PORK WITH BANANA AND SWEET POTATO:
1 kg breast of pork, rind removed and sawn into portions
2 onions, sliced
2 gloves garlic, crushed
5 ml curry powder
2 ml ground ginger
400 g sweet potatoes, peeled and sliced
100 ml meat stock
50 ml vinegar
5 ml salt
4 ripe bananas, sliced
30 ml cake flour
Heat a browning dish according to manufacturer's instructions.
Brown meat on each side at high (100%) for 1 minute.
Add onion, garlic, curry and ginger and microwave at high (100%) for 1 minute.
Stir, add sweet potatoes, heated stock and vinegar.
Cover and microwave at high (100%) for 5 munites. Adjust to low (30%) for 45 minute, stirring occasionally.
Sprinkle salt over and arrange banana slices between meat after 40 minutes.
Stir a flour and water paste into the sauce and microwave for another 2 minutes, stirring occasionally.
Allow to stand for 20 minutes.
HAWAIISE VAKTJOPS:
.by Leer Kook Met Jou Mikrogolf on Tuesday, May 31, 2011 at 11:54am.
Volle krag
17 minute
4 porsies
4 Dik varktjops
125ml Fyn pynppel, gedreineer
½ Klein ui, gekap
60 ml Bruinsuiker
45 ml Appelasyn
1 Knoffelhuisie, gekap
5 ml Sout
3 ml Gerasperde lemoenskil
5 ml Vars gerasperde gemmer
Suurlemoenpeper na smaak
'n Paar druppels Tabascosous
Verwarming verbruiningskottel vir 5 minute op volle krag.
Plaas tjops in skottel en mikrogolf onbedek vir 5 minute op volle krag.
Draai vleis om nadat die helfte van tyd verstreke is.
Dreineer vet af.
[As jy nie verbruiningskottel het nie, verbruin tjops in baksakkie/gou in pan op stoofplaat]
Meng die res van die bestanddele goed en tot gladde sous.
Giet oor die vleis.
Bedek gereg en mikrogolf vir 6 – 7 minute.
Draai bak een keer.
Laat staan vir 5 minute en sit voor.
VARK-EN-PERSKE-KERRIE:
.by Leer Kook Met Jou Mikrogolf on Wednesday, June 8, 2011 at 12:53pm.
6 porsies
15 ml botter;
2 uie, gekap;
2 knoffelhuisies, gekneus;
25 ml matige kerriepoeier;
1 kg varkdikrib, in blokkies gesny;
2 groot tamaties, gekap;
100 ml perskesap;
25 ml suurlemoensap;
50 ml blatjang;
1 groen appel, ontkern en gekap;
3 lourierblare;
100 g droë perskes (165 ml);
sout en peper na smaak.
* Mikrogolf botter, uie, knoffel en kerriepoeier vir 2 min. teen 100 persent krag.
Roer af en toe.
Voeg die res van die bestanddele by.
Bedek die houer en mikrogolf vir 5 min. teen 100 persent krag.
Verhoog na 50 persent krag en mikrogolf vir 30 min. lank.
Roer af en toe.
Laat 10 min. staantyd toe.
SWEET AND SOUR PORK SAUSAGES:
.by Leer Kook Met Jou Mikrogolf on Monday, June 13, 2011 at 11:43am.
500 g pork sausages
Sweet and sour sauce
10 ml butter
1 small onion, chopped
1 x 410 g can pineapple pieces
100 ml pineapple syrup
50 ml tomato paste
50 ml vinegar
5 ml dry mustard
100 ml brown sugar
30 ml cornflour
2 ml salt
Preheat a browning dish according to manufacturer's instructions.
Microwave pork sausages at medium (70%) for seven minutes, turning regularly.
Sauce:
Microwave butter and onion at high (100%) for 2 minutes.
Add remaining ingredients and microwave at high (100%) for 4 minutes, stirring twice.
Pour sauce over sausages and serve immediately.
KERRIEVARKTJOPS:
.by Leer Kook Met Jou Mikrogolf on Wednesday, June 15, 2011 at 12:08pm.
4 groot varktjops
1 middelslag ui
50 ml asyn of suurlemoensap
50 ml water
25 ml tamatiesous
15 ml fyn appelkooskonfyt
10 ml mielieblom [mazina]
7 ml kerriepoeier
2 ml borrie
Sout en peper na smaak
Prik die varktjops weerskante met ‘n vurk en sny kepe in die vetrand.
Plaas dit in ‘n kasselor van 25 x 25 cm met vetkante na buite.
Skil en rasper die ui grof.
Voeg die asyn,water, tamatiesous, appelkooskonfyt , mielieblom, kerrie en borrie by.
Meng goed en giet oor die tjops.
Marineer vir 30 minute.
Bedek en mikrogolf vir 12 minute op volle krag [100%] en draai na die eerste 6 minute om.
Laat tjops 10 minute staan.
Geur met sout en peper en sit warm voor.
Lekker saam met kappokaartappels en soet gemengde ertjies, wortels en mielies.
HAM WITH ORANGE SAUCE:
.by Leer Kook Met Jou Mikrogolf on Thursday, July 7, 2011 at 3:34pm.
3 to 4 lb. boneless fully cooked smoked ham
1/2 c. orange juice or water
1/4 tsp. (each) cloves, ginger
Slice ham 1/4 to 1/2" thick; on a deep platter, arrange slices overlapping in a circle with center open.
Combine ingredients and spoon evenly over slices; cover tightly with plastic wrap; microwave on high for 8 to 10 minutes (until meat is hot); rotate dish twice for even heating; drain juice from platter for easier serving; serve with warm sauce.
ORANGE SAUCE:
1/2 c. brown sugar
2 tbsp. cornstarch
2 c. orange juice
1/4 tsp. cloves
Mix first 2; gradually add next 2; cook to boiling as it thickens, stirring constantly; garnish with orange slices, parsley.
PORK CHOPS AND RICE:- [RENTIA VAN DER MERWE]
Total Time: 50 minutes
Ingredients:
1/3 cup raisins
1/3 cup brown sugar
1 onion, sliced
1 cup uncooked rice, white, brown, wild,or mixed (not instant)
1 cup apple juice
dash nutmeg
1/2 cup water
4 to 6 pork chops
Preparation:
In a large casserole, combine raisins, brown sugar, sliced onion, rice, apple juice, nutmeg, and water. Cover and microwave for 6 to 8 minutes at HIGH (100%), or until boiling.
Place pork chops over rice. Cover and microwave for 40 to 50 minutes at DEFROST (30%) until chops are done. Let stand 5 minutes. Serves 4 to 6
SOUSERIGE VARKTJOPS:
.by Leer Kook Met Jou Mikrogolf on Wednesday, August 10, 2011 at 1:54pm.
Bedien 4
Gaarmaaktyd 14 minute
4 varktjops van 1.2cm dik
1 pakkie bruinuiesop
1 blikkie Hoenderroomsop
Plaas tjops in 30 x 20 cm oondbak.
Sprinkel met die bruinuiesoppoeier.
Voeg die blikkie hoenderroomsop by.
Mikrogolf op hoog vir 3 minute.
Verminder die mikrogolf krag dan na 70%.
Mikrogolf vir ‘n verdere 8½ tot 11 minute of tot vleis gaar is.
Herrangskik een keer gedurende die gaarmaak proses.
Roer sous en bedien warm oor die tjops.
ORIENTAL PORK:
.by Leer Kook Met Jou Mikrogolf on Tuesday, August 30, 2011 at 11:52am.
