– 39 –
Poultry and Eggs
G
REEN
P
EPPERCORN
C
HICKEN
Serves: 4
Ingredients:
500 g sliced chicken breast fi llets
2 tablespoons green peppercorns
1 tablespoon seeded mustard
1 teaspoon chicken stock powder
2 tablespoons lemon juice
1
⁄
2
cup cream
Method:
Place chicken in a 3-litre casserole dish. Cook on P7
for 8 to 10 minutes stirring halfway through cooking.
Mix together peppercorns, mustard, stock powder,
lemon juice and cream. Pour over chicken, stir. Cook
on P10 for 2 to 3 minutes.
H
ONEY
M
USTARD
D
RUMSTICKS
Serves: 3 to 4
Ingredients:
1.3 kg chicken drumsticks
2 tablespoons worcestershire sauce
1
⁄
4
cup honey
1 tablespoon seeded mustard
1 teaspoon curry powder
Method:
Place drumsticks into a shallow casserole dish. Mix
together the remaining ingredients and combine with
the drumsticks. Marinate for at least 2 hours in the
refrigerator. Cook on P7 for 18 to 20 minutes, turning
halfway through cooking. Serve with boiled rice or
noodles.
T
HAI
C
HICKEN
W
INGS
Serves: 3 to 4
Ingredients:
1 kg chicken wings
2 tablespoons soy sauce
2 tablespoons fi sh sauce
2 tablespoons lime juice
1 teaspoon crushed garlic
1 teaspoon crushed ginger
1 teaspoon crushed chilli
Method:
Place wings into a shallow dish. Combine remaining
ingredients and pour over wings. Marinate for at
least 2 hours in the refrigerator. Drain chicken from
marinade and return to dish. Cook on P7 for 15 to 20
minutes, rearranging halfway through cooking.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Chicken Pcs. directions on page 38.
Z
UCCHINI
S
LICE
Serves: 4 to 6
Ingredients:
4 rashers bacon, diced
1 onion, diced
2 cups grated zucchini
2 cups grated carrot
1 cup grated tasty cheese
1 cup self raising fl our
5 eggs, lightly beaten
125 ml vegetable oil
1 tablespoon fresh chopped parsley
salt and pepper
Method:
Lightly grease a 25 cm square microwave safe dish.
Place bacon and onion in a 2-litre casserole dish and
cook on P10 for 2 to 3 minutes. Allow to cool slightly.
Stir in zucchini, carrot, cheese and fl our. In a 1-litre
bowl whisk together eggs, oil and parsley. Add to
bacon mixture season with salt and pepper and stir
until combined. Pour into prepared dish. Cook on P6
for 18 to 20 minutes.
C
HICKEN
B
URRITOS
Serves: 4 to 6
Ingredients:
1 clove garlic, crushed
2 large onions, chopped
1 teaspoon chilli powder (optional)
1 (35 g) packet taco seasoning mix
500 g chicken tenderloins, diced
425 g can red kidney beans, drained
1
⁄
2
cup tomato paste
1
⁄
2
cup water
1 cup grated cheese
10 tortillas
Method:
Place garlic, onion and chilli in a 3-litre casserole dish.
Cook on P10 for 2 minutes.Stir in remaining ingredients
except cheese and tortillas. Cover and cook on P7 for
16 to 18 minutes, stirring twice during cooking. Serve
in warmed tortillas topped with grated cheese.
C
HICKEN
C
ACCIATORE
Serves: 4
Ingredients:
400 g can tomatoes
1
⁄
4
cup tomato paste
1 teaspoon minced garlic
1 onion, diced
2 teaspoons dried oregano
1 kg chicken drumsticks
1
⁄
4
red capsicum, sliced
Method:
Place all ingredients in a 2-litre casserole dish. Stir
until combined. Cover and cook on P7 for 10 to 12
minutes. Turn chicken and stir. Cook on P7 for 10 to
12 minutes.
HINT:
After cooking whole poultry, cover with foil to retain
heat while fi nishing the remainder of the meal.
F00039Y40QP_CB.indd 39F00039Y40QP_CB.indd 39 2011-6-29 15:38:112011-6-29 15:38:11
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