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– 85 –
Poultry
R
OAST
H
ERB
C
HICKEN
Serves: 4
Ingredients:
1.5
kg
chicken
60
g
butter
1 tablespoon chopped rosemary
1 tablespoon parsley
Method:
1. Place butter in a 2 cup jug. Cook on 800 W for 40
seconds.
2. Add rosemary and parsley. Tie legs of chicken
together with string. Brush with butter mixture.
3. Place breast side down on glass shelf in middle
shelf position, cook on 600 W for 15 minutes turn
over and cook on 600 W for further 10 minutes,
and cook on Convection 190 °C for 20 to 25
minutes until the chicken golden brown.
R
OAST
H
ONEY
D
UCK WITH
O
RANGE
S
AUCE
Serves: 4 to 6
Ingredients:
1.2
kg
duck
3 tablespoon honey
1 tablespoon orange liqueur
1 tablespoon vinegar
Sauce:
2 oranges, juiced
grated rind of 1 orange
¼ cup water
1 tablespoon brown sugar
1 tablespoon vinegar
1 tablespoon orange liqueur
Method:
1. Clean and pat dry duck with paper towel. Pierce
skin at 2 cm intervals with a fork.
2. Place duck on glass shelf in lower shelf position.
Cook on 600 W for 20 minutes.
3. Brush the combined honey, liqueur and vinegar
over the duck and cook on Convection 190 °C for
13 minutes or until duck is golden brown. Stand
while preparing sauce.
To Cook Sauce:
1. Place all ingredients except rind, vinegar and
liqueur in a 2-cup jug. Cook on 1000 W for
2 minutes.
2. Add vinegar and liqueur and cook on 300 W for a
further 3 minutes. Pour sauce over duck, sprinkle
with rind and serve.
S
TUFFED
R
OAST
C
HICKEN
Serves: 4 to 6
Ingredients:
1.5
kg
chicken
2 tablespoon melted butter
salt and pepper
Stuf¿ ng:
1 tablespoon butter
1 small onion, ¿ nely chopped
2 rashers bacon, rind removed and
bacon ¿ nely chopped
1 tablespoon parsley, ¿ nely chopped
1 teaspoon mixed herbs
1½ cups cooked rice
1 egg
salt and pepper
Method:
1. Clean and pat dry chicken with paper towel.
Brush chicken with melted butter. Season
chicken. Set aside.
2. To prepare stuf¿ ng, melt butter in a 1-litre
casserole dish on 600 W for 1 minutes.
3. Add onion and bacon and cook on 1000 W for
2 minutes.
4. Add all remaining ingredients and mix well. Place
stuf¿ ng into chicken. Secure opening with tooth
picks.
5. Tie legs together with string. Place chicken breast
side down on glass shelf in lower shelf position.
Cook on 600 W for 30 minutes turn half way and
cook for Convection 190°C for 20 minutes.
F0003BH70QP_CB.indd 85F0003BH70QP_CB.indd 85 2014/7/9 13:33:572014/7/9 13:33:57
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