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Roast Chicken Serves 4
1.2kg chicken
5 pieces garlic
1 small bunch fresh rosemary
Olive oil
salt & pepper
Pre-heat Oven to 200˚C for 10 minutes.
Wash and clean chicken thoroughly, removing any
fat deposits inside the cavity. Pat dry with paper
towel.
Place the garlic and
1
/2 the bunch of rosemary in
the cavity. Tuck the wings back and tie the base of
the chicken with cooking string so that the legs are
crossed and securely positioned.
Brush the chicken with oil and spread over the
remaining rosemary. Season with salt and pepper.
Place the chicken on a greased sheet of oil and curl
in the edges. The foil will hold in all the juices.
Reduce heat to 160˚C and cook for approximately 1
hour 45 minutes or until cooked.
Note: To determine whether chicken is thoroughly
cooked, insert a skewer into the thigh. If the juices
run clear, the chicken is cooked.
Roast Vegetables Serves 2
2 medium potatoes
200g butternut pumpkin
2 small onions, peeled
2 carrots, peeled
salt & pepper
2 tablespoons butter, melted
Pre-heat Oven to 180˚C for 10 minutes.
Peel potatoes and cut in half. Cut pumpkin into 4
wedges without peeling skin.
Place the vegetables on a greased piece of foil.
Season with salt and pepper.
Place the foil with vegetables on the hotplate and
pour over melted butter. Curl edges of foil to
securely enclose vegetables.
Reduce temperature to 160˚C and bake for
approximately 40 minutes, or until baked and
crisp.
Roast Pork with Nutty Rice Serves 4
1.5kg loin of pork, boned with rind scored
Olive oil
Salt & pepper
Filling
1 tablespoon butter, melted
3 mushrooms, finely chopped
2 tablespoons chopped onion
1
/4 teaspoon nutmeg
1 cup cooked brown rice
1 egg, beaten
2 tablespoons pine nuts
2 teaspoons chopped parsley
salt and pepper to taste
Preheat oven to 200˚C.
Combine all filling ingredients in a small bowl and
mix thoroughly.
Open the pork and spread the filling evenly across
the surface.
Roll the pork firmly and tie securely with string.
Brush the meat lightly with oil and season with salt
and pepper.
Place the pork on a greased sheet of foil and curl
in edges. Place meat on a baking tray. Reduce heat
to 180˚C. Cook for approximately 1
1
/2 hours or until
cooked.
Allow meat to cool for 10 minutes before slicing.