No need to order take-out. This dish cooks up and is ready to serve in minutes.
1 (18.4 oz.) extra lean pork tenderloin teriyaki, cut into 1/2-inch pieces
1 package (16 oz.) fresh stir-fry vegetable medley
1/4 cup teriyaki sauce
2 teaspoons vegetable oil
Cooked rice, optional
Lightly spray 2-quart microwave-safe casserole with no-stick spray.
Place pork in casserole.
Microwave, covered, on HIGH, 5-6 minutes, stirring once after 3 minutes.
Drain pork.
Stir in vegetables.
Drizzle sauce and oil over top.
Microwave, covered, on HIGH, 5-6 minutes until pork is cooked and vegetables are crisp tender.
Serve with hot, cooked rice, if desired.
Makes 4 servings.
Ingredient Tip
If you do not have teriyaki sauce in your cupboard, in small bowl, combine the following ingredients:
3 tablespoons soy sauce
3 tablespoons ketchup
1 tablespoon brown sugar
1 teaspoon ginger
1/2 teaspoon chopped garlic
Drizzle over pork as recipe directs.
VARK-EN-PERSKE-KERRIE:
.by Leer Kook Met Jou Mikrogolf on Tuesday, September 13, 2011 at 2:12pm.
6 porsies
15 ml botter;
2 uie, gekap;
2 knoffelhuisies, gekneus;
25 ml matige kerriepoeier;
1 kg varkdikrib, in blokkies gesny;
2 groot tamaties, gekap;
100 ml perskesap;
25 ml suurlemoensap;
50 ml blatjang;
1 groen appel, ontkern en gekap;
3 lourierblare;
100 g droë perskes (165 ml);
sout en peper na smaak
Mikrogolf botter, uie, knoffel en kerriepoeier vir 2 min. teen 100 persent krag.
Roer af en toe.
Voeg die res van die bestanddele by.
Bedek die houer en mikrogolf vir 5 min. teen 100 persent krag.
Verhoog na 50 persent krag en mikrogolf vir 30 min. lank.
Roer af en toe.
Laat 10 min. staantyd toe.
KASSELSE TJOPS MET PERSKES:
.by Leer Kook Met Jou Mikrogolf on Tuesday, 27 September 2011 at 10:52.
2 PERSONE
2 mediumgroot Kasselse tjops
5 ml olie
5 ml botter
25 ml bruinsuiker
1 x 410g blik perskehelftes
25 ml wynasyn
5 ml mosterdpoeier
10 ml mielieblom
Druk vleis droog.
Verhit verbruiningsbak vir 8 minute op volle krag.
Mikrogolf olie en botter vir 20 sekondes op volle krag.
Voeg eers die suiker, dan tjops by.
Mikrogolf 2 – 3 minute op volle krag.
Voeg helfte van perskes en sap, asyn en mosterd by.
Mikrogolf 2 minute op volle krag.
Om sous te verdik, meng mielieblom met bietjie water.
Voeg by sous en mikrogolf vir 1½ minuut op volle krag.
Giet oor tjops wanner bedien word.
OF jy kan al hierdie stappe doen in ‘n baksakkie, laat net gedeelte van verbruiningsbak uit.
MICROWAVE PORK CHOPS:
.by Leer Kook Met Jou Mikrogolf on Friday, 07 October 2011 at 15:35.
5-6 pork chops
1 tbsp. chopped onion
1 tbsp. Worcestershire
1 can cream of mushroom soup
Put into 8 x 12 inch dish and cover with wax paper.
Cook in microwave for 18 minutes.
Let stand for 5 minutes.
APRICOT PORK ROAST LOIN:
3 - 5 lb. pork loin (or your choice)
1/4 cup. apricot jam (can substitute cranberry sauce)
2 tbsp. orange juice
Salt, pepper, sage, garlic to taste
Set power High. In 1 cup glass container heat jam and orange juice until bubbles form. Place pork loin in glass dish, season all over, cover with waxed paper (shape around roast; do not wrap). Select medium powder and cook halfway, reset to medium - low for remaining time and baste with glaze (apricot). Cook uncovered last 10 to 15 minutes. Pour remaining jam glaze over when serving. Cook 45 minutes, 11 - 13 minutes per pound.
Makes about 5 to 6 servings.
BARBEQUED SPARERIBS:
2 lb. spareribs
1/2 cup. brown sugar
1 tbsp. horseradish
1 tsp. garlic salt
2 1/2 cup. catsup
1/2 cup. cider vinegar
1 tbsp. Worcestershire sauce
Place spareribs bone side down in a 2 quart dish. Mix remaining ingredients in a 1 quart measure. Pour over ribs. Cover; microwave 5 minutes on high. Microwave 35 minutes on medium setting, turning ribs after 15 minutes. Let stand 3 minutes.
SPARE RIBS:
2 lbs. pork ribs
1 cup. onion, chopped
2 tbsp. brown sugar
2 tbsp. vinegar
1 tsp. prepared mustard
1 (15 oz.) can tomato sauce
Salt
Pepper
Place ribs in a 2-quart microwave-safe dish. Combine remaining ingredients except salt and pepper. Pour over ribs. Cook in microwave oven, covered, on level 5 (slow-cook) for 25-30 minutes or until meat is tender and temperature of 170 degrees if reached. Turn ribs over halfway through cooking time. Season with salt and pepper as desired.
VARKRIBBETJIE MET SJERRIE:
(4 porsies)
1 kg varkribbetjies (of hoendervlerkies), vel en oortollige vet verwyder en in lengtes van 4 cm gesny
(62,5 ml) medium sjerrie
(62,5 ml) donker sojasous
vars rissie, fyn gesny
(62,5 ml) heuning of appelkooskonfyt
2 E (30 ml) tamatiesous
2 E (30 ml) suurlemoensap
1 E (15 ml) vars gerasperde gemmer
4 knoffelhuisies, fyn gedruk
2 t (10 ml) heonderaftrekselpoeier
1 E (15 ml) mielieblom
Haal die vleis uit die koelkas terwyl die marinade berei word.
Meng die res van die bestanddele buiten die mielieblom saam in 'n middelmatige mengbak.
Roer die vleis in die marinade om dit alkante te bedek en laat minstens 2 uur by kamertemperatuur staan, of oornag in die koelkas.
Dreineer die vleis en behou die marinade.
Rangskik die varkstukke op 'n mikrorak oor 'n bord en mikrogolf 20 minute onbedek by BRAAI (70 %) tot gaar en bros.
Draai die vleis om en bak nog 10 minute.
Haal uit die oond en laat staan. (Of die vleis kan 45 minute in die konvensionele oond by 200 C gebak word.)
Meng die mielieblom met 2 E (30 ml) water, voeg die oorblywende marinade by en kook 4 minute by HOOG (100 %) tot dik en glansend.
Proe en geur.
Skep die sous oor die ribbetjies, garneer met suurlemoenskil en vars koljander. Sit voor met suurlemoenrys.
NORTH CAROLINA BARBECUED PULLED PORK:
Yield: 4 Portions
Ingredients Amounts
Brown sugar 2 Tbsp.
Paprika 1 Tbsp.
Chili powder 1 Tbsp.
Dry mustard 1 Tbsp.
Red pepper flakes 1 tsp.
Cider vinegar ½ cup
White vinegar ¼ cup
Ketchup 1 ½ cups
Worcestershire sauce 2 Tbsp.
Tabasco sauce 1 Tbsp.
Sugar 1 Tbsp.
Salt 1 tsp.
