Serves: 6
Ingredients:
6 chicken thighs
1/4 cup flour
1 tablespoon Season All
1 onion, sliced
1 ounce (30 g) butter
1 clove garlic, crushed
2 tablespoons tomato paste
14 ounce (440 g) can peeled tomatoes
2 chicken stock cubes
1/2 cup white wine
1 green pepper (capsicum), thinly sliced
6 black olives, sliced
Microwave Method:
1. Toss chicken thighs in flour and Season All.
2. Combine chicken thighs, remaining flour, onion, butter, garlic, tomato paste, juice from tomatoes, stock cubes and white wine in a 2 quart (litre) casserole dish.
3. Cover and cook for 20-25 minutes on MEDIUM HIGH. Stir 2-3 times during cooking.
4. Add pepper and chopped tomatoes. Cook a further 10 minutes on MEDIUM HIGH.
5. Garnish with black olives.
Convection Microwave Method:
1. Toss chicken thighs in flour and Season All.
2. Combine chicken thighs, remaining flour, onion, butter, garlic, tomato paste, juice from tomatoes, stock cubes and white wine in a 2 quart (litre) casserole dish.
3. Cover and cook for 45 minutes on HIGH MIX/ROAST 400 degrees F (200 degrees C). Stir halfway through cooking.
4. Add pepper and chopped tomatoes. Cook a further 5 minutes on HIGH MIX/ROAST.
5. Garnish with black olives.
Showing posts with label chicken recipes. Show all posts
Showing posts with label chicken recipes. Show all posts
Saturday, December 27, 2008
Chicken and Apricot Salad
Serves: 6
Ingredients:
3 pound/1.5 kg/No. 15 chicken
4 teaspoons butter
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
6 ripe fresh apricots, cut into wedges
2 sticks celery, thinly sliced
1/4 teaspoon dried tarragon
Microwave Method:
1. Brush chicken with butter melted for 20 seconds on HIGH. Cook for 35-37 minutes on MEDIUM HIGH, turning halfway through cooking. Cool.
2. Remove chicken flesh from the bone.
3. Combine mayonnaise, sour cream and lemon juice. Stir in apricots, chicken, celery and tarragon until coated. Chill for 1-2 hours.
4. To serve, line a salad bowl with lettuce leaves. Spoon in salad.
Note: Leftover turkey may be substituted for chicken.
Ingredients:
3 pound/1.5 kg/No. 15 chicken
4 teaspoons butter
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
6 ripe fresh apricots, cut into wedges
2 sticks celery, thinly sliced
1/4 teaspoon dried tarragon
Microwave Method:
1. Brush chicken with butter melted for 20 seconds on HIGH. Cook for 35-37 minutes on MEDIUM HIGH, turning halfway through cooking. Cool.
2. Remove chicken flesh from the bone.
3. Combine mayonnaise, sour cream and lemon juice. Stir in apricots, chicken, celery and tarragon until coated. Chill for 1-2 hours.
4. To serve, line a salad bowl with lettuce leaves. Spoon in salad.
Note: Leftover turkey may be substituted for chicken.
Chicken in Sour Cream Sauce
Serves: 4
Ingredients:
8 chicken drumsticks
1 onion, chopped
2 small potatoes, thinly sliced
1 carrot, cubed
2 sticks celery, sliced
Salt and pepper
1/2 teaspoon paprika
1 cup chicken stock
1/3 cup sour cream
3 tablespoons flour
1 small green pepper (capsicum), sliced into rings
1 small red pepper (capsicum), sliced into rings
Convection Microwave Method:
1. Place chicken drumsticks, onion, potatoes, carrot, celery, salt, pepper and paprika in a 2 quart (litre) casserole dish.
