Sunbeam HG6600B manual Roast Chicken with Stuffing, Grilled Vegetable Salad with Haloumi Serves

Recipes (continued)

5.Place pork onto grill plate, rind side up, cook, covered, for approximately 1 hour then turn pork over and cook for a further 30 minutes or until the rind has crackled and the pork is cooked as desired. Rest meat from 10 minutes before carving.

Tip: If the pork will not sit flat when crisping the rind use some aluminium foil on either side to keep in place.

Roast Chicken with Stuffing Serves 4

1.6kg whole fresh chicken sea salt

freshly ground black pepper Stuffing

1 onion, chopped finely

2 teaspoons olive oil

3 cups fresh bread crumbs

40g softened butter

1 teaspoon grated lemon rind

2 tablespoons chopped fresh sage

1.Wash and clean chicken thoroughly. Pat dry with paper toweling.

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 Kettle King on SuperSear for 10 minutes with the lid on. Brush chicken with a little oil and salt and pepper.

5.Brown chicken all over then place chicken on a roasting rack and cook for 1½ hours or unil cooked through.

Tip: If cooking roast vegetables, place in Kettle King halfway through cooking.

Grilled Vegetable Salad with Haloumi Serves 4

1 red capsicum

1 yellow capsicum

2zucchini

2baby eggplant

200g Haloumi cheese, sliced

200g baby rocket

1 red onion, sliced Red Wine Dressing

1 tablespoon red wine vinegar

3 tablespoons extra virgin olive oil

1 teaspoon caster sugar

1 teaspoon Dijon mustard

1 teaspoon sea salt

1.Pre-heat Kettle King on SuperSear.

2.Place whole capsicums onto the hotplate and cook, covered, turning every 5 minutes until the skin has blackened. Remove from hotplate and place into a plastic bag for 5-10 minutes. Once cool, remove skin from capsicum, discard seeds and membranes. Slice into thick slices.

3.Meanwhile slice the zucchini and eggplants into thin strips and cook on the hotplate on both sides until tender. Remove from heat and allow to cool.

4.Cook the haloumi on the hotplate for about 1 minute or until heated through.

5.Combine the dressing ingredients in a jar and shake well; pour over the grilled vegetables, baby rocket and red onion, toss to combine.

6.Divide salad onto 4 plates and top with haloumi cheese

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