Clay Pot Recipes - Sweet 'N' Spicy Spareribs

Clay Pot Sweet 'N' Spicy Spareribs

Ingredients

4 pounds meaty spareribs

8 carrots

1 onion, finely chopped

2 tablespoons clear honey

juice of 1 lemon

1 tablespoon curry

salt

pepper

Instructions

Place spareribs in soaked clay pot. Cut the carrots in half, then quarter the pieces lengthways. Add the carrots and sprinkle the chopped onion over the top. Mix together the honey, lemon juice, curry powder, salt and pepper, trickle the mixture evenly over the spareribs. Cover the pot and place in the cold oven. Set the oven at 475F. Cook for 1 hour.

Transfer the carrots to a serving dish and keep hot. Rearrange the spareribs and baste them with the juices, then cook, uncovered, rearranging the ribs once more, for a further 20 minutes, or until well browned. Service piping hot.

Serves: 4

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Clay Pot Recipes - Orange Chicken

Clay Pot Orange Chicken

Ingredients

1 (3 - 4 pound) chicken

Salt

Pepper

1 clove garlic, crushed

2 medium oranges, peeled and sliced (reserve rinds)

1/2 cup orange juice

1/4 cup soy sauce

1 teaspoon grated fresh ginger root

1/2 teaspoon ground allspice

1 tablespoon brown sugar

Arrowroot

Instructions

Presoak clay pot top and bottom, in water for fifteen minutes. Wash chicken, inside and out, under running cold water. Rub inside of chicken with salt, pepper and pressed garlic. Stuff with peeled orange slices. Place chicken in pot, breast side down. Grate orange rind and sprinkle over chicken. Add orange juice, soy sauce, ginger, allspice and brown sugar. Place covered pot in cold oven. Turn temperature to 480 degrees F. Cook 90 minutes. Ten minutes before done, remove from oven, pour liquid into saucepan. Return the pot, uncovered, to oven for final 10 minutes to brown the chicken. Meanwhile, bring sauce to a boil and thicken with arrowroot. You may want to add a bit of brown sugar to the sauce, to taste.

Serves: 4

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Romertopf Clay Bakers and Roasters

Natures Oven

Cooking With Romertopf Clay Bakers

Clay pot cookery can be traced back thousands of years, when food in earthnware pots were put in the flowing ashes of an open fire. What was important was the taste of the food. The Romans, lovers of good wine and good food, used pots made of special type of earthenware.

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