13
Main courses.
Chicken.
Roast Chicken with Parsley
and Ham Stuffing
Serves 4-6
1 size 12 chicken
Stuffing:
250g ham, finely chopped
2 cups fresh bread crumbs
3 shallots, finely chopped
1 tablespoon finely chopped parsley
finely grated rind of
1
/
2
lemon
1 egg
pinch dry mustard
fresh ground pepper to taste
1. Place all stuffing ingredients into a bowl and
combine well.
2. Place stuffing into the chicken cavity and
secure opening with a small skewer.
3. Heat 1 tablespoon of oil in frypan on setting
7. Add chicken and brown evenly on all sides.
4. Reduce heat to setting 5 for approximately
1
1
/
2
hours.
5. If cooking roast vegetables, place
3
/
4
to 1 hour
before serving.
Chicken and Almonds
1 tablespoon butter or margarine
1
/
4
cup flaked almonds
2 onions, peeled and finely chopped
3 teaspoons finely chopped green ginger
500g chicken thigh fillets, cut into strips
1 small celery stalk, finely sliced
1
/
2
red capsicum, finely sliced
1
/
4
cup dry sherry
2 tablespoons soy sauce
2 cups chicken stock
3 tablespoons corn flour
1
/
4
cup water
1. Heat butter or margarine in frypan on setting
6. Brown almonds and set aside.
2. Add onions and ginger, saute until tender.
Add chicken and brown
3. Add celery, capsicum, sherry, soy sauce and
chicken stock. Allow to boil.
4. Combine cornflour and water. Add to
chicken, stirring until sauce boils and
thickens.
5. Reduce to simmer for 10 minutes.
Serve with steamed rice.
Lemon Chicken
2 tablespoons oil
4 chicken maryland pieces
1 teaspoon finely grated green ginger
1 clove garlic, peeled and finely chopped
1 cup chicken stock
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon dry sherry
finely grated rind and juice of
1
/
2
lemon
1 tablespoon cornflour
1 tablespoon water
1. Heat oil In frypan on setting 7. Brown
chicken on all sides with the ginger and
garlic. Reduce heat to simmer.
2. Combine chicken stock, soy sauce, sugar,
sherry, lemon rind and lemon juice.
Add to the frypan. Cover and allow to
simmer until chicken is tender.
3. Combine cornflour and water. Add to
chicken, stirring until sauce boils and
thickens. Simmer for a further 5 minutes.
Serve with steamed rice.
