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RECIPES
Serves
MARINADE:
15ml (1 tbsp) groundnut oil
15ml (1 tbsp) lemon juice (see tip, page 81)
60ml (4 tbsp) satay sauce
1 clove garlic, crushed (see tip, page 60)
tabasco sauce to taste
450g chicken fillets, cubed
4 wooden skewers
1 Place all the marinade ingredients in a large bowl, mix
well. Stir in the chicken, refrigerate for 2 hours to
marinate.
2 Thread the chicken onto skewers leaving no wood
exposed. Place in a large flan dish on the high rack.
Cook on DUAL GRILL, 70% for 12 - 15 minutes.
Turn over and rearrange skewers 2 - 3 times.
C
HICKEN SATAY
Serves
4 chicken breast fillets, skinned
(approx. 200g each)
150g blue stilton, finely chopped
50g leek, finely chopped
50g sun-dried tomatoes, finely chopped
100g bacon, finely chopped
salt and pepper to taste
cocktail sticks to secure
75g (3oz) cheddar cheese, grated
1 Open out chicken breasts, flatten with a rolling pin.
2 Place Stilton, leeks, tomatoes, bacon and seasoning in a
bowl, mix well. Place a quarter of the mixture at one
end of each breast. Roll up tight and secure with
cocktail sticks. Ensure no filling is visible.
3 Place the breasts seam-side upwards in a flan dish.
4 Place the flan dish on the low rack.
5 Use sequence programming to cook on 100% for 5
minutes then DUAL GRILL, 100% for 12 minutes.
6 Turn over and add cheese halfway through DUAL
GRILL cooking time.
C
HICKEN
&
STILTON ROLLS
Serves
600g turkey, cubed
225g button mushroom, sliced
225g leek, sliced
salt and pepper
SAUCE:
25g margarine
25g plain flour
5ml (1 tsp) cayenne pepper
30ml (2 tbsp) english mustard powder
300ml (
1
/
2
pint) milk
salt and pepper
250g mascarpone cheese
1 Place the turkey, mushrooms, leeks, salt and pepper
into a 2.5 litre (approx. 4 pint) dish and cook on 100%
for 8 minutes stirring twice during cooking.
Drain off excess liquid.
2 To make the sauce, place the margarine in a bowl and
heat on 100% for 30 seconds until melted.
3 Stir in the flour, cayenne pepper and mustard powder
mixing well.
4 Whisk in the milk and cook on 100% for 6 minutes,
stir every 2 minutes until thick and smooth.
Season with salt and pepper.
5 Mix the mascarpone cheese into the sauce and stir
into the chicken mixture.
6 Place on the low rack and cook on DUAL
CONVECTION, 180ºC, 50% for 20 minutes, stir
halfway through cooking.
C
REAMY TURKEY CASSEROLE
Microwave Tip: Drying herbs
Place a handful of fresh herbs between two sheets of kitchen paper on the turntable. Heat on 70% for 3
minutes until dry. Ensure the herbs do not become too dry. Woody herbs will take a little longer.
p56_cre 8/28/06 11:42:16 AMp56_cre 8/28/06 11:42:16 AM