12
MEAT RECIPES
SEASONED ROAST
Apple and Sage Pork
boned loin pork (with rind on)
Seasoning
1-2 cups sage and onion stuffing mix
1/2 cup dried apples, chopped
8-10 prunes, pitted and chopped
125 g toasted silvered 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.
6. Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the
sides and at least 2cm across the bottom of the dish. Pierce both layers of plastic wrap
with a carving fork 8 times around edges. (See page
0
)
7. Cook on Sensor Cook MEAT No.6- "Seasoned Roast".
8. When oven stops and
REMOVE WRAP, DRAIN JUICE is
displayed, remove wrap, drain
excessive juice, season and continue cooking. when oven stops and
TURN MEAT, OVER
is displayed, turn meat over and season.
9. After cooking, stand covered with aluminium foil 5-15 mins. before carving.
Fruity Beef
topside beef
Sauce
125 ml fruit chutney
1 tablespoon oil
1 tablespoon Worcestershire Sauce
1 tablespoon curry powder
2 teaspoons mustard powder
1 tablespoon sweet sherry
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. Place loosely into
prepared packet. 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. Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the
sides and at least 2cm across the bottom of the dish. Pierce both layers of plastic wrap
with a carving fork 8 times around edges. (See page
0
)
6. Cook on Sensor Cook MEAT No.6- "Seasoned Roast".
7. When oven stops and
REMOVE WRAP, DRAIN JUICE
is displayed, remove wrap, drain
excessive juice, season and continue cooking. when oven stops and
TURN MEAT, OVER
is displayed, turn meat over and season.
8. After cooking, stand covered with aluminium foil 5-15 mins. before carving.
NOTE: Baste meat 2-3 times during cooking with prepared sauce after plastic wrap is
removed.
Apricot Lamb
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 3-4 mins. on HIGH or until boil. Allow to cool
slightly.
4. Pour apricot juice over the meat and marinade 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. Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the
sides and at least 2cm across the bottom of the dish. Pierce both layers of plastic wrap
with a carving fork 8 times around edges. (See page
0
)
7. Cook on Sensor Cook MEAT No.6- "Seasoned Roast".
8. When oven stops and
REMOVE WRAP, DRAIN JUICE
is displayed, remove wrap, drain
excessive juice, season and continue cooking. when oven stops and
TURN MEAT, OVER
is displayed, turn meat over and season.
9. After cooking, stand covered with aluminium foil 5-15 mins. before carving.
Seasoning
1 1/2 cups stuffing mix
water to mix
