Recipes
Roast chicken
1 medium onion, peeled
1⁄2 bunch thyme
1.5kg chicken, washed and dried 1 tablespoon oil
Salt and pepper Olive oil, for greasing
1.Using the ‘Rotisserie ’ function.
2.Insert onion and thyme into chicken cavity. Truss the chicken with wetted kitchen string. Brush with oil and season with salt and pepper if desired.
3.Assemble and secure the chicken on the rotisserie rod, spikes and thumbscrews. Follow assembly and cooking directions for Rotisserie Function (page 12) Roast for 11⁄ 4 hours or until cooked when tested.
4.Remove the chicken from the oven. Follow Step 14, Rotisserie Function (Page 13)
5.Cover with foil and allow to rest for 15 minutes before serving. Remove the chicken from the rotisserie rod. Follow Step 15, Rotisserie Function (page 13).
Serve with Potato and Onion bake (page R7) and steamed vegetables.
Roast leg of lamb
1.2kg leg of lamb, trimmed
3 garlic cloves, peeled, thinly sliced
2 sprigs rosemary
2 sprigs thyme
Salt & freshly ground black pepper Olive oil, for greasing
FRESH MINT SAUCE
1⁄4 cup caster sugar
3⁄4 cup fresh mint leaves, chopped
1 cup malt vinegar
1.Using the ‘Bake’ function, preheat the oven for 10 minutes at 210ºC.
2.Make small slits in the surface of the lamb and insert pieces of garlic, rosemary and thyme. Place into the lightly greased baking pan. Brush the lamb with olive oil and season with salt and pepper. Place into oven.
3.Reduce temperature to 160ºC. Roast for 11⁄ 4 hours for medium or 1 3⁄ 4 hours for well done. Baste occasionally with pan juices.
4.Remove the lamb, cover loosely with foil and allow to rest for 15 minutes before carving.
5.For the mint sauce, combine sugar, mint leaves and vinegar in a screw top jar. Shake well to combine. Allow to stand for 20 minutes.
Serve the roast leg of lamb with mint sauce and roast vegetables.
For quicker results, remove the bone, roll lamb, truss with wetted kitchen string and roast for
1 hour for medium or 11⁄ 2 hours for
Note
R3
