User Manual

CHICKEN CACCIATORE
Serves: 4
Ingredients:
1 kg chicken drumsticks
400 g can tomatoes, diced
¼ cup tomato paste
1 teaspoon minced garlic
1 onion, sliced
2 teaspoon dried oregano
¼ red capsicum, sliced
Method:
1. In a 3-litre dish mix all the ingredients. Cover.
Please on base of oven and cook on 600 W for
30 minutes. Stir, uncover and cook on Convection
200 °C for 15 minutes.
LAYERED CHICKEN
Serves: 4
Ingredients:
2 boneless and skinless chicken
breasts
1 tablespoon lemon juice
1 teaspoon fresh thyme
½ tablespoon olive oil
salt and pepper
400 g ready made puff pastry
125 g jar of red peppers, drained
100 g ripe brie
1 egg, beaten to glaze
2 tablespoon freshly grated parmesan
Method:
1. Slice the chicken breasts into strips and place
between plastic film and flatten 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.
2. Preheat on Convection 200 °C.
3. Spread the chicken out on the metal tray in the
lower shelf position. Cook on Convection 200 °C
for 10 to 15 minutes or until cooked through,
turning halfway.
4. Remove chicken from the shelf and allow to cool
slightly. Wash metal tray.
5. 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 finally the
remaining chicken. 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.
6. Preheat the oven on Convection 200 °C.
7. Transfer the pastry onto the metal tray and brush
with beaten egg. Sprinkle with parmesan cheese.
Place metal tray in lower shelf position. Cook on
Convection 200 °C for 20 to 25 minutes until the
pastry is crisp and golden.
COQ AU VIN
Serves: 4 to 6
Ingredients:
12 pickling onions
4 slices streaky bacon, rinds removed, bacon
chopped
1.2 kg chicken pieces
125 g button mushrooms, washed and
dried
¾ cup hot chicken stock
¼ cup red wine
2 cloves garlic, crushed
20 g butter, cut into pieces
1 teaspoon mixed herbs
freshly ground black pepper
Method:
1. Place onion and bacon into a 3-litre casserole
dish and cook on 1000 W for 2 to 3 minutes. Add
remaining ingredients and combine well.
2. Cover and cook on 600 W for 30 to 35 minutes.
Remove lid, stir and rearrange chicken pieces.
Continue to cook on Convection 180 °C for 20 to
25 minutes. Stand 10 minutes before serving.
PARMESAN CRUSTED CHICKEN
Serves: 4
Ingredients:
1 kg chicken breast fillets
40 g butter
2 cloves garlic, crushed
1 cup fresh breadcrumbs
¼ cup chopped parsley
½ cup grated fresh Parmesan cheese
Method:
1. Trim chicken fillets and place in a single layer
onto metal tray. Set aside.
2. Place butter into a small dish and melt on 600 W
for 1 minute.
3. Preheat oven to 180 °C.
4. Brush butter over chicken fillets and sprinkle
with combined remaining ingredients. Put metal
tray in upper shelf position. Cook at 180 °C for
30 minutes or until cooked through and golden
brown.
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Poultry
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