53
Cooking Guide
Poultry
Chicken and Potato Casserole
Serves: 4
Ingredients:
1 chicken, cooked 1
500 g potatoes, peeled and 500 g
thinly sliced
1
/
4
cup water 60 ml
30 g butter 30 g
1 onion, finely chopped 1
1 clove garlic, crushed 1
2 tablespoons plain flour 30 ml
1 cup chicken stock 250 ml
1 teaspoon French mustard 5 ml
1
/
2
cup cream 125 ml
3
/
4
cup grated tasty cheese 190 ml
paprika
Method:
Remove chicken meat from bones. Place potatoes
nd water in a 2-litre casserole dish. Cover and cook
on HIGH for 8 to 10 minutes. Drain. Combine
chicken and potatoes. Set aside. Place butter in a
4-cup (1 litre) glass jug and cook on HIGH for 1
minute. Add onion and garlic to jug and cook on
HIGH for 1 to 2 minutes. Add flour and stir.
Gradually add stock and blend to a smooth paste.
Cook on HIGH for 2 to 3 minutes.
Add mustard and cream. Stir well. Pour sauce over
chicken and potato mixture. Sprinkle with cheese
and paprika. Cook on MEDIUM-HIGH for 4 to
6 minutes. Serve with vegetables.
Italian Chicken Casserole
Serves: 4 to 6
Ingredients:
1 tablespoon oil 15 ml
1 clove garlic, cruched 1
6 chicken pieces 6
250 g baby onion or 4 small 250 g
peeled and left shole
1 can (425 g) tomatoes 1 can (425 g)
1
/
4
cups tomato paste 60 ml
1
/
2
teaspoon marjoram 2 ml
1
/
2
teaspoon oregano 2 ml
100 g button mushrooms 100 g
20 black olives 20
2 tablespoon chopped parsley 30 ml
salt and pepper
Method:
Place all ingredients into a 3-litre casserole dish and
mix well. Cover.
To Cook by Combination:
Cook on Combination 5 for 45 to 50 minutes. Stir
halfway through cooking.
To Cook by One Touch Cooking:
Prepare as above and cover with a lid. Press
,
then
Start
Casserole
A
Tarragon Chicken and Mushrooms
Serves: 6 to 8
Ingredients:
1
1
/
2
kg butter 1
1
/
2
kg
1 onion, sliced 1
1
/
2
teaspoon dried tarragon leaves 2 ml
salt and pepper
150 g mushrooms, finely 150 g
sliced
1 can (440 g) cream of 1 can (440 g)
mushroom
soup
1
/
2
cup sour cream 125 ml
Method:
Place chicken and onion in a 4-litre casserole dish.
Cook on MEDIUM for 25 to 30 minutes. Drain away
any excess fat. Season with tarragon and salt and
pepper. Add mushrooms. Cook on MEDIUM for 3 to
4 minutes. Blend together soup and sour cream.
Spoon over chicken. Cover and cook on MEDIUM
for 12 to 15 minutes. Remove chicken to a serving
platter. Stir sauce and spoon over chicken. Serve
with rice or vegetables.
To Cook by Combination:
Place all ingredients in a 4-litre casserole, except
mushrooms and sour cream. Cover with lid. Cook on
Combination 5 for 30 minutes. Stir in mushrooms
and sour cream, cover, and continue to cook on
Combination 5 for a further 15 to 20 minutes. Stir
and serve.
Coq au Vin
Serves: 4 to 6
Ingredients:
1 medium onion, finely 1
chopped
4 slices streaky bacon, 4
rinds removed, bacon
chopped
1 kg chicken pieces 1 kg
125 g button mushrooms, 125 g
washed and dried
3
/
4
cup hot chicken stock 190 ml
1
/
4
cup red wine 60 ml
2 cloves garlic, crushed 2
20 g butter, cut into pieces 20 g
1 teaspoon mixed herbs 5 ml
freshly ground black
pepper
Method:
Place onion and bacon into a 3-litre casserole dish
and cook on HIGH for 2 to 3 minutes. Add remaining
ingredients and combine well.
To Cook by Combination:
Cover and cook on Combination 5 for 30 to 35
minutes. Remove lid, stir and rearrange chicken
pieces. Continue to cook on Combination 5 for 15 to
20 minutes. Stand 10 minutes before serving.
To Cook by One Touch Cooking:
Prepare as above and cover. Press
,
then
.
Start
Casserole
A
MC
MC
MC
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