Chicken Pie
Serves: 4 to 6
Ingredients:
500 g chicken thigh fillets, diced
60 g butter
1 onion, chopped
100 g mushrooms, sliced
1
/
4
cup flour
1 cup milk
1 teaspoon mixed herbs
1 teaspoon French mustard
pepper to taste
1
/
2
cup grated Swiss cheese
2 sheets ready rolled puff pastry
Method:
Place chicken into a 3-litre casserole dish and cook
on MED HIGH for 5 to 6 minutes set aside. Place
butter and onion into a 2-litre dish and cook on
HIGH for 2 minutes. Stir in flour, cook on HIGH for
1 minute and gradually add milk stirring constantly.
Cook on HIGH for 2 to 3 minutes or until thick. Add
herbs, mustard, pepper and cheese and mushrooms,
mix well. Stir through chicken and set aside.
Preheat oven to Convection 200°C. Grease a
20 cm pie dish, line with one sheet of pastry. Add
chicken filling and cover with other sheet of pastry.
Trim edges. Place on Low Rack and cook on 200˚C
for 30 to 40 minutes.
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Apricot Nectar Chicken
Serves: 4 to 6
Ingredients:
40 g pkt French onion soup mix
400 ml apricot nectar
1 kg chicken drumsticks
1 clove garlic, crushed
1 onion, diced
1
/
2
cup dried apricots
Method:
In a 2-litre dish mix apricot nectar, French onion
soup mix, garlic, onion and dried apricots. Add
chicken drumsticks and mix to coat with sauce.
Cover with a lid.
Cook on Combination 6 for 50 to 55 minutes,
stirring halfway through cooking.
MC
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Serves: 4 to 6
Ingredients:
8 small chicken thigh fillets
16 prunes, pitted
8 green onions
2 tablespoon flaked almonds
4 rashers rindless bacon, halved lengthwise
Honey Mustard Glaze
1 tablespoon brown sugar
1 tablespoon French Mustard
1 tablespoon honey
10 g butter, melted
ground black pepper
Method:
Open out each thigh fillet and trim away fat. Place
2 prunes, some green onion and a few flaked
almonds on each fillet. Roll fillets up and wrap a piece
of bacon around each one. Secure with toothpicks.
Blend all glaze ingredients together in a small bowl.
Place chicken into a 3-litre dish in a single layer and
brush with glaze mixture. Cook on MED HIGH for
16 to 20 minutes, turning halfway through cooking.
Chicken Rolls with Honey Mustard
Poultry
Chicken Curry
Serves: 4 to 6
Ingredients:
1 onion, chopped
2 tablespoons red curry paste
500 g chicken fillets, sliced
2 cups finely sliced vegetables
1 cup coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
Method:
In a 3-litre dish mix onion and curry paste.
Cook on HIGH for 3 minutes. Add chicken. Cook on
MEDIUM for 4 minutes. Stir. Cook on MEDIUM for
4 minutes. Add vegetables, coconut milk, fish sauce
and brown sugar. Cover. Cook on HIGH for
5 minutes.
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