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Recipes
continued
Chicken drumbsticks
1.5kg chicken drumsticks, trimmed
2 garlic cloves, crushed
1
/
cup sweet chilli sauce
2
3
/
cup teriyaki sauce
4
1 tablespoon freshly grated ginger
1
/
cup green ginger wine or
2
1
/
cup honey
4
1. Place the drumsticks into a large bowl. Combine
the remaining ingredients in a bowl and pour over
the drumsticks to marinate. Cover and refrigerate
for several hours or overnight. Turn drumsticks
occasionally to coat with marinade.
2. Preheat the oven to 200ºC for 10 minutes.
3. Drain the marinade from the drumsticks and
reserve. Place the drumsticks onto the baking pan.
Brush with reserved marinade.
4. Bake at 180ºC for 20-30 minutes or until cooked
and golden brown. Brush with reserved marinade
during cooking.
Serve hot or cold.
R8
All manuals and user guides at all-guides.com
4
Aussie meatloaf
Vegetable oil, for greasing
1kg lean beef mince
1 cup dried breadcrumbs
1 Spanish onion, peeled and finely chopped
2 x 60g eggs, lightly beaten
3
/
cup tomato sauce
4
1
/
cup Worcestershire sauce
4
2 tablespoons tomato paste
1 teaspoon ground cumin
2 teaspoons mixed dried herbs
200g carrots, peeled and grated
2 celery sticks, thinly sliced
Freshly ground black pepper
2 tablespoons sweet chilli sauce
1. Preheat the oven at 200ºC for 10 minutes.
2. Lightly grease a 20cm x 10cm loaf pan with
vegetable oil and base line with bake paper.
3. Combine remaining ingredients in a large bowl,
mix well. Press the mixture firmly into the
prepared pan, ensure that the top is level.
1
4. Bake at 160ºC for 1
/
4
golden brown.
5. Drain excess liquid from the loaf pan. Cover meat
loaf loosely with foil and allow to stand for 15
minutes before turning out. Remove bake paper
and turn upright before slicing.
Serve warm or cold.
4-6
hours or until cooked and
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