Sunbeam PU5300 manual Roast Chicken with Stuffing, Roast Lamb

Frypan 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 frying pan 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.

Roast Lamb Serves 4-6

1 leg lamb

4-6 garlic cloves, sliced

3-4 sprigs rosemary, snipped into small pieces

2 tablespoons olive oil sea salt

freshly ground black pepper 6 small picking onions

400g pumpkin, cut into chunks

½bunch baby carrots, trimmed 2 potatoes, cut into chunks

1 sweet potato, peeled and thickly sliced

1.Using a small sharp knife, pierce the lamb all over, making indentations about 2cm deep. Push a piece of garlic into each slit and a small piece of rosemary. The rosemary should be poking out slightly.

2.Heat frying pan to setting 10. Add oil and brown lamb all over. Season with salt and pepper; add onions to pan. Reduce heat to setting 6. Cook lamb, covered, for about 1 hour and 15 minutes.

3.Add vegetables to pan and cook for a further 25 minutes. Remove lamb and allow to rest, covered, until the vegetables are cooked as desired.

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