook MEAT 6 "Seasoned Roast".
8.	When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain
	excessive juice, season and continue cooking. when oven stops and TURN MEAT, OVER
	is displayed, turn meat over and season.
9.	After cooking, stand covered with aluminium foil 5-15 mins. before carving.

1.Prepare beef to be seasoned by cutting a pocket in the centre.

2.Mix sauce ingredients together and put to one side.

3.Prepare enough seasoning by following instructions on the packet. Place loosely into prepared packet. Tie meat with string.

4.Brush sauce over meat. Place the meat on a small roasting rack fat side down in a casserole dish.

5.Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the

sides and at least 2cm across the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See page 0)

6.Cook on Sensor Cook MEAT 6 "Seasoned Roast".

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