2. Mix together chicken stock, sour cream and flour. Pour over chicken.
3. Cover and cook for 35-45 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C).
4. Stir in pepper rings. Bake a further 5-10 minutes on HIGH MIX/ROAST.
Ingredients:
8 chicken drumsticks
1 onion, chopped
2 small potatoes, thinly sliced
1 carrot, cubed
2 sticks celery, sliced
Salt and pepper
1/2 teaspoon paprika
1 cup chicken stock
1/3 cup sour cream
3 tablespoons flour
1 small green pepper (capsicum), sliced into rings
1 small red pepper (capsicum), sliced into rings
Convection Microwave Method:
1. Place chicken drumsticks, onion, potatoes, carrot, celery, salt, pepper and paprika in a 2 quart (litre) casserole dish.
2. Mix together chicken stock, sour cream and flour. Pour over chicken.
3. Cover and cook for 35-45 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C).
4. Stir in pepper rings. Bake a further 5-10 minutes on HIGH MIX/ROAST.
Chicken Lombardy
Serves: 4-6
Ingredients:
2 pound (1 kg) chicken pieces
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
2 onions, coarsely chopped
1/4 cup chicken stock
1/4 cup dry white wine
1 tablespoon brandy
1/3 cup cream
1 cup white breadcrumbs
1 ounce (30 g) butter, melted
1 teaspoon finely chopped oregano
Convection Microwave Method:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Brush chicken pieces with oil. Place on Low Rack and cook for 18-22 minutes on HIGH MIX/ROAST.
3. Combine salt, pepper, onions, chicken stock, white wine, brandy and cream.
4. Place chicken pieces in a 3 quart (litre) casserole dish. Pour over sauce.
5. Sprinkle with combined breadcrumbs, butter and oregano.
6. Place on Low Rack, cook for 14-16 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C).
Chicken Paprika
Serves: 4
Ingredients:
2 ounces (60 g) butter
4 onions, sliced
2 green peppers (capsicums), sliced
13.5 ounce (425 g) can peeled tomatoes
1 teaspoon salt
1 tablespoon paprika
4 pieces chicken Maryland
Microwave Method:
1. Melt butter for 40 seconds on HIGH in a large casserole dish.
2. Add onions, cook for 4-5 minutes on HIGH, until tender.
3. Add peppers, tomatoes, salt and paprika. Cook for 5-7 minutes on HIGH.
4. Place chicken into casserole dish. Cover and cook for 35-40 minutes on MEDIUM HIGH, stirring twice during cooking.
5. Serve with boiled rice.
Convection Microwave Method:
1. Melt butter for 40 seconds on HIGH in a large casserole dish.
2. Add onions, cook for 4-5 minutes on HIGH, until tender.
3. Add peppers, tomatoes, salt and paprika. Cook for 5-7 minutes on HIGH.
4. Place chicken into casserole dish. Cover and cook for 40-50 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C).
5. Serve with boiled rice.
Ingredients:
2 ounces (60 g) butter
4 onions, sliced
2 green peppers (capsicums), sliced
13.5 ounce (425 g) can peeled tomatoes
1 teaspoon salt
1 tablespoon paprika
4 pieces chicken Maryland
Microwave Method:
1. Melt butter for 40 seconds on HIGH in a large casserole dish.
2. Add onions, cook for 4-5 minutes on HIGH, until tender.
3. Add peppers, tomatoes, salt and paprika. Cook for 5-7 minutes on HIGH.
4. Place chicken into casserole dish. Cover and cook for 35-40 minutes on MEDIUM HIGH, stirring twice during cooking.
5. Serve with boiled rice.
Convection Microwave Method:
