46
C
HICKEN SATAY
SERVES 4PREPARATION TIME - 10 MINUTES
1 Place all the marinade ingredients in a large
bowl, mix well. Stir in the chicken, refrigerate for
2 hours to marinate.
2 Thread the chicken onto skewers leaving no
wood exposed. Place in a large flan dish on
the high rack. Cook on DUAL GRILL-1 (see
page 12), MEDIUM HIGH for 11-12 minutes.
Turn over and rearrange skewers every 3
minutes.
marinade:
15ml (1tbsp) groundnut oil
15ml (1tbsp) lemon juice (see Tip, page 42)
30ml (2tbsp) satay sauce
1 clove garlic, crushed (see Tip, page 47)
Tabasco sauce to taste
4 wooden skewers (see Tip, page 49)
450g (1lb) chicken fillets, cubed
C
HICKEN & CAMEMBERT PARCELS
SERVES 4PREPARATION TIME - 12 MINUTES
4 large chicken breast fillets, skinned
100g (4oz) Camembert, finely chopped
3 spring onions, finely chopped
2.5ml (
1
/2tsp) dried parsley
salt and pepper to taste
cocktail sticks to secure
75g Cheddar cheese, grated
1
Open out chicken breasts, flatten with a rolling pin.
2 Place Camembert, onions, parsley and
seasoning in a bowl, mix well. Place a quarter of
the mixture in the centre of each breast. Fold
up into a tight parcel. Secure with cocktail sticks.
Ensure no filling is visible.
3 Place the breasts seam side upwards.
4 Cook on DUAL GRILL MEDIUM HIGH for 16
minutes, turn over and add cheese after 8 minutes.
Sprinkle with toasted almonds to serve.
CAMEMBERT AND SPRING ONION ENCASED IN TENDER CHICKEN FILLETS.
900g (2lb) chicken, cut into large pieces
175g (6oz) natural yoghurt
2 cloves garlic, crushed (see Tip, page 47)
25g (1oz) creamed coconut
10ml (2tsp) turmeric
25g (1oz) butter
1 large onion, sliced
5cm (2") piece fresh ginger, grated
2.5ml (
1
/2tsp) chilli powder
5ml (1tsp) coriander seeds
5 whole cloves
5ml (1tsp) cinnamon
10ml (2tsp) cornflour
100g (4oz) single cream
25g (1oz) roasted cashew nuts
A MILD FLAVOURED, CREAMY INDIAN DISH. SERVE WITH RICE AND POPPADUMS (SEE TIP, PAGE 51).
C
HICKEN KORMA
SERVES 6PREPARATION TIME - 1
1
/4 HOURS
1 Place chicken in a bowl, stir in yoghurt, garlic,
creamed coconut and turmeric. Cover and
marinate for at least 1 hour in the refrigerator.
2
Place butter in a large bowl, heat on HIGH for 1
minute, until melted. Add the onion and cook on
HIGH for 2 minutes. Stir in the ginger, chilli powder
and coriander, cook on HIGH for 1 minute.
3 Add the chicken and marinade, mix well. Stir in
the cloves and cinnamon. Cover and cook on
HIGH for 8-9 minutes, stirring after 3 minutes.
4 Rearrange the chicken pieces and cook on
MEDIUM for 6-7 minutes.
5 Combine the cornflour with the cream and stir
into the chicken. Cook on HIGH for 6 minutes, stir
after 3 minutes. Sprinkle with cashew nuts.
P
OULTRY
Microwave Tip: Toasting Almonds
Place 25g (1oz) almonds in a shallow flan dish
with a knob of butter, heat on HIGH for 3
minutes, stir every minute until golden.
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