88
MEA
T
AND POUL
TR
Y
I
ngredients
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 tur metal tray + high 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 high rack on metal tray and cook on
Combination: TURBO-BAKE 230°C + GRILL 3 + LOW
power for 20 mins. or until cooked and crisping. Baste with
extra sauce if required. Turn occasionally.
I
ngredients
350 g (12 oz) leeks, trimmed
25 g (1 oz) butter
30 ml (2 tbsp) plain flour
300 ml (
1/
2
pt) milk
225 g (8 oz) cooked chicken,
chopped
100 g (4 oz) ham, chopped
175 g (6 oz) gruyere cheese,
grated
4 frozen individual garlic
bread slices
Creamy Chicken Gratin
Serves 4
Dish: 24 cm (9") round gratin dish
Oven Accessory: glass tur metal tray + low wire
rack
1. Slice the leeks and place in a large bowl with the butter.
Cover and soften on HIGH power for 3-4 mins. or until
softened.
2. Add the flour and mix well. Stir in the milk and heat on
HIGH power for 4-5 mins. or until thickened. Stir halfway.
Add the chicken, ham and cheese then season and mix
well.
3. Pour into the dish and top with the garlic bread slices.
Cook on Combination: TURBO-BAKE 230°C + GRILL 3
+ LOW power for 15-20 mins or until piping hot and
golden.