User Manual

A 32690,南アフリカ向R 450D C /B
21
CHICKEN CACCIATORE Serves 6
6 chicken thighs
1
/4 cup flour
1 tablespoon Season All salt
1 onion, sliced
30 g butter
1 clove garlic, crushed
2 tablespoons tomato paste
440 g can peeled tomatoes
2 chicken stock cubes
1
/2 cup white wine
1 green capsicum, thinly sliced
6 black olives, sliced
1. Place chicken, flour and Season All salt into a freezer bag. Toss until
chicken is coated.
2. Combine chicken thighs, any flour remaining in bag, onion, butter, garlic,
tomato paste, juice from tomatoes, stock cubes and white wine in a 3 litre
casserole dish.
3. Cover and cook for 22-26 minutes on MEDIUM HIGH. Stir 2-3 times during
cooking.
4. Add capsicum and chopped tomatoes. Cover and cook a further 10-12
minutes on MEDIUM HIGH.
5. Garnish with black olives.
CHICKEN FILLET BURGERS Serves 4
4 chicken breast fillets (approx. 500 g)
2 tablespoons flour
1 teaspoon paprika
2 slices ham, sliced in half
2 slices pineapple, sliced in half
4 slices processed cheese
1. Place chicken, flour and paprika into a freezer bag. Toss until chicken is
coated.
2. Place chicken fillets onto a roasting rack.
3. Cook for 8-10 minutes on MEDIUM HIGH, turning over halfway through
cooking.
4. Place ham and pineapple slices on top of each chicken piece.
5. Top with cheese.
6. Cook for 2-4 minutes on MEDIUM.
7. Serve on a hamburger bun with lettuce and tomato.
ROAST CHICKEN Serves 4
No.15 chicken
30 g butter, melted
Season All salt
1. Wash and dry chicken well.
2. Tie legs of chicken together with string.
3. Place breast-side down on a roasting rack.
4. Baste with butter and sprinkle with Season All salt.
5. Cook for 14-16 minutes on MEDIUM HIGH.
6. Turn chicken over. Baste with butter and sprinkle with Season All salt.
7. Cook a further 14-16 minutes on MEDIUM HIGH.
8. Allow to stand covered with foil for 10 minutes before serving.
CRUNCHY CAMEMBERT CHICKEN Serves 6
125 g camembert cheese, finely chopped
2 rashers bacon, finely chopped
1
/2 cup toasted, slivered almonds
2 tablespoons seeded mustard
No.15 chicken
2 tablespoons honey
1. Mix camembert, bacon, almonds and 1 tablespoon mustard together.
2. Press camembert mixture between skin and flesh of chicken. Tie chicken
legs together.
3. Mix remaining mustard and honey. Brush over chicken.
4. Place breast side down on a roasting rack, cook for 30-32 minutes on
MEDIUM HIGH. Turn over halfway through cooking.
5. Allow to stand covered with foil for 10 minutes before serving.