61
Poultry
Chicken Rolls with Honey Mustard
Serves: 4 to 6
Ingredients:
8
chicken thigh fillets
16
prunes, pitted
8
spring onions
2 tablespoons
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 2 prunes,
some spring 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 Medium High for 16 to 20
minutes, turning halfway through cooking.
Teriyaki Chicken Wings
Makes: 16
Ingredients:
1 kg
chicken wings
1/
2
cup
bottled teriyaki sauce
2 tablespoons
tomato sauce
1 tablespoon
hoi sin sauce
1
clove garlic, crushed
2 tablespoons
honey
Method:
Place chicken wings in a 3-litre dish. Add all remaining
ingredients. Stir well. Cover and leave to marinate over night.
To Cook by Microwave:
Remove marinade and cook on MED HIGH for 20 to 25
minutes. Stir halfway through cooking.
To Cook by Grill:
Prepare chicken wings and marinade as above. Preheat oven
on Grill 1. Arrange chicken wings on High Rack and brush with
marinade. Cook on Grill 1 for 20 to 22 minutes, Turning over
halfway through grilling and rebrushing with marinade.
To Cook by Auto Menu:
Prepare as above. Remove from marinade, select Chicken
Pieces , enter the weight, then press Start .
A
Thai Chicken Curry
Serves: 4 to 6
Ingredients:
1
onion, chopped
2 tablespoons
red curry paste
1 tablespoon
brown sugar
1 tablespoon
fish sauce
500 g
chicken fillets
2 cups
finely sliced vegetables
1 cup
coconut milk
Method:
In a 3-litre dish mix onion and curry paste, sugar and fish sauce
Cook on HIGH for 3 minutes. Add chicken. Cook on MEDIUM
for 3 minutes. Stir. Cook on MEDIUM for 3 minutes., Add
vegetables, and coconut milk. Cover. Cook on HIGH for 4
minutes.
Cooking Guide
Crispy Chicken with Hot Salsa
Serves: 4 to 6
Ingredients:
1
large avocado
1/
2
small red onion
1
small tomato, peeled and seeded
1/
2
red capsicum
2
cloves garlic, crushed
3 tablesoons
olive oil
3 tablespoons
chopped coriander
1 tablespoon
lime juice
salt and pepper
4
chicken breast fillets with skin
Method:
Finely dice the avocado, onion, tomato and capsicum. Mix
together with the crushed garlic, coriander and seasonings.
Flatten the chicken breasts with a rolling pin, lift the skin to
create a pocket and fill with the salsa mixture. Place the chicken
in a baking dish. Drizzle chicken with remaining olive oil. Place
the metal tray onto the glass turntable with the low rack. Place
the chicken in the baking dish onto the low rack and cook on
Combination: Convection 220°C + Grill 2 (preheated) for 25 to
30 minutes or until cooked and golden.
