Serves: 6
Ingredients:
3 pound/1.5 kg/No. 15 chicken
4 ounces (125 g) Camembert cheese, finely chopped
2 rashers bacon, finely chopped
1/2 cup toasted, slivered almonds
2 tablespoons seeded mustard
2 tablespoons honey
Microwave Method:
1. Mix Camembert, bacon, almonds and 1 tablespoon mustard together.
2. Press Camembert mixture between skin and flesh of chicken. Tie chicken legs together.
3. Mix remaining mustard and honey. Brush over chicken.
4. Place on a roasting rack, cook for 30-35 minutes on MEDIUM HIGH. Turn over halfway through cooking.
5. Allow to stand covered with foil for 10 minutes before serving.
Convection Microwave Method:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Mix Camembert, bacon, almonds and 1 tablespoon mustard together.
3. Press Camembert mixture between skin and flesh of chicken. Tie chicken legs together.
4. Mix remaining mustard and honey. Brush over chicken.
5. Place on Low Rack, cook for 30-35 minutes on HIGH MIX/ROAST, turning over halfway through cooking.
Thursday, December 25, 2008
Roast Turkey with Pine Nut Stuffing
Serves: 8-10
Ingredients:
9 pound/4.8 kg/ No. 48 turkey
8 slices bread, made into crumbs
4 ounces (125 g) butter, melted
4 rashers bacon, chopped
4 spring onions (shallots), thinly sliced
4 ounces (125 g) mushrooms, sliced
2 eggs, lightly beaten
1 tablespoon chopped parsley
1/2 cup pine nuts
Salt and pepper
1 clove garlic, crushed
Microwave Method:
1. Prepare seasoning, by mixing bread, half the butter, bacon, spring onions, mushrooms, eggs, parsley, pine nuts, salt and pepper.
2. Fill cavity of turkey with prepared seasoning and truss turkey.
3. Brush turkey with oil.
4. Mix remaining butter and garlic together and brush over skin of the turkey.
5. Place turkey on a roasting rack breast-side down. Cook for 15-18 minutes per pound/500 g on MEDIUM. Turn over halfway through cooking.
Convection Microwave Method:
1. Prepare seasoning, by mixing bread, half the butter, bacon, spring onions, mushrooms, eggs, parsley, pine nuts, salt and pepper.
2. Fill cavity of turkey with prepared seasoning and truss turkey.
3. Brush turkey with oil.
4. Mix remaining butter and garlic together and brush over skin of the turkey.
5. Roast breast-side down on Low Rack for 68 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C). Turn over halfway through cooking.
Note: Shield wings and legs with foil halfway through cooking to prevent overcooking.
Ingredients:
9 pound/4.8 kg/ No. 48 turkey
8 slices bread, made into crumbs
4 ounces (125 g) butter, melted
4 rashers bacon, chopped
4 spring onions (shallots), thinly sliced
4 ounces (125 g) mushrooms, sliced
2 eggs, lightly beaten
1 tablespoon chopped parsley
1/2 cup pine nuts
Salt and pepper
1 clove garlic, crushed
Microwave Method:
1. Prepare seasoning, by mixing bread, half the butter, bacon, spring onions, mushrooms, eggs, parsley, pine nuts, salt and pepper.
2. Fill cavity of turkey with prepared seasoning and truss turkey.
3. Brush turkey with oil.
4. Mix remaining butter and garlic together and brush over skin of the turkey.
5. Place turkey on a roasting rack breast-side down. Cook for 15-18 minutes per pound/500 g on MEDIUM. Turn over halfway through cooking.
Convection Microwave Method:
1. Prepare seasoning, by mixing bread, half the butter, bacon, spring onions, mushrooms, eggs, parsley, pine nuts, salt and pepper.
2. Fill cavity of turkey with prepared seasoning and truss turkey.
3. Brush turkey with oil.
4. Mix remaining butter and garlic together and brush over skin of the turkey.
5. Roast breast-side down on Low Rack for 68 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C). Turn over halfway through cooking.
Note: Shield wings and legs with foil halfway through cooking to prevent overcooking.
