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– 82 –
Poultry
C
HICKEN
C
URRY
Serves: 4 to 6
Ingredients:
1 onion, chopped
2 tablespoon red curry paste
500
g
chicken ¿ llets
1 cup coconut milk
2 cups ¿ nely sliced vegetables
1 tablespoon ¿ sh sauce
1 tablespoon brown sugar
Method:
1. In a 3-litre dish mix onion and curry paste. Cook
on 1000 W for 4 minutes with lid, stiring halfway.
2. Add chicken. Cook on 600 W for 4 minutes. Stir.
Cook on 600 W for 4 minutes,
3. Add coconut milk, vegetables, ¿ sh sauce and
brown sugar. Cover. Cook on 1000 W for 6 to 8
minutes and stir every 2 minutes.
I
NDONESIAN
S
HISH
K
ABOB
Serves: 2
Ingredients:
400
g
chicken leg (dice into chunks of 1
cm)
4-6 long sticks
A:
3 tablespoon peanut butter
2 tablespoon soy sauce
2 tablespoon coconut milk (or milk)
2 tablespoon ketchup
2 teaspoon curry powder
2 teaspoon mashed garlic
2 teaspoon mashed ginger
2 teaspoon custer sugar
1 teaspoon chili powder
1 teaspoon cumin powder
Method:
1. Put A into a bowl and stir, add the chicken in (leave
it standing for 20 minutes for a stronger À avor).
Poke through the chicken chunks with long sticks.
2. Place 1 in the center of the grill tray in higher
shelf position, choose crispy grill and cook for
14 minutes.
S
OY
C
HICKEN AND
V
EGETABLES
Serves: 4
Ingredients:
1 tablespoon cornÀ our
ѿ cup oyster sauce
2 tablespoon soy sauce
¼ cup sherry
2 teaspoon minced ginger
500
g
chicken ¿ llets, sliced
2 cups sliced stir fry vegetables
1 tablespoon oil
Method:
1. In a 3-litre dish mix cornÀ our, sauces, sherry, oil
and ginger. Cook on 1000 W for 2 minutes.
2. Add chicken ¿ llets and mix to coat with sauce.
Cook on 800 W for 5 to 6 minutes stirring halfway
through cooking.
3. Mix in sliced vegetables. Cook on 1000 W for
2 minutes. Stir and cook for a further 3 minutes
on 1000 W.
L
EMON &
T
HYME
S
TEAMED
C
HICKEN
Serves: 4 to 5
Ingredients
2 lemons, thinly sliced
1 bunch thyme
4 chicken breasts
6 cloves garlic, peeled
Salt, pepper
200 ml natural yogurt
1 tablespoon honey
1 teaspoon Dijon mustard
Salt, pepper
2 small courgettes,
thickly sliced Broccoli,
cut into small À orettes
Method:
1. Place the sliced lemons on trivet and scatter the
thyme over. Place the chicken breasts between
two sheets of cling ¿ lm and bash with a meat
mallet or rolling pin until thin.
2. Remove the cling ¿ lm and place chicken on the
lemon and thyme. In a small bowl add the whole
garlic and seasoning, lemon juice and ¿ nely
chopped thyme, mix. Spoon over the chicken.
3. Fill water tank. Cook chicken on 300 W + Steam
for 20 minutes.
4. To make the Yogurt dressing. Crush 2-3 steamed
garlic cloves (as prepared above) into a small
bowl. Add yogurt, honey and mustard, and stir
well. Serve dressing with chicken. Serve with
steamed broccoli and courgettes.
Indonesian Shish Kabob
F0003BH70QP_CB.indd 82F0003BH70QP_CB.indd 82 2014/7/9 13:33:532014/7/9 13:33:53
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