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TANGY CHICKEN DRUMSTICKS
500g chicken drumsticks, trimmed
1 garlic cloves, crushed
1
⁄4 cup sweet chilli sauce
1
⁄2 cup teriyaki sauce
2 teaspoons freshly grated ginger
1
⁄4 cup green ginger wine or
2 tablespoons honey
1. Place drumsticks into a large bowl.
Combine the remaining ingredients in a
bowl and pour over drumsticks to
marinate. Cover and refrigerate for
several hours or overnight. Turn
drumsticks occasionally to coat with
marinade.
2. Preheat the oven at 200ºC for 5
minutes.
3. Drain the marinade from drumsticks
and reserve. Place the drumsticks into
the baking pan. Brush with reserved
marinade.
4. Cook at 180∞C for 20-30 minutes or
until cooked and golden brown. Brush
with reserved marinade during cooking.
Serve hot or cold. Serves 2-4.
POTATO AND ONION GRATIN
20g butter, melted
4 medium (about 600g) potatoes, peeled,
thinly sliced
1 medium Spanish onion, peeled, sliced
Freshly ground black pepper
1
⁄2 cup milk
50g grated cheese
1
⁄2 cup dried breadcrumbs
1. Preheat the oven at 200ºC for 5
minutes.
2. Lightly grease a 5-cup shallow baking
dish with the butter. Ensure the dish is a
suitable type and size for the Pronto
Toast and Grill.
3. Layer the potato and onion alternately
in the dish, season with pepper if
desired. Pour the milk over the
vegetables and sprinkle evenly with
cheese and breadcrumbs.
4. Cook at 160ºC for 30-35 minutes or
until cooked and golden brown. Serve
hot as an accompaniment. Serves 2-4.
VANILLA BUTTER CAKE
125g butter, softened
3
⁄4 cup caster sugar
1
1
⁄2 teaspoons vanilla essence
2 eggs
2 cups self-raising flour
1
⁄2 cup milk
1. Preheat the oven at 175ºC for 5
minutes.
2. Cream butter and sugar until light and
fluffy. Add vanilla and eggs, one at a
time, beating well after each addition
until well combined.
3. Gradually fold in flour and milk
alternately to form a smooth batter.
4. Spoon mixture into a well-greased and
bake paper lined 25cm x 15cm loaf pan.
5. Bake at 160ºC for 30-35 minutes or
until cooked when tested.