3 tablespoon soy sauce
¾ cup dark brown sugar
½ cup ketchup
3 tablespoons cider vinegar
¼ cup water
¼ teaspoon dry mustard
3 cloves garlic, minced
2 chicken bouillon cubes
dash Tabasco
Combine all sauce ingredients in a saucepan and cook over medium heat for 5 to 10 minutes. Pour over
ribs and allow to marinate for 1 to 2 hours. Place ribs on rack and brush with sauce. Bake at 180°C for 45
minutes
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1.2 to 1.7kgs chicken
salt and pepper
soy sauce
few pieces sliced carrot, onion, or celery
butter or margarine
honey (optional)
Wash chicken and remove neck and giblets. Dry excess moisture with a towel or cloth. Rub inside cavity
well with salt and pepper. Add vegetables to cavity. Sprinkle skin with soy sauce and salt. Tie legs together
with a string to keep attractive shape, Brush skin with butter or margarine and honey, if desired. Place on
rack in pot and roast at 180°C for 35 to 40 minutes. May cook potatoes and/or peas in pot at same time if
desire.
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Fresh chicken (1.5
– 1.6kg)
Lemon juice
Garlic salt
Lemon pepper
Clean chicken inside and remove excess fat and giblets. Drain and pat dry inside and outside. Sprinkle with
a little garlic salt and lemon pepper. Place lemon skins in cavity of chicken. Place chicken on wire rack in
convection oven. Roast at 200°C for 30 minutes. Dribble lemon juice over and inside chicken if desire, at
the same time turn chicken and roast for further 20-25 minutes. Any citrus fruit can be used in place of
lemons.
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Rinse shrimp shells and sprinkle with lemon juice and salt. Place shrimp on rack and brush top with melted
butter or margarine or oil. Grill at 245°C for about 5 to 10 minutes (depending on size of shrimps).
