15
CHICKEN SKEWERS IN
FAMOUS PEANUT SAUCE
Serves 4
½ cup smooth peanut butter
2 tablespoons soy sauce
1 ½ teaspoons water
½ teaspoon sugar
1 clove garlic crushed
2 drops Tabasco sauce
1. In a small bowl, combine the peanut butter, soy sauce and water. Stir well. Add sugar,
garlic and Tabasco then gradually stir in extra water. Refrigerate for at least 30 minutes
to allow the fl avours to develop.
2. Place 2 tablespoons of the sauce into a separate dish and set aside.
3. Thread the chicken onto six soaked wooden skewers. Brush the chicken with the Larger
amount of peanut sauce and arrange them onto a microwave safe rack in a circle. Cook
for 2 ½ minutes on MEDIUM HIGH (70%).
4. Turn the skewers and brush with the sauce. Cook for 2 ½ minutes on MEDIUM HIGH
(70%). Allow to stand for 2 minutes.
5. Garnish with the coriander and serve with the reserved peanut sauce.
¼ cup water extra
400 g chicken breast fi llets
(sliced approximately 1cm thick)
chopped coriander to garnish
CRUNCHY CAMEMBERT CHICKEN
Serves 6
125g camembert cheese
Finely chopped
2 rashers bacon fi nely chopped
½ cup toasted slivered
almonds
chopped
1. Mix camembert, bacon, almonds and 1 tablespoon mustard together.
2. Press camembert mixture between skin and fl esh of chicken.
3. Tie chicken legs together.
4. Mix remaining mustard and honey. Brush over chicken, save some mixture to brush
over chicken at halfway stage.
5. Place breast side down on a roast rack, cook for 35 minutes on MEDIUM HIGH (70%).
Turn over halfway through cooking, and brush with remaining mixture.
6. Allow to stand covered with foil for 10 minutes before serving.
2 tablespoons seeded mustard
1.5 kg chicken (approximately)
2 tablespoons honey
SEAFOOD
SEAFOOD LAKSA
Serves 4-6
1 tablespoon lemon grass, fi nely sliced
270ml coconut cream
2 fi sh fi llets or 300g king prawns or both
1 tablespoon oil
1-2 tablespoons laksa paste
Coriander
1. In a large microwave safe glass cook laksa paste, oil, lemon grass and garlic for 1 minute
on MEDIUM HIGH (70%). Stir once during cooking.
2. Add fi sh sauce, fi sh stock and cook for 2 minutes on MEDIUM HIGH (70%).
3. Add cubed fi sh and / or peeled deveined prawns and cook for 6 minutes on MEDIUM
(50%). Stir halfway through cooking.
4. Stir through coconut cream and cook for a further 3 minutes on MEDIUM (50%).
5. Add noodles to a large bowl of boiling water and let stand for 5-10 minutes or until
noodles collapse.
6. In a large serving bowl place bean shoots, noodles and then laksa soup.
7. Garnish with freshly torn coriander and fried onion fl akes.
1 tablespoon fi sh sauce
½ packet of beans shoots
2 cloves garlic, crushed
100 g rice vermicelli noodles
1 125ml fi sh stock
fried onion fl akes
SMOKED SALMON FETTUCCINE
Serves 4
250 g fettuccine pasta, broken in half
60g butter
100 g smoked salmon (sliced)
100 g snow peas trimmed
100 g button mushrooms
Finely sliced
1. Place fettuccine in a large microwave safe glass bowl with 6 cups of hot water. Cook for
15 minutes on MEDIUM HIGH (70%), stirring halfway. Stand for 5 minutes then drain.
2. In a large microwave safe glass bowl cook garlic, butter and onions for 1 ½ minutes on
60%.
3. Add trimmed whole snow peas and button mushrooms and cook for a further 2 minutes
on 60%.
4. In a large microwave safe bowl, place cream and cook for 4 minutes on MEDIUM (50%),
stirring once during cooking.
5. In a large shallow dish, combine pasta, snow peas, button mushrooms, smoked salmon,
dill and cream.
6. Sprinkle with parmesan cheese and cook for 3 minutes on 60%.
2 cloves garlic, crushed
1 brown onion, fi nely chopped
300 g thickened cream
1 tablespoon fresh dill
1 cup parmesan cheese
