User Manual

27
P
OULTRY
SERVES 4PREPARATION TIME - 10 MINUTES
1 Place the mushrooms, onion and garlic in a 2.5
litre (approx. 4 pint) casserole dish. Cook on
HIGH for 4 minutes.
2 Stir in remaining ingredients except the chicken,
mix well.
3 Add chicken portions and coat with the sauce.
4 Cook on MEDIUM HIGH for 35 minutes, stir and
coat the chicken twice during cooking.
Serve with rice or jacket potatoes.
225g (8oz) mushrooms, sliced
1 medium onion, chopped
1 clove garlic, crushed (see Tip, page 29)
60ml (4tbsp) tomato purée
300ml (
1
/2 pint) red wine
5ml (1tsp) dried oregano (see Tip, page 20)
5ml (1tsp) dried parsley (see Tip, page 20)
salt and pepper to taste
4 chicken portions
C
HICKEN CACCIATORE
sauce:
15ml (1tbsp) dry sherry
15ml (1tbsp) demerara sugar
30ml (2tbsp) soy sauce
30ml (2tbsp) chilli sauce
150ml (
1
/4 pint) hot vegetable stock
15ml (1tbsp) cornflour mixed with a little water
stir fry:
30ml (2tbsp) groundnut oil
2 cloves garlic, crushed (see Tip, page 29)
2.5cm (1") piece of root ginger, peeled & grated
225g (8oz) chicken fillet, cut into strips
175g (6oz) broccoli, broken into small florets
125g (5oz) can of water chestnuts, drain & slice
125g (5oz) bean sprouts
125g (5oz) bamboo shoots
1
/2 red pepper, sliced
1
/2 yellow pepper, sliced
100g (4oz) cashew nuts, unsalted
1 To prepare the sauce, place sherry, sugar, soy
sauce, chilli sauce and stock in a bowl. Mix well,
stir in the cornflour.
2 Heat on HIGH for 6 minutes, stir every minute
until thickened. Allow to cool whilst preparing
the rest of the dish.
3 Prepare the stir fry, place the oil, garlic and
ginger in a large bowl, heat on HIGH for 1 minute.
Mix in the chicken and cook on MEDIUM HIGH
for 6 minutes. Stir after 3 minutes.
4 Add the broccoli, chestnuts, beansprouts,
bamboo shoots, red and yellow pepper and the
sauce. Mix well and cook on MEDIUM HIGH for
10 minutes, stir twice during cooking.
5 Stir in the cashew nuts, cook on HIGH for 2
minutes. Serve immediately.
C
HICKEN & CASHEW NUT STIR FRY
SERVES 4PREPARATION TIME - 10 MINUTES
200g (7oz) canned chestnut purée
50g (2oz) fresh wholemeal breadcrumbs
100g (4oz) low fat sausages, skinned & mashed
25g (1oz) butter, melted
1 stick celery, chopped
1 small onion, chopped
grated rind of 1 medium orange
salt and pepper to taste
1 egg (size 3 ), beaten
3.5kg (8lb) oven ready turkey
25g (1oz) butter
15ml (1tbsp) fresh parsley, chopped
SERVES 6PREPARATION TIME - 12 MINUTES
T
URKEY WITH CHESTNUT STUFFING
1 Mix the chestnut purée, breadcrumbs,
sausagemeat, butter, celery, onion and orange
rind in a large bowl. Add egg to bind the stuffing.
2 Pack the neck of the turkey with the stuffing. Do
not fill the cavity.
3 Place the butter and parsley in a small bowl and
heat on HIGH for 30 seconds until melted.
4 Weigh bird and place breast side down in a large
flan dish. Brush with half the parsley butter.
5 Cook on DUAL COOK 180
O
C MEDIUM for 10
minutes per 450g (1lb). Turn the turkey over
halfway through cooking. Brush with remaining
parsley butter before returning to the oven. Add
salt and pepper to taste.