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Layered chicken approx 50 min
Slice the chicken breasts into strips and place between plastic film
and fl 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. Pre-heat on OVEN 200°C with
enamel shelf in the lower 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 OVEN 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
finally the remain-ing chicken. Brush the edges of the pastry with
beaten egg and draw up the two longer sides together over the
filling and press the edges firmly together to seal. Flute the edges.
Pre-heat the oven empty on OVEN 200°C. Transfer the pastry onto
the enamel shelf and brush with beaten egg. Sprinkle with
parmesan cheese. Cook on OVEN 200°C for 30- 35 mins until the
pastry is crisp and golden.
ingredients
SERVES 4
3 boneless and skinless
chicken breasts
1 tbsp lemon juice
1 tsp fresh thyme
½ tbsp olive oil
salt and pepper
400 g ready made
puff pastry
125 g jar of red
peppers, drained
1 egg, beaten to glaze
2 tbsp freshly
grated parmesan
Dish: shallow dish
Meat / Poultry
Hungarian goulash approx 50 min
Toss meat in the flour. Combine all ingredients except the
soured cream in casserole dish. Cover, place on ceramic plate
and cook on LOW power for 40 - 50 minutes or until the meat is
tender. Remove from oven immediately stir in the soured cream.
ingredients
SERVES 4
700 g braising steak,
cubed,
50 g seasoned flour
1 large onion,
1 red pepper, deseeded and
chopped,
400 g canned, chopped
tomatoes,
175 g mushrooms,
600 ml hot beef stock,
45 ml (3 tbsp) tomato puree,
30 ml (2 tbsp) paprika,
5 ml (1 tsp) sugar,
60 ml (4 tbsp) soured cream,
Dish: large casserole dish
with lid.
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F0003BM51BP.indd sec73
2016/3/21 16:20:21
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