Black Pepper 1 tsp.
Pork butt 1 ½ lb.
Method
1.Combine all ingredients, except for the pork, in a 1 qt. microwave container and microwave covered for 1 minute.
2.Place pork butt into a large round microwave dish. Pour barbecue sauce over pork and cover.
3.Microwave at 60% for 90 minutes until meat starts to come apart very easily when separating with a fork. (Baste the pork every 20 minutes and check on consistency of barbecue sauce. If barbecue sauce becomes thick, dilute with 1-2 tablespoons of water.
GLAZED HAM:
40 g soft brown sugar
4 tablespoons apple sauce
2 tablespoons made mustard
1 x 2 kg boneless fully cooked honey roast ham
Whole cloves ( optional )
2 tablespoons water
Prepare glaze: in 500ml measuring jug, combine brown sugar, apple sauce and mustard.
Cook on High ( 100 % power ) for 3-4 minutes, until syrupy, stirring twice.
With sharp knife, remove excess fat from ham, leaving 5 mm layer of fat. Score fat in decorative diamond shape.
Into 3 litre microwave-safe casserole, place ham, fat side uppermost. Spoon water into base of casserole. Cook, covered, on Medium-Low ( 30 % power ) for 1 hour, turning ham over every 20 minutes.
Uncover ham; brush with prepared glaze.
Cook, uncovered, on Medium-Low foe 20 minutes longer, until meat thermometer inserted in several places reaches 54C ( 130 F ), brushing with glaze every 5 minutes.
On heatproof surface, allow ham to stand, tented with foil, for 10 – 15 minutes before serving.
Temperature will reach 60 C ( 140 F ).
VARKRIBBETJIES MET SJERRIE:
(4 porsies)
1 kg varkribbetjies (of hoendervlerkies), vel en oortollige vet verwyder en in lengtes van 4 cm gesny
(62,5 ml) medium sjerrie
(62,5 ml) donker sojasous
1 vars rissie, fyn gesny
(62,5 ml) heuning of appelkooskonfyt
2 E (30 ml) tamatiesous
2 E (30 ml) suurlemoensap
1 E (15 ml) vars gerasperde gemmer
4 knoffelhuisies, fyn gedruk
2 t (10 ml) heonderaftrekselpoeier
1 E (15 ml) mielieblom
Haal die vleis uit die koelkas terwyl die marinade berei word.
Meng die res van die bestanddele buiten die mielieblom saam in 'n middelmatige mengbak. Roer die vleis in die marinade om dit alkante te bedek en laat minstens 2 uur by kamertemperatuur staan, of oornag in die koelkas. Dreineer die vleis en behou die marinade. Rangskik die varkstukke op 'n mikrorak oor 'n bord en mikrogolf 20 minute onbedek by BRAAI (70 %) tot gaar en bros. Draai die vleis om en bak nog 10 minute. Haal uit die oond en laat staan. (Of die vleis kan 45 minute in die konvensionele oond by 200 C gebak word.) Meng die mielieblom met 2 E (30 ml) water, voeg die oorblywende marinade by en kook 4 minute by HOOG (100 %) tot dik en glansend. Proe en geur. Skep die sous oor die ribbetjies, garneer met suurlemoenskil en vars koljander. Sit voor met suurlemoenrys.
ORIENTAL PORK: [FAST FOODS REDEFINED]
No need to order take-out. This dish cooks up and is ready to serve in minutes.
1 (18.4 oz.) extra lean pork tenderloin teriyaki, cut into 1/2-inch pieces
1 package (16 oz.) fresh stir-fry vegetable medley
1/4 cup teriyaki sauce
2 teaspoons vegetable oil
Cooked rice, optional
HOW TO:
1. Lightly spray 2-quart microwave-safe casserole with no-stick spray. Place pork in casserole. Microwave, covered, on HIGH, 5-6 minutes, stirring once after 3 minutes. Drain pork. Stir in vegetables. Drizzle sauce and oil over top.
2. Microwave, covered, on HIGH, 5-6 minutes until pork is cooked and vegetables are crisp tender. Serve with hot, cooked rice, if desired.
Makes 4 servings.
Ingredient Tip
If you do not have teriyaki sauce in your cupboard, in small bowl, combine the following ingredients:
3 tablespoons soy sauce
3 tablespoons ketchup
1 tablespoon brown sugar
1 teaspoon ginger
1/2 teaspoon chopped garlic
Drizzle over pork as recipe directs.
NORTH CAROLINA BARBECUED PULLED PORK: [PANASONIC RECIPES]
Yield: 4 Portions
Ingredients Amounts
Brown sugar 2 Tbsp.
Paprika 1 Tbsp.
Chili powder 1 Tbsp.
Dry mustard 1 Tbsp.
Red pepper flakes 1 tsp.
Cider vinegar ½ cup
White vinegar ¼ cup
Ketchup 1 ½ cups
Worcestershire sauce 2 Tbsp.
Tabasco sauce 1 Tbsp.
Sugar 1 Tbsp.
Salt 1 tsp.
Black Pepper 1 tsp.
Pork butt 1 ½ lb.
Method
1.Combine all ingredients, except for the pork, in a 1 qt. microwave container and microwave covered for 1 minute.
2.Place pork butt into a large round microwave dish. Pour barbecue sauce over pork and cover.
3.Microwave at P4 [medium] for 90 minutes until meat starts to come apart very easily when separating with a fork. (Baste the pork every 20 minutes and check on consistency of barbecue sauce. If barbecue sauce becomes thick, dilute with 1-2 tablespoons of water).
PORK CHOPS WITH CREAMY ONION SAUCE:
No need to heat up your whole kitchen when cooking, try this Pork Chops with Creamy Onion Sauce. You cook it in the microwave in just 30 minutes! Added bonuses, you save on gas or electric usage and it's delicious.
Serves: 2
Cooking Time: 30 min
Ingredients
•4 lean tenderloin chops
•3 tablespoons flour
•1 teaspoon sage
•1 onion
•1 can cream of fat-free mushroom soup
•1 soup can full of skim or 2 percent milk
•2 teaspoons beef bouillon
•2 tablespoons A1 sauce
•1/4 cup parsley
Instructions
1.Put slashes on edges of pork chops.
2.Combine 2 tablespoons of flour with sage. Dredge chops in flour.
3.Place tenderloins in microwavable casserole dish. Top with onion.
4.Whisk soup, skim-milk, bouillon, steak sauce and remaining flour until smooth.
5.Pour over pork chops, coating entirely.
6.Cover and microwave at 30 percent power for 15 minutes.
7.Turn and rearrange chops and push back beneath sauce.
8.Re-cover and microwave for another 15 minutes at 30 percent power, then let stand for 10 minutes.
9.Finally skim off excess fat and you're ready to serve.
TASTY SATAY CASSEROLE: [ARGILLA RESEPTE]
500 g lean pork / beef cubes
1 onion, finely chopped
2 garlic cloves, chopped
5 ml fine coriander
1 ml peri-peri
15 ml chives
100 -125 ml peanut butter
250 ml coconut milk
20 ml soy sauce
oil / butter
HOW TP COOK:
Fry onion, garlic, coriander, peri-peri and chives in a little oil /butter for 3 minutes in a Medium Gourmet Roaster Bowl on high in the microwave uncovered. Add the meat and peanut butter, cover and microwave for 5 – 7 minutes. Add coconut milk and soy sauce; microwave till mixture starts boiling.
Garnish with fresh parsley and serve with roti’s.
