– 40 –
Poultry and Eggs
C
HICKEN
R
OLLS WITH
H
ONEY
M
USTARD
Serves: 4 to 6
Ingredients:
8
chicken thigh fi llets
16
prunes, pitted
8
green onions, sliced
2 tablespoon
fl aked 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 fi llet and trim away fat. Place 2
prunes, some green onion and a few fl aked almonds
on each fi llet. Roll fi llets 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 P7 for 16 to 20
minutes, turning halfway through cooking.
C
HICKEN AND
A
SPARAGUS
R
ISOTTO
Serves: 4
Ingredients:
300 g
fresh asparagus, chopped
2 tablespoons
olive oil
1
1
⁄
2
cups
arborio rice
1
clove garlic, crushed
4 cups
boiling chicken stock
2 cups
coarsely chopped cooked chicken
1
⁄
4
cup
grated fresh parmesan cheese
1
⁄
4
cup
cream
1 tablespoon
ground black pepper
chopped
parsley
extra
coarsely grated parmesan cheese
Method:
Place asparagus into 2-litre dish and cook on P10
for 1 minute.Set aside. Place oil, rice and garlic in a
large microwave safe bowl. Cook covered on P10
for 1 minute. Add 2 cups of boiling chicken stock,
cook on P10 for 5 minutes. Stir twice during cooking.
Add remaining chicken stock and cook on P10 for
another 5 minutes. Add remaining ingredients along
with asparagus and stir into risotto. Cook covered on
P10 for 2 minutes. Stand for 5 minutes. Serve topped
with extra parmesan and black pepper.
HINT:
• A No. 15 (1.5 kg) chicken will make 4 cups of
diced cooked chicken.
• 2 half breasts will make 2 cups of diced cooked
chicken.
• 1 chicken maryland will make 1 cup of diced
cooked chicken.
H
ONEY
S
ESAME
D
RUMSTICKS
Serves: 4
Ingredients:
1 kg
chicken drumsticks
1 teaspoon
garlic, chopped
1 teaspoon
chopped ginger
1
⁄
4
cup
soy sauce
1
⁄
4
cup
honey
2 tablespoons
sesame seeds
Method:
Place all ingredients in 2-litre bowl, stir until
combined. Marinate for at least 2 hours or overnight.
Remove chicken from marinade and place in shallow
dish with the meatiest ends to the outside. Cook on
P7 for 15 to 18 minutes, turning once during cooking.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to
Chicken Pcs.
directions on page 38.
C
HICKEN
W
INGS IN
L
EMON
S
AUCE
Serves: 4 to 6
Ingredients:
1 kg
chicken wings
1
⁄
4
cup
soy sauce
1 teaspoon
ginger powder
2
cloves garlic, crushed
1
⁄
4
cup
lemon juice
Method:
Place chicken wings in 3-litre casserole dish. Mix
together remaining ingredients and pour over chicken
wings. Marinate for 1 to 2 hours in the refrigerator.
Cook, covered, on P7 for 15 to 20 minutes. Serve hot
with rice.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to
Chicken Pcs.
directions on page 38.
Chicken Wings in Lemon Sauce
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2011-6-29 15:38:11
2011-6-29 15:38:11
