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90
90
Coq au Vin
ingredients
Serves 4
1.2 kg (2 ½ lb) chicken portions,
approx. 4
5 ml (1 tsp) mixed herbs
salt and pepper
100 g (4 oz) streaky bacon
100 g (4 oz) button mushrooms
1 clove of garlic, crushed
450 g (1 lb) whole shallots
30 ml (2 tbsp) brandy
300 ml (½ pt) red wine
300 ml (½ pt) chicken stock
15 ml (1 tbsp) cornour
Dish: 1 x large Pyrex
®
casserole dish with lid
Accessory: Enamel tray
1. Place all ingredients, apart from the cornour, in casserole dish
and cover.
2. Place on enamel tray and cook on Combination: Convection
160 °C + Warm microwave for 1 hour 10 minutes or until cooked
through. Stir halfway during cooking.
3. Remove skin from chicken pieces and skim off any excess fat.
Thicken using a little cornour mixed with water. Serve sprinkled
with chopped parsley.
Chicken Satay
Barbeque Spare Ribs
ingredients
Serves 4-6
4 chicken breast llets, skinned and
chopped into small chunks
100 g (4 oz) creamed coconut
45 ml (3 tbsp) lemon juice
30 ml (2 tbsp) soy sauce
30 ml (2 tbsp) vegetable oil
2 garlic cloves, crushed
5 ml (1 tsp) ground turmeric
5 ml (1 tsp) ve-spice powder
5 ml (1 tsp) coriander seeds
5 ml (1 tsp) cumin seeds
90 ml (6 tbsp) peanut butter
large pinch chilli powder
Dish: 1 x small mixing bowl,
8 x wooden skewers
Accessory: Enamel tray + wire
rack
ingredients
Serves 4
675 g (1 ½ lb) pork ribs
30 ml (2 tbsp) white wine vinegar,
Sauce:
45 ml (3 tbsp) tomato sauce
45 ml (3 tbsp) soy sauce
45 ml (3 tbsp) honey
5 ml (1 tsp) dry mustard powder
45 ml (3 tbsp) plum jam
Dish:1 x large Pyrex
®
casserole dish with lid
1 x Pyrex
®
bowl
1 x Pyrex
®
shallow dish
Accessory: Enamel tray
1. Place chicken, 50 g (2 oz) creamed coconut, 30 ml (2 tbsp)
lemon juice and 15 ml (1 tbsp) soy sauce into a blender or food
processor. Add the oil, garlic, turmeric, ve spice, coriander and
cumin and blend until smooth.
2. Pour over the chicken. Cover and marinate in the fridge for
2-3 hours or overnight.
3. For the serving sauce: Pour 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 80 ml
(5 tbsp) water. Cook on High microwave for 3-4 minutes or
until the sauce boils and thickens, stirring frequently. Turn into a
serving bowl.
4. Thread the chicken onto wooden skewers. Place on wire rack
on enamel tray and cook on Combination: Convection 220 °C
+ Warm microwave for 26-30 minutes or until cooked through,
turning occasionally. Serve hot with sauce for dipping.
1. Place ribs into large casserole dish, cover with water and add the
vinegar.
2. Cover and cook on High microwave for 6-8 minutes then Simmer
microwave for 20 minutes. Drain.
3. Combine all sauce ingredients together in a Pyrex
®
bowl and heat
on Medium microwave for 2 minutes. Mix thoroughly.
4. Toss ribs in sauce. Arrange on the base of shallow dish on the
enamel tray and cook on Combination: Convection 190 °C +
Simmer microwave for 15-20 minutes or until ribs are dark brown
and crispy.
Meat and Poultry
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