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Cooking Guide
Poultry
Peanut Satay
Serves: 4
Ingredients:
750 g boneless chicken,
cut into 2.5 cm cubes
Marinade:
1
/
2
teaspoon caraway seeds
1 teaspoon ground coriander
1 clove garlic, crushed
1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon lemon juice
pinch salt
bamboo skewers
Satay Sauce:
3 red chillies,
seeded and finely chopped
2 cloves garlic, crushed
1 cm piece ginger, grated
1 teaspoon salt
1
/
2
cup peanut butter
1 cup water
1
/
4
cup sultanas
1
/
4
cup raisins
1
/
2
cup vinegar
1
/
2
cup sugar
1
/
2
cup peanuts
1
/
4
cup chutney (optional)
Method:
Combine all marinade ingredients in a bowl with
chicken meat and marinate for at least 2 to 3 hours.
Combine all sauce ingredients in a 6-cup jug and
cook on HIGH for 8 to 10 minutes, stirring halfway
through cooking. Purée sauce in a blender or food
processor. Set aside. Preheat oven on Grill 1.
Thread bamboo skewers onto chicken meat and
place on High Rack. Cook for 8 to 10 minutes, or
until cooked, turning once during cooking. Serve
with satay sauce.
Tip: To reheat sauce: Cook on HIGH for 1 to 2 minutes.
G
Honey Sesame Drumsticks
Makes: 6
Ingredients:
8 chicken drumsticks
1 teaspoon chopped garlic
1 teaspoon chopped ginger
1
/
4
cup soy sauce
1
/
4
cup honey
2 tablespoons sesame seeds
Method:
Marinate chicken in remaining ingredients for 2
hours. Place chicken in pie plate. Cook on
MED HIGH for 9 minutes.Turn over. Cook on
MED HIGH for another 9 minutes.
R
Grilled Sweet Chilli and Lime Chicken
Serves: 6
Ingredients:
1 clove garlic, crushed
1 tablespoon chopped coriander
1
/
4
cup sweet chilli sauce
2 tablespoons lime juice
6 chicken thigh fillets, halved
Guacamole:
1 medium size ripe avocado
1 clove garlic, crushed
1 tablespoon lime juice
1
/
2
cup lite sour cream
cracked black pepper
Method:
Combine garlic, coriander, chilli sauce, lime juice
and chicken fillets in a 2-litre bowl. Cover. Marinate
for 1 to 2 hours in the refrigerator. Preheat oven to
Grill 1. Arrange marinated chicken on High Rack.
Cook for 12 to 15 minutes, turning halfway through
cooking. Serve with guacamole.
To prepare guacamole:
In a small bowl mash avocado and stir in garlic, lime
juice, sour cream and cracked black pepper to taste.
Soy Chicken and Vegetables
Serves: 4
Ingredients:
1 tablespoon cornflour
1
/
3
cup oyster sauce
1
/
4
cup sherry
2 tablespoons soy sauce
2 teaspoons minced ginger
500 g chicken fillets, sliced
2 cups sliced vegetables
Method:
In a 3 litre dish mix cornflour, soy sauce, water and
ginger. Cook on HIGH for 2 minutes. Add chicken
fillets and mix to coat with sauce. Cook on
MED HIGH for 5 to 7 minutes stirring halfway
through cooking. Mix in sliced vegetables. Cook on
HIGH for 3 minutes. Stir and cook for a further 2
minutes on HIGH.
R
G