Golden Turkey Salad
Serves: 4-6
Ingredients:
4 cups cooked turkey, cubed
1 tablespoon curry powder
1 teaspoon salt
1/2 cup honey
2 tablespoons French mustard
Microwave Method:
1. Combine curry powder, salt, honey and mustard. Heat for 1 minute on HIGH.
2. Pour over turkey.
3. Serve on a lettuce leaf.
Roast Turkey with Orange Herb Stuffing
Serves: 10-12
Ingredients:
12 pound/6 kg/No. 60 turkey
1 ounce (30 g) butter
1 small onion, chopped
2 cloves garlic, crushed
1/4 cup walnuts, chopped
1 x 6 1/2 ounce (200 g) packet sage and onion stuffing mix
1 cup water
1 teaspoon orange rind
Juice of 2 oranges
2 tablespoons orange brandy
1 egg, lightly beaten
Microwave Method:
1. Place butter, onion and garlic in a microwave-proof bowl. Cook for 2 minutes on HIGH.
2. Stir in remaining ingredients. Mix well.
3. Fill cavity of turkey with prepared seasoning.
4. Brush turkey with oil.
5. Place turkey on a roasting rack breast-side down. Cook for 15-18 minutes per pound/500 g on MEDIUM. Turn over halfway through cooking.
Convection Microwave Method:
1. Place butter, onion and garlic in a microwave-proof bowl. Cook for 2 minutes on HIGH.
2. Stir in remaining ingredients. Mix well.
3. Fill cavity of turkey with prepared seasoning.
4. Brush turkey with oil.
5. Roast on Low Rack, breast-side down, for 84 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C). Turn over halfway through cooking.
Note: Shield wings and legs with foil halfway through cooking to prevent overcooking.
Ingredients:
12 pound/6 kg/No. 60 turkey
1 ounce (30 g) butter
1 small onion, chopped
2 cloves garlic, crushed
1/4 cup walnuts, chopped
1 x 6 1/2 ounce (200 g) packet sage and onion stuffing mix
1 cup water
1 teaspoon orange rind
Juice of 2 oranges
2 tablespoons orange brandy
1 egg, lightly beaten
Microwave Method:
1. Place butter, onion and garlic in a microwave-proof bowl. Cook for 2 minutes on HIGH.
2. Stir in remaining ingredients. Mix well.
3. Fill cavity of turkey with prepared seasoning.
4. Brush turkey with oil.
5. Place turkey on a roasting rack breast-side down. Cook for 15-18 minutes per pound/500 g on MEDIUM. Turn over halfway through cooking.
Convection Microwave Method:
1. Place butter, onion and garlic in a microwave-proof bowl. Cook for 2 minutes on HIGH.
2. Stir in remaining ingredients. Mix well.
3. Fill cavity of turkey with prepared seasoning.
4. Brush turkey with oil.
5. Roast on Low Rack, breast-side down, for 84 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C). Turn over halfway through cooking.
Note: Shield wings and legs with foil halfway through cooking to prevent overcooking.
Seasoned Turkey Roll
Serves: 8
Ingredients:
1 x 4 pound (2 kg) smoked turkey breast roll
8 slices multigrain bread, crumbed
1 cup grated cheese
2 tablespoons chopped parsley
1 egg
1 tablespoon sesame seeds, optional
Extra grated cheese
Microwave Method:
1. Cut a deep pocket along the center of turkey roll. Chop removed meat, put to one side.
2. Mix bread, chopped turkey, cheese, parsley and egg until well combined. Press firmly into pocket.
3. Secure turkey roll with string. Sprinkle top with extra cheese and sesame seeds.
4. Place on a roasting rack, cook for 10-12 minutes on MEDIUM.
5. Serve sliced, warm or cold.
Convection Microwave Method:
1. Cut a deep pocket along the center of turkey roll. Chop removed meat, put to one side.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Mix bread, chopped turkey, cheese, parsley and egg until well combined. Press firmly into pocket.
