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RECIPES
THAI GREEN CHICKEN CURRY
SERVES 4
2 tablespoons olive oil
1 brown onion, peeled and diced
1 kg chicken thigh fillets trimmed and diced
1
⁄ 3 cup green curry paste
3 cups coconut cream
2 Kaffir lime leaves
2 tablespoons lime juice
1 tablespoon brown sugar
2 teaspoons fish sauce
1 x 250g pkt dried rice noodles
Remove all trays from the Kambrook Multi-
Function Oven.
Place the wire rack in the top rack position.
Set Element Control Dial to top element only.
Preheat the Kambrook Multi-Function Oven
to 210ºC.
Place the oil, onion, diced chicken and curry
paste into a casserole dish and place into the
Kambrook Multi-Function Oven; cook for
10 minutes. Stir occasionally then remove.
Meanwhile, place the coconut cream into a
medium saucepan; add the lime leaves, lime
juice, brown sugar and fish sauce.
Bring the mixture to the boil, then simmer for
5 minutes. Add the coconut cream mixture to
the chicken.
Change the Element Control Dial to top and
bottom elements and the temperature to
180ºC.
Cover and place the chicken curry into the
Kambrook Multi-Function Oven. Cook for
40 minutes or until the chicken is tender.
Place the noodles into a heatproof bowl and
cover with boiling water; allow to stand for
5 minutes then drain.
Spoon curry over noodles to serve.
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POTATO AND ONION BAKE
SERVES 4
1 tablespoon butter
1 teaspoon finely chopped garlic
1 cup milk
½ cup|125ml cream
6 medium potatoes, peeled and thinly sliced
1 brown onion, peeled and finely sliced
Salt and pepper
1 cup grated cheese
2
⁄ 3 cup breadcrumbs
Remove all trays from the Kambrook Multi-
Function Oven.
Set the Element Control Dial to top and
bottom elements, place the wire rack in the
bottom rack position.
Preheat the Kambrook Multi-Function Oven
to 210ºC.
Grease a 5-cup capacity baking dish with the
butter and garlic.
Place the milk and cream in a small saucepan
and bring to the boil.
Layer the potato and onion into the dish and
sprinkle with salt and pepper.
Pour the milk and cream over the potatoes.
Sprinkle the cheese and breadcrumbs evenly
over the top.
Place the potato bake in the Kambrook Multi-
Function Oven. Lower oven temperature to
180˚C, cook for 40 minutes until the top is
golden and the potatoes are cooked.
Serve as an accompaniment to roast meat or
chicken.
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COUNTRY STYLE APRICOT CHICKEN
SERVES 6
1 pkt French onion soup mix
2 x 425ml tins apricot nectar
½ cup of mango chutney
8 chicken thigh fillets trimmed and diced
Remove all trays from the Kambrook Multi-
Function Oven.
Set Element Control Dial to top and bottom
elements , place the wire rack in the bottom
rack position.
Preheat the Kambrook Multi-Function Oven
to 180ºC.
Add all the ingredients into a heatproof
casserole dish and mix well.
Cover the dish with a heatproof lid or foil and
place into the Kambrook Multi-Function Oven;
cook for 40 minutes or until the chicken is
cooked.
Serve with steamed rice and Greek yoghurt.
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QUICHE fLORENTINE
SERVES 4
2 sheets frozen ready rolled shortcrust pastry
1 tablespoon light olive oil
1 brown onion, finely diced
200g pkt frozen spinach, defrosted and well
drained
½ cup grated tasty cheese
½ cup ricotta cheese
¼ teaspoon ground nutmeg
3 eggs, lightly beaten
Salt and ground pepper
Remove all trays from the Kambrook Multi-
Function Oven.
Set the Element Control Dial selecting bottom
element only. Place the wire rack in the top
rack position.
Preheat the Kambrook Multi-Function Oven
to 210ºC.
Lightly grease an 18cm quiche tin. Line the tin
with the pastry, ensuring to push the pastry
into the corners of the dish, refrigerate for
20 minutes.
Cover the pastry with baking paper and fill
with 1-1⁄ 2 cups of dry rice to ‘blind bake’ the
pastry. Place the quiche tin into the Kambrook
Multi-Function 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, being careful not to over
fill the quiche tin.
Return the quiche to the Kambrook Multi-
Function Oven. Lower the oven temperature
to 180ºC and bake the quiche for 35 minutes
or until the filling is firm.
Serve hot or cold with a garden salad.
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