User Manual

OULTRY

HICKEN SATAY

SERVES 4PREPARATION TIME - 10 MINUTES

1 Place all the marinade ingredients in a large

bowl, mix well. Stir in the chicken, refrigerate for

2 hours to marinate.

2 Thread the chicken onto skewers leaving no

wood exposed. Place in a large flan dish on the

high rack. Cook on DUAL GRILL, MEDIUM HIGH

for 10-12 minutes. Turn over and rearrange

skewers every 3 minutes.

marinade:

15ml (1tbsp) groundnut oil

15ml (1tbsp) lemon juice (see Tip, page 53)

30ml (2tbsp) satay sauce

1 clove garlic, crushed (see Tip, page 29)

Tabasco sauce to taste

4 wooden skewers

450g (1lb) chicken fillets, cubed

50g (2oz) butter

5ml (1tsp) dried tarragon (See Tip, page 20)

10ml (2tsp) dried chives (See Tip, page 20)

15ml (1tbsp) fresh parsley, chopped

2 cloves garlic, crushed (see Tip, page 29)

salt and pepper to taste

8 chicken drumsticks

1 Place the butter in a large bowl, heat on HIGH for

30 seconds until melted. Stir in the tarragon,

chives, parsley, garlic, salt and pepper.

Add drumsticks, coat with herby butter. Place in a

large flan dish on high rack. Cook on DUAL GRILL,

HIGH for 10-12 minutes, turn over, rearrange

every 3-4 minutes until evenly cooked and crispy.

SERVES 4PREPARATION TIME - 4 MINUTES

ERBY DRUMSTICKS

Serve with Rice Pilaf, see page 46.

Rice Pilaf (page 47); Crispy Peking Duck (page 26); Chicken Satay (page 25).