User Manual

12
STARTERS
Serves 4 - 6
150g dried crispy onions
15ml (1 tbsp) honey dijon mustard
15ml (1 tbsp) coarse ground mustard
1 egg (small)
225g skinless chicken fillets
1 Place onions in a flan dish.
2 In a small bowl, mix mustards and egg together.
3 Cut the chicken fillets into long thin strips like fingers.
4 Dip the chicken into the mustard mixture, then into
the onions, turning to coat them evenly.
5Grease a 25cm (10”) flan dish and cover with the
chicken fingers.
6Place on the high rack and cook on DUAL GRILL, 70%
for 5 minutes.
CRISPY CHICKEN FINGERS
Serves 4
60ml (4 tbsp) white wine
15ml (1 tbsp) hot chilli sauce
30ml (2 tbsp) garlic purée
30ml (2 tbsp) dried parsley (see tip, page 24)
650g prawns, cooked and peeled
1 Place all ingredients, except the prawns, into a medium
bowl. Mix well, then stir in the prawns.
2Cover the bowl and place in the refrigerator overnight
to marinate.
3Preheat the oven to CONVECTION 250ºC.
4Remove cover and place the prawns into a 25cm (10”)
flan dish.
5 Place dish on the low rack and cook on DUAL
CONVECTION, 250ºC, 10% for 20 minutes
SPICY PRAWNS
Serves 4 - 8
4 medium open cap mushrooms
or 6 smaller mushrooms
50g leek, chopped
1 cloves garlic, crushed (see tip, page 30)
75g cooked rice
25g bacon, chopped
50g cheddar cheese, grated
1Remove the mushroom stalks. Place the mushroom
caps in a 25cm (10”) flan dish open side up.
2 Mix the leeks, garlic, rice and bacon in a bowl.
3 Fill mushrooms with equal amounts of the mixture then
sprinkle with cheese.
4Place the dish on the high rack and cook on DUAL
GRILL, 50% for 8 minutes.
STUFFED MUSHROOMS
Serves 2 or 4
50g margarine
50g fresh brown breadcrumbs
50g cooked ham, finely chopped
90ml (6 tbsp) double cream
salt and pepper to taste
5ml (1 tsp) fresh parsley, chopped
2 large ripe avocados
15ml (1 tbsp) lemon juice (see tip, page 55)
50g cheese, grated
fresh parsley sprigs to garnish
1 Place the margarine in a bowl and heat on 100% for 30
seconds. Stir in the breadcrumbs and ham, add enough
cream to bind the mixture. Season with salt and
pepper to taste and stir in the parsley, cook on 100%
for 2 minutes.
2 Cut the avocados in half, remove the stone and brush
the flesh with lemon juice. Fill each avocado half with
the breadcrumb mixture.
3 Place the avocados in a large flan dish and sprinkle with
the grated cheese.
4 Place the dish on the high rack, use sequence
programming to cook on 100% for 2
1
/2 minutes, then
on GRILL for 5 minutes until brown and crispy.
AVOCADO AU GRATIN
VJC New CkBk 23/01/2003 15:44 Page 12