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C
OQ
A
U
V
IN
Ingredients:
Serves 4
1.2 kg chicken portions, approx. 4
5 ml mixed herbs
salt and pepper
100 g streaky bacon
100 g button mushrooms
1 clove garlic, crushed
450 g whole shallots
30 ml brandy
300 ml red wine
300 ml chicken stock
15 ml cornflour
Dish: 1 x large Pyrex
®
casserole dish with lid
Accessory: Enamel tray
Method:
1. Place all ingredients, apart from the cornflour, in
casserole dish and cover.
2. Place on enamel tray and cook on
Combination: Convection 160 °C + 100 W for
1 hour 10 minutes or until cooked through. Stir
halfway during cooking.
3. Remove skin from chicken pieces and skim off
any excess fat. Thicken using a little cornflour
mixed with water. Serve sprinkled with chopped
parsley.
C
HICKEN
S
ATAY
Ingredients:
Serves 4-6
4 chicken breast fillets, skinned and
chopped into small chunks
100 g creamed coconut
45 ml lemon juice
30 ml soy sauce
30 ml vegetable oil
2 garlic cloves, crushed
5 ml ground turmeric
5 ml five-spice powder
5 ml coriander seeds
5 ml cumin seeds
90 ml peanut butter
large pinch chilli powder
Dish: 1 x small mixing bowl, 8 x wooden skewers
Accessory: Enamel tray + wire rack
Method:
1. Place chicken, 50 g creamed coconut, 30 ml
lemon juice and 15 ml soy sauce into a blender
or food processor. Add the oil, garlic, turmeric,
five spice, coriander and cumin and blend until
smooth.
2. Pour over the chicken. Cover and marinate in
the fridge for 2-3 hours or overnight.
3. For the serving sauce: Pour 50 g of creamed
coconut into a large jug. Add the peanut butter,
15 ml of the lemon juice, 15 ml of the soy sauce,
the chilli powder and 80 ml water. Cook on
1000 W for 3-4 minutes or until the sauce boils
and thickens, stirring frequently. Turn into a
serving bowl.
4. Thread the chicken onto wooden skewers.
Place on wire rack on enamel tray and cook on
Combination: Convection 220 °C + 100 W for
26-30 minutes or until cooked through, turning
occasionally. Serve hot with sauce for dipping.
B
ARBEQUE
S
PARE
R
IBS
Ingredients:
Serves 4
675 g pork ribs
30 ml white wine vinegar
Sauce:
45 ml tomato sauce
45 ml soy sauce
45 ml honey
5 ml dry mustard powder
45 ml plum jam
Dish: 1 x large Pyrex
®
casserole dish with lid, 1 x
Pyrex
®
bowl, 1 x Pyrex
®
shallow dish
Accessory: Enamel tray
Method:
1. Place ribs into large casserole dish, cover with
water and add the vinegar.
2. Cover and cook on 1000 W for 6-8 minutes then
300 W for 20 minutes. Drain.
3. Combine all sauce ingredients together in a
Pyrex
®
bowl and heat on 600 W for 2 minutes.
Mix thoroughly.
4. Toss ribs in sauce. Arrange on the base of
shallow dish on the enamel tray and cook on
Combination: Convection 190 °C + 300 W for
15-20 minutes or until ribs are dark brown and
crispy.
– 75 –
Meat and Poultry
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