41
RECIPES
Serves 4 - 6
1.2 kg pork loin joint
60ml (4 tbsp) tomato ketchup
15ml (1 tbsp) sugar
15ml (1 tbsp) white wine
60ml (4 tbsp) hoisin sauce
1 clove garlic, crushed
1 Trim the fat from pork. Place in a 25cm (10”) flan dish.
2 Mix the remaining ingredients together and pour over
the pork. Turn over to coat with the marinade.
3 Cover the dish and refrigerate overnight to marinate.
4 Remove the cover and cook using EXPRESS COOK
“Chilled Roast Pork”, 1.2 Kg weight.
O
RIENTAL
PORK
LOIN
Serves 4
50g onion, sliced
50g celery, chopped
50g green pepper, sliced
50g red pepper, sliced
50g sun-dried tomatoes, chopped
50g sweetcorn
250g beef fillet, sliced into thin strips
200g Aborio Risotto Rice
1 tsp lemon juice
3 tbsp sweet chilli sauce
(600ml) 1 pint hot beef stock
salt and pepper
B
EEF
RISOTTO
1 Mix together all of the ingredients into a 2.5l
casserole dish.
2 Cook on 70% for 30 minutes, stir twice during
cooking.
Serves 4
50g onion, sliced
50g mushroom, chopped
50g green pepper, sliced
50g red pepper, sliced
50g sweetcorn
250g turkey breast, sliced into thin strips
200g Aborio Risotto Rice
1 tsp lemon juice
1 tsp cayenne pepper
1
/
2
tsp cumin
2
/
3
pint hot chicken stock
pinch of saffron
salt and pepper
50g pecorino cheese, grated
1 Mix together all of the ingredients (except the
pecorino) into a 2.5 litre (approx. 4 pint) casserole
dish and mix well.
2 Cook on 70P for 30 minutes, stir twice during
cooking.
3 When cooked remove the risotto from the oven, stir
in the pecorino and serve.
S
PICY
TURKEY
RISOTTO
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