Recipes
Recipes
28
CHAR SUI PORK
Serves: 4
Preparation time: 20 minutes
Cooking time: 30 minutes
900g (1lb) pork fillets
For the marinade:
5 cm (2 in) piece fresh root ginger, peeled and finely grated
2 large cloves garlic, peeled and crushed
10 ml (2 tsp) soft brown sugar
5 ml (1 tsp) five spice powder
30 ml (2 tbsp) chilli oil
30 ml (2 tbsp) Hoi sin sauce
30 ml (2 tbsp) dark soy sauce
15 ml (1tbsp) rice wine or dry sherry
30 ml (2 tbsp) clear honey
Trim any membrane and fat from the outside of the pork fillets.
Place all the marinade ingredients in a shallow ovenproof dish and mix well.
Lay the pork in the marinade and spoon over until well coated.
Cover and place in the refrigerator for at least 2 hours but preferably overnight.
When the pork is ready to cook, preheat the fan assisted grill to 200˚C.
Place the dish with the pork fillets under the fan grill on the second shelf from the top and cook with the door closed
for 20 – 30 minutes, turning and basting occasionally until brown and sticky.
Transfer the pork fillets to a board and carve diagonally in thin slices.
Let everyone help themselves to a lettuce cup to fill with the Char Sui pork topped with the shredded cucumber,
spring onion and drizzle with the plum sauce.
Tip: You will see Char Sui Pork added to many dishes served in Chinese restaurants. Try adding the shredded Char
Sui Pork to fried rice or noodle dishes.
FAN ASSISTED GRILL 200˚C
To serve:
½ cucumber, shredded
6 spring onions, shredded
Iceberg lettuce, broken apart to form cups
120ml (8 tbsp) plum sauce
29
MEDITERRANEAN CHICKEN
Serves: 4
Preparation time: 10 minutes
Cooking time: 1 hour plus 15 minutes resting
1 medium sized (1.5 kg) fresh chicken
A handful of fresh thyme
4 sprigs fresh rosemary
4 large cloves garlic
1 lemon, quartered
Olive oil
Sea salt and freshly ground black pepper
Preheat the small oven using the grill function to 200˚C.
Place the chicken on a chopping board. Bruise the thyme, rosemary and garlic and push into the cavity of the chicken
with the lemon. Rub generously with olive oil and season well with sea salt and pepper.
Place the first fork onto the rotisserie spit and fix firmly.
Push the spit into the cavity of the chicken, pushing the fork evenly and firmly into the chicken, aiming for the bone
area under the breast.
Position the second fork on the spit and push well into the chicken below the thighs, secure into position.
It is important that the chicken is evenly balanced and firmly fixed on the spit to ensure the smooth running of the
rotisserie motor.
Turn the grill off. Place the enamel oven tray on the bottom shelf runner to catch the chicken juices and fat. Position
the rotisserie rack on the correct shelf and using the handle provided, push the spit end firmly into the motor coupling
situated at the rear of the oven.
Turn the grill back on and cook for 1 hour. Always check that the chicken is thoroughly cooked before serving. The
juices should run clear when the chicken is pierced between the leg and breast.
Remove from the oven and allow to rest for 15 minutes. The chicken is now ready to carve, or if preferred, cut into
quarters using poultry shears.
ROTISSERIE 200˚C
Содержание RANGE COOKERS
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