User Manual

26
P
OULTRY
C
HICKEN & CAMEMBERT PARCELS
SERVES 4PREPARATION TIME - 12 MINUTES
4 large chicken breast fillets, skinned
100g (4oz) Camembert, finely chopped
3 spring onions, finely chopped
2.5ml (
1
/2tsp) dried parsley
salt and pepper to taste
cocktail sticks to secure
75g (3oz) chedder cheese, grated
1 Open out chicken breasts, flatten with a rolling pin.
2 Place Camembert, onions, parsley and
seasoning in a bowl, mix well. Place a quarter of
the mixture in the centre of each breast. Fold
up into a tight parcel. Secure with cocktail sticks.
Ensure no filling is visible.
3 Place the breasts seam-side upwards in a flan
dish
4 Place the flan dish on the high rack
5 Cook on DUAL GRILL HIGH for 12 minutes, turn
over after 6 minutes and sprinkle with cheddar
cheese.
Sprinkle with toasted almonds to serve.
450g (1lb) boneless turkey breast, skinned,
cut into 2.5cm (1") pieces
grated rind of half an orange
10ml (2tsp) coriander seeds, toasted and
crushed
50g (2oz) butter
100g (4oz) oyster mushrooms, halved
100g (4oz) button mushrooms
300ml (
1
/2 pint) hot vegetable stock
15ml (1tbsp) cornflour
300ml (
1
/2 pint) single cream
60ml (4tbsp) fresh coriander leaves, chopped
salt and pepper to taste
1 Place the turkey, orange rind and coriander
seeds in a 2.5 litre (approx. 4 pint) casserole
dish, mix well.
2 In a separate dish melt the butter on HIGH for 30
seconds, stir in the mushrooms and cook on
HIGH for 4 minutes. Add to the turkey mixture,
mix well and cook on HIGH for a further 6
minutes.
3 Stir in the stock and cook on MEDIUM HIGH for
16 minutes until liquid has reduced by half, stir
every 4 minutes.
4 Stir the cornflour into the cream, add the coriander
and stir into the turkey mixture. Season. Cook on
MEDIUM HIGH for 6-7 minutes.
T
URKEY WITH CORIANDER
SERVES 4PREPARATION TIME - 12 MINUTES
2kg (4
1
/2lb) oven ready duckling
soy sauce to brush
To serve:
32 ready made Chinese pancakes
1 bunch spring onions, cut into 5cm (2") fingers
1
/2 cucumber, cut into 5cm (2") fingers
120ml (4floz) hoi sin sauce
1 Wash the duck and pat dry with kitchen paper.
Calculate the cooking time at 10 minutes per
450g. Place the duck breast side down on the low
rack and brush with soy sauce.
2 Cook on DUAL COOK 180
O
C MEDIUM for the
calculated cooking time. Turn the duck over half-
way through cooking, pierce lightly with a fork
and brush with soy sauce.
3 After cooking, cut the duck (including the skin)
into small pieces. Place in a large flan dish sprinkle
generously with soy sauce, toss to coat evenly.
4
Place on high rack and GRILL for 9-10 minutes until
evenly crispy, stir 2-3 times during cooking.
5 Heat the hoi sin sauce on HIGH for 1 minute.
6 To reheat the pancakes, stack in a clean, damp
tea towel, heat on MEDIUM HIGH for 3 minutes.
SERVES 4PREPARATION TIME - 15 MINUTES
C
RISPY PEKING DUCK
Serve each person with 8 pancakes and some of the
duckling including the skin. Serve onion, cucumber and
sauce separately. Spread a little of the sauce on a pancake,
top with onion, cucumber and duck. Roll up and eat.