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Ingredients
4 chicken joints, skinned
Marinade:
2 cloves garlic, crushed
25 g (1 oz) fresh root ginger, grated
10 ml (2 tsp) ground coriander
5 ml (1 tsp) ground cumin
5 ml (1 tsp) ground cinnamon
5 ml (1 tsp) turmeric
3 ml (
1/
2
tsp) salt
2 ml (
1/
4
tsp) black pepper
150 ml (
1/
4
pt) natural yoghurt
juice of 1 lemon
Tandoori Chicken
Oven Accessory: round wire rack and metal tray on glass tray
Serves: 4
1. Cut three slits in each piece of chicken,
then place in a bowl. Mix all the
remaining marinade ingredients and
pour over the chicken. Cover and
refrigerate for 24 hours.
2. Place chicken joints on round wire rack
on metal tray. Cook on Combination:
220°C + 250 W for 35 mins. or until
the chicken is cooked through. Turn
halfway during cooking and baste with
remaining marinade. Serve with boiled
rice.
Ingredients
4 boneless and skinless chicken breasts
1 tbsp lemon juice
1 tsp fresh thyme
1/
2
tbsp olive oil
salt and pepper
200g (7oz) jar of red peppers, drained
150g (5 oz) ripe brie
400g (14oz) ready made puff pastry
1 egg, beaten to glaze
2 tbsp freshly grated parmesan
Layered Chicken Puff
Dish: shallow dish
Serves: 4
Oven Accessory: metal tray
1. Slice the chicken breasts into strips and
place between plastic film and flatten
using a rolling pin.
2. Put chicken in a shallow dish with lemon
juice, thyme, olive oil and seasoning.
Allow to marinate for a couple of hours in
the fridge.
3. Pre-heat oven on CONVECTION 200
°C
with metal tray in position.
4. Carefully remove the metal tray from the
oven using oven gloves.
5. Spread the chicken out on the metal tray
and put back in the oven. Cook on
CONVECTION 200
°C
for 10-15 mins. or
until cooked through, turning halfway.
Remove chicken from the tray and allow
to cool slightly.
6. Wash metal tray.
7. Roll out pastry to a 28 x 36cm (11" x 14")
rectangle.
8. Place
1/
2
of the chicken on the centre
third of the pastry.
9. Cover with
1/
2
of the peppers, then all of
the brie followed by the rest of the
peppers and finally the remaining
chicken.
10. Brush the edges of the pastry with beaten
egg and draw up the two longer sides
together over the filling and press the
edges firmly together to seal. Flute the
edges.
11. Pre-heat the oven empty on
CONVECTION 200
°C
.
12. Transfer the pastry onto the metal tray
and brush with beaten egg. Sprinkle with
parmesan cheese.
13. Cook on CONVECTION 200
°C
for 25 -
30 mins until the pastry is crisp and
golden.
Ingredients
600 g (1
1/
4
lb) braising steak, cubed
45 ml (3 tbsp) seasoned flour
600 ml (1 pt) hot beef stock
45 ml (3 tbsp) tomato puree
30 ml (2 tbsp) paprika
5 ml (1 tsp) sugar
60 ml (4 tbsp) soured cream
Hungarian Goulash
Dish: large casserole
Serves: 4
Oven Accessory: metal tray on glass tray
1. Toss the meat in the flour. Combine all
ingredients except the sour cream in
casserole dish.
2. Cook on Combination: 160°C + 100 W
for 1 hr. or until meat is tender.
3. Remove from oven and immediately stir in
the soured cream. Serve with ribbon noodles.