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– 62 –
Poultry
L
AYERED
C
HICKEN
C
Serves: 4
Ingredients:
2 boneless and skinless chicken
breasts
1 tbsp lemon juice
1 tsp fresh thyme
½ tbsp olive oil
salt and pepper
400
g
(14 oz) ready made puff pastry
125
g
(5 oz) jar of red peppers, drained
100
g
(4 oz) ripe brie
1 egg, beaten to glaze
2 tbsp freshly grated parmesan
Method:
Slice the chicken breasts into strips and place
between plastic ¿ lm and À atten using a rolling pin.
Put chicken in a shallow dish with lemon juice,
thyme, olive oil and seasoning. Allow to marinate
for a couple of hours in the fridge. Preheat on
Convection 200 °C with enamel shelf in the lower
shelf position. Carefully remove the enamel shelf
from the oven using oven gloves. Spread the chicken
out on the enamel shelf and put back in the oven.
Cook on Convection 200 °C for 10-15 mins or until
cooked through, turning halfway. Remove chicken
from the shelf and allow to cool slightly. Wash
enamel shelf. Roll out pastry to a 25 x 25 cm square.
Place ½ of the chicken on the centre third of the
pastry. Cover with ½ of the peppers, then all of the
brie followed by the rest of the peppers and ¿ nally
the remaining chicken. Brush the edges of the pastry
with beaten egg and draw up the two longer sides
together over the ¿ lling and press the edges ¿ rmly
together to seal. Flute the edges. Preheat the oven
empty on Convection 200 °C. Transfer the pastry
onto the enamel shelf and brush with beaten egg.
Sprinkle with parmesan cheese. Cook on Convection
200 °C for 20-25 mins until the pastry is crisp and
golden.
R
OAST
H
ERB
C
HICKEN
Serves: 4
Ingredients:
1.5
kg
chicken
60
g
butter
1 tablespoon chopped rosemary
1 tablespoon parsley
Method:
Place butter in a 2 cup jug. Cook on 800 W for
40 seconds. Add rosemary and parsley. Tie legs
of chicken together with string. Brush with butter
mixture. Place breast side down on wire shelf in
middle shelf position with glass shelf in lower shelf
position. Set Combination 1 for 25 minutes. Turn
over. Set Combination 1 for 20 minutes.
I
TALIAN
C
HICKEN
C
ASSEROLE
Serves: 4 to 6
Ingredients:
1 tablespoon oil
1 clove garlic, crushed
1.2
kg
chicken pieces
250
g
baby onions
peeled and left whole
400
g
can tomatoes
¼ cup tomato paste
½ teaspoon marjoram
½ teaspoon oregano
100
g
button mushrooms
20 black olives
2 tablespoons chopped parsley
salt and pepper
Method:
Place all ingredients into a 3-litre casserole dish and
mix well. Cover.
To Cook by Combination:
Cook on Combination 1 for 45 to 50 minutes. Stir
halfway through cooking.
To Cook by Sensor Menu:
Prepare as above and cover with a lid. Select
Casserole, then touch Start.
C
OQ
A
U
V
IN
Serves: 4 to 6
Ingredients:
12 pickling onions
4 slices streaky bacon,
rinds removed, bacon chopped
1.2
kg
chicken pieces
125
g
button mushrooms,
washed and dried
¾ cup hot chicken stock
¼ cup red wine
2 cloves garlic, crushed
20
g
butter, cut into pieces
1 teaspoon mixed herbs
freshly ground black pepper
Method:
Place onion and bacon into a 3-litre casserole
dish and cook on 1000 W for 2 to 3 minutes. Add
remaining ingredients and combine well.
To Cook by Combination:
Cover and cook on Combination 1 for 30 to 35
minutes. Remove lid, stir and rearrange chicken
pieces. Continue to cook on Combination 1 for 15 to
20 minutes. Stand 10 minutes before serving.
To Cook by Sensor Menu:
Prepare as above and cover. Select Casserole, then
touch Start.
F0003BH22QP_CB.indd 62 2014/5/27 9:14:33
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