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– 86 –
Poultry
R
OAST
C
HICKEN IN
S
PINACH
Ingredients:
1.2
kg
chicken (cut open from breast, cut
slit at the thigh area)
300
g
spinach
Sauce:
40
g
garlic
15
g
oregano leaves
30 ml lemon juice
30 ml vegetable oil
30
g
oyster sauce
1 teaspoon sesame oil
1 teaspoon salt
½ tablespoon dark soya sauce
2 teaspoon coarse black pepper
Method:
To Make Sauce:
1. Mix garlic, oregano leaves, lemon juice,
vegetable oil, oyster sauce, sesame oil, salt, dark
soya sauce and coarse black pepper well.
2. Seasoned chicken with sauce for about 2 to 3
hours. Leave aside.
3. Place chicken on dish on base of oven. Cook on
600 W for 25 minutes and Cook on Convection
200 °C for 20 minutes.
4. Remove chicken from dish, next add spinach into
the chicken sauce, cook on 800 W for 4 minutes.
(stir at ½ time). Serve the chicken with the
spinach.
Roast Turkey
R
OAST
T
URKEY
Serves: 6 to 8
Ingredients:
2.5
kg
turkey
60
g
butter
1 stick celery, ¿ nely sliced
1 small onion, ¿ nely chopped
2 small cooking apples,
peeled and grated
2 cups fresh breadcrumbs
2 tablespoon brandy
1 tablespoon parsley, ¿ nely chopped
1 egg
salt and pepper
2 tablespoon brandy, extra
1 tablespoon oil
lemon pepper or
seasoned salt
Method:
1. Clean and pat dry turkey with paper towel. Melt
butter in a 1-litre casserole dish on 1000 W for
30 to 40 seconds.
2. Add celery, onion and apples and cook on
1000 W for 5 minutes. Add brandy, breadcrumbs,
parsley, egg, salt and pepper. Mix well and stuff
mixture into cleaned turkey.
3. Pierce skin of turkey with a fork. Secure legs of
turkey with string. Brush with oil. Sprinkle with
extra brandy, lemon pepper or seasoned salt.
4. Prepare turkey with stuf¿ ng as above. Place
turkey on glass shelf in middle shelf positon.
Cook on 600 W for 50 to 55 minutes turn over
halfway and cook on Convection 180°C for
20 minutes. Stand 15 minutes before serving.
F0003BH70QP_CB.indd 86F0003BH70QP_CB.indd 86 2014/7/9 13:33:572014/7/9 13:33:57
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