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– 63 –
Poultry
P
ARMESAN
C
RUSTED
C
HICKEN
C
Serves: 4
Ingredients:
1
kg
chicken breast ¿ llets
40
g
butter
2 cloves garlic, crushed
1 cup fresh breadcrumbs
¼ cup chopped parsley
½ cup grated fresh Parmesan cheese
Method:
Trim chicken ¿ llets and place in a single layer onto
enamel shelf. Set aside. Place butter into a small
dish and melt on 600 W for 1 minute. Preheat oven
to 180 °C. Brush butter over chicken ¿ llets and
sprinkle with combined remaining ingredients. Put
enamel shelf in higher shelf positionCook at 180 °C
for 30 minutes or until cooked through and golden
brown.
A
PRICOT
N
ECTAR
C
HICKEN
C
Serves: 4 to 6
Ingredients:
40
g
pkt French onion soup mix
400 ml apricot nectar
1
kg
chicken drumsticks
1 clove garlic
1 onion, diced
½ cup dried apricots
Method:
In a 3-litre dish mix apricot nectar and French onion
soup mix. Add chicken drumsticks and mix to coat
with sauce, stir in remaining ingredients. Put dish
with lid on glass shelf in lower shelf position. Cook on
800 W for 18 to 20 minutes, turning halfway through
cooking. Then cook on 600 W for another 18 to 20
minutes. Remove the cover. Cook on Convection
170
°C on 15 minutes.
C
HICKEN
C
URRY
Serves: 4 to 6
Ingredients:
1 onion, chopped
2 tablespoons red curry paste
500
g
chicken ¿ llets
1 cup coconut milk
2 cups ¿ nely sliced vegetables
1 tablespoon ¿ sh sauce
1 tablespoon brown sugar
2 tablespoons cornÀ our
Method:
In a 3-litre dish mix onion and curry paste. Cook on
1000 W for 4 minutes with lid, stiring halfway. Add
chicken. Cook on 600 W for 4 minutes. Stir. Cook on
600 W for 4 minutes, Add coconut milk, vegetables,
¿ sh sauce and brown sugar. Cover. Cook on 1000 W
for 6 to 8 minutes and stir every 2 minutes.
C
HICKEN
P
IE
C
Serves: 4 to 6
Ingredients:
500
g
chicken thigh ¿ llets, diced
60
g
butter
1 onion, chopped
100
g
mushrooms, sliced
¼ cup À our
1 cup milk
1 teaspoon mixed herbs
1 teaspoon French mustard
pepper to taste
½ cup grated Swiss cheese
2 sheets ready rolled puff pastry
Method:
Place chicken into a 3-litre casserole dish and cook
on 800 W for 5 to 6 minutes, stiring halfway through
cooking. Place butter and onion into a 2-litre dish and
cook on 1000 W for 4 minutes. Stir in À our, cook on
1000 W for 1 minute and gradually add milk. Stirring
constantly. Cook on 1000 W for 2 to 3 minutes stir every
minute or until thick. Add herbs, mustard, pepper cheese
and mushrooms, mix well. Stir through chicken and set
aside.
To Cook by Convection:
Preheat oven to 200 °C. Grease a 25 cm pie dish,
line with one sheet of pastry. Add chicken ¿ lling and
cover with other sheet of pastry. Trim edges. Place
on enamel shelf in lower positon and cook on 200 °C
for 32 to 35 minutes.
R
OAST
C
HICKEN IN
S
PINACH
Ingredients:
1.2
kg
chicken (cut open from breast, cut
slit at the thigh area)
400
g
spinach
Sauce:
40
g
garlic
15
g
oregano leaves
30 ml lemon juice 30 ml ..........................
vegetable oil
30
g
oyster sauce
1 teaspoon sesame oil
1 teaspoon salt
½ tablespoon dark soya sauce
2 teaspoons coarse black pepper
Method:
To Make Sauce:
Mix garlic, oregano leaves, lemon juice, vegetable
oil, oyster sauce, sesame oil, salt, dark soya sauce
and coarse black pepper well.
Seasoned chicken with sauce for about 2-3 hours.
Leave aside. Place chicken on glass shelf in lower
shelf poition and cook on 600 W for 15 minutes.
Cook on Combination 2 for 15 minutes. Remove
chicken from glass shelf, next add spinach into the
chicken sauce, cook on 800 W for 5 minutes. (stir at
½ time). Serve the chicken with the spinach.
F0003BH22QP_CB.indd 63 2014/5/27 9:14:33
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