1. Melt butter for 40 seconds on HIGH in a large casserole dish.
2. Add onions, cook for 4-5 minutes on HIGH, until tender.
3. Add peppers, tomatoes, salt and paprika. Cook for 5-7 minutes on HIGH.
4. Place chicken into casserole dish. Cover and cook for 40-50 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C).
5. Serve with boiled rice.
Cream Chicken Casserole
Serves: 4-6
Ingredients:
3 pound (1.5 kg) chicken thighs
2 onions, chopped
4 ounces (125 g) bacon, chopped
2 carrots, thinly sliced
1/4 cup flour
1/2 cup chicken stock
3/4 cup milk
1 teaspoon Worcestershire sauce
2 teaspoons mustard
Salt and pepper
6.5 ounces (200 g) mushrooms, sliced
1/2 cup sour cream
Microwave Method:
1. Combine all ingredients except the mushrooms and sour cream in a 3 quart (litre) casserole dish.
2. Cover, cook for 30-35 minutes on MEDIUM HIGH, stirring 2-3 times during cooking.
3. Stir in mushrooms and sour cream. Cook, uncovered, a further 5-7 minutes on MEDIUM HIGH.
4. Sprinkle with chopped parsley and serve.
Convection Microwave Method:
1. Place chicken on High Rack. GRILL for 15 minutes.
2. Combine all ingredients except the mushrooms and sour cream in a 3 quart (litre) casserole dish.
3. Cook for 20 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C), stirring halfway through cooking.
4. Stir in mushrooms and sour cream. Cook a further 5-10 minutes on HIGH MIX/ROAST.
5. Sprinkle with chopped parsley and serve.
Ingredients:
3 pound (1.5 kg) chicken thighs
2 onions, chopped
4 ounces (125 g) bacon, chopped
2 carrots, thinly sliced
1/4 cup flour
1/2 cup chicken stock
3/4 cup milk
1 teaspoon Worcestershire sauce
2 teaspoons mustard
Salt and pepper
6.5 ounces (200 g) mushrooms, sliced
1/2 cup sour cream
Microwave Method:
1. Combine all ingredients except the mushrooms and sour cream in a 3 quart (litre) casserole dish.
2. Cover, cook for 30-35 minutes on MEDIUM HIGH, stirring 2-3 times during cooking.
3. Stir in mushrooms and sour cream. Cook, uncovered, a further 5-7 minutes on MEDIUM HIGH.
4. Sprinkle with chopped parsley and serve.
Convection Microwave Method:
1. Place chicken on High Rack. GRILL for 15 minutes.
2. Combine all ingredients except the mushrooms and sour cream in a 3 quart (litre) casserole dish.
3. Cook for 20 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C), stirring halfway through cooking.
4. Stir in mushrooms and sour cream. Cook a further 5-10 minutes on HIGH MIX/ROAST.
5. Sprinkle with chopped parsley and serve.
Friday, December 26, 2008
Chicken Fricassee
Serves: 4
Ingredients:
1 large cooked chicken
2 ounces (60 g) butter
3 tablespoons flour
2 cups chicken stock
1 egg yolk
1/4 cup cream
1/4 teaspoon nutmeg
13 ounce (400 g) can artichoke hearts, halved
4 slices processed cheese
Chopped parsley
Microwave Method:
1. Remove meat from chicken and chop into cubes.
2. Melt butter for 40 seconds on HIGH in a jug. Stir in flour; cook a further 40 seconds.
3. Gradually stir in chicken stock. Cook for 5-6 minutes on HIGH, stirring halfway through cooking.
4. Stir in chopped chicken, egg yolk, cream, nutmeg and artichokes.
5. Pour into a 1 1/2 quart (litre) casserole dish. Cover and cook for 4 minutes on MEDIUM HIGH. Stir well.
6. Lay cheese slices across middle of dish. Cook a further 1-2 minutes on HIGH.
7. Sprinkle with parsley.
Ingredients:
1 large cooked chicken
2 ounces (60 g) butter
3 tablespoons flour
2 cups chicken stock
1 egg yolk
1/4 cup cream
1/4 teaspoon nutmeg
13 ounce (400 g) can artichoke hearts, halved
4 slices processed cheese
Chopped parsley
Microwave Method:
