11
ROAST CHICKEN WITH ROAST POTATOES
1.5kg chicken
60g butter
7ml mixed dried herbs
6 medium sized potatoes, peeled
3ml turmeric
Salt and pepper
1 large onion, quartered
Flour
60ml oil
METHOD: Wash and dry chicken inside and out. Mix salt, pepper, herbs and
turmeric and sprinkle over chicken. Place onion inside cavity of chicken and tie legs.
Heat oil and butter in frying pan to about 180°C until butter begins to foam. Fry
chicken until nicely browned all over. Turn heat down to approximately 120°C. Cover
and roast chicken for about 1 hour, turning every 15 minutes. Season potatoes and
sprinkle with flour. Add potatoes to frying pan for the last 30 minutes of cooking.
Roast with the chicken, turning regularly.
SAVOURY LAMB STEW
750g lamb shoulder
300ml water
cut in 2.5cm pieces
5ml salt
30ml cooking oil
8 to 10 small whole onions
1 x 300ml can condensed
300ml canned peas
Tomato soup
METHOD: Preheat frying pan. Heat the cooking oil and brown the meat. Skim off the
excess fat as it accumulates. Combine the tomato soup, water and salt and pour
over the meat. Add the onions. Reduce the heat. Cover and cook for 1 hour or until
the meat is tender. Add peas just before serving and reheat. Serve hot from the
frying pan.
