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RECIPES
Serves 4
90ml (6 tbsp) wholegrain mustard
45ml (3 tbsp) dijon mustard
45ml (3 tbsp) clear honey (see tip, page 94)
12 chicken drumsticks (approx. 125g each)
STICKY MUSTARD DRUMSTICKS
1 In a medium bowl, combine the mustards and honey.
Add the drumsticks and stir to coat. Cover the dish and leave
to marinate in the refrigerator for 2 - 4 hours or overnight.
2 Turn the drumsticks in the marinade to coat them evenly
before placing in a 25cm (10”) flan dish.
3 Place on the low rack and cook on DUAL GRILL, 100% for
28 minutes, turn over and rearrange after 15 minutes of
cooking.
Serves 4
150ml (
1
/4 pint) hot chicken, stock
300ml (
1
/2 pint) pineapple juice
150ml (
1
/4 pint) orange juice
30ml (2 tbsp) soy sauce
30ml (2 tbsp) honey (see tip, page 94)
15ml (1 tbsp) garlic purée
60ml (4 tbsp) dark rum
4 boneless duck breasts (approx. 200g each)
30ml (2 tbsp) cornflour blended with
30ml (2 tbsp) water
FRUITY DUCK
1 Place all the ingredients, except the duck and cornflour, into
a medium bowl and mix well. Add the duck breasts and stir
to coat with the sauce. Cover with cling film and leave to
marinate in the refridgerator overnight.
2 Remove the duck breasts from the bowl and place in a 25cm
(10”) flan dish. Set the marinade aside to use later.
3 Place the flan dish on the low rack and cook on DUAL
CONVECTION, 220c, 70% for 16 minutes.
4 Leave the fillets to stand covered in foil whilst cooking the
marinade.
5 Place the bowl of marinade on the turntable and cook on
100% for 5 minutes, add the cornflour, mixing well.
Cook on 100% for a further 6 minutes.
Serve with the duck fillets.
Serves 4
2 red chillies, deseeded and chopped
2 cloves garlic, chopped (see tip, page 67)
4 shallots, chopped
handful fresh coriander
zest half lime
5ml (1 tsp) demerara sugar
10ml (2 tsp) thai fish sauce
4 skinless chicken fillets (approx. 175g each)
165ml can of coconut milk
THAI CHICKEN
1 Blend the chillies, garlic, shallots, coriander and zest in a food
processor, add the sugar and fish sauce to form a paste.
2 Score the chicken 4 times on each breast. Divide the paste
into two bowls, set one aside.
3 Spread equal amounts of paste from one bowl into the
scores on the chicken.
4 Place the chicken in a 2.5 litre (approx. 4 pint) casserole dish.
Mix the remaining paste with the coconut cream and pour
over the chicken.
5 Cover and leave to marinate in the refrigerator for 2 - 3
hours or overnight. Remove the cover and place on the low
rack.
6 Cook on DUAL CONVECTION, 200ºC, 70% for 25 minutes,
rearrange and coat the chicken twice during cooking.
R-959(SL)M-AA.indb 64R-959(SL)M-AA.indb 64 2/13/13 2:50:17 PM2/13/13 2:50:17 PM