Sunbeam FP8610 Instruction Booklet page 28

Recipes continued
Matt's Meatballs
1.2kg lean mince
cup packaged breadcrumbs
2
/
3
3 eggs
2 tablespoons Worcestershire sauce
2 teaspoons dried sweet basil
1 teaspoon dried oregano
2 cloves garlic, crushed
salt and pepper
2tablespoons olive oil
Sauce
1 onion, sliced
2 cloves garlic, crushed
2 tablespoons tomato paste
1 green capsicum, sliced
1 red capsicum, sliced
1 litre bottled tomato sauce
1. Combine meatball ingredients; roll into
balls slightly smaller than golf balls.
2. Heat half of the oil in frying pan on setting
6. Cook meatballs, in batches, until
browned all over. Remove from pan.
3. Heat remaining oil in frying pan on setting
5; cook onions and garlic, stirring, until
the onions are translucent. Add tomato
paste and cook for about 1-2minutes or
until fragrant. Add capsicums; cook,
stirring occasionally, until tender. Add
sauce and cook for 10 minutes. Reduce
heat to setting 4; add meatballs and cook,
covered, for a further 10 minutes or until
the meatballs are cooked through.
Serve in long crusty bread rolls as a sub
sandwich or with pasta.
26
Serves 6-8 Roast Chicken with Stuffing
1.2kg whole fresh chicken
sea salt
freshly ground black pepper
Stuffing
1 onion, chopped finely
2 teaspoons olive oil
3 cups fresh bread crumbs
30g softened butter
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 frying pan on setting 7. Brush
chicken with a little oil and salt and
pepper.
5. Brown chicken on all sides; reduce heat to
setting 5 and cook, covered, with the vent
open, for about 1½ hours or until cooked
through.
Tip: If cooking roast vegetables, place in
frying pan ¾ to 1 hour before the end of
cooking.
Serves 4