4. Secure turkey roll with string. Sprinkle top with extra cheese and sesame seeds.
5. Place on Low Rack and cook for 15-20 minutes on LOW MIX/BAKE.
6. Serve sliced, warm or cold.
Ingredients:
1 x 4 pound (2 kg) smoked turkey breast roll
8 slices multigrain bread, crumbed
1 cup grated cheese
2 tablespoons chopped parsley
1 egg
1 tablespoon sesame seeds, optional
Extra grated cheese
Microwave Method:
1. Cut a deep pocket along the center of turkey roll. Chop removed meat, put to one side.
2. Mix bread, chopped turkey, cheese, parsley and egg until well combined. Press firmly into pocket.
3. Secure turkey roll with string. Sprinkle top with extra cheese and sesame seeds.
4. Place on a roasting rack, cook for 10-12 minutes on MEDIUM.
5. Serve sliced, warm or cold.
Convection Microwave Method:
1. Cut a deep pocket along the center of turkey roll. Chop removed meat, put to one side.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Mix bread, chopped turkey, cheese, parsley and egg until well combined. Press firmly into pocket.
4. Secure turkey roll with string. Sprinkle top with extra cheese and sesame seeds.
5. Place on Low Rack and cook for 15-20 minutes on LOW MIX/BAKE.
6. Serve sliced, warm or cold.
Wholemeal Chicken Pie
Serves: 8
Ingredients:
Pastry:
2 cups wholemeal all-purpose (plain) flour
Salt
Paprika
1 tablespoon sesame seeds
2 tablespoons grated Parmesan cheese
4 ounces (125 g) butter, cubed
4 tablespoons iced water
Filling:
2 cups cooked chicken, chopped
4 teaspoons butter
6 1/2 ounces (200 g) sliced button mushrooms
2 tablespoons cornflour
14 ounce (440 g) can creamy asparagus soup
1 teaspoon seeded mustard
Salt and pepper
1 egg, lightly beaten
Convection Microwave Method:
Pastry:
1. Sift together flour, salt and paprika. Stir in sesame seeds and Parmesan cheese.
2. Rub in butter until mixture resembles coarse breadcrumbs. Add water and mix into a soft dough.
3. Wrap in greaseproof paper. Chill for 30 minutes.
Filling:
1. Melt butter for 15 seconds on HIGH. Sir in mushrooms. Cook for 2 minutes on HIGH.
2. Sir in cornflour and then soup, mustard, salt, pepper, and chicken. Allow to cool.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Roll out half the pastry to line a 8 inch (20 cm) pie plate.
5. Spoon in filling. Roll out remaining pastry to cover pie. Crimp pastry edges and brush with beaten egg.
6. Place on Low Rack. Bake for 18-22 minutes on LOW MIX/BAKE.
Ingredients:
Pastry:
2 cups wholemeal all-purpose (plain) flour
Salt
Paprika
1 tablespoon sesame seeds
2 tablespoons grated Parmesan cheese
4 ounces (125 g) butter, cubed
4 tablespoons iced water
Filling:
2 cups cooked chicken, chopped
4 teaspoons butter
6 1/2 ounces (200 g) sliced button mushrooms
2 tablespoons cornflour
14 ounce (440 g) can creamy asparagus soup
1 teaspoon seeded mustard
Salt and pepper
1 egg, lightly beaten
Convection Microwave Method:
Pastry:
1. Sift together flour, salt and paprika. Stir in sesame seeds and Parmesan cheese.
2. Rub in butter until mixture resembles coarse breadcrumbs. Add water and mix into a soft dough.
3. Wrap in greaseproof paper. Chill for 30 minutes.
Filling:
1. Melt butter for 15 seconds on HIGH. Sir in mushrooms. Cook for 2 minutes on HIGH.
2. Sir in cornflour and then soup, mustard, salt, pepper, and chicken. Allow to cool.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Roll out half the pastry to line a 8 inch (20 cm) pie plate.
5. Spoon in filling. Roll out remaining pastry to cover pie. Crimp pastry edges and brush with beaten egg.
6. Place on Low Rack. Bake for 18-22 minutes on LOW MIX/BAKE.
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