1. Remove meat from chicken and chop into cubes.
2. Melt butter for 40 seconds on HIGH in a jug. Stir in flour; cook a further 40 seconds.
3. Gradually stir in chicken stock. Cook for 5-6 minutes on HIGH, stirring halfway through cooking.
4. Stir in chopped chicken, egg yolk, cream, nutmeg and artichokes.
5. Pour into a 1 1/2 quart (litre) casserole dish. Cover and cook for 4 minutes on MEDIUM HIGH. Stir well.
6. Lay cheese slices across middle of dish. Cook a further 1-2 minutes on HIGH.
7. Sprinkle with parsley.
Chicken Satay Drumsticks
Serves: 4
Ingredients:
8 chicken drumsticks
1/2 cup crunchy peanut butter
1/4 cup plain yogurt
1 tablespoon sweet fruit chutney
1 tablespoon lemon juice
2 teaspoons soy sauce
2 teaspoons dry sherry
1 small red chili, finely chopped (optional)
3 spring onions (shallots), chopped
1/4 teaspoon cumin
1/4 teaspoon curry powder
1 teaspoon grated fresh ginger
1/3 cup coconut cream
1/2 cup all-purpose (plain) flour
8 pappadams
Microwave Method:
1. Combine peanut butter, yogurt, chutney, lemon juice, soy sauce, sherry, chili, spring onions, cumin, curry powder, ginger and coconut cream in a bowl. Mix well.
2. Toss drumsticks in flour and then coat in satay sauce. Marinate for 1-2 hours.
3. Place pappadams on turntable. Cook for 1- 1 1/2 minutes on HIGH. Allow to cool, then crumble.
4. Coat drumsticks with pappadams.
5. Arrange drumsticks on a roasting rack. Cook for 16-18 minutes on MEDIUM HIGH.
Convection Microwave Method:
1. Combine peanut butter, yogurt, chutney, lemon juice, soy sauce, sherry, chili, spring onions, cumin, curry powder, ginger and coconut cream in a bowl. Mix well.
2. Toss drumsticks in flour and then coat in satay sauce. Marinate for 1-2 hours.
3. Place pappadams on turntable. Cook for 1- 1 1/2 minutes on HIGH. Allow to cool, then crumble.
4. Preheat oven to 400 degrees F (200 degrees C).
5. Coat drumsticks with pappadams.
6. Place on Low Rack and cook for 17-19 minutes on HIGH MIX/ROAST.
Ingredients:
8 chicken drumsticks
1/2 cup crunchy peanut butter
1/4 cup plain yogurt
1 tablespoon sweet fruit chutney
1 tablespoon lemon juice
2 teaspoons soy sauce
2 teaspoons dry sherry
1 small red chili, finely chopped (optional)
3 spring onions (shallots), chopped
1/4 teaspoon cumin
1/4 teaspoon curry powder
1 teaspoon grated fresh ginger
1/3 cup coconut cream
1/2 cup all-purpose (plain) flour
8 pappadams
Microwave Method:
1. Combine peanut butter, yogurt, chutney, lemon juice, soy sauce, sherry, chili, spring onions, cumin, curry powder, ginger and coconut cream in a bowl. Mix well.
2. Toss drumsticks in flour and then coat in satay sauce. Marinate for 1-2 hours.
3. Place pappadams on turntable. Cook for 1- 1 1/2 minutes on HIGH. Allow to cool, then crumble.
4. Coat drumsticks with pappadams.
5. Arrange drumsticks on a roasting rack. Cook for 16-18 minutes on MEDIUM HIGH.
Convection Microwave Method:
1. Combine peanut butter, yogurt, chutney, lemon juice, soy sauce, sherry, chili, spring onions, cumin, curry powder, ginger and coconut cream in a bowl. Mix well.
