79
Ingredients
1 kg (2
1
/
2
lb) pork spare ribs
300 ml (
1
/
2
pt) water
225 g (8 oz) can crushed
pineapple
150 ml (
1
/
4
pt) HP Fruity
Sauce
15 ml (1 tbsp) brown sugar
45 ml (3 tbsp) soy sauce
5 ml (1 tsp) fresh grated
ginger
Hawaiian Ribs Serves 2
Dish: 20 x 25 cm (8 x 10") rectangular dish
Oven Accessory: glass turntable + metal tray + wire rack.
1. Place the ribs in a single layer in dish with the water, cover
and cook on HIGH power for 10 mins. Drain.
2. Place all other ingredients in blender and blend until
smooth. Dip each rib in the sauce ensuring they are well
coated.
3. Place on wire rack on metal tray and cook on
Combination: CONVECTION 220°C + LOW power for 10
mins. or until cooked and crisping. Baste with extra sauce if
required. Turn occasionally.
I
ngredients
30 ml (2 tbsp) oil
1 medium onion, chopped
1 green pepper, deseeded
and chopped
225 g (8 oz) carrots, sliced
450 g (1 lb) lean pork, cubed
30 ml (2 tbsp) seasoned flour
5 ml (1 tsp) ground bay
leaves
5 ml (1 tsp) dried sage
salt and pepper
300 ml (
1
/
2
pt) dry cider
Dumplings:
175 g (6 oz) self raising flour
75 g (3 oz) suet
pinch of salt
5 ml (1 tsp) mustard powder
15 ml (1 tbsp) fresh parsley,
chopped
150 ml (
1
/
4
pt) cold water
Casserole Pork with Herby Dumplings Serves 4
Dish: large casserole and lid
Oven Accessory: glass turntable + metal tray
1. Place oil, onion, green pepper and carrots in dish, cover
and cook on HIGH power for 5 mins. or until soft.
2. Toss pork in seasoned flour and add to onion mixture. Stir in
all other ingredients, cover and cook on Combination:
CONVECTION 160°C + WARM power for 1hr or until pork
is tender.
3. Whilst cooking make the dumplings by combining the flour,
suet, salt, mustard and parsley. Add the water to make a
stiff dough. Shape dough into 8 round dumplings.
4. When pork is cooked uncover and place dumplings around
the edge of dish. Cook uncovered on Combination:
CONVECTION 160°C + WARM power for 15 mins. or until
dumplings are cooked through.
MEAT AND POULTRY
