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Steamed Asian Fish Parcels
Serves 2
2 x 400g snapper
1 lemon, thinly sliced
1 clove garlic, thinly sliced
1cm piece fresh ginger, thinly sliced
2 teaspoons peanut oil
2 teaspoons soy sauce
1 long red chilli, thinly sliced
2 green shallots, thinly sliced
¼ cup coriander leaves
Steamed rice, to serve
1. With the Extension ring in place, preheat
oven to 250°C.
2. Rinse the fish cavity under running water
and pat dry with absorbent paper towel.
3. Score fish three times on each side. Place
a piece of foil on the bench, large enough
to enclose fish. Lay a piece of baking
paper on top of foil. Place 1 fish onto
baking paper. Repeat with remaining fish.
4. Fill fish cavity with slices of lemon, garlic
and ginger. Drizzle with oil and soy sauce.
Gather corners of foil above fish and twist
to securely enclose.
5. Outside the oven, place fish parcels on
the High Rack. Using the Oven Tongs,
place the High Rack into the oven. Reduce
temperature to 200°C. Cook for about 25
minutes or until cooked through.
6. To serve, open parcels and top with chilli,
shallots and coriander.
Tip: Fish is cooked with the flesh turns white
and flakes easily.
Roast Chicken
Serves 4
1.4kg whole chicken
2 tablespoons olive oil
Salt and pepper, to taste
1. With the Low Rack in place, preheat oven
to 250°C.
2. Remove excess fat from chicken and rinse
out cavity. Pat dry inside and out with
absorbent paper towel.
3. Rub oil over chicken skin. Rub salt and
pepper all over chicken. Place chicken on
the Low Rack, breast side down. Reduce
temperature to 200°C.
4. Roast for 1 hour 10 minutes or until
cooked through, turning chicken halfway
through cooking.
Tandoori Chicken Wings
Serves 4
¼ cup tandoori paste
125g tub natural yoghurt
1kg chicken wings
Lemon wedges and coriander leaves, to serve
1. Preheat oven to 250°C.
2. Place tandoori paste and yoghurt in a large
bowl; mix to combine. Add chicken wings
and toss to coat thoroughly.
3. Outside the oven, place chicken wings
on the Low Rack. Using the Oven Tongs,
lower the rack into the oven. Cook for 30
minutes or until cooked through, turning
halfway through cooking.
4. Serve with lemon wedges and sprinkle with
coriander.
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