RECIPE – BROIL (cont.)
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Set heat selection according to Broil.
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Warm ¾ cup of broth, apple juice and jam in a small saucepan over medium-high
heat or until jam melts. Brush jam mixture onto roast once. (Save the ¼ cup of
broth for later use.)
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Add sour cream and cornstarch to jam mixture and mix until smooth. Add the rest
of beef broth into mixture in a saucepan and cook over medium heat until bubbly
and thickened.
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Serve sauce over thin slices of the pork roast.
CAJUN PORK ROAST
(Can substitute with Beef Roasts)
2 lbs. boneless single loin pork roast
2 tbsp. paprika
½ tsp. cayenne pepper
½ tsp. garlic powder
2 tsp. oregano
1 tsp. thyme
½ tsp. Salt
½ tsp. white pepper
1 tsp. cumin
¼ tsp. nutmeg
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Combine all seasonings and rub mixture all over the surface of roast. Place roast
into oven. Set heat selection according to Broil.
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Broil for 1- 1 ½ hour. When done, cool down for 10 minutes before serving.
SWEET CHILE CHUTNEY ROAST BEEF
2 ½ lb. Boneless Rib of beef.
Glaze:
3 tbsp. honey
1 tbsp. dried chilies
Chutney: 1 large thinly sliced apples
2 tomatoes, chopped
2 tbsp. brown sugar
½ cup red wine
½ cup water
Pinch of cayenne pepper
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Place ingredients for Chutney into saucepan. Bring to a boil and simmer for 10
minutes until nice and thick.
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Place roast beef into oven.
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Set heat selection according to Broil.
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Cook for ½ hour – 45 minutes.
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Brush Honey onto roast. Let broil for another 10 minutes and brush some of
Chutney mixture onto roast.
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Serve with remaining Chutney mixture.
JAMAICAN CHICKEN
½ cup Water
5-6 thin slices fresh ginger
2 dried chili peppers, crumbled
½ onion chopped.
¼ cup white-wine vinegar
1 tbsp. pepper sauce
1 tsp. dried thyme
½ tsp. ground allspice
½ tsp. ground black pepper
1 whole chicken (4 lbs.)
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