Cooking
Guide
Chicken Pie
Serves: 4 to 6
Ingredients:
00 g
chicken thigh fillets, diced
60 g
butter
1
onion, chopped
100 g
mushrooms, sliced
1
/
4
cup
flour
1 cup
milk
1 teaspoon
mixed herbs
1 teaspoon
French mustard
pepper to taste
1
/
cup
grated Swiss cheese
sheets ready rolled puff pastry
Method:
Place chicken into a 3-litre casserole dish and cook
on
MED HIGH
for
5 to 6 minutes
set aside. Place
butter and onion into a -litre dish and cook on
HIGH
for
2 minutes
. Stir in flour, cook on
HIGH
for
1 minute
and gradually add milk stirring constantly.
Cook on
HIGH
for
2 to 3 minutes
or until thick. Add
herbs, mustard, pepper and cheese and mushrooms,
mix well. Stir through chicken and set aside.
Preheat oven to
Convection 200°C
. Grease a
0 cm pie dish, line with one sheet of pastry. Add
chicken filling and cover with other sheet of pastry.
Trim edges. Place on Low Rack and cook on
200˚C
for
30 to 40 minutes
.
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Apricot Nectar Chicken
Serves: 4 to 6
Ingredients:
40 g
pkt French onion soup mix
400 ml
apricot nectar
1 kg
chicken drumsticks
1 clove
garlic, crushed
1
onion, diced
1
/
cup
dried apricots
Method:
In a -litre dish mix apricot nectar, French onion
soup mix, garlic, onion and dried apricots. Add
chicken drumsticks and mix to coat with sauce.
Cover with a lid.
Cook on
Combination 6
for
50 to 55 minutes
,
stirring halfway through cooking.
MC
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Serves: 4 to 6
Ingredients:
small
chicken thigh fillets
16
prunes, pitted
green onions
tablespoon
flaked 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 fillet and trim away fat. Place
prunes, some green onion and a few flaked
almonds on each fillet. Roll fillets 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
MED HIGH
for
16 to 20 minutes
, turning halfway through cooking.
Chicken Rolls with Honey Mustard
Poultry
Chicken Curry
Serves: 4 to 6
Ingredients:
1
onion, chopped
tablespoons
red curry paste
00 g
chicken fillets, sliced
cups
finely sliced vegetables
1 cup
coconut milk
1 tablespoon
fish sauce
1 tablespoon
brown sugar
Method:
In a 3-litre dish mix onion and curry paste.
Cook on
HIGH
for
3 minutes
. Add chicken. Cook on
MEDIUM
for
4 minutes
. Stir. Cook on
MEDIUM
for
4 minutes
. Add vegetables, coconut milk, fish sauce
and brown sugar. Cover. Cook on
HIGH
for
5 minutes
.
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