User Manual

25
POULTRY
Serves 4
2 red chillies, deseeded and chopped
2 cloves garlic, chopped (see tip, page 30)
4 shallots, chopped
handful fresh coriander
zest half lime
5ml (1 tsp) demerara sugar
10ml (2 tsp) thai fish sauce
4 skinless chicken fillets (approx. 175g each)
165ml can of coconut milk
1 Blend the chillies, garlic, shallots, coriander and zest in a
food processor, add the sugar and fish sauce to form a
paste.
2 Score the chicken 4 times on each breast. Divide the
paste into two bowls, set one aside.
3 Spread equal amounts of paste from one bowl into the
scores on the chicken.
4 Place the chicken in a 2.5 litre (approx. 4 pint) casserole
dish. Mix the remaining paste with the coconut cream
and pour over the chicken.
5Cover and leave to marinate in the refrigerator for 2 - 3
hours or overnight. Remove the cover and place on the
low rack.
6 Cook on DUAL CONVECTION, 200ºC, 70% for 25
minutes, rearrange and coat the chicken twice during
cooking.
THAI CHICKEN
Serves 4
150ml (
1
/4 pint) hot chicken, stock
300ml (
1
/2 pint) pineapple juice
150ml (
1
/4 pint) orange juice
30ml (2 tbsp) soy sauce
30ml (2 tbsp) honey (see tip, page 61)
15ml (1 tbsp) garlic purée
60ml (4 tbsp) dark rum
4 boneless duck breasts (approx. 200g each)
30ml (2 tbsp) cornflour blended with
30ml (2 tbsp) water
1 Place all the ingredients, except the duck and cornflour,
into a medium bowl and mix well. Add the duck breasts
and stir to coat with the sauce. Cover with cling film and
leave to marinate in the refridgerator overnight.
2Remove the duck breasts from the bowl and place in a
25cm (10”) flan dish. Set the marinade aside to use later.
3 Place the flan dish on the low rack and cook on
DUAL CONVECTION, 220c, 70% for 16 minutes.
4Leave the fillets to stand covered in foil whilst cooking
the marinade.
5 Place the bowl of marinade on the turntable and cook
on 100% for 5 minutes, add the cornflour, mixing well.
Cook on 100% for a further 6 minutes.
Serve with the duck fillets.
FRUITY DUCK
Serves 4
90ml (6 tbsp) wholegrain mustard
45ml (3 tbsp) dijon mustard
45ml (3 tbsp) clear honey (see tip, page 61)
12 chicken drumsticks (approx. 125g each)
1 In a medium bowl, combine the mustards and honey.
Add the drumsticks and stir to coat. Cover the dish
and leave to marinate in the refrigerator for 2 - 4
hours or overnight.
2Turn the drumsticks in the marinade to coat them
evenly before placing in a 25cm (10”) flan dish.
3 Place on the low rack and cook on DUAL GRILL,
100% for 28 minutes, turn over and rearrange after 15
minutes of cooking.
STICKY MUSTARD DRUMSTICKS
VJC New CkBk 23/01/2003 15:44 Page 25