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– 80 –
Poultry
C
HICKEN
C
ACCIATORE
Serves: 4
Ingredients:
1
kg
chicken drumsticks
400
g
can tomatoes, diced
¼ cup tomato paste
1 teaspoon minced garlic
1 onion, sliced
2 teaspoon dried oregano
¼ red capsicum, sliced
Method:
1. In a 3-litre dish mix all the ingredients. Cover.
Please on base of oven and cook on 600 W for
30 minutes. Stir, uncover and cook on Convection
200 °C for 15 minutes.
L
AYERED
C
HICKEN
Serves: 4
Ingredients:
2 boneless and skinless
chicken breasts
1 tablespoon lemon juice
1 teaspoon fresh thyme
½ tablespoon olive oil
salt and pepper
400
g
ready made puff pastry
125
g
jar of red peppers, drained
100
g
ripe brie
1 egg, beaten to glaze
2 tablespoon freshly grated parmesan
Method:
1. Slice the chicken breasts into strips and place
between plastic ¿ lm and À atten using a rolling pin.
Put chicken in a shallow dish with lemon juice,
thyme, olive oil and seasoning. Allow to marinate
for a couple of hours in the fridge.
2. Preheat on Convection 200 °C.
3. Spread the chicken out on the metal tray in the
lower shelf position. Cook on Convection
200 °C for 10 to 15 minutes or until cooked
through, turning halfway.
4. Remove chicken from the shelf and allow to cool
slightly. Wash metal tray.
5. Roll out pastry to a 25 x 25 cm square. Place ½
of the chicken on the centre third of the pastry.
Cover with ½ of the peppers, then all of the brie
followed by the rest of the peppers and ¿ nally the
remaining chicken. Brush the edges of the pastry
with beaten egg and draw up the two longer sides
together over the ¿ lling and press the edges
¿ rmly together to seal. Flute the edges.
6. Preheat the oven on Convection 200 °C.
7. Transfer the pastry onto the metal tray and brush
with beaten egg. Sprinkle with parmesan cheese.
Place metal tray in lower shelf position. Cook on
Convection 200 °C for 20 to 25 minutes until the
pastry is crisp and golden.
C
OQ
A
U
V
IN
Serves: 4 to 6
Ingredients:
12 pickling onions
4 slices streaky bacon,
rinds removed, bacon chopped
1.2
kg
chicken pieces
125
g
button mushrooms,
washed and dried
¾ cup hot chicken stock
¼ cup red wine
2 cloves garlic, crushed
20
g
butter, cut into pieces
1 teaspoon mixed herbs
freshly ground black pepper
Method:
1. Place onion and bacon into a 3-litre casserole
dish and cook on 1000 W for 2 to 3 minutes. Add
remaining ingredients and combine well.
2. Cover and cook on 600 W for 30 to 35 minutes.
Remove lid, stir and rearrange chicken pieces.
Continue to cook on Convection 180 °C for 20 to
25 minutes. Stand 10 minutes before serving.
P
ARMESAN
C
RUSTED
C
HICKEN
Serves: 4
Ingredients:
1
kg
chicken breast ¿ llets
40
g
butter
2 cloves garlic, crushed
1 cup fresh breadcrumbs
¼ cup chopped parsley
½ cup grated fresh Parmesan cheese
Method:
1. Trim chicken ¿ llets and place in a single layer
onto metal tray. Set aside.
2. Place butter into a small dish and melt on
600 W for 1 minute.
3. Preheat oven to 180 °C.
4. Brush butter over chicken ¿ llets and sprinkle
with combined remaining ingredients. Put metal
tray in higher shelf position. Cook at 180 °C for
30 minutes or until cooked through and golden
brown.
F0003BH70QP_CB.indd 80F0003BH70QP_CB.indd 80 2014/7/9 13:33:532014/7/9 13:33:53
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