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Five Spice Spare Ribs
Cooking time: approx. 25 + 25 min 4 people - MICROWAVE and COMBINATION COOKING
To be prepared a day in advance.
Container: 1 Pyrex® dish, 30 cm diameter, and 1 Pyrex® casserole dish with lid
Cut the spare ribs into pieces and place them in the
casserole dish. Cover with hot water. Cover and cook on
MAX for 8 to 10 minutes, then for 15 minutes on 250 W
(programme the two cooking times). Drain, rinse and return
to the casserole dish with the chopped garlic and onion,
spices, soy sauce and honey. Leave to marinate overnight,
covered and in the fridge. Preheat the oven in Combination
mode: CONVECTION HEATING 190°C + 100W with the
Wire Rack on the Metal Tray. Spread out the spare ribs in
the large dish and cook for approx. 25 minutes, turning the
ribs halfway through the cooking time.
1.3 kg pork spare ribs,
100 ml (9 tbsp) soy sauce,
1 tsp ground mixed spice,
1 tbsp ground cinnamon,
2 garlic cloves,
1 tbsp honey,
1 tsp ground ginger, 1 onion.
Shepherdʼs Pie
Cooking time: approx. 15 min 4 people - MICROWAVE and COMBINATION COOKING
Containers: 1 round Pyrex® dish, 22 cm diameter, and 1 bowl
Sweat the chopped onion in a bowl with butter, covered, for
2 to 3 minutes on MAX. Chop the meat and add the onion,
crushed garlic and chopped parsley to it. Season this
mixture well and place it in the dish. Cover with mashed
potato and grated cheese. - If the mashed potato is still hot
you just need to reheat the meat for 1 minute 30 s to 2
minutes 30 s on MAX, before adding the topping. Then
place the dish on the Wire Rack and heat for 6 to 8 minutes
in Combination mode: GRILL 2 + 250W.
If the meat and mashed potato are cold: place the dish on
the Wire Rack and heat for 12 to 13 minutes in Combination
mode: GRILL 2 + 600 W.
Instant mashed potato for 4
people,
or homemade mashed potato,
400 g cooked mince,
1 garlic clove,
1 shallot, 40 g butter, parsley,
100 g grated cheese,
salt, pepper.
Irish stew
Cooking time: 60-75 min 5-6 people - MICROWAVE and COMBINATION COOKING
Containers: 1 Pyrex® casserole dish with lid, 3 litre capacity, and 1 saucer
Cut the lamb into pieces, peel the potatoes and chop into
rounds, chop the onions. In the dish, alternate layers of
meat, onion and potato, and sprinkle on a little thyme and
pieces of bay leaf. Add the peeled and crushed garlic. Half
cover with water or stock. Place the upside-down saucer
over everything. Cover, place on the Metal Tray and cook
for 20 minutes on MAX, then for 1 hour in Combination
mode: CONVECTION HEATING 160°C + 100W. When
cooked, the lamb pieces should be tender and the potatoes
should be easy to crush with a fork. Check the seasoning
before serving.
1 kg lamb breast,
800 g potatoes,
4 large onions, thyme,
bay leaves, stock, salt, pepper,
2 garlic cloves.