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– 42 –
Poultry and Eggs
C
OOKING
E
GGS BY
M
ICRO
P
OWER
Boiled Eggs: Do not boil eggs in your microwave.
Raw eggs boiled in their shells can explode and
cause serious injury.
Poached Eggs: The membrane on egg yolks must
be pierced before cooking, otherwise steam will build
up and cause yolk to pop.
Scrambled Eggs: Slightly undercook scrambled
eggs as they will fi nish cooking during standing.
S
CRAMBLED
E
GGS
Serves: 2
Ingredients:
2 x 60
g
eggs
2 tablespoons milk
pinch of salt
Method:
In a 1-litre casserole dish, beat eggs lightly with
whisk. Add milk and salt. Whisk until well combined.
Cover dish with plastic wrap and cook on P6 for 1 to
1½ minutes. Stir eggs and cook for further 1 to 1½
minutes. Stand, covered, for 1 minute before serving.
B
ACON AND
E
GG IN A
C
UP
Serves: 1
Ingredients:
2 slices bacon
1 x 60
g
egg
1 tablespoon grated cheddar cheese
Method:
Place bacon on a dinner plate between 2 sheets of
paper towel cook on P10 for 1 to 2 minutes. Wrap
bacon around the inside of a 1-cup remekin dish.
Crack egg into centre of dish and pierce with tooth
pick. Cover and cook on P5 for 50 to 70 seconds.
Sprinkle with grated cheese.
P
OACHED
E
GGS
Serves: 2
Ingredients:
2 x 60
g
eggs
½ cup hot tap water
dash of vinegar
pinch of salt
Method:
Place one quarter of cup of water, dash of vinegar
and pinch of salt into 2 ramekin dishes or small glass
bowls. Heat water on P10 for 30 - 60 seconds. Break
egg into the water and with toothpick pierce the
egg yolk twice and egg white several times. Cover
dishes with plastic wrap and cook on P6 for 1 to 1½
minutes.
Stand, covered, for 1 minute before serving.
Note: The size of the eggs will alter cooking time.
C
HICKEN AND
V
EGETABLE
K
ORMA
Serves: 4
Ingredients:
200
g
sweet potato
200
g
potato
1 tablespoon oil
1 onion, diced
2 cloves garlic, crushed
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon turmeric
1 teaspoon ground cumin
½ teaspoon ground cinnamon
¼ cup tomato paste
1
kg
chicken thigh fi llets
1 small eggplant, diced
¼ cup natural yogurt
Fresh coriander, Mango chutney and Pappadums to
serve
Method:
Peel potatoes and cut into 2 cm dice Place potatoes,
oil, onion and garlic into a 3-litre microwave safe
dish. Cover and cook on P10 for 3 minutes. Add
spices to dish and cook on P10 for 1 minute. Stir
in tomato paste and cook for a further 1-minute on
P10. Trim excess fat from chicken and cut fi llets
into thirds. Stir into vegetable mixture and cook
covered on P7 for 10 minutes, stirring halfway
through cooking. Add eggplant and cook for a further
5 minutes on P10, stirring halfway through cooking.
Stir through yogurt and serve with coriander, mango
chutney and pappadums.
G
REEN
P
EPPERCORN
C
HICKEN
Serves: 4
Ingredients:
500
g
sliced chicken breast fi llets
2 tablespoons green peppercorns
1 tablespoon seeded mustard
1 teaspoon chicken stock powder
2 tablespoons lemon juice
½ cup cream
Method:
Place chicken in a 3-litre casserole dish. Cook on P7
for 8 to 10 minutes stirring halfway through cooking.
Mix together peppercorns, mustard, stock powder,
lemon juice and cream. Pour over chicken, stir. Cook
on P10 for 2 to 3 minutes.
F0003BT00QP_CB_002_150722.indd 42F0003BT00QP_CB_002_150722.indd 42 2015/7/22 11:47:462015/7/22 11:47:46
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