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10
TANDOORI CHICKEN
Serves 4-6
2 fresh red chillies, seeded
1 onion
2 cloves garlic, crushed
2 teaspoons crushed ginger
2 tablespoons lemon juice
2 teaspoons ground cumin
1
/2 teaspoon black pepper
3 teaspoons ground coriander
2 whole cloves
1. In a Food Processor, pureé chillies, onion, garlic, ginger and lemon juice
until smooth.
2. Mix cumin, pepper, coriander, cloves, cinnamon, bay leaf, turmeric, nutmeg
and paprika in a small microwave safe glass bowl.
3. Cook for 1 minute on HIGH, stirring halfway through cooking. Remove bay
leaf and cloves.
4. Combine chilli mixture, spices and yoghurt together. Spread over chicken.
5. Cover and marinate overnight, stirring occasionally.
6. Place on a microwave safe roasting rack, cook for 19-21 minutes on
MEDIUM HIGH. Turn over halfway through cooking.
7. Serve with boiled rice.
1
/4 teaspoon cinnamon
1 bay leaf
1
/2 teaspoon turmeric
1
/2 teaspoon nutmeg
2 teaspoons paprika
6 chicken thighs, skin removed
200 g low-fat yoghurt
ROAST CHICKEN
Serves 4
1.5kg chicken (approximately)
30 g butter, melted
Season All salt
1. Wash and dry chicken well.
2. Tie legs of chicken together with string.
3. Place breast-side down on a microwave safe roasting rack.
4. Baste with butter and sprinkle with Season All salt.
5. Cook for 14-16 minutes on MEDIUM HIGH.
6. Turn chicken over. Baste with butter and sprinkle with Season All salt.
7. Cook a further 14-16 minutes on MEDIUM HIGH.
8. Allow to stand covered with foil for 10 minutes before serving.
POULTRY
SEAFOOD
CHEESY SALMON CANNELLONI
Serves 4-6
1 large packet cannelloni
250 g ricotta cheese
90 g cheddar cheese
salt and pepper to taste
2 eggs lightly beaten
210 g red salmon,
drained with bones removed
1. Combine ricotta cheese, cheddar cheese, salt and pepper, eggs, salmon
and lemon juice and mix well.
2. Place spoonfuls of salmon mixture into cannelloni shells until full.
3. Place in a single layer in a shallow casserole dish.
4. Pour pasta sauce over cannelloni and smooth over with the back of a spoon
to ensure all sections of pasta are covered with sauce.
5. Cook for 14 minutes on MEDIUM HIGH.
6. Remove dish and sprinkle with extra cheese. Continue cooking on MEDIUM
HIGH for a further 2-4 minutes. Allow to stand for 10 minutes before serving.
7. Sprinkle with chopped parsley to serve.
SEAFOOD LAKSA
Serves 4-6
1 tablespoon lemon grass, finely sliced
270 mL coconut cream
2 fish fillets or 300 g king prawns or both
1 tablespoon oil
1-2 tablespoons Laksa paste
1. In a large microwave safe glass bowl cook Laksa paste, oil, lemon grass,
and garlic for 1 minute on HIGH stirring once during cooking.
2. Add fish sauce, fish stock and cook for 3 minutes on HIGH.
3. Add cubed fish and or deveined prawns and cook for 7 minutes on MEDIUM.
Stir through coconut cream and cook for a further 2 minutes.
4. Add noodles to a large bowl of boiling water and let stand for 5-10 minutes,
or until noodles collapse.
5. In a serving bowl place bean shoots, noodles and then Laksa soup.
6. Garnish with freshly torn coriander and fried onion flakes.
1 tablespoon fish sauce
1 packet of bean shoots
2 cloves garlic minced
1 packet of vermicelli noodles
1,125 mL Fish Stock
2 teaspoons lemon juice
2 tablespoons fresh
parsley, chopped
2 tablespoons of extra
cheddar cheese
375 g jar pasta sauce
SCA/SCNZ R395N(S) C/B,P10-14 08.12.16, 10:25 AM10
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