73
Meat / Poultry
Layered chicken
approx 50 min
ingredients
Slice the chicken breasts into strips and place between plastic
fi
lm
and
fl
atten using a rolling pin. 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. Pre-heat on OVEN 200°C with enamel
shelf in the lower position. Carefully remove the enamel shelf from
the oven using oven gloves. Spread the chicken out on the enamel
shelf and put back in the oven. Cook on OVEN 200°C for 10-15
mins. or until cooked through, turning halfway. Remove chicken
from the shelf and allow to cool slightly. Wash enamel shelf. Roll
out pastry to a 25 x 25 cm square. Place
½
of the chicken on the
centre third of the pastry. Cover with
½
of the peppers, then all of
the brie followed by the rest of the peppers and
fi
nally the remain-
ing chicken. Brush the edges of the pastry with beaten egg and
draw up the two longer sides together over the
fi
lling and press
the edges
fi
rmly together to seal. Flute the edges. Pre-heat the
oven empty on OVEN 200°C. Transfer the pastry onto the enamel
shelf and brush with beaten egg. Sprinkle with parmesan cheese.
Cook on OVEN 200°C for 30- 35 mins until the pastry is crisp and
golden.
SERVES 4
3 boneless and skinless
chicken breasts
1 tbsp lemon juice
1 tsp fresh thyme
½
tbsp olive oil
salt and pepper
400
g
ready made puff
pastry
125
g
jar of red peppers,
drained
1 egg, beaten to glaze
2 tbsp freshly grated
parmesan
Dish: shallow dish
Hungarian goulash
approx 50 min
ingredients
Toss meat in the
fl
our. Combine all ingredients except the soured
cream in casserole dish. Cover, place on ceramic plate and cook
on LOW power for 40 - 50 minutes or until the meat is tender.
Remove from oven immediately stir in the soured cream.
SERVES 4
700
g
braising steak,
cubed,
50
g
seasoned
fl
our
1 large onion,
1 red pepper, deseeded and
chopped,
400
g
canned, chopped
tomatoes,
175
g
mushrooms,
600 ml 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,
Dish: large casserole dish with
lid.
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2017/2/17 15:02:48
