Recipes:
For roasts –cook for 45mins/kg
Honey Pepper Roast Beef
Balsamic Roast Lamb with Garlic & Rosemary
Chicken in Ginger, Lime & Honey Glaze
Camembert Roast Chicken
Honey Pepper Roast Beef
3 tbsp runny honey
2 tbsp wholegrain mustard
1 clove crushed garlic
1 tbsp Worcester sauce
4 tbsp crushed peppercorns
Mix together honey, mustard, crushed garlic & Worcester
sauce.
Smooth mixture over beef and sprinkle with pepper.
Cover with foil and roast at 160°C for approx 30mins.
Remove foil & cook for further 20mins (medium rare)
Balsamic Roast Lamb with Garlic & Rosemary
6 crushed garlic cloves
1 tbsp finely chopped fresh rosemary
2 tbsp balsamic vinegar
2 tbsp olive oil
Mix all ingredients together into a paste & rub into lamb.
Marinate for up to 1hour at room temperature or 4hours in fridge.
Preheat over 200°C.
Roast for approx. 1hour for medium rare or cook on BBQ for a
smoky spin on taste.
Chicken in Ginger, Lime & Honey Glaze
6 Chicken Drumsticks or 4 Chicken Breast Fillets
75g dark brown sugar
4 tbsp lime juice
1 tbsp rum
2 tsp grated ginger
2 cloves crushed garlic
1 tbsp Worcester sauce
Place all ingredients in pan & heat gently without boiling
until sugar dissolves.
Place chicken on a tray & using sharp knife, make small slits
in meat.
Brush glaze over chicken.
Cover & leave in fridge for 4-6hours.
Place chicken on BBQ & brush with glaze. Keep basting as
chicken cooks.
Camembert Roast Chicken
1 sprig Marjoram
1 sprig Parsley
1 sprig Rosemary
1 sprig Thyme
1 Whole Chicken (size 18)
125g Camembert cheese
½
Cup White Wine
Place camembert & herbs inside chicken.
Bake chicken in moderate over for 1 ½ hours.
Remove chicken and keep warm.
Place pan juices into a container and put into freezer for a
few minutes so fat can be removed.
Add wine to pan and bring to boil scraping dripping from pan.
Add pan juices and reheat.
Pour over chicken.
Serve with potatoes, sliced & layered, with garlic & baked
veggies or salad.