2. Toss drumsticks in flour and then coat in satay sauce. Marinate for 1-2 hours.
3. Place pappadams on turntable. Cook for 1- 1 1/2 minutes on HIGH. Allow to cool, then crumble.
4. Preheat oven to 400 degrees F (200 degrees C).
5. Coat drumsticks with pappadams.
6. Place on Low Rack and cook for 17-19 minutes on HIGH MIX/ROAST.
Chinese Chicken Wings
Serves: 6
Ingredients:
12 chicken wings
2 tablespoons oil
1/3 cup soy sauce
2 tablespoons honey
2 tablespoons dry sherry
1 clove garlic, crushed
2 teaspoons hoi sin sauce
1/2 teaspoon grated ginger
Sesame seeds
Microwave Method:
1. Mix oil, soy sauce, honey, dry sherry, garlic, hoi sin sauce and ginger together.
2. Pour over chicken wings. Allow to marinate overnight.
3. Sprinkle chicken wings with sesame seeds.
4. Place on a microwave roasting rack, cook for 16-18 minutes on MEDIUM HIGH, turn over halfway through cooking.
Convection Microwave Method:
1. Mix oil, soy sauce, honey, dry sherry, garlic, hoi sin sauce and ginger together.
2. Pour over chicken wings. Allow to marinate overnight.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Sprinkle chicken wings with sesame seeds.
5. Place on Low Rack, cook for 14-18 minutes on HIGH MIX/ROAST.
Ingredients:
12 chicken wings
2 tablespoons oil
1/3 cup soy sauce
2 tablespoons honey
2 tablespoons dry sherry
1 clove garlic, crushed
2 teaspoons hoi sin sauce
1/2 teaspoon grated ginger
Sesame seeds
Microwave Method:
1. Mix oil, soy sauce, honey, dry sherry, garlic, hoi sin sauce and ginger together.
2. Pour over chicken wings. Allow to marinate overnight.
3. Sprinkle chicken wings with sesame seeds.
4. Place on a microwave roasting rack, cook for 16-18 minutes on MEDIUM HIGH, turn over halfway through cooking.
Convection Microwave Method:
1. Mix oil, soy sauce, honey, dry sherry, garlic, hoi sin sauce and ginger together.
2. Pour over chicken wings. Allow to marinate overnight.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Sprinkle chicken wings with sesame seeds.
5. Place on Low Rack, cook for 14-18 minutes on HIGH MIX/ROAST.
Tandoori Chicken
Serves: 4-6
Ingredients:
2 fresh red chilies, seeded
1 onion
2 cloves garlic, crushed
2 teaspoons crushed ginger
2 tablespoons lemon juice
2 teaspoons ground cumin
1/2 teaspoon black pepper
3 teaspoons ground coriander
2 whole cloves
1/4 teaspoon cinnamon
1 bay leaf
1/2 teaspoon turmeric
1/2 teaspoon nutmeg
2 teaspoons paprika
6 chicken thighs, skin removed
1 tablespoon vinegar
6 1/2 ounces (200 g) low-fat yogurt
Microwave Method:
1. Puree chilies, onion, garlic, ginger and lemon juice until smooth.
2. Mix cumin, pepper, coriander, cloves, cinnamon, bay leaf, turmeric, nutmeg and paprika in a small bowl.
3. Heat for 2-3 minutes on HIGH. Remove bay leaf and cloves.
4. Combine chili mixture and spices together. Spread over chicken.
5. Sprinkle with vinegar and pour over yogurt. Cover and marinate overnight, stirring occasionally.
6. Place on a roasting rack, cook for 20-25 minutes on MEDIUM HIGH. Allow to stand, covered with foil, for 10 minutes before serving.