TASTY RIBS AND MIELIE SOUFFLE: [ARGILLA]
MARINADE:
300 ml beer
30 ml Worcestershire sauce
30 ml mustard
30 ml soft brown sugar
2 ml Tabasco sauce
1 onion, finely chopped
1,5 kg pork / mutton ribs
salt and pepper
HOW TO COOK:
Mix marinade ingredients, pour over ribs and allow
to marinade for 2-3 hours. Arrange ribs in Large Oval Roaster with meat sides facing outwards.
Baste ribs with marinade. Microwave for 45 minutes on medium, basting regularly. Season with salt and pepper when done. Allow to stand for 10 minutes before serving.
MIELIE SOUFFLE:
1 can sweet corn
7,5 ml sugar
10 ml baking powder
30 ml flour
45 ml butter
2 eggs, beaten
Mix all the ingredients together.
Divide into 6 greased Soufflé Dishes.
Microwave on 80% power.
- 2 Bowls = 3 minutes
- 3 Bowls = 4 minutes
- 4 Bowls = 5 minutes
Unmould on plate and serve with ribs and salad.
STUFFED PORK NECK FILLET: [ARGILLA]
1,5 kg pork neck, filleted
100 g bacon
100 g wholegrain mustard
salt and freshly ground black pepper
250 g soft, dried apricots, shredded
60 ml fresh sage, chopped
4 slices fresh white breadcrumbs
soft butter
oil for roasting
Basting Sauce:
30 ml olive oil
60 ml soy sauce
15 ml honey
15 ml brown sugar
HOW TO COOK:
Weight fillet to determine cooking time: 25 minutes per 500 g plus another 20 minutes.
Remove excess fat and sinew from fillet and unroll it on a clean working surface.
Microwave bacon uncovered in a Small Gourmet Roaster for 3 minutes.
Spread mustard over meat, season with salt and pepper. Combine apricots, sage, bread crumbs and bacon. Add enough butter to bind the ingredients; spread mixture over meat. Roll up fillet and tie with string.
Mix basting ingredients. Place fillet in Extra Large Oval Roaster. Season with salt and pepper, baste and bake covered for 30 minutes at 180ºC. Baste and return to oven for remainder of cooking time. Allow fillet to rest for 10 minutes before carving it. Cut thick slices, garnish with fresh sage and serve.
SWEET AND SOUR PORK CHOPS: [ARGILLA]
(Serves 6)
2.0 kg pork chops, trimmed of fat1 small red capsicum, sliced
1 small green capsicum, sliced
1 bunch chives, chopped roughly
Mix together for the sweet-sour sauce:
1 x 420 g pineapple pieces
2.5 ml ground ginger
30 ml red-wine vinegar
15 ml soy sauce
30 ml corn flour
Instructions
Arrange the pork chops in the Extra Large Gourmet Roaster. Add the red and green capsicum slices and the chives. Pour the Sweet sour sauce over and bake at 160 °C or until the pork is tender and cooked, about 60 - 75 minutes.
Or
Microwave for 35 – 45 minutes at 70% (med. High)
Serve with Rice.
TASTY RIBS: [ARGILLA]
MARINADE:
300 ml beer
30 ml Worcestershire sauce
30 ml mustard
30 ml soft brown sugar
2 ml Tabasco sauce
1 onion, finely chopped
1,5 kg pork / mutton ribs
salt and pepper
HERE'S HOW:
Mix marinade ingredients, pour over ribs and allow to marinade for 2-3 hours. Arrange ribs in Large Oval Roaster with meat sides facing outwards.
Baste ribs with marinade. Microwave for 45 minutes on medium, basting regularly. Season with salt and pepper when done. Allow to stand for 10 minutes before serving.
TASTY SATAY CASSEROLE: [ARGILLA]
500 g lean pork / beef cubes
1 onion, finely chopped
2 garlic cloves, chopped
5 ml fine coriander
1 ml peri-peri
15 ml chives
100 -125 ml peanut butter
250 ml coconut milk
20 ml soy sauce
oil / butter
WHAT TO DO:
Fry onion, garlic, coriander, peri-peri and chives in a little oil /butter for 3 minutes in a Medium Gourmet Roaster Bowl on high in the microwave uncovered. Add the meat and peanut butter, cover and microwave for 5 – 7 minutes. Add coconut milk and soy sauce; microwave till mixture starts boiling.
Garnish with fresh parsley and serve with roti’s.
SPARE RIBS: [FOOD.COM]
2kg pork ribs
1 c. onion, chopped
2 tbsp. brown sugar
2 tbsp. vinegar
1 tsp. prepared mustard
1 (15 oz.) can tomato sauce
Salt
Pepper
WHAT TO DO:
Place ribs in a 2-quart microwave-safe dish. Combine remaining ingredients except salt and pepper. Pour over ribs. Cook in microwave oven, covered, on level 5 (slow-cook) for 25-30 minutes or until meat is tender and temperature of 170 degrees if reached. Turn ribs over halfway through cooking time. Season with salt and pepper as desired.
GEVULDE VARKTJOPS MET 'N LEMOEN GLANSSOUS:
Bestanddele:
8 varklendetjops.
Bestanddele Sous:
125ml lemoensap, 50ml lemoenmarmelade, 62.5ml bruinsuiker, 25ml witasyn, 10ml maizena. Bestanddele Vulsel: 125ml witbroodkrummels, sout, peper, 2.5ml worcestersous, 10ml gekap pietersielie, 10ml gerasper lemoenskil, 50ml lemoenmarmelade, 15ml botter.
Metode:
Sny swoerd en vet van... tjops en maak n snit in elk tjop om n sakkie te vorm. Meng sous best en mikro sous 3min op 100%. Meng vulsel en vul elk tjop daarmee. Steek dit vas. Verhit verbruinbak. Voeg botter in bak. Pak tjops in bak en mikro 2min op 100%. Gooi sous oor. Bedek en mikro 8min per 500g vleis op 70% tot sag is. Bedien met aartappeltjies en groente.
Porsie 8.
ROMERIGE VARKTJOPS:
Bestanddele:
4(700g) varktjops, 15ml botter, 15ml olie, sout, peper, 2.5ml droe salie, 150g sampioene gekap, 1 gekap ui, 50ml room.
Metode:
Sny swoerd en vet van tjops. Verhit verbruinbak en mikro tjops in botter en olie 5min op 100% en draai om na 3min. Haal en geur met sout, peper en salie. Voeg sampioene en ui in bak en mikro 3min op 100%. Voeg room by. Plaas tjops in sous en mikro 10min op 70% tot sag.
Bedien met kapokaartappels en groente.
Porsie 4.
LEAN TENDERLOIN PORK CHAR SIEW: [EASY MICROWAVE COOKING]
INGREDIENTS:
Pork tenderloin, 1 strip
Sugar, 2 tablespoons
Salt to taste
Light soya sauce, 2 tablespoons
Five Spice powder, 1 teaspoon
Fish sauce, 1 teaspoon (optional)
Corn flour, 2 teaspoons
WHAT TO DO:
Marinade pork tenderloin overnight with all the ingredients.
Cook the marinated pork tenderloin in microwave oven over high heat for 15 minutes.
Turn off the microwave oven power and take out the pork tenderloin.
Turn the meat over to the other side.
Cook in microwave oven for another 10 minutes.
Take the pork tendeloin char siew out from the oven and let it cooled down a little before cutting it into slice.
You can make char siew sauce from the leftover marinate by heating it up and bring to a boil.
Drizzle a little char siew sauce on the tenderloin char siew before serving.
