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99
Layered chicken
Slice the chicken breasts into strips and place between plastic fi lm 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. 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 fi nally the
remaining chicken. Brush the edges of the pastry with beaten egg and draw
up the two longer sides together over the fi lling and press the edges fi 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.
ingredients
SERVES 4
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
Dish: shallow dish
Oven accessory: enamel
shelf in lower shelf position
Hungarian goulash
Toss meat in the fl our. Combine all ingredients except the soured cream
in casserole dish. Cover, place on the base of the oven and cook on LOW
MICROWAVE for 40 - 50 minutes or until the meat is tender. Remove from
oven immediately stir in the soured cream.
ingredients
SERVES 4
700
g
(1 lb 8 oz) braising steak,
cubed
50
g
(2 oz) seasoned fl our
1 large onion
1 red pepper, deseeded and
chopped
400
g
(14 oz) canned,
chopped tomatoes
175
g
(5 oz) mushrooms
600 ml (1 pt) 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
Pyrex
®
dish with lid
Meat and Poultry
F0003BH21BP_04_130820.indd 99F0003BH21BP_04_130820.indd 99 2013-8-20 9:21:532013-8-20 9:21:53
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