Roast Pork, Roast Chicken with Stuffing

Recipes (continued)

Roast Pork

Serves 4-6

1.6kg rolled loin of pork olive oil

2 teaspoons fine table salt freshly ground black pepper

1.Preheat Kettle BBQ on SuperSear with the lid on for 10 minutes.

2.Brush meat lightly with oil and rub salt over rind

3.Place pork onto grill plate, rind side up, cook, covered, for approximately 1 hour then turn pork over and cook for a further 30 minutes or until the rind has crackled and the pork is cooked as desired. Rest meat from 10 minutes before carving.

Tip: If the pork will not sit flat when crisping the rind use some aluminium foil on either side to keep in place.

Roast Chicken with Stuffing

Serves 4

1.5kg whole fresh chicken 1 lemon, halved

1 tablespoon (20g) butter, melted

1 tablespoon olive oil

2 teaspoons fresh thyme leaves

Seasalt and freshly ground black pepper

1.Wash and clean chicken thoroughly. Pat dry with paper toweling.

2.Place lemon halves inside the cavity of the chicken. Tuck the wings back and tie the base of the chicken with cooking string so that the legs are crossed and securely positioned.

3.Preheat Kettle BBQ on SuperSear for 10 minutes with the lid on. Combine butter, oil, thyme, salt and pepper and brush with the mixture.

4.Place chicken on a roasting rack and cook for 1 hour and 45 minutes or unil cooked through.

Tip: If cooking roast vegetables, place in Kettle BBQ halfway through cooking.

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