Recipes continued
Roast Chicken with Stuffing | Serves 4 |
1.6kg whole fresh chicken |
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sea salt |
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freshly ground black pepper |
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Stuffing |
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1 onion, chopped finely |
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2 teaspoons olive oil |
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3 cups fresh bread crumbs |
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40g softened butter |
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1 teaspoon grated lemon rind |
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2 tablespoons chopped fresh sage |
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1.Preheat oven to 210°C. Place wire rack on the bottom shelf in the raised position for the BT5300 and on the lower shelf in the sunken position for the BT4400.
2.Wash and clean chicken thoroughly. Pat dry with paper towelling.
3.To make stuffing, cook onion in oil until softened. Add to remaining stuffing ingredients and mix well.
4.Place the stuffing 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.
5.Brush the chicken with oil and season with salt and pepper.
6.Place the chicken onto the baking tray with the drip insert. Reduce heat to 180°c and cook for approximately 1 hour and 30 minutes or until cooked.
Note: To check the chicken to see if it has cooked thoroughly, insert a skewer into the thigh. The chicken is cooked when the juices run clear.
Roast Vegetables | Serves 2 |
200g butternut pumpkin |
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2 small onions |
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1 large carrot |
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4 small new potatoes |
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sea salt |
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freshly ground black pepper |
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40g butter, melted |
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3.Preheat oven to 210°C, using the bake setting. Place wire rack in the middle shelf in the sunken position for the BT5300 and on the lower shelf in the sunken position for the BT4400.
4.Cut pumpkin into wedges leaving the skin on. Cut onions into quarters. Cut carrot into 4 pieces lengthways.
5.Place vegetables into the baking pan, season with salt and pepper and drizzle with butter.
6.Reduce temperature to 180°C and bake for approximately 40 minutes or until baked and crisp.
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