APPLE AND SAGE PORK | Serves |
1.5kg boned loin pork (with rind on)
1- 2 cups sage and onion stuffing mix 1/2 cup dried apples, chopped
8- 10 prunes, pitted and chopped
125g toasted slivered 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, and place on turntable.
6.Cook on MEDIUM for
7.After cooking, stand covered with aluminium foil for 8 minutes before carving.
APRICOT LAMB | Serves |
1.5kg loin of forequarter lamb (deboned)
1packet dried apricots
250ml apricot nectar
1tablespoon 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
4.Pour apricot juice over the meat and marinade for 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.Cook on MEDIUM for
7.After cooking, stand covered with aluminium foil for 8 minutes before carving.
FRUITY BEEF | Serves |
1.5 kg topside beef |
|
SEASONING INGREDIENTS | SAUCE INGREDIENTS |
1 1/2 cups stuffing mix | 125 ml fruit chutney |
water to mix | 1 tablespoon oil |
| 1 tablespoon Worcestershire Sauce |
| 1 tablespoon curry powder |
| 2 teaspoons mustard powder |
| 1 tablespoon sweet sherry |
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. Pack loosely into prepared pocket. 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.Cook on MEDIUM for
6.After cooking, stand covered with aluminium foil for 8 minutes before carving.
NOTE: Baste meat 2- 3 times during cooking with prepared sauce.
CORNED MEAT | Serve |
1.5 kg meat
2 tablespoon brown sugar
2 tablespoon malt vinegar
3 cups hot tap water
1.Place meat in a casserole dish just large enough to contain it.
2.Add sugar, vinegar and water, cover with a casserole lid.
3.Cook for
4.Turn over halfway through cooking.
5.Allow to stand covered with foil for
6.Serve hot or cold as required.
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