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Recipes (continued)
Roast Pork Serves 4-6
1.6kg rolled loin of pork
olive oil
2 teaspoons fine table salt
freshly ground black pepper
1. Preheat Kettle BBQ on SuperSear with the
lid on for 10 minutes.
2. Brush meat lightly with oil and rub salt
over rind
3. Place pork onto grill plate, rind side up,
cook, covered, for approximately 1 hour
then turn pork over and cook for a further
30 minutes or until the rind has crackled
and the pork is cooked as desired. Rest
meat from 10 minutes before carving.
Tip: If the pork will not sit flat when crisping
the rind use some aluminium foil on either
side to keep in place.
Roast Chicken with Stuffing Serves 4
1.5kg whole fresh chicken
1 lemon, halved
1 tablespoon (20g) butter, melted
1 tablespoon olive oil
2 teaspoons fresh thyme leaves
Seasalt and freshly ground black pepper
1. Wash and clean chicken thoroughly.
Pat dry with paper toweling.
2. Place lemon halves 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.
3. Preheat Kettle BBQ on SuperSear for 10
minutes with the lid on. Combine butter,
oil, thyme, salt and pepper and brush with
the mixture.
4. Place chicken on a roasting rack and cook
for 1 hour and 45 minutes or unil cooked
through.
Tip: If cooking roast vegetables, place in
Kettle BBQ halfway through cooking.
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