56
Cooking Guide
Poultry
Serves: 4
Ingredients:
1 x 1.5 g Chicken 1 x 1.5 kg
60 g butter 60 g
1 tablespoon chopped rosemary 15 ml
1 tablespoon parsley 15 ml
Method:
Place butter in a 2 cup jug. Cook on MEDIUM HIGH
for 40 seconds. Add rosemary and parsley. Tie legs
of chicken together with string. Brush with butter
mixture. Place breast side down on a rack set in a
dish. Set COMBINATION 6 for 25 minutes.Turn
over. Set COMBINATION 6 for 25 minutes.
Roast Herb Chicken
Roast Honey Duck Orange Sauce
Serves: 4 to 6
Ingredients:
1.5 kg duck 1.5 kg
3 tablespoon honey 45 ml
1 tablespoon orange liqueur 15 ml
1 tablespoon vinegar 15 ml
Ingredients:
juice of 2 oranges
rind of 1 orange
1
/
4
cup water 60 ml
1 tablespoon brown sugar 15 ml
1 tablespoon vinegar 15 ml
1 tablespoon orange liqueur 15 ml
Method:
Clean and pat dry duck with paper towel. Pierce skin
at 2 cm intervals with a fork.
Place duck onto a rack into a 2-litre casserole dish.
Cook on Combination 6 for 30 to 40 minutes. Brush
the combined honey, liqueur and vinegar over the
duck and cook further for 10 minutes or until duck is
golden brown. Stand while preparing sauce.
Sauce:
Place all ingredients except rind, vinegar and liqueur
in a 2-cup (500 ml) jug. Cook on HIGH for 1
1
/
2
to
2 minutes. Add vinegar and liqueur and cook on
HIGH for a further 30 seconds. Pour sauce over
duck, sprinkle with rind and serve.
MC
Camembert Chicken
Serves: 4 to 6
Ingredients:
1.5 kg Chicken 1.5 kg
125 g Camembert cheese, 125 g
sliced thinly
25 g butter, melted 25 g
Method:
Clean and pat dry chicken with paper towel. Using
the back of a spoon, gently lift the skin away from
the flesh of the bird on the breast. Place the slices
of cheese under the skin. Brush chicken with butter.
Place the chicken on the low rack breast side up,
and cook on Combination 6 for 50 to 60 minutes,
stand for 15 minutes before serving.
Plum Glazed Quails
Serves: 2 to 4
Ingredients:
4 quails 4
1
/
2
cup cooked long grain rice 125 ml
1 tablespoons chopped shallots 15 ml
(spring onions)
1 tablespoons finely chopped basil 15 ml
2 tablespoons chopped shelled 30 ml
pistachio nuts
pinch thyme
pinch cayenne pepper
1
/
4
teaspoons minced ginger 1 ml
1 teaspoon milk 5 ml
1 tablespoons plum jam 15 ml
1 tablespoons Hoi-sin sauce 15 ml
1 can (250 g) satsuma plums, 1 can (250 g)
drained and seeds
removed
1
/
4
cup red wine
Method:
Wash, clean and pat dry quails. In a 1-litre dish,
combine rice, shallots (spring onions), basil,
pistachio nuts, thyme, cayenne, pepper, ginger and
milk. Mix well and place a
1
/
4
of the mixture into the
cavity of each quail. Tie the legs together and place
quails into a shallow 2-litre dish. Set aside. In a 2-
sup (500 g) jug, combine plum jam, hoi-sin sauce
and butter. Cook on HIGH for 30 to 40 seconds.
Brush jam mixture over quails and cook on
MEDIUM-HIGH for 10 to 14 minutes, brush with
glaze halfway through cooking. Cover and allow to
stand for 5 minutes whilst preparing the sauce.
Puree plums with wine and heat in a 2-cup (55 ml)
jug on HIGH for 1 to 2 minutes. Pour sauce over
quails and serve with vegetables or salad garnished
with extra pistachio nuts.
MC
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