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RECIPES
All cooking times are approximate. Always ensure that food is fully cooked inside before serving.
The following recipe, temperature settings and cooking times are for guidance only; cooking
times may vary according to the weight of the food being cooked and individual taste.
ROAST BEEF WITH GINGER AND MUSTARD
Ingredients
1 medium piece of topside beef
1 teaspoon ground ginger
1 teaspoon fresh mustard
Salt
Freshly ground black pepper
2 tablespoons water
1 tablespoons corn flour
Method
Preheat the oven to 350ºF. Cut slits in the beef and place in a metal roasting tin. Combine ginger,
mustard, salt and pepper, and rub over the beef. Wrap the beef in foil. Place beef on low rack for
approximately 1 hour depending on the degree of rareness that is required. Baste occasionally.
Remove the meat and keep it wrapped in foil. To make the gravy, blend the corn flour with the
water and add to the roasting tin, bringing gently to the boil, stirring as it thickens.
BAKED CRUMB-TOPPED COD
Serves: 4
Ingredients
2 ½ oz skinless firm white cod steaks
1 beef steak tomato
1 medium leek
4 tablespoons stuffing mix
4 oz grated mature cheddar cheese
Method
Preheat the oven to 400ºF, wash and pat dry the fish steaks and place on the baking sheet lined
with baking parchment. Thinly slice the tomato. Trim and shred the leek. Arrange the tomato
over the fish overlapping and pile on the leek. Sprinkle over the stuffing mix, and top with the
cheese. Place fish on the low rack and bake in the oven for 10 to15 minutes or until tender and
cooked thoroughly.
ROASTED WHOLE CHICKEN
Method
Wash and dry the chicken and rub with desired spices. Let seasoning penetrate the chicken for a
few hours (overnight is best) before roasting. Line the bottom of the glass bowl with aluminum
foil to catch drippings. Place whole chicken on low rack and roast at 400 F for about 10 minutes