15
Glazed Pork Spare-Ribs (Serves 4)
8 pork spare-ribs 1 tablespoon soy sauce
1 clove garlic, finely chopped 4 drops Tabasco sauce
1/4 inch piece of ginger, grated 1 teaspoon Chinese 5 Spice
1 cup apricot nectar
1. Combine garlic, ginger, apricot nectar, soy sauce, Tabasco and spices.
2. Coat spare-ribs and marinade for 3 hours.
3. Arrange spare-ribs on Grill Basket and lower into preheated grill.
Remove Grill Basket and brush spare-ribs with marinade halfway
through cooking.
4. Cook for approximately 20-25 minutes until fully cooked.
Hawaiian Giant Prawns (Serves 4)
8 giant prawns, peeled & deveined 3 tablespoons soy sauce
1 can crushed pineapple, drained 2 tablespoons parsley
1/4 cup olive oil 1/2 teaspoon ground ginger
1/3 cup orange juice
1. Combine prawns, pineapple, olive oil, orange juice, soy sauce, parsley
and ginger.
2. Cover and marinade for 30 minutes.
3. Arrange on Grill Basket and lower into preheated grill.
4. Cook 8-10 minutes or until prawns are cooked.
Crispy Herbed Potatoes (Serves 4-6)
6 new potatoes, sliced 1/2” thick cracked black pepper to taste
2 tablespoons olive oil 1 tablespoon rosemary, finely
chopped
2 cloves garlic, minced
1. Toss sliced potatoes in a medium bowl with olive oil, garlic, black
pepper and rosemary until well coated.
2. Arrange on Grill Basket and lower into preheated grill.
3. Cook for 12-15 minutes, until tender and golden brown. Serve
immediately.
