Salton SCO912 Instruction Manual page 8

RECIPES by Chef MARTIN KOBALD
Note: The cooking times are merely guidelines.
Asian Roast Chicken
Time: 40 – 45 minutes
Portions: 6-8
Ingredients:
1 Chicken, whole ±1,2kg
2 tbsp sesame oil
1 tbsp fish sauce
2 tbsp oyster sauce
2 tbsp lemon juice
2 tbsp soya sauce
2 tsp 5 spice
1 tsp sesame seed
Method:
1. Rub the sesame oil over the chicken
2. Sprinkle the 5 spice all over the chicken
3. Make a marinade by adding all the remaining ingredients together except the
sesame seed
4. Baste the chicken with the marinade
5. Place the chicken in the Salton Convection oven and roast at 200 °c for 40
minutes.
6. After 20 minutes of roasting turn chicken around and baste with remaining
marinade, roast for a further 20 minutes
7. Turn the chicken around again, baste and sprinkle sesame seeds over and roast
for 5 minutes at 230 °c for an extra crispy on the chicken
Roasted stuff coloured peppers
Time: 15 – 20 minute
Portion: 3 -6
Ingredient:
For the mince:
1 tbsp sunflower oil
1 onion, diced
1 tbsp garlic, chopped
500g mince
Half red pepper, diced
Half yellow pepper, diced
Half green pepper, diced
1 tbsp thyme
¼ tsp ginger, ground
¼ tsp coriander ground
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