Sharp Carousel R-210D, Operation Manual

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7
CHICKEN WITH BACON
AND LEEK SEASONING
No. 15 chicken
60 g butter, melted
1 leek, finely chopped
2 rashers bacon, chopped
1
1
/
2
cups breadcrumbs
1 egg yolk (beaten)
salt and pepper
20 g butter, melted, extra
1. Combine butter, leek and bacon in a bowl. Cook for 1 minute on 100%.
2. Stir in bread, egg yolk and seasonings. Mix well.
3. Fill cavity of chicken with stuffing and secure with a toothpick.
4. Brush chicken with extra melted butter.
5. Place chicken on a rack, breast-side down, cook for 20 minutes on 70%.
6. Turn over, cook a further 20 minutes on 70%.
7. Stand covered with aluminium foil for 10 minutes before serving.
Serves 4
POULTRY
CHICKEN IN A POT
4 chicken thighs
1
/
4
cup plain flour
2 rashers bacon, finely chopped
1 green capsicum, diced
1 onion, finely chopped
425 g can peeled tomatoes
1 tablespoon tomato paste
2 chicken stock cubes
1 tablespoon soy sauce
salt and pepper
100 g mushrooms, sliced
1. Toss chicken thighs in flour.
2. Add chicken and all other ingredients (except mushrooms) to a large
casserole dish.
3. Cover and cook for 30 minutes on 70%. Stir at 10 minutes intervals.
4. Add mushrooms. Cook uncovered for a further 5-7 minutes on 70%.
Serves 2-4
CHICKEN AND MACARONI BAKE
No. 15 chicken
20 g butter, melted
2 cups macaroni
3 cups hot tap water
1 /
4
cup plain flour
300 mL sour cream
250 mL chicken stock
1. Melt butter for 30 seconds on 100%. Brush over Chicken.
2. Place on a roasting rack. Cook for 30 minutes on 70%, turning halfway
through cooking.
3. Allow chicken to cool.
4. Place macaroni in a large bowl. Cover with hot water. Cook for 20
minutes on 100%. Stir halfway.
5. Remove flesh from chicken.
6. Mix together plain flour, sour cream and chicken stock.
7. Combine chicken, macaroni and sauce mixture. Sprinkle with cheese and
cook for 15-20 minutes on 70%.
8. Sprinkle with parsley.
9. Serve immediately with a tossed salad.
Serves 4
APRICOT CHICKEN
4 chicken thighs
1 packet French onion soup
1 tablespoon plain flour
375 mL apricot nectar
300 g dried apricot halves
1. Place in a large casserole dish.
2. Toss chicken in combined French onion soup and plain flour.
3. Cook chicken for 13 minutes on 70%, cover with lid.
4. Pour over apricot nectar and apricots.
5. Cook, covered, for 13 minutes on 70%.
6. Serve hot with pasta.
Serves 4
100 g vintage chedder cheese
100 g mozzarella cheese
100 g romano cheese
1 tablespoon chopped parsley