Sunbeam BT7000 Hoisin Rotisserie Duck, 1.5-2kg duck, tablespoons vegetable oil, cloves garlic

Rotisserie

Hoisin Rotisserie Duck		Serves: 3-4
1	1.5-2kg duck
2 tablespoons vegetable oil
2	cloves garlic
2 small red chillies, chopped

1 2cm cube ginger, peeled, chopped

½cup hoisin sauce

½cup water

¼cup tomato sauce 1 tablespoon honey

1 tablespoon rice wine vinegar

1 tablespoon soy sauce

Salt and freshly ground black pepper, to taste

1.Place all ingredients, excluding duck, into a food processor and pulse until a smooth paste is formed. Marinade duck in half of the marinade overnight. Reserve other half.

2.To assemble duck on rotisserie, place one end of the spikes onto the rotisserie rod about 6-7cm towards the squared off end of the rod. Lock in place with the thumbscrew.

3.Insert the rod through the duck. Place the other spike on the other end of the rod. Spear the spikes into the duck on either side so that they hold the duck securely in place. Secure spikes with thumbscrews.

4.Preheat oven to 210°C using the BAKE setting. Place baking tray on the lower shelf covered with tinfoil to catch drips.

5.Insert rotisserie rod into the compact oven using the rotisserie handle. Switch to ROTISSERIE setting. Baste duck every 15 minutes with marinade. Cook for 1 hour- 1 hour 10 minutes or until cooked. Allow to rest for 10 minutes. Serve duck with reserved marinade.

TIP: This duck is great with steamed Asian greens and rice.

Succulent Rotisserie Lamb Roast Serves: 6-8

2-2.5kg lamb shoulder

3 cloves garlic, crushed

2 tablespoons cumin seeds

2 tablespoons olive oil

2 tablespoons fresh thyme leaves

1 tablespoon salt

2 teaspoons paprika

Salt and freshly ground black pepper, to taste

1.Pat lamb shoulder dry with paper towel. Set aside.

2.Combine remaining ingredients in a small bowl. Rub marinade over the lamb. Place in a clean dish. Cover and refrigerate for 1 hour.

3.To assemble lamb on rotisserie, place one end of the spikes onto the rotisserie rod about 6-7cm towards the squared off end of the rod. Lock in place with the thumbscrew.

4.Insert the rod through the lamb. Place the other spike onto the other side of the rod. Spear the spikes into the lamb on either side so that they hold the lamb securely in place. Secure spikes with thumbscrews.

5.Preheat oven to 210°C using the BAKE setting. Place baking tray on the lower shelf covered with tinfoil to catch drips.

6.Insert rotisserie rod into the compact oven using the rotisserie handle. Switch to ROTISSERIE setting. Cook for 1 – 1 ½ hours or until cooked. Set aside to rest for 10 minutes before serving.

20