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Roast Chicken with Stuffing
Serves 4
1.2kg whole fresh chicken
Salt and freshly ground black pepper
Stuffing
1 onion, chopped finely
2 teaspoons olive oil
3 cups fresh bread crumbs
30g butter, softened
1 teaspoon grated lemon rind
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh thyme
1. Wash and clean chicken thoroughly. Pat
dry with paper towelling.
2. To make stuffing, cook onion in oil until
softened. Add to remaining stuffing
ingredients and mix well.
3. Place the stuffing inside the cavity of the
chicken. Tuck the wings back and tie the
base of the chicken with cooking string
so that the legs are crossed and securely
positioned.
4. Preheat frypan on MED/MAX setting.
Brush chicken with a little oil and salt and
pepper.
5. Brown chicken on all sides; reduce heat to
MED setting and cook, covered, for about
1½ hours or until cooked through.
Tip: If cooking roast vegetables, place
in frypan ¾ to 1 hour before the end of
cooking.
Roast Lamb
Serves 4-6
1 leg lamb
4-6 garlic cloves, sliced
3-4 sprigs fresh rosemary, snipped into small pieces
2 tablespoons olive oil
Salt and freshly ground black pepper
6 small picking onions
400g pumpkin, cut into chunks
½ bunch baby carrots, trimmed
2 potatoes, peeled, chopped
1 sweet potato, peeled and thickly sliced
1. Using a small sharp knife, pierce the lamb
all over, making indentations about 2cm
deep. Push a piece of garlic into each
slit and a small piece of rosemary. The
rosemary should be poking out slightly.
2. Heat frypan to MAX setting. Add oil and
brown lamb all over. Season with salt and
pepper; add onions to pan. Reduce heat to
MED setting. Cook lamb, covered, for about
1 hour and 15 minutes.
3. Add vegetables to pan and cook for a
further 25 minutes. Remove lamb and
allow to rest, covered, until the vegetables
are cooked as desired.
Mustard Seed Potatoes
Serves 8
1.5kg baby new potatoes
2 tablespoons extra virgin olive oil
2 tablespoons black mustard seeds
1-2 teaspoons sea salt flakes
1. Place potatoes into frypan and pour enough
water in to cover. Cook potatoes, covered,
on MAX setting until tender. Drain well for
10 minutes.
2. Heat frypan on MED/MAX setting, add
oil, potatoes, mustard seeds and salt; stir
to coat. Place lid on potatoes and cook,
stirring occasionally, until the potatoes are
golden.
Tip: Keep the lid on during cooking as the
mustard seeds pop!
Individual Sticky Date Puddings
Serves 8
200g coarsely chopped dried dates
1 teaspoon bicarbonate soda
1¼ cups boiling water
60ml olive oil
1 cup firmly packed brown sugar
1 cup self raising flour
¼ teaspoon mixed spice
2 eggs
Butterscotch sauce
160g butter
²⁄³ cup firmly packed brown sugar
1 cup (250ml) thickened cream
1. Preheat frypan on MIN/MED setting with
the lid on. Grease 8 individual 1-cup
capacity metal moulds.
2. Place dates, soda and boiling water into a
blender or food processor. Place lid on and
allow the mixture to stand for 5 minutes.
3. Add oil and sugar and pulse 3 times.
4. Add remaining ingredients and pulse
mixture until just combined. Scrape down
sides of bowl if necessary. Do not over
process.
5. Pour mixture into prepared moulds. Place
moulds in frypan and carefully pour enough
boiling water to come half way up the sides
of the moulds. Cook for about 25 minutes
or until cooked when tested with a wooden
skewer. Carefully remove from frypan;
stand for 5 minutes before turning out onto
a wire rack.
6. Serve pudding with butterscotch sauce. To
make sauce, heat all ingredients in a small
saucepan over a low heat until combined.
Tip: Puddings can be made in advance and
then rewarmed in a microwave.
Frypan Recipes
Frypan Recipes
