12
POULTRY
CHICKEN WITH BACON
AND LEEK SEASONING
Serves 4
HONEY CHICKEN LEGS
Serves 4
CHICKEN PENNE SALAD
Serves 6
1.5 kg chicken
(
approximately
)
60 g butter, melted
1 leek, finely chopped
1 rash bacon, chopped
1 egg yolk
salt and pepper
20 g butter, melted extra
2 fresh red chillies seeded
1 onion
2 cloves garlic crushed
2 teaspoons crushed ginger
2 tablespoons lemon juice
2 teaspoons ground cumin
3 teaspoons ground coriander
2 whole cloves
3 teaspoons ground coriander
2 whole cloves
teaspoon cinnamon
1 bay leaf
2 teaspoons paprika
6 chicken thighs, skin removed
200 g low fat yoghurt
250 ml soy sauce
4 tablespoons honey
1 tablespoon lemon juice
1 clove garlic crushed
2 tablespoons oil
8 large chicken legs
sesame seeds
1.5 kg chicken
(
approximately
)
20 g butter
1 packet picador cheese
(
soft capsicum - flavored cheese
)
1 cup chicken stock
1 stick celery chopped
2 cups penne pasta
4 cups hot tap water
1 tablespoon fresh chives
1. Combine butter, leek and bacon in a microwave safe glass bowl. Cook for 3
minutes on MEDIUM HIGH.
2. Stir breadcrumbs, egg yolk and seasoning. Mix well.
3. Fill cavity of chicken with stuffing and tie the legs together with string.
4. Brush chicken with melted butter.
5. Place chicken on rack, breast-side down, cook for 17 minutes on MEDIUM
HIGH.
6. Turn over, cook for a further 20 minutes on 830W.
7. Stand covered with foil for 10 minutes before serving.
1. In a food processor, puree chillies, onion, garlic, ginger and lemon juice
until smooth.
2. Mix cumin, pepper, coriander, cloves, cinnamon, bay leaf, turmeric, nutmeg
and paprika in a small microwave safe glass bowl.
3. Cook for 2 minutes on HIGH, stirring halfway through cooking. Remove bay
leaf and cloves.
4. Combine chilli mixture, spices and yoghurt together. Spread over chicken.
5. Cover and marinate overnight, stirring occasionally.
6. Place on a roasting rack, cook for 22 minutes on MEDIUM HIGH. Turn over
halfway through cooking time.
7. Serve with boiled rice.
1. Combine soy sauce, honey, lemon juice, garlic, ginger and oil in a small
bowl.
Pour over chicken and marinate for 2-3 hours.
2. Sprinkle with sesame seeds.
3. Arrange chicken legs on a roasting rack. Cook for 24 minutes on MEDIUM
HIGH turning halfway through cooking time.
4. Allow to stand for 5 minutes.
1. Brush chicken with butter melted for 40 seconds on HIGH.
2. Cook chicken for 38 minutes on MEDIUM HIGH, turning halfway through
cooking.
3. Cool and then remove chicken flesh from the bone.
4. Cook pasta in a large bowl for 17 minutes on MEDIUM HIGH. Stand for 5
minutes stir and strain. Set aside to cool.
5. To melt cheese, place cheese and chicken stock in a microwave safe bowl
and cook on 830W for 2 minutes. Mix well.
6. Combine all other ingredients and mix well with chicken pasta and sauce.
TANDOORI CHICKEN
Serves 4-6
ブック 1.indb 35ブック 1.indb 35 2023/04/28 9:47:002023/04/28 9:47:00
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