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Cooking Guide
Poultry
Chicken Curry
Chicken Pie
Serves: 4 to 6
Ingredients:
500 g chicken thigh fillets, diced
60 g butter
1 onion, chopped
100 g mushroom, sliced
1
/
4
cup flour
1 cup milk
1 teaspoon mixed herbs
1 teaspoon prepared mustard
pepper to taste
1
/
2
cup grated Swiss cheese
2 sheets ready rolled puff pastry
Method:
Place chicken into a 3-litre casserole dish and cook
on MED HIGH for 5 to 6 minutes. Place butter and
onion into a 2-litre dish and cook on HIGH for 2
minutes. Stir in flour, cook on HIGH for 1 minute and
gradually add milk stirring constantly. Cook on HIGH
for 2 to 3 minutes or until thick. Add herbs, mustard,
pepper and cheese and mushrooms, mix well. Stir
through chicken and set aside.
To Cook by Convection:
Preheat oven to 200°C. Grease a 20 cm pie dish,
line with one sheet of pastry. Add chicken filling and
cover with other sheet of pastry. Trim edges. Place
on Low Rack and cook on 200˚C for 30 to 40 minutes.
C
Chicken Curry
R
Serves: 4 to 6
Ingredients:
1 onion, chopped
2 tablespoons red curry paste
500 g chicken fillets
2 cups finely sliced vegetables
1 cup coconut milk
Method:
In a 3-litre dish mix onion and curry paste.
Set on HIGH for 3 minutes. Add chicken. Cook on
MEDIUM for 3 minutes. Stir. Cook on MEDIUM for 3
minutes., Add vegetables, and coconut milk. Cover.
Cook on HIGH for 4 minutes.
Apricot Nectar Chicken
Serves: 4 to 6
Ingredients:
40 g pkt French onion soup mix
200 ml apricot nectar
1 kg chicken Drumsticks
Method:
In a 2-litre dish mix apricot nectar and French onion
soup mix. Add chicken drumsticks and mix to coat
with sauce. Cook on Combination 6 for 50 to 55
minutes, turning halfway through cooking.
MC
R
Serves: 4 to 6
Ingredients:
8 chicken thigh fillets
16 prunes, pitted
8 spring onions
2 tablespoon flaked 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 fillet and trim away fat. Place 2
prunes, some spring onion and a few flaked almonds
on each fillet. Roll fillets 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 MED HIGH for 16 to 20
minutes, turning halfway through cooking.
Chicken Rolls with Honey Mustard