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Baked crumb-topped cod
Ingredients:
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70 gr. Skinless firm white cod steaks
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1 tomato
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1 medium leek
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4 tablespoons stuffing mix
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115 gr. Grated mature cheddar cheese
Method:
Set the temperature to 200°C, wash and pat dry the fish steaks and place on the baking tray.
Thinly slice the tomato. Trim and shred the leek. Arrange the tomato over the fish
overlapping and pile on the leek. Sprinkle over stuffing mix, and top with the cheese. Place
the fish on the grill plate and bake in it for 10-15 minutes or until tender and cooked
through.
Roasted whole chicken
Ingredients:
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1 whole chicken
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Spices
Method:
Wash and dry the chicken and rub with desired spices. Let seasoning penetrate the chicken
for a few hours (overnight is the best) before roasting. Line the bottom of the bowl with
aluminum foil to catch drippings. Place the whole chicken on the grill plate and roast at
200°C for about 10 minutes per pound.
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