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15
CHICKEN SKEWERS IN
FAMOUS PEANUT SAUCE
Serves 4
1
/2 cup smooth peanut butter
2 tablespoons soy sauce
1
1
/2 teaspoons water
1
/2 teaspoon sugar
1 clove garlic crushed
2 drops Tabasco sauce
1. In a small bowl, combine the peanut butter, soy sauce and water. Stir well.
Add sugar, garlic and Tabasco then gradually stir in extra water. Refrigerate
for at least 30 minutes to allow the flavours to develop.
2. Place 2 tablespoons of the sauce into a separate dish and set aside.
3. Thread the chicken onto six soaked wooden skewers. Brush the chicken with
the Larger amount of peanut sauce and arrange them onto a microwave safe
rack in a circle. Cook for 2
1
/2 minutes on MEDIUM HIGH (70%).
4. Turn the skewers and brush with the sauce. Cook for 2
1
/2 minutes on
MEDIUM HIGH (70%). Allow to stand for 2 minutes.
5. Garnish with the coriander and serve with the reserved peanut sauce.
1
/4 cup water extra
400 g chicken breast fillets
(sliced approximately 1cm thick)
chopped coriander to garnish
CRUNCHY CAMEMBERT CHICKEN
Serves 6
125g camembert cheese
Finely chopped
2 rashers bacon finely chopped
1
/2 cup toasted slivered
almonds chopped
1. Mix camembert, bacon, almonds and 1 tablespoon mustard together.
2. Press camembert mixture between skin and flesh of chicken.
3. Tie chicken legs together.
4. Mix remaining mustard and honey. Brush over chicken, save some mixture
to brush over chicken at halfway stage.
5. Place breast side down on a roast rack, cook for 35 minutes on MEDIUM
HIGH (70%). Turn over halfway through cooking, and brush with remaining
mixture.
6. Allow to stand covered with foil for 10 minutes before serving.
2 tablespoons seeded mustard
1.5 kg chicken (approximately)
2 tablespoons honey
SEAFOOD
SEAFOOD LAKSA
Serves 4-6
1 tablespoon lemon grass, finely sliced
270ml coconut cream
2 fish fillets or 300g king prawns or both
1 tablespoon oil
1-2 tablespoons laksa paste
Coriander
1. In a large microwave safe glass cook laksa paste, oil, lemon grass and garlic
for 1 minute on MEDIUM HIGH (70%). Stir once during cooking.
2. Add fish sauce, fish stock and cook for 2 minutes on MEDIUM HIGH (70%).
3. Add cubed fish and / or peeled deveined prawns and cook for 6 minutes on
MEDIUM (50%). Stir halfway through cooking.
4. Stir through coconut cream and cook for a further 3 minutes on MEDIUM
(50%).
5. Add noodles to a large bowl of boiling water and let stand for 5-10 minutes or
until noodles collapse.
6. In a large serving bowl place bean shoots, noodles and then laksa soup.
7. Garnish with freshly torn coriander and fried onion flakes.
1 tablespoon fish sauce
1
/2 packet of beans shoots
2 cloves garlic, crushed
100 g rice vermicelli noodles
1 125ml fish stock
fried onion flakes
SMOKED SALMON FETTUCCINE
Serves 4
250 g fettuccine pasta, broken in half
60g butter
100 g smoked salmon (sliced)
100 g snow peas trimmed
100 g button mushrooms
Finely sliced
1. Place fettuccine in a large microwave safe glass bowl with 6 cups of hot water.
Cook for 15 minutes on MEDIUM HIGH (70%), stirring halfway. Stand for 5
minutes then drain.
2. In a large microwave safe glass bowl cook garlic, butter and onions for 1
1
/2
minutes on 60%.
3. Add trimmed whole snow peas and button mushrooms and cook for a further 2
minutes on 60%.
4. In a large microwave safe bowl, place cream and cook for 4 minutes on
MEDIUM (50%), stirring once during cooking.
5. In a large shallow dish, combine pasta, snow peas, button mushrooms,
smoked salmon, dill and cream.
6. Sprinkle with parmesan cheese and cook for 3 minutes on 60%.
2 cloves garlic, crushed
1 brown onion, finely chopped
300 g thickened cream
1 tablespoon fresh dill
1 cup parmesan cheese
SCA/SCNZ R395Y C/B,P12- 11.6.7, 11:37 AM15