Loading ...
Loading ...
Loading ...
– 44 –
Poultry and Eggs
C
HICKEN
C
ACCIATORE
Serves: 4
Ingredients:
400
g
can tomatoes
1
⁄
4
cup tomato paste
1 teaspoon minced garlic
1 onion, diced
2 teaspoons dried oregano
1 k
g
chicken drumsticks
1
⁄
4
red capsicum, sliced
Method:
Place all ingredients in a 2-litre casserole dish. Stir
until combined. Cover and cook on P7 for 10 to 12
minutes. Turn chicken and stir. Cook on P7 for 10 to
12 minutes.
HINT:
After cooking whole poultry, cover with foil to retain
heat while fi nishing the remainder of the meal.
R
OAST
H
ONEY
D
UCK WITH
O
RANGE
S
AUCE
Serves: 4 to 6
Ingredients:
1.5 k
g
duck
3 tablespoons honey
1 tablespoon orange liqueur
1 tablespoon vinegar
Sauce:
2 oranges, juiced
grated rind of 1 orange
1
/
4
cup water
1 tablespoon brown sugar
1 tablespoon vinegar
1 tablespoon orange liqueur
Method:
Clean and pat dry duck with paper towel. Pierce skin
at 2 cm intervals with a fork.
Place duck onto a glass dish.
Place into oven and cook on Combination 1 for 30 to
40 minutes. Brush the combined honey, liqueur and
vinegar over the duck and cook for a further for 10
minutes or until duck is golden brown. Stand while
preparing sauce.
To Cook Sauce:
Place all ingredients except rind, vinegar and liqueur
in a 2-cup jug. Cook on
P10 for 1
1
/
2
to 2 minutes.
Add vinegar and liqueur and cook on P10 for a
further 30 seconds. Pour sauce over duck, sprinkle
with rind and serve.
R
OAST
T
URKEY
Serves: 6 to 8
Ingredients:
2.5 k
g
turkey
60
g
butter
1 stick celery, fi nely sliced
1 small onion, fi nely chopped
2 small cooking apples,
peeled and grated
2 cups fresh breadcrumbs
2 tablespoons brandy
1 tablespoon parsley, fi nely chopped
1 egg
salt and pepper
2 tablespoons brandy, extra
1 tablespoon oil
lemon pepper or
seasoned salt
Method:
Clean and pat dry turkey with paper towel. Melt
butter in a 1-litre casserole dish on P10 for 30 to 40
seconds. Add celery, onion and apples and cook
on
P10 for 5 minutes. Add breadcrumbs, parsley,
egg, salt and pepper. Mix well and stuff mixture into
cleaned turkey.
Pierce skin of turkey with a fork. Secure legs of
turkey with string. Brush with oil. Sprinkle with lemon
pepper or seasoned salt.
To Cook by Microwave:
Cook on P7 for 60 to 70 minutes. Stand covered for
10 minutes before serving.
To Cook by Combination:
Prepare turkey with stuffi ng as above. Place turkey
on wire rack with glass tray underneath. Cook
on Combination 1 for 60 to 75 minutes. Stand 15
minutes before serving.
Roast
T
urkey
F00039X90QP_CB.indd 44F00039X90QP_CB.indd 44 2012-6-11 11:37:222012-6-11 11:37:22
Loading ...
Loading ...
Loading ...