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GREEN PEPPERCORN CHICKEN
Serves: 4
Ingredients:
500 g sliced chicken breast fillets
2 tablespoons green peppercorns
1 tablespoon seeded mustard
1 teaspoon chicken stock powder
2 tablespoons lemon juice
1
⁄2 cup cream
Method:
Place chicken in a 3-litre casserole dish. Cook on P7
for 8 to 10 minutes stirring halfway through cooking.
Mix together peppercorns, mustard, stock powder,
lemon juice and cream. Pour over chicken, stir. Cook
on P10 for 2 to 3 minutes.
HONEY MUSTARD DRUMSTICKS (S)
ÅÅ
Serves: 3 to 4
Ingredients:
1.3 kg chicken drumsticks
2 tablespoons worcestershire sauce
1
⁄4 cup honey
1 tablespoon seeded mustard
1 teaspoon curry powder
Method:
Place drumsticks into a shallow casserole dish. Mix
together the remaining ingredients and combine with
the drumsticks. Marinate for at least 2 hours in the
refrigerator. Cook on P7 for 18 to 20 minutes, turning
halfway through cooking. Serve with boiled rice or
noodles.
To cook by Sensor Cook / Auto Cook:
Prepare as above. Refer to directions on page 14.
THAI CHICKEN WINGS (S)
ÅÅ
Serves: 3 to 4
Ingredients:
1 kg chicken wings
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons lime juice
1 teaspoon crushed garlic
1 teaspoon crushed ginger
1 teaspoon crushed chilli
Method:
Place wings into a shallow dish. Combine remaining
ingredients and pour over wings. Marinate for at least
2 hours in the refrigerator. Drain chicken from
marinade and return to dish. Cook on P7 for 15 to 20
minutes, rearranging halfway through cooking.
To cook by Sensor Cook / Auto Cook:
Prepare as above. Refer to directions on page 14.
ZUCCHINI SLICE
Serves: 4 to 6
Ingredients:
4 rashers bacon, diced
1 onion, diced
2 cups grated zucchini
2 cups grated carrot
1 cup grated tasty cheese
1 cup self raising flour
5 eggs, lightly beaten
125 ml vegetable oil
1 tablespoon fresh chopped parsley
salt and pepper
Method:
Lightly grease a 25 cm square microwave safe dish.
Place bacon and onion in a 2-litre casserole dish and
cook on P10 for 2 to 3 minutes. Allow to cool slightly.
Stir in zucchini, carrot, cheese and flour. In a 1-litre
bowl whisk together eggs, oil and parsley. Add to
bacon mixture season with salt and pepper and stir
until combined. Pour into prepared dish. Cook on P6
for 18 to 20 minutes.
CHICKEN BURRITOS
Serves: 4 to 6
Ingredients:
1 clove garlic, crushed
2 large onions, chopped
1 teaspoon chilli powder (optional)
1 (35 g) packet taco seasoning mix
500 g chicken tenderloins, diced
425 g can red Kidney beans
1
⁄2 cup tomato paste
1
⁄
2 cup water
1 cup grated cheese
10 tortillas
Method:
Place garlic, onion and chilli in a 3-litre casserole dish.
Cook on P10 for 2 minutes.Stir in remaining
ingredients except cheese and tortillas. Cover and
cook on P7 for 16 to 18 minutes, stirring twice during
cooking. Serve in warmed tortillas topped with grated
cheese.
CHICKEN CACCIATORE
Serves: 4
Ingredients:
440 g can tomatoes
1
⁄4 cup tomato paste
1 teaspoon minced garlic
1 onion, diced
2 teaspoons dried oregano
1 kg chicken drumsticks
Method:
Place all ingredients in a 2-litre casserole dish. Stir
until combined. Cover and cook on P7 for 10 to 12
minutes. Turn chicken and stir. Cook on P7 for 10 to
12 minutes.
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Poultry and Eggs