Dualit IB-CMO18-C_LAYOUT 1 Honey Roast Chicken, Home Made Bread, Traditional Sponge Cake

IB-CMO18-C_Layout 1 02/09/2011 09:21 Page 14

Join Club Dualit for more recipe ideas

www.dualit.com/recipes

Access a comprehensive database of recipes, giving you lots of ideas for everyday meals and entertaining.

HONEY ROAST CHICKEN

When you are hungry, a tasty roast chicken with a butter, honey, salt and cracked peppercorn crust is hard to beat. A good quality chicken is essential for a juicy and flavoursome result. A plump, free range, corn fed chicken is recommended.The result will be meltingly tender.

2 cloves garlic, finely sliced	25gm (1oz) unsalted butter,
small bunch tarragon or thyme	softened to a dropping consistency
1.2 kg (2¾ lb) chicken (not	1	tbsp sea salt crystals
larger, or it will not cook in time)	1	tbsp coarsely crushed black
30ml (2 tbsp) runny honey	peppercorns

Preheat oven to 220C/425F, set to Bake.

Place the garlic and herbs in the chicken’s cavity. Warm the honey and butter and, using your hands, smear it over the bird thoroughly. With fingers still sticky, rub in the salt and pepper.

Line the oven tray with a silicone mat to prevent any honey drips burning onto the bottom. Put the grill tray in the oven tray and place the chicken on the top, breasts towards the door.

Cook chicken at 220C/425F for 10 minutes on rack position C, then turn the oven down to 190C/375Fand allow 45 minutes per kg, plus 20 minutes. Make sure it is cooked through (to do this insert a skewer into the thickest part of the leg: if the juices run clear, the chicken is cooked.

14

HOME MADE BREAD

This basic bread recipe is quick and easy and can be adapted to your own taste.

Why not have fun and experiment with your choice of ingredients to vary the flavour and texture.You can add seeds, nuts, curry pastes, dried fruits or herbs but always use good quality organic flour from local mills as this produces a much more nutritious and high quality product.

500g strong white flour	11/2 tsp fast action dried yeast
or 500g strong wholemeal flour	2 tsp sugar
25g butter	300ml warm water for the white loaf or
11/4 tsp salt	350ml warm water for the wholemeal loaf

In the Dualit food processor large bowl fitted with the dough blade mix together the flour, salt, yeast, butter and sugar. Process well, slowly adding the water through the feeder tube until the flour forms a craggy ball – this should take approximately 2 minutes. Leave the dough in the processor bowl to rise for approximately 20-30 minutes. Keep the lid on for this process. Pulse 3-4 times to knock the air out of the dough. Remove the dough from the food processor and place in a greased 1kg bread tin or on an oiled baking sheet and cover with a cloth. Allow to rise in a warm draught free place for another 1-2 hours or until doubled in size. Bake in a preheated oven 220ºC om rack position C for 30-35 minutes or until golden brown.

TRADITIONAL SPONGE CAKE

There is nothing nicer than the simplicity of a Traditional Victoria Sponge cake.

This all-in-one method makes a perfectly light sponge for an indulgent afternoon tea - why not try a filling of whipped cream, blueberry and lemon zest for a contemporary twist.

175g	soft butter or margarine	175g self-raising flour
175g	caster sugar	1 tsp vanilla essence
4 large eggs		4 tbsp strawberry jam (to decorate)
1 tsp baking powder		icing sugar to dust

Place the butter or margarine, sugar, baking powder and flour in the food processor large bowl with its chopping blade. Remove the feeder tube to allow as much air into the mix as possible. Pulse until the mixture is creamed together. Break in the eggs and process for a further 10-15 seconds. Pour into two 18cm cake tins.The tins should be well buttered and bases lined with silicone mat or baking parchment. Spread evenly and bake in a preheated oven 180ºC on rack position B for 15-20 minutes or until risen golden brown and firm to the touch. Leave to cool. Apply the jam to the top of one cake and sandwich together with the other. Dust liberally with icing sugar and slice into generous helpings.

15