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– 46 –
Poultry and Eggs
C
HICKEN
R
OLLS WITH
H
ONEY
M
USTARD
Serves: 4 to 6
Ingredients:
8 chicken thigh fi llets
16 prunes, pitted
8 green onions, sliced
2 tablespoon fl aked almonds
4 rashers rindless bacon, halved lengthwise
Honey Mustard Glaze
1 tablespoon brown sugar
1 tablespoon French mustard
1 tablespoon honey
10
g
butter, melted
ground black pepper
Method:
Open out each thigh fi llet and trim away fat. Place 2
prunes, some green onion and a few fl aked almonds
on each fi llet. Roll fi llets up and wrap a piece of
bacon around each one. Secure with toothpicks.
Blend all glaze ingredients together in a small bowl.
Place chicken into a 3-litre dish in a single layer and
brush with glaze mixture. Cook on P7 for 16 to 20
minutes, turning halfway through cooking.
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
1 tablespoon ground black pepper
chopped parsley
extra coarsely grated parmesan cheese
Method:
Place asparagus into 2-litre dish and cook on P10
for 1 minute. Set aside. Place oil, rice and garlic in
a large microwave safe bowl. Cook covered on P10
for 1 minute. Add 2 cups of boiling chicken stock,
cook on P10 for 5 minutes. Stir twice during cooking.
Add remaining chicken stock and cook on P10 for
another 5 minutes. Add remaining ingredients along
with asparagus and stir into risotto. Cook covered on
P10 for 2 minutes. Stand for 5 minutes. Serve topped
with extra parmesan and black pepper.
HINT:
• A No. 15 (1.5 k
g
) chicken will make 4 cups of
diced cooked chicken.
• 2 half breasts will make 2 cups of diced cooked
chicken.
• 1 chicken maryland will make 1 cup of diced
cooked chicken.
H
ONEY
S
ESAME
D
RUMSTICKS
Serves: 4
Ingredients:
1 k
g
chicken drumsticks
1 teaspoon garlic, chopped
1 teaspoon chopped ginger
1
⁄
4
cup soy sauce
1
⁄
4
cup honey
2 tablespoons sesame seeds
Method:
Place all ingredients in 2-litre bowl, stir until
combined. Marinate for at least 2 hours or overnight.
Remove chicken from marinade and place in shallow
dish with the meatiest ends to the outside. Cook on
P7 for 15 to 18 minutes, turning once during cooking.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Chicken Pcs. directions on page 43.
C
HICKEN
W
INGS IN
L
EMON
S
AUCE
Serves: 4 to 6
Ingredients:
1 k
g
chicken wings
1
⁄
4
cup soy sauce
1 teaspoon ginger powder
2 cloves garlic, crushed
1
⁄
4
cup lemon juice
Method:
Place chicken wings in 3-litre casserole dish. Mix
together remaining ingredients and pour over chicken
wings. Marinate for 1 to 2 hours in the refrigerator.
Cook, covered, on P7 for 15 to 20 minutes. Serve hot
with rice.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Chicken Pcs. directions on page 43.
Chicken Wings in Lemon Sauce
F00039X90QP_CB.indd 46F00039X90QP_CB.indd 46 2012-6-11 11:37:242012-6-11 11:37:24
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