Loading ...
Loading ...
Loading ...
– 81 –
Poultry
G
REEN
P
EPPER
C
HICKEN
Serves: 4
Ingredients:
20
g
butter
500
g
chicken breast ¿ llets, sliced
2 tablespoon green pepper corns
1 teaspoon chicken stock powder
1 tablespoon seeded mustard
2 tablespoon lemon juice
½ cup cream
Method:
1. Place butter in a 3-litre dish. Cook on 1000 W for
20 seconds.
2. Add chicken and cook on 800 W for 8 to
10 minutes, stirring halfway through cooking.
3. Mix together remaining ingredients and pour over
chicken. Cook on 1000 W for 2 to 3 minutes.
P
EPPER AND
S
ESAME
F
RIED
N
UGGETS
Serves: 2
Ingredients:
400
g
(2 pieces) chicken leg
7 tablespoon corn starch
3 tablespoon cooked sesame
A:
1 tablespoon cooking wine
1 tablespoon soy sauce
30
g
beaten egg
Ҁ tablespoon salt
moderate pepper
Method:
1. The thickness of the chicken must be even, and
cut into 4 cm blocks (approximately 30
g
each).
Put into the container with A, stir evenly (leave
it standing for 10 minutes for a stronger À avor).
Put corn starch and meat into the bowl, rub
thoroughly until there is no powder left.
2. Sprinkle sautéed sesame onto 1. Place onto
the grill tray with the skin side up in higher shelf
position. Choose crispy grill and cook for
13 minutes.
C
HICKEN
P
IE
Serves: 4 to 6
Ingredients:
500
g
chicken thigh ¿ llets, diced
60
g
butter
1 onion, chopped
100
g
mushrooms, sliced
¼ cup À our
1 cup milk
1 teaspoon mixed herbs
1 teaspoon French mustard
pepper to taste
½ cup grated Swiss cheese
2 sheets ready rolled puff pastry
Method:
1. Place chicken into a 3-litre casserole dish and
cook on 800 W for 5 to 6 minutes, stiring halfway
through cooking.
2. Place butter and onion into a 2-litre dish and
cook on 1000 W for 4 minutes. Stir in À our, cook
on 1000 W for 1 minute and gradually add milk.
Stirring constantly. Cook on 1000 W for 2 to 3
minutes stir every minute or until thick.
3. Add herbs, mustard, pepper, cheese and
mushrooms, mix well. Stir through chicken and
set aside.
4. Preheat oven to 200 °C.
5. Grease a 25 cm pie dish, line with one sheet of
pastry. Add chicken ¿ lling and cover with other
sheet of pastry. Trim edges. Place on metal tray
in lower positon and cook on 200 °C for 32 to 35
minutes.
A
PRICOT
N
ECTAR
C
HICKEN
Serves: 4 to 6
Ingredients:
40
g
pkt French onion soup mix
400 ml apricot nectar
1
kg
chicken drumsticks
1 clove garlic
1 onion, diced
½ cup dried apricots
Method:
1. In a 3-litre dish mix apricot nectar and French
onion soup mix. Add chicken drumsticks and mix
to coat with sauce, stir in remaining ingredients.
2. Put dish with lid on glass shelf in lower shelf
position. Cook on 800 W for 18 to 20 minutes,
turning halfway through cooking. Then cook on
600 W for another 18 to 20 minutes. Remove the
cover. Cook on Convection 170 °C on
15 minutes.
Pepper and Sesame Fried Nuggets
F0003BH70QP_CB.indd 81F0003BH70QP_CB.indd 81 2014/7/9 13:33:532014/7/9 13:33:53
Loading ...
Loading ...
Loading ...