User Manual

30
HICKEN & TARRAGON FILO PIE
SERVES 4PREPARATION TIME - 15 MINUTES
P
OULTRY
C
50g (2oz) butter
225g (8oz) button mushrooms, sliced
1 medium onion, finely chopped
1 clove garlic, crushed (see Tip, page 29)
3 eggs (size 3), beaten
225g (8oz) cottage cheese
150ml (
1
/4 pint) natural yoghurt
225g (8oz) cooked chicken, skinned
and chopped
15ml (1tbsp) fresh tarragon, chopped
salt and pepper to taste
5 sheets filo pastry, cut in half
sunflower oil to brush
1 Place the butter in a large bowl and heat on HIGH
for 30 seconds, stir in the mushrooms, onion and
garlic and cook on HIGH for 4 minutes, drain and
allow to cool.
2 Preheat the oven to CONVECTION 200°C.
3 In a separate bowl, combine the eggs, cottage
cheese, yoghurt, chicken and tarragon. Season.
Add the mushroom mixture. Mix well.
4 Grease a square dish 20.4cm (8"). Place a layer
of filo pastry in the bottom and brush with oil.
Repeat for another 4 layers of pastry. Spoon in
the chicken mixture and cover with the 5 remaining
sheets of pastry. Brush each with oil.
5 Place on low rack, bake in the preheated oven
CONVECTION 200°C for 45 minutes until brown.
4 chicken breasts
30ml (2tbsp) clear honey (See Tip, page 60)
5ml (1tsp) whole grain mustard
2.5ml (
1
/2tsp) dried tarragon
15ml (1tbsp) tomato purée
150ml (
1
/4 pint) chicken stock
salt and pepper
1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and pour
over the chicken.
3 Cook on MEDIUM HIGH for 12 minutes. Coat the
chicken with the sauce several times during
cooking.
H
SERVES 4PREPARATION TIME - 6 MINUTES
ONEYED CHICKEN
1 Place the onion and garlic in a 2.5 litre (approx.
4 pint) casserole dish and cook on HIGH for 1
minute. Stir in the stock, orange juice, red wine,
sugar, tarragon and cinnamon. Season to taste.
Cook on HIGH for 7-8 minutes, stir halfway
through cooking time. Add the duck portions and
place the slices of orange on top.
2
Place on low rack, cook on DUAL COOK 200°C,
MEDIUM HIGH for 30 minutes.
3 Remove the duck portions and slices of orange.
4
Skim the fat from the top of the sauce and stir in the
blended cornflour, heat on HIGH for 3-4 minutes,
stirring every minute until sauce has thickened.
5 Return the duck and orange to the sauce, heat
on HIGH for 3 minutes. Serve immediately.
1 medium onion, chopped
1 clove garlic, crushed
300ml (
1
/2 pint) hot chicken stock
300ml (
1
/2 pint) fresh orange juice
30ml (2tbsp) red wine
50g (2oz) demerara sugar
5ml (1tsp) fresh tarragon
5ml (1tsp) cinnamon
salt and pepper to taste
4 pieces duck (each approx 275g (10oz))
half a large orange sliced
15ml (1tbsp) cornflour mixed with a little
cold water
D
UCK IN CARAMEL & ORANGE SAUCE
SERVES 4PREPARATION TIME - 12 MINUTES