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105
Creamy chicken gratin
Slice the leeks and place in a large bowl with the butter. Place on base of
oven and cook on MEDIUM MICROWAVE for 10 mins or until softened.
Add the fl our and mix well. Stir in the milk and heat on HIGH MICROWAVE
for 4-5 mins or until thickened stirring halfway. Add the chicken, ham and
cheese then season and mix well. Pour into the dish. Place on glass shelf in
lower shelf position and cook on CONVECTION 230 °C + GRILL 3 + LOW
MICROWAVE for 15-20 mins or until piping hot and golden.
ingredients
SERVES 4
350
g
(12 oz) leeks, trimmed
25
g
(1 oz) butter
25
g
(1 oz) plain fl our
300 ml (½ pt) milk
225
g
(8 oz) cooked chicken,
chopped
100
g
(4 oz) ham, chopped
150
g
(5 oz) gruyere cheese, grated
salt and pepper
Dish: large bowl, rectangular
dish
Oven accessory: glass shelf
in lower shelf position
Coq au vin
Place bacon, herbs and garlic in casserole. Place on base of oven and cook
on HIGH MICROWAVE for 2 mins. Place remaining ingredients in casserole
dish and cover. Place on base of oven and cook on CONVECTION 160 °C
+ WARM MICROWAVE for 1 hour 30 mins or until cooked through. Skim off
any excess fat. Thicken using a little cornfl our mixed with water. Serve
sprinkled with chopped parsley.
ingredients
SERVES 4
100
g
(4 oz) streaky bacon,
chopped
5 ml (1 tsp) mixed herbs
1 clove garlic, crushed
4 chicken portions approx. 1.2
kg
(2 ½ lb) in weight, skin removed
salt and pepper
100
g
(4 oz) button mushrooms
300
g
(10 oz) whole shallots,
peeled
30 ml (2 tbsp) brandy
275 ml (½ pt) red wine
150 ml (¼ pt) chicken stock
cornfl our to thicken
parsley, chopped
Dish: 3 litre (6 pt) large
Pyrex
®
casserole with lid
Chicken satay
For the serving sauce: Crumble 50 g (2 oz) of creamed coconut into a large
jug. Add the peanut butter, 15 ml (1 tbsp) of the lemon juice, 15 ml (1 tbsp)
of the soy sauce, the chilli powder and 300 ml (½ pt) water. Place on base
of the oven and cook on HIGH power for 5-6 mins or until the sauce boils
and thickens, stirring frequently. Turn into a serving bowl. Cut the chicken
into small chunks and place in a bowl. Put the remaining creamed coconut,
lemon juice and soy sauce into a blender or food processor. Add the
remaining ingredients and blend until smooth. Pour over the chicken. Cover
and marinate in the fridge for 2-3 hours or overnight. Thread the chicken
onto wooden skewers. Place on wire shelf, cover with any remaining
marinade and cook on GRILL 1 + SIMMER MICROWAVE in middle shelf
position for 20 mins with glass shelf in lower shelf position, turning
occasionally. Serve hot with the sauce for dipping.
ingredients
SERVES 4
100
g
(4 oz) creamed coconut
90 ml (6 tbsp) crunchy peanut
butter
45 ml (3 tbsp) lemon juice
30 ml (2 tbsp) soy sauce
large pinch of chilli powder
4 chicken breast fi llets, skinned
approx 600
g
(1 lb 5 oz)
30 ml (2 tbsp) vegetable oil
2 garlic cloves, crushed
5 ml (1 tsp) ground turmeric
5 ml (1 tsp) fi ve-spice powder
5 ml (1 tsp) coriander seeds
5 ml (1 tsp) cumin seeds
Dish: large jug, 4-8 wooden
skewers + large shallow
Pyrex
®
dish
Oven accessory: wire shelf in
middle shelf position + glass
shelf lower shelf position
Meat and Poultry
F0003BH21BP_04_130820.indd 105F0003BH21BP_04_130820.indd 105 2013-8-20 9:21:532013-8-20 9:21:53
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