Multi Kai Roast Dinners
Pre-heat the Multi Kai Cooker, coat the meat with its own seasoning then sear with a tablespoon of oil on the base of the cooker, cover with the lid and turn down to keep the roast sizzling. Next add pealed vegetables of your choice and leave to cook till the meat is done the way you like it. It's a good idea to watch the heat and turn the vegetables and meat through the cooking process. The bigger the meat the longer it will take so you may want to wait a little before you add the veg's so they don't cremate.
Take the backbone out of the chicken by cutting down either side of it with a heavy sharp knife, this will allow the heat to circulate. Next mix 2 tablespoons of butter with chopped tarragon, parsley, 1 clove of garlic and 1 teaspoon of mustard; force this butter mixture under the skin of the chicken through the neck to cover the breasts. Season the chicken well with salt and pepper.
Lamb Leg or shoulder
Lamb tastes better cooked on the bone but I tend to bone out the leg or shoulder, get the butcher to do it for you if you don't feel like tackling the job. Mix together 2 tablespoons of oil, chopped rosemary, horopito or kawakawa, fresh thyme and a clove of garlic, pour into a supermarket bag and massage the flavoured oil into the lamb and leave to marinate for lh an hour. Season with salt and pepper. Pork As with Iamb you can use a boned and rolled pork roast or a whole piece, mix together 2 tablespoons of oil, chopped sage and 1 clove of garlic, spread on the pork and season with salt and pepper