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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 1. hours or until cooked through. Tip: If cooking roast vegetables, place in frying pan . to 1 hour before the end of cooking. Recipes continued Mustard Seed Potatoes Serves 8 1.5kg baby new potatoes 2 tablespoons extra virgin olive oil 2 tablespoons black mustard seeds 1-2 teaspoons sea salt flakes 1. Place potatoes into frypan and pour enough water in to cover. Cook potatoes, covered, on Setting 10 until tender. Drain well for 10 minutes. 2. Heat frypan on Setting 8, add potatoes, mustard seeds and salt; stir to coat. Place lid on potatoes and cook, stirring occasionally, until the potatoes are golden. Tip: Keep the lid on during cooking as the mustard seeds pop! Individual Sticky Date Puddings Serves 8 200g coarsely chopped dried dates 1 teaspoon bicarbonate soda 1 . cups boiling water 60ml olive oil 1 cup firmly packed brown sugar 1 cup self raising flour . teaspoon mixed spice 2 eggs Butterscotch sauce 160g butter 2/3 cup firmly packed brown sugar 1 cup (250ml) thickened cream 1. Preheat frying pan on setting 4 with the lid on. Grease 8 individual 1-cup capacity metal moulds 2. Place dates, soda and boiling water into a blender or food processor. Place lid on and allow the mixture to stand for 5 minutes. 3. Add oil and sugar and pulse 3 times. 4. Add remaining ingredients and pulse mixture until just combined. Scrape down sides of bowl if necessary. Do not over process. 5. Pour mixture into prepared moulds. Place moulds in frying pan and carefully pour enough boiling water to come half way up the sides of the moulds. Cook for about 25 minutes or until cooked when tested with a wooden skewer. Carefully remove from frying pan; stand for 5 minutes before turning out onto a wire rack. 6. Serve pudding with butterscotch sauce. To make sauce, heat all ingredients in a small saucepan over a low heat until combined. Tip: Puddings can be made in advance and then rewarmed in a microwave. Recipes continued Caramelised bananas with Hot Chocolate Sauce and Whipped Cream Serves 4 Suitable for model FP8920 only 4 large bananas . cup firmly packed brown sugar 1 teaspoon cinnamon Whipped cream, to serve Hot chocolate sauce 100g dark chocolate, chopped 30g white marshmallows, chopped 150ml thickened cream 1. Preheat frying pan on setting 4. 2. Cut bananas in half lengthways, leaving the skin on. Sprinkle the combined sugar and cinnamon over the cut bananas. Press gently into the banana. 3. Place bananas, cut side down and cook, uncovered, for about 6 minutes or until the sugar has caramelised and the banana has softened. Serve bananas with hot chocolate sauce and whipped cream. 4. To make the hot chocolate sauce, combine all ingredients in a small saucepan and cook, stirring, over a low heat, until melted. Creme Caramel Serves 6 1 cup sugar . cup water 1/3 cup caster sugar 3 eggs 2 egg yolks 250ml cream 250ml milk 1 vanilla bean, seeds scraped 1. Combine sugar and water in a small saucepan. Stir over a low heat until the sugar has dissolved. Increase heat; boil without stirring, until the toffee turns a golden colour. 2. Remove from heat, once the bubbles have subsided, pour into 6 individual 1-cup capacity metal moulds. Allow to cool. 3. Beat eggs and sugar until light and creamy. 4. Heat milk, cream, vanilla bean and seeds until almost boiling. Whisk hot milk into egg mixture. Pour mixture through a strainer. 5. Pour mixture into moulds. Place moulds into frying pan. Pour enough boiling hot water to come halfway up the sides of the moulds. 6. Cook, covered, on setting 6 until the custard is set. Note: Be careful when removing lid to check custard that no water from the lid goes into the moulds Recipes continued Buttermilk Pancakes Makes 8 1 cup sifted self raising flour 2 tablespoons sugar . teaspoon bicarbonate of soda 1 egg, lightly beaten 2 tablespoons vegetable oil 1 cup buttermilk 60g butter 1. Sift dry ingredients into a large bowl. Make a well in the centre. 2. Whisk the combined wet ingredients into the dry ingredients until smooth. 3. Heat frying pan on setting 6. Melt some of the butter and spoon . cupfuls of mixture at a time into the frying pan. Turn the pancakes once the bottom is golden and the tops starts to bubble. Cook until the underside is golden. 4. Serve with extra butter and maple syrup. Pikelets Makes approx 12 1 egg . cup sugar 1 cup self raising flour . cup milk pinch salt butter for frying 1. Beat egg and sugar with an electric mixer until light and cream...

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