1 kg breast of pork, rind removed and sawn into portions
2 onions, sliced
2 gloves garlic, crushed
5 ml curry powder
2 ml ground ginger
400 g sweet potatoes, peeled and sliced
100 ml meat stock
50 ml vinegar
5 ml salt
4 ripe bananas, sliced
30 ml cake flour
Heat a browning dish according to manufacturer's instructions.
Brown meat on each side at high (100%) for 1 minute.
Add onion, garlic, curry and ginger and microwave at high (100%) for 1 minute.
Stir, add sweet potatoes, heated stock and vinegar.
Cover and microwave at high (100%) for 5 munites. Adjust to low (30%) for 45 minute, stirring occasionally.
Sprinkle salt over and arrange banana slices between meat after 40 minutes.
Stir a flour and water paste into the sauce and microwave for another 2 minutes, stirring occasionally.
Allow to stand for 20 minutes.
HAWAIISE VAKTJOPS:
.by Leer Kook Met Jou Mikrogolf on Tuesday, May 31, 2011 at 11:54am.
Volle krag
17 minute
4 porsies
4 Dik varktjops
125ml Fyn pynppel, gedreineer
½ Klein ui, gekap
60 ml Bruinsuiker
45 ml Appelasyn
1 Knoffelhuisie, gekap
5 ml Sout
3 ml Gerasperde lemoenskil
5 ml Vars gerasperde gemmer
Suurlemoenpeper na smaak
'n Paar druppels Tabascosous
Verwarming verbruiningskottel vir 5 minute op volle krag.
Plaas tjops in skottel en mikrogolf onbedek vir 5 minute op volle krag.
Draai vleis om nadat die helfte van tyd verstreke is.
Dreineer vet af.
[As jy nie verbruiningskottel het nie, verbruin tjops in baksakkie/gou in pan op stoofplaat]
Meng die res van die bestanddele goed en tot gladde sous.
Giet oor die vleis.
Bedek gereg en mikrogolf vir 6 – 7 minute.
Draai bak een keer.
Laat staan vir 5 minute en sit voor.
VARK-EN-PERSKE-KERRIE:
.by Leer Kook Met Jou Mikrogolf on Wednesday, June 8, 2011 at 12:53pm.
6 porsies
15 ml botter;
2 uie, gekap;
2 knoffelhuisies, gekneus;
25 ml matige kerriepoeier;
1 kg varkdikrib, in blokkies gesny;
2 groot tamaties, gekap;
100 ml perskesap;
25 ml suurlemoensap;
50 ml blatjang;
1 groen appel, ontkern en gekap;
3 lourierblare;
100 g droë perskes (165 ml);
sout en peper na smaak.
* Mikrogolf botter, uie, knoffel en kerriepoeier vir 2 min. teen 100 persent krag.
Roer af en toe.
Voeg die res van die bestanddele by.
Bedek die houer en mikrogolf vir 5 min. teen 100 persent krag.
Verhoog na 50 persent krag en mikrogolf vir 30 min. lank.
Roer af en toe.
Laat 10 min. staantyd toe.
SWEET AND SOUR PORK SAUSAGES:
.by Leer Kook Met Jou Mikrogolf on Monday, June 13, 2011 at 11:43am.
500 g pork sausages
Sweet and sour sauce
10 ml butter
1 small onion, chopped
1 x 410 g can pineapple pieces
100 ml pineapple syrup
50 ml tomato paste
50 ml vinegar
5 ml dry mustard
100 ml brown sugar
30 ml cornflour
2 ml salt
Preheat a browning dish according to manufacturer's instructions.
Microwave pork sausages at medium (70%) for seven minutes, turning regularly.
Sauce:
Microwave butter and onion at high (100%) for 2 minutes.
Add remaining ingredients and microwave at high (100%) for 4 minutes, stirring twice.
Pour sauce over sausages and serve immediately.
KERRIEVARKTJOPS:
.by Leer Kook Met Jou Mikrogolf on Wednesday, June 15, 2011 at 12:08pm.
4 groot varktjops
1 middelslag ui
50 ml asyn of suurlemoensap
50 ml water
25 ml tamatiesous
15 ml fyn appelkooskonfyt
10 ml mielieblom [mazina]
7 ml kerriepoeier
2 ml borrie
Sout en peper na smaak
Prik die varktjops weerskante met ‘n vurk en sny kepe in die vetrand.
Plaas dit in ‘n kasselor van 25 x 25 cm met vetkante na buite.
Skil en rasper die ui grof.
Voeg die asyn,water, tamatiesous, appelkooskonfyt , mielieblom, kerrie en borrie by.
Meng goed en giet oor die tjops.
Marineer vir 30 minute.
Bedek en mikrogolf vir 12 minute op volle krag [100%] en draai na die eerste 6 minute om.
Laat tjops 10 minute staan.
Geur met sout en peper en sit warm voor.
Lekker saam met kappokaartappels en soet gemengde ertjies, wortels en mielies.
HAM WITH ORANGE SAUCE:
.by Leer Kook Met Jou Mikrogolf on Thursday, July 7, 2011 at 3:34pm.
3 to 4 lb. boneless fully cooked smoked ham
1/2 c. orange juice or water
1/4 tsp. (each) cloves, ginger
Slice ham 1/4 to 1/2" thick; on a deep platter, arrange slices overlapping in a circle with center open.
Combine ingredients and spoon evenly over slices; cover tightly with plastic wrap; microwave on high for 8 to 10 minutes (until meat is hot); rotate dish twice for even heating; drain juice from platter for easier serving; serve with warm sauce.
ORANGE SAUCE:
1/2 c. brown sugar
2 tbsp. cornstarch
2 c. orange juice
1/4 tsp. cloves
Mix first 2; gradually add next 2; cook to boiling as it thickens, stirring constantly; garnish with orange slices, parsley.
PORK CHOPS AND RICE:- [RENTIA VAN DER MERWE]
Total Time: 50 minutes
Ingredients:
1/3 cup raisins
1/3 cup brown sugar
1 onion, sliced
1 cup uncooked rice, white, brown, wild,or mixed (not instant)
1 cup apple juice
dash nutmeg
1/2 cup water
4 to 6 pork chops
Preparation:
In a large casserole, combine raisins, brown sugar, sliced onion, rice, apple juice, nutmeg, and water. Cover and microwave for 6 to 8 minutes at HIGH (100%), or until boiling.
Place pork chops over rice. Cover and microwave for 40 to 50 minutes at DEFROST (30%) until chops are done. Let stand 5 minutes. Serves 4 to 6
SOUSERIGE VARKTJOPS:
.by Leer Kook Met Jou Mikrogolf on Wednesday, August 10, 2011 at 1:54pm.
Bedien 4
Gaarmaaktyd 14 minute
4 varktjops van 1.2cm dik
1 pakkie bruinuiesop
1 blikkie Hoenderroomsop
Plaas tjops in 30 x 20 cm oondbak.
Sprinkel met die bruinuiesoppoeier.
Voeg die blikkie hoenderroomsop by.
Mikrogolf op hoog vir 3 minute.
Verminder die mikrogolf krag dan na 70%.
Mikrogolf vir ‘n verdere 8½ tot 11 minute of tot vleis gaar is.
Herrangskik een keer gedurende die gaarmaak proses.
Roer sous en bedien warm oor die tjops.
ORIENTAL PORK:
.by Leer Kook Met Jou Mikrogolf on Tuesday, August 30, 2011 at 11:52am.
