Panasonic nn-a883wbbpq Instruction Manual
69
MEA
T
AND POUL
TR
Ingredients
1 kg (2 lb 2 oz) pork spare ribs
300 ml (
1 kg (2 lb 2 oz) pork spare ribs
300 ml (
1/
2
pt) water
For the glaze
150g (5 oz) orange marmalade preferably
shredless or fine shred
2 tbsp dark muscovado sugar
100ml (3
150g (5 oz) orange marmalade preferably
shredless or fine shred
2 tbsp dark muscovado sugar
100ml (3
1/
2
fl oz) fresh orange juice
5cm (2 inch) piece fresh root ginger, peeled
and coarsely grated
75 ml (5 tbsp) tomato ketchup
2 tbsp white wine vinegar
and coarsely grated
75 ml (5 tbsp) tomato ketchup
2 tbsp white wine vinegar
Sticky Ribs
Serves 4
Dish: 20 x 25 cm (8 x 10 inch) rectangular dish
Oven Accessory: glass turntable + metal tray + high rack
Oven Accessory: glass turntable + metal tray + high 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. Meanwhile, mix together all the ingredients for the glaze in a large bowl.
3. Cook on HIGH power for 3-4 mins.
4. Dip each rib in the sauce ensuring they are well coated.
5. Place ribs on metal tray on high rack. Pour over remaining sauce and cook on Combination:
TURBO-BAKE 230°C + GRILL 3 + LOW power for 20 mins. Turn halfway and baste.
I
ngredients
30 ml (2 tbsp) oil
1 medium onion, chopped
1 green pepper, deseeded and chopped
225 g (8 oz) carrots, sliced
450 g (1 lb) lean pork, cubed
30 ml (2 tbsp) seasoned flour
5 ml (1 tsp) ground bay leaves
5 ml (1 tsp) dried sage
salt and pepper
300 ml (
1 medium onion, chopped
1 green pepper, deseeded and chopped
225 g (8 oz) carrots, sliced
450 g (1 lb) lean pork, cubed
30 ml (2 tbsp) seasoned flour
5 ml (1 tsp) ground bay leaves
5 ml (1 tsp) dried sage
salt and pepper
300 ml (
1/
2
pt) dry cider
Dumplings:
175 g (6 oz) self raising flour
75 g (3 oz) suet
pinch of salt
5 ml (1 tsp) mustard powder
15 ml (1 tbsp) fresh parsley, chopped
150 ml (
175 g (6 oz) self raising flour
75 g (3 oz) suet
pinch of salt
5 ml (1 tsp) mustard powder
15 ml (1 tbsp) fresh parsley, chopped
150 ml (
1/
4
pt) cold water
Casserole Pork with Herby Dumplings
Serves 4
Dish: large casserole and lid
Oven Accessory: glass turntable + metal tray
1. Place oil, onion, green pepper and carrots in dish, cover and cook on HIGH power for
5 mins. or until soft.
2. Toss pork in seasoned flour and add to onion mixture. Stir in all other ingredients, cover and
cook on Combination: CONVECTION 160°C + WARM power for 1hr or until pork is tender,
or on AUTO PROGRAM CASSEROLE.
or on AUTO PROGRAM CASSEROLE.
3. Whilst cooking make the dumplings by combining the flour, suet, salt, mustard and parsley.
Add the water to make a stiff dough. Shape dough into 8 round dumplings.
4. When pork is cooked uncover and place dumplings around the edge of dish. Cook
uncovered on Combination: CONVECTION 160°C + WARM power for 15 mins. or until
dumplings are cooked through.
dumplings are cooked through.
I
ngredients
150 g (6 oz) plain flour
3 ml (
3 ml (
1/
2
tsp) salt
2 eggs
150 ml (
150 ml (
1/
4
pt) milk
150 ml (
1/
4
pt) water
15-30 ml (1-2 tbsp) oil
450 g (1 lb) sausages
450 g (1 lb) sausages
Toad In The Hole
Serves 4
Dish: 27 x 22 cm (10
1/2
" x 8
1/2
") oblong tin
Oven Accessory: enamel shelf
1. Preheat oven on CONVECTION 220°C.
2. Sift flour and salt in a bowl. Add egg and half the liquid. Beat until smooth. Gradually stir in
remaining liquid.
3. Put oil and sausages in tin and place on enamel shelf. Cook on CONVECTION 220°C for 15
mins.
4. Pour in the batter and cook for a further 30-35 mins. or until the batter is well risen and
golden brown.