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13
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 230°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 180°C.
4. Roast for 1 hour or until cooked through,
turning chicken halfway through cooking.
Sticky Ginger Salmon
Serves 2
2 salmon fillets with skin on
1 teaspoon brown sugar
1 long red chilli, finely chopped
1 tablespoon shredded ginger
1 tablespoon soy sauce
1 green spring onion, finely sliced
Steamed rice, to serve
1. Preheat oven to 230°C.
2. Outside the oven, place the salmon fillets
on the high rack. Sprinkle with brown
sugar, chilli and ginger.
3. Using the oven tongs, lower the rack into
the oven.
4. Cook for about 8-10 minutes or until
cooked as desired. Serve on rice, topped
with green onion and soy sauce.
GRILL
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