No need to order take-out. This dish cooks up and is ready to serve in minutes.
1 (18.4 oz.) extra lean pork tenderloin teriyaki, cut into 1/2-inch pieces
1 package (16 oz.) fresh stir-fry vegetable medley
1/4 cup teriyaki sauce
2 teaspoons vegetable oil
Cooked rice, optional
Lightly spray 2-quart microwave-safe casserole with no-stick spray.
Place pork in casserole.
Microwave, covered, on HIGH, 5-6 minutes, stirring once after 3 minutes.
Drain pork.
Stir in vegetables.
Drizzle sauce and oil over top.
Microwave, covered, on HIGH, 5-6 minutes until pork is cooked and vegetables are crisp tender.
Serve with hot, cooked rice, if desired.
Makes 4 servings.
Ingredient Tip
If you do not have teriyaki sauce in your cupboard, in small bowl, combine the following ingredients:
3 tablespoons soy sauce
3 tablespoons ketchup
1 tablespoon brown sugar
1 teaspoon ginger
1/2 teaspoon chopped garlic
Drizzle over pork as recipe directs.
VARK-EN-PERSKE-KERRIE:
.by Leer Kook Met Jou Mikrogolf on Tuesday, September 13, 2011 at 2:12pm.
6 porsies
15 ml botter;
2 uie, gekap;
2 knoffelhuisies, gekneus;
25 ml matige kerriepoeier;
1 kg varkdikrib, in blokkies gesny;
2 groot tamaties, gekap;
100 ml perskesap;
25 ml suurlemoensap;
50 ml blatjang;
1 groen appel, ontkern en gekap;
3 lourierblare;
100 g droë perskes (165 ml);
sout en peper na smaak
Mikrogolf botter, uie, knoffel en kerriepoeier vir 2 min. teen 100 persent krag.
Roer af en toe.
Voeg die res van die bestanddele by.
Bedek die houer en mikrogolf vir 5 min. teen 100 persent krag.
Verhoog na 50 persent krag en mikrogolf vir 30 min. lank.
Roer af en toe.
Laat 10 min. staantyd toe.
KASSELSE TJOPS MET PERSKES:
.by Leer Kook Met Jou Mikrogolf on Tuesday, 27 September 2011 at 10:52.
2 PERSONE
2 mediumgroot Kasselse tjops
5 ml olie
5 ml botter
25 ml bruinsuiker
1 x 410g blik perskehelftes
25 ml wynasyn
5 ml mosterdpoeier
10 ml mielieblom
Druk vleis droog.
Verhit verbruiningsbak vir 8 minute op volle krag.
Mikrogolf olie en botter vir 20 sekondes op volle krag.
Voeg eers die suiker, dan tjops by.
Mikrogolf 2 – 3 minute op volle krag.
Voeg helfte van perskes en sap, asyn en mosterd by.
Mikrogolf 2 minute op volle krag.
Om sous te verdik, meng mielieblom met bietjie water.
Voeg by sous en mikrogolf vir 1½ minuut op volle krag.
Giet oor tjops wanner bedien word.
OF jy kan al hierdie stappe doen in ‘n baksakkie, laat net gedeelte van verbruiningsbak uit.
MICROWAVE PORK CHOPS:
.by Leer Kook Met Jou Mikrogolf on Friday, 07 October 2011 at 15:35.
5-6 pork chops
1 tbsp. chopped onion
1 tbsp. Worcestershire
1 can cream of mushroom soup
Put into 8 x 12 inch dish and cover with wax paper.
Cook in microwave for 18 minutes.
Let stand for 5 minutes.
APRICOT PORK ROAST LOIN:
3 - 5 lb. pork loin (or your choice)
1/4 cup. apricot jam (can substitute cranberry sauce)
2 tbsp. orange juice
Salt, pepper, sage, garlic to taste
Set power High. In 1 cup glass container heat jam and orange juice until bubbles form. Place pork loin in glass dish, season all over, cover with waxed paper (shape around roast; do not wrap). Select medium powder and cook halfway, reset to medium - low for remaining time and baste with glaze (apricot). Cook uncovered last 10 to 15 minutes. Pour remaining jam glaze over when serving. Cook 45 minutes, 11 - 13 minutes per pound.
Makes about 5 to 6 servings.
BARBEQUED SPARERIBS:
2 lb. spareribs
1/2 cup. brown sugar
1 tbsp. horseradish
1 tsp. garlic salt
2 1/2 cup. catsup
1/2 cup. cider vinegar
1 tbsp. Worcestershire sauce
Place spareribs bone side down in a 2 quart dish. Mix remaining ingredients in a 1 quart measure. Pour over ribs. Cover; microwave 5 minutes on high. Microwave 35 minutes on medium setting, turning ribs after 15 minutes. Let stand 3 minutes.
SPARE RIBS:
2 lbs. pork ribs
1 cup. onion, chopped
2 tbsp. brown sugar
2 tbsp. vinegar
1 tsp. prepared mustard
1 (15 oz.) can tomato sauce
Salt
Pepper
Place ribs in a 2-quart microwave-safe dish. Combine remaining ingredients except salt and pepper. Pour over ribs. Cook in microwave oven, covered, on level 5 (slow-cook) for 25-30 minutes or until meat is tender and temperature of 170 degrees if reached. Turn ribs over halfway through cooking time. Season with salt and pepper as desired.
VARKRIBBETJIE MET SJERRIE:
(4 porsies)
1 kg varkribbetjies (of hoendervlerkies), vel en oortollige vet verwyder en in lengtes van 4 cm gesny
(62,5 ml) medium sjerrie
(62,5 ml) donker sojasous
vars rissie, fyn gesny
(62,5 ml) heuning of appelkooskonfyt
2 E (30 ml) tamatiesous
2 E (30 ml) suurlemoensap
1 E (15 ml) vars gerasperde gemmer
4 knoffelhuisies, fyn gedruk
2 t (10 ml) heonderaftrekselpoeier
1 E (15 ml) mielieblom
Haal die vleis uit die koelkas terwyl die marinade berei word.
Meng die res van die bestanddele buiten die mielieblom saam in 'n middelmatige mengbak.
Roer die vleis in die marinade om dit alkante te bedek en laat minstens 2 uur by kamertemperatuur staan, of oornag in die koelkas.
Dreineer die vleis en behou die marinade.
Rangskik die varkstukke op 'n mikrorak oor 'n bord en mikrogolf 20 minute onbedek by BRAAI (70 %) tot gaar en bros.
Draai die vleis om en bak nog 10 minute.
Haal uit die oond en laat staan. (Of die vleis kan 45 minute in die konvensionele oond by 200 C gebak word.)
Meng die mielieblom met 2 E (30 ml) water, voeg die oorblywende marinade by en kook 4 minute by HOOG (100 %) tot dik en glansend.
Proe en geur.
Skep die sous oor die ribbetjies, garneer met suurlemoenskil en vars koljander. Sit voor met suurlemoenrys.
NORTH CAROLINA BARBECUED PULLED PORK:
Yield: 4 Portions
Ingredients Amounts
Brown sugar 2 Tbsp.
Paprika 1 Tbsp.
Chili powder 1 Tbsp.
Dry mustard 1 Tbsp.
Red pepper flakes 1 tsp.
Cider vinegar ½ cup
White vinegar ¼ cup
Ketchup 1 ½ cups
Worcestershire sauce 2 Tbsp.
Tabasco sauce 1 Tbsp.
Sugar 1 Tbsp.
Salt 1 tsp.
Black Pepper 1 tsp.
