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9
Country style apricot chicken
Serves 6
1 pkt French onion soup mix
2 x 425 ml tin of apricot nectar
1
⁄2 cup of mango chutney
8 chicken thigh fillets trimmed and diced
Preheat the Multi Oven to 200°c with the
element selector switch selecting both
elements, place the wire rack in the
middle rack position.
Add all the ingredients to a ovenproof dish
and mix well.
Cover the dish with a ovenproof 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 – 6
1 sheet frozen ready rolled shortcrust
pastry
2 teaspoons 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 18cm flan tin. Line the tin
with the pastry, ensuring to push the
pastry into the corners of the dish,
refrigerate for 20 minutes.
Preheat the Multi Oven to 220°c 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