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 |
1 leg lamb
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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