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Poultry
CHICKEN AND POTATO CASSEROLE
Serves: 4
Ingredients:
1 BBQ (cooked) chicken
500 g potatoes, peeled and thinly sliced
1
1
⁄4 cup water
30 g butter
1 onion, finely chopped
1 clove garlic, crushed
2 tablespoons plain flour
1 cup chicken stock
1 teaspoon french mustard
1
⁄
2 cup cream
3
⁄4 cup grated tasty cheese
paprika
Method:
Remove chicken meat from bones. Place potatoes
and water in 2-litre casserole dish. Cover and cook
on P10 for 8 to 10 minutes. Drain. Combine chicken
and potatoes. Set aside. Place butter in 4-cup glass
jug and cook on P7 for 40 seconds. Add onion and
garlic to jug and cook on P10 for 1 to 2 minutes. Add
flour and stir. Gradually add stock and blend to a
smooth paste. Cook on P10 for 2 to 3 minutes. Stir
every minute.
Add mustard and cream. Stir well. Pour sauce over
chicken and potato mixture. Sprinkle with cheese
and paprika. Cook on P7 for 4 to 6 minutes. Serve
with vegetables.
CHICKEN ROLLS WITH HONEY MUSTARD
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 P7 for 16 to 20 minutes,
turning halfway through cooking.
ROAST TURKEY
Serves: 6 to 8
Ingredients:
2.5 to 2.8 kg turkey
60 g butter
1 stick celery, finely sliced
1 small onion, finely chopped
2 small cooking apples,
peeled and grated
2 cups fresh breadcrumbs
1 tablespoon parsley, finely chopped
1 egg
salt and pepper
1 tablespoon oil
lemon pepper or seasoned salt
Method:
Clean and pat dry turkey with paper towel. Melt
butter in 1-litre casserole dish on P10 for 30 to
40 seconds. Add celery, onion and apples. Cook
on P10 for 4 minutes. Add breadcrumbs, parsley,
egg, salt and pepper. Mix well and stuff mixture
into cleaned turkey. Place turkey, breast-side down,
on rack in 3-litre casserole dish. Pierce
skin with a fork. Secure legs of turkey with string.
Brush with oil. Sprinkle with lemon pepper or
seasoned salt.
Cook on P7 for 50 to 75 minutes, turning halfway
through cooking. Stand, covered, for 10 minutes
before serving.
CHICKEN CACCIATORE
Serves: 4
Ingredients:
1 can (440 g) 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 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.
HINT:
After cooking whole poultry, cover with foil to retain
heat while finishing the remainder of the meal.
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Cooking Guide