Loading ...
Loading ...
Loading ...
– 30 –
Poultry
(continued)
C
HICKEN
S
AN
C
HOY
B
AU
Serves: 4
Ingredients:
10 dried chinese mushrooms
2 teaspoons sesame oil
1 clove garlic, chopped
500g minced chicken
10 water chestnuts, fi nely chopped
227 g bamboo shoots, chopped
1 tablespoon soy sauce
2 teaspoons oyster sauce
2 tablespoons sherry
1 small iceberg lettuce
Method:
1. Cover mushrooms with boiling water, stand for 30
minutes. Drain, remove stems and chop fi nely.
2. Place oil and garlic in a 2-litre casserole dish, cook
on High for 50-60 seconds.
3. Add chicken and cook on Medium for 10-12
minutes. Add remaining ingredients except lettuce
and cook on Medium for 6-8 minutes.
4. Separate lettuce leaves, place tablespoons of
mixture into each lettuce leaf. Serve immediately.
B
ACON AND
E
GG IN A
C
UP
Serves: 1
Ingredients:
2 slices bacon
1 x 60 g egg
1 tablespoon grated cheddar cheese
Method:
Place bacon on a dinner plate between 2 sheets of
paper towel cook on HIgh for 1 to 2 minutes. Wrap
bacon around the inside of a 1-cup remekin dish.
Crack egg into centre of dish and pierce with tooth
pick. Cover and cook on Medium for 50 to 70 seconds.
Sprinkle with grated cheese.
T
HAI
R
ED
C
HICKEN
C
URRY
Serves: 4
Ingredients:
1 onion, chopped
2 tablespoons red curry paste
500 g chicken fi llets, chopped
2 cups fi nely sliced vegetables
1 cup coconut milk
Method:
1. Place onion and curry paste in 3-litre casserole
dish. Cook on High for 3 to 4 minutes.
2. Add chicken and combine. Cook on Medium for 8
to 10 minutes, stirring once during cooking.
3. Add vegetables and coconut milk. Stir well. Cover
and cook on High for 4 minutes. Serve with
Jasmine rice.
C
HICKEN AND
A
SPARAGUS
R
ISOTTO
Serves: 4
Ingredients:
300 g fresh asparagus, chopped
2 tablespoons olive oil
1
1
⁄
2
cups arborio rice
1 clove garlic, crushed
4 cups boiling chicken stock
2 cups coarsely chopped cooked chicken
1
⁄
4
cup grated fresh parmesan cheese
1
⁄
4
cup cream
ground black pepper
1 tablespoon chopped parsley
extra coarsely grated parmesan cheese
Method:
Place asparagus into 2-litre dish and cook on High
for 1 minute.Set aside. Place oil, rice and garlic in a
large microwave safe bowl. Cook covered on High for
1 minute. Add 2 cups of boiling chicken stock, cook
on High for 5 minutes. Stir twice during cooking. Add
remaining chicken stock and cook on High for another
5 minutes. Add remaining ingredients along with
asparagus and stir into risotto. Cook covered on High
for 2 minutes. Stand for 5 minutes. Serve topped with
extra parmesan and black pepper.
G
REEN
P
EPPERCORN
C
HICKEN
Serves: 4
Ingredients:
4 small single chicken breast fi llets
2 tablespoons green peppercorns
1 tablespoon seeded mustard
1 teaspoon chicken stock powder
2 tablespoons lemon juice
1
⁄
2
cup cream
Method:
1. Slice chicken fi llets. Place chicken in a shallow
2-litre dish and cook on Medium 8-10 minutes. Stir
halfway through cooking.
2. Mix together remaining ingredients. Add to chicken,
stir well. Cook on High for 2 to 3 minutes. Serve
sauce over chicken.
C
HICKEN
C
ACCIATORE
Serves: 4
Ingredients:
440 g can tomatoes
1
⁄
4
cup tomato paste
1 teaspoon minced garlic
1 onion, diced
2 teaspoons dried oregano
1 kg chicken drumsticks
Method:
1. Place all ingredients in a 2-litre casserole dish. Stir
until combined. Cover and cook on Medium for 15
to 18 minutes.
2. Turn chicken and stir. Cook on Medium for 15 to
18 minutes.
F0003BA30QP.indd 30F0003BA30QP.indd 30 2011-7-4 10:07:302011-7-4 10:07:30
Loading ...
Loading ...
Loading ...