Chinese roast chicken
3lbs chicken breast/wings/drumsticks
½ cup of soy sauce
1 tablespoon of honey 1 teaspoon 5 spice
1 teaspoon crushed garlic
1 teaspoon finely grated ginger
1 tablespoon sesame oil
Marinade the chicken pieces in a mixture of all the other ingredients for at least 2
hours, turning the pieces occasionally.
Place chicken pieces
on the lower rack and cook at 200˚C for approximately 20
minutes, turning during cooking.
Serves 6
Fillet steak supreme
2lbs whole fillet steak Garlic, salt and pepper
½ cup of red wine
1 tablespoon cream or sour cream Rind of one lemon (grated)
Rind of one orange (grated) 1 large onion (chopped)
1 tablespoon chopped parsley 2 grated carrots
Marinade the fillet steak with garlic, salt, pepper and red wine in a
covered dish for 4 hours, basting and turning occasionally.
Remove the steak from the marinade and wrap in cooking foil with the
carrot, lemon and orange rinds, onion and parsley.
Place on the lower rack and cook for 30 minutes at 190˚C then remove
foil and cook for a further 30 minutes.
Remove meat and keep warm, to remaining marinade add the cooked
onion, parsley and rinds and cook to reduce, add the cream and simmer
for 1 minute, serve over sliced meat.
Jacket potatoes
Medium sized washed potato (per person) Soft Butter
Garlic Salt
Ground black pepper
Wash and dry potatoes, removing any eyes/bruises etc.
Rub a little butter onto the potato and place on cooking
foil. Sprinkle with salt, garlic and pepper to taste.
Seal the potato in the cooking foil and place on the high rack.
Cook for 45 minutes at
190˚C
Serve with Sour cream, cheese, beans etc.
