– 37 –
Poultry and Eggs
C
HICKEN AND
P
OTATO
C
ASSEROLE
Serves: 4
Ingredients:
1
cooked BBQ chicken
500
g
potatoes, peeled and thinly sliced
1¼ cups
water
30
g
butter
1 onion,
fi
nely chopped
1
clove garlic, crushed
2 tablespoons
plain
fl
our
1 cup
chicken stock
2 teaspoon
french mustard
½ cup
cream
¾ cup
grated tasty cheese
paprika
Fresh coriander, Mango chutney and Pappadums to
serve
Method:
Remove chicken meat from bones. Place potatoes
and water in a 2-litre casserole dish. Cover and cook
on High for 8 to 10 minutes. Drain. Combine chicken
and potatoes. Set aside. Place butter in a 4-cup
glass jug and cook on Med-High for 40 seconds. Add
onion and garlic to jug and cook on High for 1 to
2 minutes. Add
fl
our and stir. Gradually add stock
and blend to a smooth paste. Cook on High for 2 to
3 minutes. Stir every minute.
Add mustard and cream. Stir well. Pour sauce over
chicken and potato mixture. Sprinkle with cheese
and paprika. Cook on Med-High for 4 to 6 minutes.
Serve with vegetables.
H
ONEY
S
ESAME
D
RUMSTICKS
Serves: 4
Ingredients:
400
g
chicken
drumsticks
½ teaspoon
chopped garlic
½ teaspoon
chopped ginger
¼ cup
soy sauce
¼ cup
honey
1 tablespoon
sesame seeds
Method:
Place all ingredients in a 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
Med-High for 8 to 10 minutes, turning once during
cooking.
To Cook by Auto Cook
:
Prepare as above. Select
Steam Chicken Pieces
,
press
to select weight 400
g
, then
press
Start
.
C
HICKEN
B
URRITOS
Serves: 4
Ingredients:
1 clove
garlic, crushed
2
large onions, chopped
1 teaspoon
chilli powder (optional)
35
g
taco seasoning mix
500
g
chicken tenderloins, diced
425
g
can red kidney beans, drained
½ cup
tomato paste
½ cup
water
1 cup
grated cheese
12
tortillas
Method:
Place garlic, onion and chilli in a 3 litre casserole
dish. Cook on High for 2 minutes. Stir in remaining
ingredients except cheese and tortillas. Cover and
cook on Med-High for 16 to 18 minutes, stirring twice
during cooking. Serve in warmed tortillas topped with
grated cheese.
Tip:
• Many curry recipes use
fi
nely diced potato to
break down during cooking and thicken the sauce.
Potato doesn't break down when cooked in the
microwave. Continued cooking will dehydrate the
potato. If adapting your own recipe only use one
quarter of the liquid.
• Substitute 2 tablespoons of Korma curry paste for
the spices and garlic in this recipe.
• When using spices in cooking, toast in the
microwave for 30 to 60 seconds to release their
fl
avour and aroma before using in a recipe.
G
REEN
P
EPPERCORN
C
HICKEN
Serves: 4
Ingredients:
500
g
sliced chicken breast
fi
llets
2 tablespoons
green peppercorns
1 tablespoon
seeded mustard
1 teaspoon
chicken stock powder
2 tablespoons
lemon juice
½ cup
cream
Method:
Place chicken in a 3-litre casserole dish. Cook on
Med-High for 8 to 10 minutes stirring halfway through
cooking. Mix together peppercorns, mustard, stock
powder, lemon juice and cream. Pour over chicken,
stir. Cook on High for 3 to 4 minutes.
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F0003BN60QP.indb 37
2014/8/15 15:23:19
2014/8/15 15:23:19