Pork butt 1 ½ lb.
Method
1.Combine all ingredients, except for the pork, in a 1 qt. microwave container and microwave covered for 1 minute.
2.Place pork butt into a large round microwave dish. Pour barbecue sauce over pork and cover.
3.Microwave at 60% for 90 minutes until meat starts to come apart very easily when separating with a fork. (Baste the pork every 20 minutes and check on consistency of barbecue sauce. If barbecue sauce becomes thick, dilute with 1-2 tablespoons of water.
GLAZED HAM:
40 g soft brown sugar
4 tablespoons apple sauce
2 tablespoons made mustard
1 x 2 kg boneless fully cooked honey roast ham
Whole cloves ( optional )
2 tablespoons water
Prepare glaze: in 500ml measuring jug, combine brown sugar, apple sauce and mustard.
Cook on High ( 100 % power ) for 3-4 minutes, until syrupy, stirring twice.
With sharp knife, remove excess fat from ham, leaving 5 mm layer of fat. Score fat in decorative diamond shape.
Into 3 litre microwave-safe casserole, place ham, fat side uppermost. Spoon water into base of casserole. Cook, covered, on Medium-Low ( 30 % power ) for 1 hour, turning ham over every 20 minutes.
Uncover ham; brush with prepared glaze.
Cook, uncovered, on Medium-Low foe 20 minutes longer, until meat thermometer inserted in several places reaches 54C ( 130 F ), brushing with glaze every 5 minutes.
On heatproof surface, allow ham to stand, tented with foil, for 10 – 15 minutes before serving.
Temperature will reach 60 C ( 140 F ).
VARKRIBBETJIES MET SJERRIE:
(4 porsies)
1 kg varkribbetjies (of hoendervlerkies), vel en oortollige vet verwyder en in lengtes van 4 cm gesny
(62,5 ml) medium sjerrie
(62,5 ml) donker sojasous
1 vars rissie, fyn gesny
(62,5 ml) heuning of appelkooskonfyt
2 E (30 ml) tamatiesous
2 E (30 ml) suurlemoensap
1 E (15 ml) vars gerasperde gemmer
4 knoffelhuisies, fyn gedruk
2 t (10 ml) heonderaftrekselpoeier
1 E (15 ml) mielieblom
Haal die vleis uit die koelkas terwyl die marinade berei word.
Meng die res van die bestanddele buiten die mielieblom saam in 'n middelmatige mengbak. Roer die vleis in die marinade om dit alkante te bedek en laat minstens 2 uur by kamertemperatuur staan, of oornag in die koelkas. Dreineer die vleis en behou die marinade. Rangskik die varkstukke op 'n mikrorak oor 'n bord en mikrogolf 20 minute onbedek by BRAAI (70 %) tot gaar en bros. Draai die vleis om en bak nog 10 minute. Haal uit die oond en laat staan. (Of die vleis kan 45 minute in die konvensionele oond by 200 C gebak word.) Meng die mielieblom met 2 E (30 ml) water, voeg die oorblywende marinade by en kook 4 minute by HOOG (100 %) tot dik en glansend. Proe en geur. Skep die sous oor die ribbetjies, garneer met suurlemoenskil en vars koljander. Sit voor met suurlemoenrys.
ORIENTAL PORK: [FAST FOODS REDEFINED]
No need to order take-out. This dish cooks up and is ready to serve in minutes.
1 (18.4 oz.) extra lean pork tenderloin teriyaki, cut into 1/2-inch pieces
1 package (16 oz.) fresh stir-fry vegetable medley
1/4 cup teriyaki sauce
2 teaspoons vegetable oil
Cooked rice, optional
HOW TO:
1. Lightly spray 2-quart microwave-safe casserole with no-stick spray. Place pork in casserole. Microwave, covered, on HIGH, 5-6 minutes, stirring once after 3 minutes. Drain pork. Stir in vegetables. Drizzle sauce and oil over top.
2. Microwave, covered, on HIGH, 5-6 minutes until pork is cooked and vegetables are crisp tender. Serve with hot, cooked rice, if desired.
Makes 4 servings.
Ingredient Tip
If you do not have teriyaki sauce in your cupboard, in small bowl, combine the following ingredients:
3 tablespoons soy sauce
3 tablespoons ketchup
1 tablespoon brown sugar
1 teaspoon ginger
1/2 teaspoon chopped garlic
Drizzle over pork as recipe directs.
NORTH CAROLINA BARBECUED PULLED PORK: [PANASONIC RECIPES]
Yield: 4 Portions
Ingredients Amounts
Brown sugar 2 Tbsp.
Paprika 1 Tbsp.
Chili powder 1 Tbsp.
Dry mustard 1 Tbsp.
Red pepper flakes 1 tsp.
Cider vinegar ½ cup
White vinegar ¼ cup
Ketchup 1 ½ cups
Worcestershire sauce 2 Tbsp.
Tabasco sauce 1 Tbsp.
Sugar 1 Tbsp.
Salt 1 tsp.
Black Pepper 1 tsp.
Pork butt 1 ½ lb.
Method
1.Combine all ingredients, except for the pork, in a 1 qt. microwave container and microwave covered for 1 minute.
2.Place pork butt into a large round microwave dish. Pour barbecue sauce over pork and cover.
3.Microwave at P4 [medium] for 90 minutes until meat starts to come apart very easily when separating with a fork. (Baste the pork every 20 minutes and check on consistency of barbecue sauce. If barbecue sauce becomes thick, dilute with 1-2 tablespoons of water).
PORK CHOPS WITH CREAMY ONION SAUCE:
No need to heat up your whole kitchen when cooking, try this Pork Chops with Creamy Onion Sauce. You cook it in the microwave in just 30 minutes! Added bonuses, you save on gas or electric usage and it's delicious.
Serves: 2
Cooking Time: 30 min
Ingredients
•4 lean tenderloin chops
•3 tablespoons flour
•1 teaspoon sage
•1 onion
•1 can cream of fat-free mushroom soup
•1 soup can full of skim or 2 percent milk
•2 teaspoons beef bouillon
•2 tablespoons A1 sauce
•1/4 cup parsley
Instructions
1.Put slashes on edges of pork chops.
2.Combine 2 tablespoons of flour with sage. Dredge chops in flour.
3.Place tenderloins in microwavable casserole dish. Top with onion.
4.Whisk soup, skim-milk, bouillon, steak sauce and remaining flour until smooth.
5.Pour over pork chops, coating entirely.
6.Cover and microwave at 30 percent power for 15 minutes.
7.Turn and rearrange chops and push back beneath sauce.
8.Re-cover and microwave for another 15 minutes at 30 percent power, then let stand for 10 minutes.
9.Finally skim off excess fat and you're ready to serve.
TASTY SATAY CASSEROLE: [ARGILLA RESEPTE]
500 g lean pork / beef cubes
1 onion, finely chopped
2 garlic cloves, chopped
5 ml fine coriander
1 ml peri-peri
15 ml chives
100 -125 ml peanut butter
250 ml coconut milk
20 ml soy sauce
oil / butter
HOW TP COOK:
Fry onion, garlic, coriander, peri-peri and chives in a little oil /butter for 3 minutes in a Medium Gourmet Roaster Bowl on high in the microwave uncovered. Add the meat and peanut butter, cover and microwave for 5 – 7 minutes. Add coconut milk and soy sauce; microwave till mixture starts boiling.
Garnish with fresh parsley and serve with roti’s.
