Sharp R-398K Especificaciones descargar pdf (Pagina 42)

APPLE AND SAGE PORK

Serves 4-6

1.5 kg boned loin pork (with rind on)

1 - 2 cups sage and onion stuffing mix

/2 cup dried apples, chopped

8 - 10 prunes, pitted and chopped

125 g 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 32-36 minutes, turning halfway through cooking.

7. After cooking, stand covered with aluminium foil for 8 minutes before

carving.

APRICOT LAMB

Serves 4-6

1.5 kg 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 1-2 minutes on HIGH or until it

boils. Allow to cool slightly.

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 32-36 minutes, turning halfway through cooking.

7. After cooking, stand covered with aluminium foil for 8 minutes before

carving.

FRUITY BEEF

Serves 4-6

1.5 kg topside beef

SEASONING INGREDIENTS

/2 cups stuffing mix

water to mix

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 32-36 minutes, turning halfway through cooking .

6. After cooking, stand covered with aluminium foil for 8 minutes before

carving.

NOTE: Baste meat 2- 3 times during cooking with prepared sauce.

SAUCE INGREDIENTS

125 ml fruit chutney

1 tablespoon oil

1 tablespoon Worcestershire Sauce

1 tablespoon curry powder

2 teaspoons mustard powder

1 tablespoon sweet sherry

CORNED MEAT

Serve 4-6

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 55-60 minutes on MEDIUM.

4. Turn over halfway through cooking.

5. Allow to stand covered with foil for 5-10 minutes.

6. Serve hot or cold as required.

SCA/SCNA R398K(S) C/B,P23-25 05.9.7, 4:21 PM25

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