Kambrook KOT710 - Manual (Page 16)

16
Bourbon Pork Ribs
Serves 4
1kg American style pork ribs cut into
small pieces
4 cloves
1 cup/250ml white vinegar
Marinade:
1 cup/250ml tomato sauce
2 tablespoons English mustard
2 cups plum sauce
¼ cup/60ml soy sauce
½ cup/125ml honey
¼ cup/60ml sweet chilli sauce
1 cup/250ml bourbon whisky
1. Place the ribs into a large sauce pan
and cover with water, add the cloves
and vinegar, bring to the boil, lower
heat and simmer for 1 hour.
2. Remove all trays from the Multi
Function Mini Oven.
3. Preheat the Multi Function Mini Oven
to 210ºC.
4. Set the Element Control Dial selecting
top and bottom elements. Place the
wire rack in the top rack position.
5. Remove the ribs and place them
in a single layer in a heatproof
ceramic dish.
6. Mix all the ingredients for the marinade
in a large bowl until well combined.
7. Pour the marinade over the ribs
and ensure all the ribs are coated in
the marinade.
8. Place the ribs into the Multi Function
Mini Oven. Lower oven temperature to
180ºC. Cook for 45 minutes turning the
ribs every 15 minutes.
9. The ribs may take longer to cook
depending on the thickness.
10. Serve with steamed rice, a salad or
grilled vegetables.
Roast Beef
Serves 4
1kg beef (scotch fillet or boned rib)
2 cloves garlic
Freshly ground pepper
2 tablespoons peanut oil
2 tablespoons red wine
2 tablespoons plain flour
2 cups/500ml beef stock
1. Remove all trays from the Multi
Function Mini Oven.
2. Preheat the Multi Function Mini Oven
to 210ºC.
3. Set the Element Control Dial selecting
top and bottom elements. Place the
wire rack in the bottom rack position.
4. Slice the garlic into thin slices, make
small incisions into the beef and
place the garlic into them, grind some
pepper onto the beef and rub with
the oil, place into the baking tray.
5. Place the beef into the Multi Function
Mini Oven. Lower oven temperature
to 180ºC. Cook 45 to 50 minutes for
medium or 1 to 1¼ hours for well done.
6. When beef is cooked remove from the
Multi Function Mini Oven and let it rest
for 15 minutes, covered in foil.
7. Mix red wine and flour together in a
small saucepan, place over a low
heat, add the beef stock and the juices
from the resting meat. Cook stirring
constantly until the gravy thickens,
season to taste with salt and pepper.
8. Slice the meat and serve with the gravy.
9. Serve with baked vegetables.
NOTE: The timer will need to be
reset after 60 minutes.
Roast leg of lamb
KOT710_IB_FA.indd 16 2/12/09 8:56 AM