Russell Hobbs RHFP1000 Manuel D'instructions page 12

ROAST CHICKEN WITH ROAST POTATOES
1 x 1.5kg chicken
2½ tsp mixed dried herbs
1 tsp tumeric
1 large onion, quartered
60ml oil
METHOD: Wash and dry chicken inside and out. Mix salt, pepper, herbs and tumeric 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, cut in 2.5cm pieces
300ml water
30ml cooking oil
1 x 300ml can condensed tomato soup
300ml canned peas
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.
60g butter
6 medium sized potatoes, peeled
Salt and pepper
Flour
2 tsp salt
8 to 10 small whole onions
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