User Manual

GREEN PEPPER CHICKEN
Serves: 4
Ingredients:
20 g
butter
500 g chicken breast fillets, sliced
2 tablespoon green pepper corns
1 teaspoon chicken stock powder
1 tablespoon seeded mustard
2 tablespoon lemon juice
½ cup cream
Method:
1. Place butter in a 3-litre dish. Cook on 1000 W for
20 seconds.
2. Add chicken and cook on 800 W for 8 to
10 minutes, stirring halfway through cooking.
3. Mix together remaining ingredients and pour over
chicken. Cook on 1000 W for 2 to 3 minutes.
PEPPER AND SESAME FRIED NUGGETS
Serves: 2
Ingredients:
400 g (2 pieces) chicken leg
7 tablespoon corn starch
3 tablespoon cooked sesame
A:
1 tablespoon cooking wine
1 tablespoon soy sauce
30 g beaten egg
⅔ tablespoon salt
moderate pepper
Method:
1. The thickness of the chicken must be even, and
cut into 4 cm blocks (approximately 30 g each).
Put into the container with A, stir evenly (leave
it standing for 10 minutes for a stronger flavor).
Put corn starch and meat into the bowl, rub
thoroughly until there is no powder left.
2. Sprinkle sautéed sesame onto 1. Place onto the
metal tray with the skin side up in lower shelf
position. Choose 230 °C and cook for 16 to
18 minutes.
Pepper and Sesame Fried Nuggets
CHICKEN PIE
Serves: 4 to 6
Ingredients:
500 g chicken thigh fillets, diced
60 g butter
1 onion, chopped
100 g mushrooms, sliced
¼ cup flour
1 cup milk
1 teaspoon mixed herbs
1 teaspoon French mustard
pepper to taste
½ cup grated Swiss cheese
2 sheets ready rolled puff pastry
Method:
1. Place chicken into a 3-litre casserole dish and
cook on 800 W for 5 to 6 minutes, stiring halfway
through cooking.
2. Place butter and onion into a 2-litre dish and
cook on 1000 W for 4 minutes. Stir in flour, cook
on 1000 W for 1 minute and gradually add milk.
Stirring constantly. Cook on 1000 W for 2 to
3 minutes stir every minute or until thick.
3. Add herbs, mustard, pepper, cheese and
mushrooms, mix well. Stir through chicken and
set aside.
4. Preheat oven to 200 °C.
5. Grease a 25 cm pie dish, line with one sheet of
pastry. Add chicken filling and cover with other
sheet of pastry. Trim edges. Place on metal tray
in lower positon and cook on 200 °C for 32 to
35 minutes.
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
1 onion, diced
½ cup dried apricots
Method:
1. In a 3-litre dish mix apricot nectar and French
onion soup mix. Add chicken drumsticks and mix
to coat with sauce, stir in remaining ingredients.
2. Cook with lid on 800 W for 18 to 20 minutes,
turning halfway through cooking. Then cook on
600 W for another 18 to 20 minutes. Remove lid
and put dish on wire shelf in lower shelf position.
Cook on Convection 170 °C on 15 minutes.
- 96 -
Poultry
F0003CH50QP.indd 96F0003CH50QP.indd 96 2020/7/16 15:14:542020/7/16 15:14:54