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Cooking Guide
Poultry
Chicken Curry
Chicken Pie
Serves: 4 to 6
Ingredients:
500 g chicken thigh fillets, 500 g
diced
60 g butter 60 g
1 onion, chopped 1
100 g mushroom, sliced 100 g
1
/
4
cup flour 60ml
1 cup milk 250 ml
1 teaspoon mixed herbs 5 ml
1 teaspoon prepared mustard 5 ml
pepper to paste
1
/
2
cup grated Swiss cheese 125 ml
2 sheets ready rolled 2
puff pastry
Method:
Place chicken into a 3-litre casserole dish and cook
on MEDIUM-HIGH for 5 to 6 minutes. Place butter
and onion into a 2-litre dish and cook on HIGH for 2
minutes. Stir in flour and gradually add milk stirring
constantly. Cook on HIGH for 2 to 3 minutes or until
thick. Add herbs, mustard, pepper and cheese, mix
well. Stir through chicken and set aside.
To Cook by Convection:
Preheat oven to 200 C. Grease and line a 20 cm pie
dish with one sheet of pastry. Add chicken filling and
cover with other sheet of pastry. Trim edges. Cook
on 200˚C for 25 to 35 minutes.
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Apricot Nectar Chicken
Serves: 4 to 6
Ingredients:
40 g pkt French onion soup 40 g
mix
200 ml apricot nectar 200 ml
1 kg chicken Drumsticks 1 kg
Method:
In 2 litre dish mix apricot nectar and French onion
soup mix. Add chicken drumsticks and mix to coat
with sauce. Cook on COMBINATION 6 for 35 to 40
minutes, turning halfway through cooking.
To Cook by Combination:
Prepare as above, cover and cook on
Combination 6 for 35 to 40 minutes. Stir halfway
through cooking.
MC
Chicken Curry
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Serves: 4 to 6
Ingredients:
1 onion, chopped 1
2 tablespoon red curry paste 30 ml
500 g chicken fillets 500 g
2 cups finely sliced vegetables 500 ml
1 cup coconut milk 250 ml
Method:
In a 3 litre dish mix onion and curry paste.
Set on HIGH for 3 minutes. Add chicken. Cook on
HIGH for 3 minutes. Stir. Cook on HIGH for 3
minutes., Add vegetables, and coconut milk. Cover.
Cook on HIGH for 4 minutes.
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