87
Coq au Vin
Serves 4
Dish: large casserole with lid
Oven Accessory: glass tur metal tray
1. Place all ingredients in casserole dish.
2. Cover and cook on Combination: CONVECTION 160°C +
WARM power for 1hr 10 mins. or until cooked through.
3. Remove skin from chicken pieces and skim off any excess
fat. Thicken using a little cornflour mixed with water. Serve
sprinkled with chopped parsley.
I
ngredients
4 chicken portions approx.
1.2 kg (2
1/
2
lb) in weight
5 ml (1 tsp) mixed herbs
salt and pepper
100 g (4 oz) streaky bacon
100 g (4 oz) button
mushrooms
1 clove garlic, crushed
450 g (1 lb) whole shallots
30 ml (2 tbsp) brandy
300 ml (
1/
2
pt) red wine
300 ml (
1/
2
pt) chicken stock
I
ngredients
4 chicken breast fillets,
skinned
100 g (4 oz) creamed
coconut
45 ml (3 tbsp) lemon juice
30 ml (2 tbsp) soy sauce
30 ml (2 tbsp) vegetable oil
2 garlic cloves, crushed
5 ml (1 tsp) ground turmeric
5 ml (1 tsp) five-spice
powder
5 ml (1 tsp) coriander seeds
5 ml (1 tsp) cumin seeds
90 ml (6 tbsp) crunchy
peanut butter
large pinch of chilli powder
Chicken Satay
Serves 4-6
Dish: 8 wooden skewers
Oven Accessory: glass tur metal tray + high wire
rack
1. Cut the chicken into small chunks and place in a bowl.
Place 50 g (2 oz) creamed coconut, 30 ml (2 tbsp) lemon
juice and 15 ml (1 tbsp) soy sauce into a blender or food
processor. Add the oil, garlic, turmeric, five spice,
coriander and cumin and blend until smooth.
2. Pour over the chicken. Cover and marinate in the fridge for
2-3 hours or overnight.
3. For the serving sauce: Crumble 50 g (2 oz) of creamed
coconut into a large jug. Add the peanut butter, 15 ml (1
tbsp) of the lemon juice, 15ml (1 tbsp) of the soy sauce,
the chilli powder and 300 ml (
1/
2
pt) water. Cook on HIGH
power for 5-6 mins. or until the sauce boils and thickens,
stirring frequently. Turn into a serving bowl.
4. Thread the chicken onto wooden skewers. Place on high
rack on metal tray and cook on Combination:
TURBO-BAKE 250˚C + GRILL 1 + WARM power for 15
mins. or until cooked through, turning occasionally. Serve
hot with sauce for dipping.
MEA
T
AND POUL
TR
Y