Recipes continued
Roast Chicken with Stuffing | Serves 4 |
1.2kg whole fresh chicken sea salt
freshly ground black pepper
Stuffing
1 onion, chopped finely
2 teaspoons olive oil
3 cups fresh bread crumbs
30g softened butter
1 teaspoon grated lemon rind
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh thyme
1.Wash and clean chicken thoroughly. Pat dry with paper towelling.
2.To make stuffing, cook onion in oil until softened. Add to remaining stuffing ingredients and mix well.
3.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.
4.Preheat frypan on setting 7. Brush chicken with a little oil and salt and pepper.
5.Brown chicken on all sides; reduce heat to setting 5 and cook, covered, with the vent open, for about 1½ hours or until cooked through.
Tip: If cooking roast vegetables, place in frying pan ¾ to 1 hour before the end of cooking.
Mustard Seed Potatoes | Serves 8 |
1.5kg baby new potatoes
2 tablespoons extra virgin olive oil
2 tablespoons black mustard seeds
1.Place potatoes into frypan and pour enough water in to cover. Cook potatoes, covered, on Setting 10 until tender. Drain well for 10 minutes.
2.Heat frypan on Setting 8, add potatoes, mustard seeds and salt; stir to coat. Place lid on potatoes and cook, stirring occasionally, until the potatoes are golden.
Tip: Keep the lid on during cooking as the mustard seeds pop!
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