Competition recipes

Follow each ingredient one after the other.

Marinate the chicken with salt, pepper, and garlic. Keep it for two hours in the fridge. Cut the onion and carrot roughly and arrange on baking tray. Preheat the oven at 180 degree C. Arrange the chicken on a tray and roast the chicken for 45 minutes. To prepare the sauce, heat olive oil in pan and saute garlic. Add cream and chicken it with flour. The end add in the lemon juice. Serve roasted chicken with boiled vegetables and lemon garlic sauce.

Preheat BBQ., at the same time pre heat a skillet on stove top. Searoutside of lamb leg of in skillet for 30 seconds or until light brown colouring on outer of leg. (this is to keep juices in lamb keeping moist thru cooking process). Preheat table spoon of butter, dice rosemary & garlic add together & smear all over leg of lamb. Pierce 4 holes evenly spaced on leg & insert a garlic clove in each hole to infusion garlic flavour thru lamb leg during cooking. Put on rotiserie for 90-120 minutes (depending on size). Can check every 15 minutes after45 minutes of cooking process. I then cut up my vegies, put them in the skillet (still with any residue lamb fat from searing), I add salt, pepper half a teaspoon of olive oil, shake salt, pepper & olive oil evenly distrubited over veges. 45 minutes into cooking the lamb, I check it for the first time. At this stage I add my skillet of vegies to either the BBQ (under rotiserie lamb) or into a pre heated oven for 35-45 minutes at 180 degrees. Once leg of lamb cooked, I take out of BBQ & let sit for 5 minutes whilst I steam vegies & make gravy with any remaining juices from the meat, a bit of flour & water from vegies. I love to have some mint sauce on the side with the gravy as another option for garnishing. I love this roast with Selaks WInemakers Syrah (Elite Gold medal Air NZ wine awards), but alternatively it goes really well with The Chardonnay, Merlot Cabernet or Pinot Noir...take your pick.