Sunbeam CO3000 manual Chorizo and Vegetable Frittata, Pork Ribs with Barbecue Sauce

Mains continued

Chorizo and Vegetable Frittata

Serves 4-6

300g kumara, peeled, cut into 1cm pieces

1 small red onion, thinly sliced

1 chorizo (100g), halved lengthways

8 eggs

½cup cream

½cup grated parmesan

½cup frozen peas and corn, thawed ¼ cup chopped parsley

Salad, to serve

1.With the Extension ring and Low Rack in place, preheat oven to 250°C. Grease and line the base of a 22cm round cake pan. Lightly grease the Multi-purpose baking dish.

2.Place kumara and onion in a bowl and cover with boiling water. Stand for 5 minutes; drain vegetables and place in the prepared Multi-purpose baking dish.

3.Outside the oven, place the chorizo on the High Rack. Using the Oven Tongs, place the baking dish on the Low Rack and lower the High Rack into the oven. Cook for about 10 minutes or until chorizo is cooked. Remove the chorizo and vegetables from the oven; thinly slice the chorizo.

4.Place eggs, cream and cheese in a bowl. Season with salt and pepper and whisk to combine. Add sliced chorizo, kumara, onion and remaining ingredients. Mix to combine. Pour egg mixture into prepared cake pan.

5.Reduce temperature to 180°C and cook for about 1 hour 10 minutes or until set. Remove from oven; stand for 10 minutes before serving with salad.

Pork Ribs with Barbecue Sauce

Serves 2

2 small racks (750g) pork spare ribs

½cup barbecue sauce

½cup tomato sauce

¹/³ cup sweet chilli sauce ¹/³ cup brown sugar

2 tablespoons dijon mustard Wedges and salad, to serve

1.With the Extension ring in place, preheat oven to 250°C.

2.Cook the spare ribs in a large saucepan of boiling water for 10 minutes; drain.

3.Combine sauces, sugar and mustard in a large bowl. Add ribs and toss to coat well in mixture.

4.Outside the oven, place ribs in on the High Rack. Using the oven tongs, lower the rack into the oven. Reduce temperature to 220°C and cook for 30 minutes or until caramelised and tender. Serve with wedges and salad.

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