TASTY RIBS AND MIELIE SOUFFLE: [ARGILLA]
MARINADE:
300 ml beer
30 ml Worcestershire sauce
30 ml mustard
30 ml soft brown sugar
2 ml Tabasco sauce
1 onion, finely chopped
1,5 kg pork / mutton ribs
salt and pepper
HOW TO COOK:
Mix marinade ingredients, pour over ribs and allow
to marinade for 2-3 hours. Arrange ribs in Large Oval Roaster with meat sides facing outwards.
Baste ribs with marinade. Microwave for 45 minutes on medium, basting regularly. Season with salt and pepper when done. Allow to stand for 10 minutes before serving.
MIELIE SOUFFLE:
1 can sweet corn
7,5 ml sugar
10 ml baking powder
30 ml flour
45 ml butter
2 eggs, beaten
Mix all the ingredients together.
Divide into 6 greased Soufflé Dishes.
Microwave on 80% power.
- 2 Bowls = 3 minutes
- 3 Bowls = 4 minutes
- 4 Bowls = 5 minutes
Unmould on plate and serve with ribs and salad.
STUFFED PORK NECK FILLET: [ARGILLA]
1,5 kg pork neck, filleted
100 g bacon
100 g wholegrain mustard
salt and freshly ground black pepper
250 g soft, dried apricots, shredded
60 ml fresh sage, chopped
4 slices fresh white breadcrumbs
soft butter
oil for roasting
Basting Sauce:
30 ml olive oil
60 ml soy sauce
15 ml honey
15 ml brown sugar
HOW TO COOK:
Weight fillet to determine cooking time: 25 minutes per 500 g plus another 20 minutes.
Remove excess fat and sinew from fillet and unroll it on a clean working surface.
Microwave bacon uncovered in a Small Gourmet Roaster for 3 minutes.
Spread mustard over meat, season with salt and pepper. Combine apricots, sage, bread crumbs and bacon. Add enough butter to bind the ingredients; spread mixture over meat. Roll up fillet and tie with string.
Mix basting ingredients. Place fillet in Extra Large Oval Roaster. Season with salt and pepper, baste and bake covered for 30 minutes at 180ºC. Baste and return to oven for remainder of cooking time. Allow fillet to rest for 10 minutes before carving it. Cut thick slices, garnish with fresh sage and serve.
SWEET AND SOUR PORK CHOPS: [ARGILLA]
(Serves 6)
2.0 kg pork chops, trimmed of fat1 small red capsicum, sliced
1 small green capsicum, sliced
1 bunch chives, chopped roughly
Mix together for the sweet-sour sauce:
1 x 420 g pineapple pieces
2.5 ml ground ginger
30 ml red-wine vinegar
15 ml soy sauce
30 ml corn flour
Instructions
Arrange the pork chops in the Extra Large Gourmet Roaster. Add the red and green capsicum slices and the chives. Pour the Sweet sour sauce over and bake at 160 °C or until the pork is tender and cooked, about 60 - 75 minutes.
Or
Microwave for 35 – 45 minutes at 70% (med. High)
Serve with Rice.
TASTY RIBS: [ARGILLA]
MARINADE:
300 ml beer
30 ml Worcestershire sauce
30 ml mustard
30 ml soft brown sugar
2 ml Tabasco sauce
1 onion, finely chopped
1,5 kg pork / mutton ribs
salt and pepper
HERE'S HOW:
Mix marinade ingredients, pour over ribs and allow to marinade for 2-3 hours. Arrange ribs in Large Oval Roaster with meat sides facing outwards.
Baste ribs with marinade. Microwave for 45 minutes on medium, basting regularly. Season with salt and pepper when done. Allow to stand for 10 minutes before serving.
TASTY SATAY CASSEROLE: [ARGILLA]
500 g lean pork / beef cubes
1 onion, finely chopped
2 garlic cloves, chopped
5 ml fine coriander
1 ml peri-peri
15 ml chives
100 -125 ml peanut butter
250 ml coconut milk
20 ml soy sauce
oil / butter
WHAT TO DO:
Fry onion, garlic, coriander, peri-peri and chives in a little oil /butter for 3 minutes in a Medium Gourmet Roaster Bowl on high in the microwave uncovered. Add the meat and peanut butter, cover and microwave for 5 – 7 minutes. Add coconut milk and soy sauce; microwave till mixture starts boiling.
Garnish with fresh parsley and serve with roti’s.
SPARE RIBS: [FOOD.COM]
2kg pork ribs
1 c. onion, chopped
2 tbsp. brown sugar
2 tbsp. vinegar
1 tsp. prepared mustard
1 (15 oz.) can tomato sauce
Salt
Pepper
WHAT TO DO:
Place ribs in a 2-quart microwave-safe dish. Combine remaining ingredients except salt and pepper. Pour over ribs. Cook in microwave oven, covered, on level 5 (slow-cook) for 25-30 minutes or until meat is tender and temperature of 170 degrees if reached. Turn ribs over halfway through cooking time. Season with salt and pepper as desired.
GEVULDE VARKTJOPS MET 'N LEMOEN GLANSSOUS:
Bestanddele:
8 varklendetjops.
Bestanddele Sous:
125ml lemoensap, 50ml lemoenmarmelade, 62.5ml bruinsuiker, 25ml witasyn, 10ml maizena. Bestanddele Vulsel: 125ml witbroodkrummels, sout, peper, 2.5ml worcestersous, 10ml gekap pietersielie, 10ml gerasper lemoenskil, 50ml lemoenmarmelade, 15ml botter.
Metode:
Sny swoerd en vet van... tjops en maak n snit in elk tjop om n sakkie te vorm. Meng sous best en mikro sous 3min op 100%. Meng vulsel en vul elk tjop daarmee. Steek dit vas. Verhit verbruinbak. Voeg botter in bak. Pak tjops in bak en mikro 2min op 100%. Gooi sous oor. Bedek en mikro 8min per 500g vleis op 70% tot sag is. Bedien met aartappeltjies en groente.
Porsie 8.
ROMERIGE VARKTJOPS:
Bestanddele:
4(700g) varktjops, 15ml botter, 15ml olie, sout, peper, 2.5ml droe salie, 150g sampioene gekap, 1 gekap ui, 50ml room.
Metode:
Sny swoerd en vet van tjops. Verhit verbruinbak en mikro tjops in botter en olie 5min op 100% en draai om na 3min. Haal en geur met sout, peper en salie. Voeg sampioene en ui in bak en mikro 3min op 100%. Voeg room by. Plaas tjops in sous en mikro 10min op 70% tot sag.
Bedien met kapokaartappels en groente.
Porsie 4.
LEAN TENDERLOIN PORK CHAR SIEW: [EASY MICROWAVE COOKING]
INGREDIENTS:
Pork tenderloin, 1 strip
Sugar, 2 tablespoons
Salt to taste
Light soya sauce, 2 tablespoons
Five Spice powder, 1 teaspoon
Fish sauce, 1 teaspoon (optional)
Corn flour, 2 teaspoons
WHAT TO DO:
Marinade pork tenderloin overnight with all the ingredients.
Cook the marinated pork tenderloin in microwave oven over high heat for 15 minutes.
Turn off the microwave oven power and take out the pork tenderloin.
Turn the meat over to the other side.
Cook in microwave oven for another 10 minutes.
Take the pork tendeloin char siew out from the oven and let it cooled down a little before cutting it into slice.
You can make char siew sauce from the leftover marinate by heating it up and bring to a boil.
Drizzle a little char siew sauce on the tenderloin char siew before serving.