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– 16 –
CHICKEN
ROLLS WITH
HONEY MUSTARD
Serves: 4 to 6
Ingredients:
8 chicken thigh fillets
16 prunes, pitted
8 green onions, sliced
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 green 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 P7 for 16 to 20 minutes,
turning halfway through cooking.
CHICKEN AND ASPARAGUS RISOTTO
Serves: 4
Ingredients:
300 g fresh asparagus, chopped
2 tablespoon olive oil
1
1
⁄
2 cups arborio rice
1 clove garlic, crushed
4 cups boiling chicken stock
2 cups coarsely chopped cooked chicken
1
⁄4 cup grated fresh parmesan cheese
1
⁄
4 cup cream
1 tablespoon chopped parsley
ground black pepper
extra coarsely grated parmesan cheese
Method:
Place asparagus into 2-litre dish and cook on P10 for
1 minute.Set aside. Place oil, rice and garlic in a
large microwave safe bowl. Cook covered on P10 for
1 minute. Add 2 cups of boiling chicken stock, cook
on P10 for 5 minutes. Stir twice during cooking. Add
remaining chicken stock and cook on P10 for another
5 minutes. Add remaining ingredients along with
asparagus and stir into risotto. Cook covered on P10
for 2 minutes. Stand for 5 minutes. Serve topped with
extra parmesan and black pepper.
HINT:
• A No. 15 (1.5 kg) chicken will make 4 cups of
diced cooked chicken.
• 2 half breasts will make 2 cups of diced cooked
chicken.
•1 chicken maryland will make 1 cup of diced
cooked chicken.
HONEY SESAME DRUMSTICKS (S)
ÅÅ
Serves: 3 to 4
Ingredients:
8 (1.3 kg) chicken drumsticks
1 teaspoon chopped garlic
1 teaspoon chopped ginger
1
⁄4 cup soy sauce
1
⁄4 cup honey
2 tablespoons sesame seeds
Method:
Place all ingredients in 2-litre bowl, stir until
combined. Marinate for at least 2 hours or overnight.
Remove chicken from marinade and place in shallow
dish with the meatiest ends to the outside. Cook on
P7 for 18 to 20 minutes, turning once during cooking.
To cook by Sensor Cook / Auto Cook:
Prepare as above. Refer to directions on page 14.
C
HICKEN WINGS IN
LEMON SAUCE (S)
ÅÅ
Serves: 4 to 6
Ingredients:
1 kg chicken wings
1
⁄4 cup soy sauce
1 teaspoon ginger powder
2 cloves garlic, crushed
1
⁄
4 cup lemon juice
Method:
Place chicken wings in 3-litre casserole dish. Mix
together remaining ingredients and pour over
chicken wings. Marinate for 1 to 2 hours in the
refrigerator. Cook, covered, on P7 for 15 to 20
minutes. Serve hot with rice.
To cook by Sensor Cook / Auto Cook:
Prepare as above. Refer to directions on page 14.
Chicken Wings in Lemon Sauce
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Poultry and Eggs