Sunbeam HG055 Herbed Chicken Drumsticks, Chicken drumsticks, Barbecued Snapper, Pine nut filling

Recipes.

Herbed Chicken Drumsticks Makes 10

10 chicken drumsticks

Marinade

1 tablespoon each of chopped parsley, oregano and thyme

1/2 cup soy sauce

1/4 cup lemon juice

2 tablespoons oil

1 shallot, finely chopped

1/2 teaspoon crushed garlic

Wash drumsticks under cold water and trim edges of skin. Place in a shallow dish.

Combine all marinade ingredients and pour over chicken. Refrigerate for 2 hours.

Pre-heat BBQ Grill on SuperSear.

Cook drumsticks for 5 minutes each side.

Reduce heat to setting 11 and cook for a further 25-35 minutes, or until cooked throughout.

Barbecued Snapper Serves 4

1 medium sized snapper

3 tablespoons oil

2 tablespoons vinegar

1 tablespoon soy sauce

Pine nut filling

3 bacon rashers, chopped

1/3 cup pine nuts

2 shallots, chopped

2 cups stale breadcrumbs

1/4 cup sour cream

1 tablespoon chopped fresh chives

Pine nut filling

Fry bacon on flat hotplate of BBQ Grill until crisp.

Combine remaining ingredients in a small bowl and add bacon. Mix until well combined.

Snapper

Trim fins from the gutted fish. Snip the backbone, tail and head with scissors. Run fingers under the rib bones and pull backbone gently with your fingers. Remove backbone from fish. Stuff fish with pine nut filling and brush with combined oil, vinegar and soy sauce.

Pre-heat BBQ Grill on heat setting 12. Sear fish for 5 minutes each side, turning gently.

Reduce heat to setting 10 and cook for 25 minutes or until cooked throughout. Turn fish over occasionally while cooking.

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