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13
CRUNCHY CAMEMBERT CHICKEN
Serves 6
SEAFOOD LAKSA
Serves 4-6
SMOKED SALMON FETTUCCINE
Serves 4
CHICKEN SKEWERS IN
FAMOUS PEANUT SAUCE
Serves 4
125g camembert cheese
Finely chopped
2 rashers bacon finely chopped
almonds chopped
2 tablespoons seeded mustard
1.5 kg chicken
(
approximately
)
2 tablespoons honey
1 tablespoon lemon grass, finely sliced
270ml coconut cream
2 fish fillets or 300g king prawns or both
1 tablespoon oil
1-2 tablespoons laksa paste
Coriander
250 g fettuccine pasta, broken in half
60g butter
100 g smoked salmon
(
sliced
)
100 g snow peas trimmed
100 g button mushrooms
Finely sliced
2 tablespoons soy sauce
1 clove garlic crushed
2 drops Tabasco sauce
400 g chicken breast fillets
(
sliced approximately 1cm thick
)
chopped coriander to garnish
1. Mix camembert, bacon, almonds and 1 tablespoon mustard together.
2. Press camembert mixture between skin and flesh of chicken.
3. Tie chicken legs together.
4. Mix remaining mustard and honey. Brush over chicken, save some mixture
to brush over chicken at halfway stage.
5. Place breast side down in a microwave safe dish, cook for 38 minutes
on MEDIUM HIGH. Turn over halfway through cooking, and brush with
remaining mixture.
6. Allow to stand covered with foil for 10 minutes before serving.
1. In a large microwave safe glass cook laksa paste, oil, lemon grass and
garlic for 2 minutes on MEDIUM HIGH. Stir once during cooking.
2. Add fish sauce, fish stock and cook for 3 minutes on MEDIUM HIGH.
3. Add cubed fish and / or peeled deveined prawns and cook for 7 minutes on
MEDIUM. Stir halfway through cooking.
4. Stir through coconut cream and cook for a further 4 minutes on MEDIUM.
5. Add noodles to a large bowl of boiling water and let stand for 5-10 minutes
or until noodles collapse.
6. In a large serving bowl place bean shoots, noodles and then laksa soup.
7. Garnish with freshly torn coriander and fried onion flakes.
1. Place fettuccine in a large microwave safe glass bowl with 6 cups of hot
water.
Cook for 17 minutes on MEDIUM HIGH, stirring halfway. Stand for 5
minutes then drain.
2.
minutes on 830W.
3. Add trimmed whole snow peas and button mushrooms and cook for a
further 2 minutes on 830W.
4. In a large microwave safe bowl, place cream and cook for 5 minutes on
MEDIUM, stirring once during cooking.
5. In a large shallow dish, combine pasta, snow peas, button mushrooms,
smoked salmon, dill and cream.
6. Sprinkle with parmesan cheese and cook for 3 minutes on 830W.
1. In a small bowl, combine the peanut butter, soy sauce and water. Stir well.
Add sugar, garlic and Tabasco then gradually stir in extra water. Refrigerate
for at least 30 minutes to allow the flavours to develop.
2. Place 2 tablespoons of the sauce into a separate dish and set aside.
3. Thread the chicken onto six soaked wooden skewers. Brush the chicken
with the larger amount of peanut sauce and arrange them onto a microwave
4.
MEDIUM HIGH. Allow to stand for 2 minutes.
5. Garnish with the coriander and serve with the reserved peanut sauce.
SEAFOOD
2 cloves garlic, crushed
1 brown onion, finely chopped
300 g thickened cream
1 tablespoon fresh dill
1 cup parmesan cheese
1 tablespoon fish sauce
2 cloves garlic, crushed
100 g rice vermicelli noodles
1 125ml fish stock
fried onion flakes
ブック 1.indb 34ブック 1.indb 34 2023/04/28 9:47:002023/04/28 9:47:00
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