Mains
Steamed Asian Fish Parcels
Serves 2
2 x 400g snapper
1 lemon, thinly sliced
1 clove garlic, thinly sliced
1cm piece fresh ginger, thinly sliced 2 teaspoons peanut oil
2 teaspoons soy sauce
1 long red chilli, thinly sliced
2 green shallots, thinly sliced
¼cup coriander leaves Steamed rice, to serve
1.With the Extension ring in place, preheat oven to 250°C.
2.Rinse the fish cavity under running water and pat dry with absorbent paper towel.
3.Score fish three times on each side. Place a piece of foil on the bench, large enough to enclose fish. Lay a piece of baking paper on top of foil. Place 1 fish onto baking paper. Repeat with remaining fish.
4.Fill fish cavity with slices of lemon, garlic and ginger. Drizzle with oil and soy sauce. Gather corners of foil above fish and twist to securely enclose.
5.Outside the oven, place fish parcels on the High Rack. Using the Oven Tongs, place the High Rack into the oven. Reduce temperature to 200°C. Cook for about 25 minutes or until cooked through.
6.To serve, open parcels and top with chilli, shallots and coriander.
Tip: Fish is cooked with the flesh turns white and flakes easily.
Roast Chicken
Serves 4
1.4kg whole chicken
2 tablespoons olive oil Salt and pepper, to taste
1.With the Low Rack in place, preheat oven to 250°C.
2.Remove excess fat from chicken and rinse out cavity. Pat dry inside and out with absorbent paper towel.
3.Rub oil over chicken skin. Rub salt and pepper all over chicken. Place chicken on the Low Rack, breast side down. Reduce temperature to 200°C.
4.Roast for 1 hour 10 minutes or until cooked through, turning chicken halfway through cooking.
Tandoori Chicken Wings
Serves 4
¼cup tandoori paste 125g tub natural yoghurt 1kg chicken wings
Lemon wedges and coriander leaves, to serve 1.Preheat oven to 250°C.
2.Place tandoori paste and yoghurt in a large bowl; mix to combine. Add chicken wings and toss to coat thoroughly.
3.Outside the oven, place chicken wings on the Low Rack. Using the Oven Tongs, lower the rack into the oven. Cook for 30 minutes or until cooked through, turning halfway through cooking.
4.Serve with lemon wedges and sprinkle with coriander.
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