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9
Country style apricot chicken
Serves 6
1 pkt French onion soup mix
2 425 ml tin of apricot nectar
1
⁄2 cup of mango chutney
8 chicken thigh fillets trimmed and diced
Remove all trays from the Multi Oven.
Preheat the Multi Oven to 210ºC with the
element selector switch selecting both
elements, place the wire rack in the
bottom rack position.
Add all the ingredients to a heatproof
casserole dish and mix well.
Cover the dish with a heatproof lid or foil
and place into the Multi Oven; cook for
40 minutes or until the chicken is cooked.
Serving suggestion:
Serve with steamed rice and Greek
yoghurt.
Quiche Florentine
Serves 4
2 sheets frozen ready rolled shortcrust
pastry
1 tablespoon light olive oil
1 brown onion finely diced
1 200g packet of frozen spinach defrosted
1
⁄2 cup grated tasty cheese
1
⁄2 cup ricotta cheese
1
⁄4 teaspoon ground nutmeg
3 eggs mixed, not beaten
Salt and ground pepper
Lightly grease an 18-cm flan tin. Line the
tin with the pastry, ensuring to push the
pastry into the corners of the dish,
refrigerate for 20 minutes.
Remove all trays from the Multi Oven
Preheat the Multi Oven to 220ºC with the
element selector switch selecting both
elements; place the wire rack in the
middle rack position.
Cover the pastry with baking paper and
fill with 1-
1
⁄2 cups of dry rice to `blind
bake’ the pastry. Place the flan tin into
the Multi Oven and cook for 10 minutes,
then remove the rice and paper. Cook
for a further 5 minutes.
In a large bowl combine the remaining
ingredients mixing well, add these
ingredients to the pastry shell, careful
not to over fill the flan tin.
Return the flan tin to the Multi Oven and
bake the quiche for 35 minutes or until
the filling is firm.
Serving suggestions
Serve hot or cold with a garden salad
Shepherds pie
Serves 6
1 tablespoon butter
2 brown onions diced
1
⁄4 cup of plain flour
2 teaspoons hot English mustard
1
⁄3 cup tomato sauce
1
⁄4 cup Worcestershire sauce
2 cups of chicken stock
600g cooked roast lamb, finely diced
or minced
Salt and ground pepper