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Poultry and Eggs
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
Medium-High 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 High for 2 to 3 minutes.
THAI CHICKEN CURRY
Serves: 4
Ingredients:
1 onion, chopped
2 tablespoons red curry paste
500 g chicken fillets, sliced
1 tablespoon fish sauce
1 tablespoon brown sugar
2 cups finely sliced vegetables
1 cup coconut milk
Method:
Place onion and curry paste in a 3-litre casserole
dish. Cook on High for 4 to 5 minutes. Add chicken
and combine. Cook on Medium-High for 6 minutes,
stirring once during cooking. Add fish sauce, brown
sugar, vegetables and coconut milk. Stir well. Cover
and cook on High for 4 to 6 minutes. Serve with
Jasmine rice.
APRICOT NECTAR CHICKEN
Serves: 4
Ingredients:
400 ml apricot nectar
40 g French onion soup mix
1 onion, diced
1 clove garlic, crushed
1
⁄
2 cup dried apricots
1 kg chicken legs
Method:
Place all ingredients except chicken legs into a 3-litre
dish. Mix well to combine. Add chicken legs and stir
to coat with sauce. Cook on Medium-High for 20 to
25 minutes, stirring halfway through cooking.
CHICKEN CACCIATORE
Serves: 4
Ingredients:
400 g can diced tomatoes
1
⁄4 cup tomato paste
1 teaspoon minced garlic
1 onion, diced
2 teaspoons dried oregano
1 kg chicken drumsticks
1
⁄4 red capsicum, sliced
Method:
Place all ingredients in a 2-litre casserole dish. Stir
until combined. Cover and cook on Medium-High for
10 to 12 minutes. Turn chicken and stir. Cook on
Medium-High for 10 to 12 minutes.
CHICKEN SAN CHOY BAU
Serves: 4
Ingredients:
10 dried shiitake mushrooms
2 teaspoons sesame oil
1 clove garlic, chopped
500 g minced chicken
10 water chestnuts, finely chopped
227 g bamboo shoots, chopped
1
⁄4 cup soy sauce
1 tablespoon oyster sauce
2 tablespoons sherry
1 small iceberg lettuce
Method:
Cover mushrooms with boiling water, stand for 30
minutes. Drain, remove stems and chop finely. Place
oil and garlic in a 2-litre casserole dish, cook on High
for 50-60 seconds. Add chicken and cook on Medium
for 6 to 8 minutes. Add remaining ingredients except
lettuce and cook on Medium for 6 to 8 minutes.
Separate lettuce leaves, place tablespoons of
mixture into each lettuce leaf. Serve immediately.
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 Medium-High for
16 to 20 minutes, turning halfway through cooking.