User Manual

PLUM GLAZED QUAILS
Serves: 2 to 4
Ingredients:
4
quails
½ cup cooked long grain rice
1 green onion, chopped
1 tablespoon finely chopped basil
2 tablespoons chopped shelled pistachio nuts
pinch thyme
pinch cayenne pepper
¼ teaspoon minced ginger
1 teaspoon milk
1 tablespoon plum jam
1 tablespoon Hoi-sin sauce
250 g can satsuma plums,
drained and seeds removed
¼ cup red wine
30 g butter
Method:
1. Wash, clean and pat dry quails. In a 1-litre dish,
combine rice, onions, basil, pistachio nuts, thyme,
cayenne pepper, ginger and milk. Mix well and
place a ¼ of the mixture into the cavity of each
quail.
2. Tie the legs together and place quails into a
shallow 2-litre dish. Set aside.
3. In a 2-cup jug, combine plum jam, hoi-sin sauce
and butter. Cook on 1000 W for 30 to 40 seconds.
4. Brush jam mixture over quails and cook on
800 W for 20 to 25 minutes, brush with glaze
halfway through cooking. Cover and allow to
stand for 5 minutes whilst preparing the sauce.
5. Puree plums with wine and heat in a 2-cup
jug on 1000 W for 1 to 2 minutes. Pour sauce
over quails and serve with vegetables or salad
garnished with extra pistachio nuts.
CHICKEN FILLET WITH VANILLA
Serves: 2
Ingredients:
200-220 g chicken fillet
2 tablespoons cheese powder
A:
30 g onion (ground)
2 twigs thyme
2 teaspoons Chinese spirits
2 teaspoons olive oil
½ teaspoon salt
moderate mashed garlic
moderate coarsely ground pepper
Method:
1. Marinate chicken fillet with prepared A (leave it
standing for 10 minutes for stronger flavor). Pour
water into the tank before cooking.
2. Sprinkle cheese powder on chicken fillet, place
in the center of the grill tray, and then place the
grill tray on the middle shelf. Select steam 1 for
2 minutes, then select Combi 1 for 3 minutes.
Finally, select 800 W for 4½ minutes.
STEAMED CHICKEN AND NOODLES
Makes approx.
Ingredients:
2 large chicken breasts
3 tablespoon chopped fresh coriander
2.5 cm piece ginger, cut into strips
6 to 8 spring onions, finely chopped
2 garlic cloves, peeled and crushed
1 red chilli, finely chopped
50 ml light soy sauce
30 ml rice vinegar
1 teaspoon soft brown sugar
2 tablespoons groundnut oil
1 tablespoon vegetable oil
1 teaspoon sesame oil
200 g egg noodles
Method:
1. Place the chicken breasts between two sheets of
cling film and bash with a meat mallet or rolling
pin until thin.
2. Remove the cling film, place the chicken breasts
onto grill tray and season well.
3. Fill water tank. Place grill tray in middle shelf
position of oven and cook on Steam 1 for 15
to 20 minutes, or until the chicken is cooked
through.
4. Place the chopped coriander, ginger, spring
onions, crushed garlic, red chilli, soy sauce, rice
vinegar and light brown sugar into a bowl and mix
well.
5. Place the three different oils into a bowl and
heat on base of oven on 600 W for 1 minute
30 seconds.
6. Pour over the spring onion mixture and mix to
combine. In a large bowl place noodles and cover
with boiling water. Cook on the base of the oven
on Steam 1 for 8 mins. Drain. To serve, pile the
cooked egg noodles into shallow serving bowl.
Slice the cooked chicken and spoon over the
spring onion mixture and drizzle over the juices
from the bowl.
Chicken Fillet with Vanilla
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Poultry
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