7. Serve with boiled rice.
Convection Microwave Method:
1. Puree chilies, onion, garlic, ginger and lemon juice until smooth.
2. Mix cumin, pepper, coriander, cloves, cinnamon, bay leaf, turmeric, nutmeg and paprika in a small bowl.
3. Heat for 2-3 minutes on HIGH. Remove bay leaf and cloves.
4. Combine chili mixture and spices together. Spread over chicken.
5. Sprinkle with vinegar and pour over yogurt. Cover and marinate overnight, stirring occasionally.
6. Preheat oven to 400 degrees F (200 degrees C).
7. Place on Low Rack, cook for 20-25 minutes on HIGH MIX/ROAST. Baste with remaining marinade during cooking.
8. Serve with boiled rice.
Ingredients:
2 fresh red chilies, seeded
1 onion
2 cloves garlic, crushed
2 teaspoons crushed ginger
2 tablespoons lemon juice
2 teaspoons ground cumin
1/2 teaspoon black pepper
3 teaspoons ground coriander
2 whole cloves
1/4 teaspoon cinnamon
1 bay leaf
1/2 teaspoon turmeric
1/2 teaspoon nutmeg
2 teaspoons paprika
6 chicken thighs, skin removed
1 tablespoon vinegar
6 1/2 ounces (200 g) low-fat yogurt
Microwave Method:
1. Puree chilies, onion, garlic, ginger and lemon juice until smooth.
2. Mix cumin, pepper, coriander, cloves, cinnamon, bay leaf, turmeric, nutmeg and paprika in a small bowl.
3. Heat for 2-3 minutes on HIGH. Remove bay leaf and cloves.
4. Combine chili mixture and spices together. Spread over chicken.
5. Sprinkle with vinegar and pour over yogurt. Cover and marinate overnight, stirring occasionally.
6. Place on a roasting rack, cook for 20-25 minutes on MEDIUM HIGH. Allow to stand, covered with foil, for 10 minutes before serving.
7. Serve with boiled rice.
Convection Microwave Method:
1. Puree chilies, onion, garlic, ginger and lemon juice until smooth.
2. Mix cumin, pepper, coriander, cloves, cinnamon, bay leaf, turmeric, nutmeg and paprika in a small bowl.
3. Heat for 2-3 minutes on HIGH. Remove bay leaf and cloves.
4. Combine chili mixture and spices together. Spread over chicken.
5. Sprinkle with vinegar and pour over yogurt. Cover and marinate overnight, stirring occasionally.
6. Preheat oven to 400 degrees F (200 degrees C).
7. Place on Low Rack, cook for 20-25 minutes on HIGH MIX/ROAST. Baste with remaining marinade during cooking.
8. Serve with boiled rice.
Thursday, December 25, 2008
Crunchy Camembert Chicken
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.
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.
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.
Wednesday, December 24, 2008
Chicken and Bacon Cheese Pie
Serves: 6-8
Ingredients:
Crust:
4 ounce (125 g) packet plain savory crackers, crushed
3 ounces (90 g) butter, melted
1/4 teaspoon mixed herbs
Filling:
1 ounce (30 g) butter
1 onion, finely chopped
2 tablespoons all-purpose (plain) flour
1 cup chicken stock
3/4 cup grated cheese
1 teaspoon dry mustard
8 ounces (250 g) cream cheese
3 eggs, separated
1/3 cup cream
1 1/2 cups cooked chicken, chopped
2 rashers bacon, chopped
Microwave Method:
Crust:
1. Combine crust ingredients together. Press over the base of a 8 inch (20 cm) pie plate. Refrigerate.
Filling:
1. Melt butter in a jug for 20 seconds on HIGH. Add onion, cook for 2 minutes on HIGH.
2. Stir in flour, cook for 1 minute on HIGH. Gradually stir in chicken stock.
3. Cook for 3-5 minutes on HIGH, stirring twice during cooking. Add grated cheese and mustard.
4. Beat cream cheese and egg yolks until smooth. Stir into cheese sauce. Add cream, chicken and bacon to cheese sauce.
5. Beat egg whites until stiff, fold lightly into chicken mixture. Pour filling into crust.
6. Cook for 14-16 minutes on MEDIUM HIGH.
Convection Microwave Method:
Crust:
1. Combine crust ingredients, press over base of a greased 8 inch (20 cm) spring form tin. Refrigerate.
Filling:
1. Melt butter for 20 seconds on HIGH in a jug. Add onion, cook for 2 minutes on HIGH.
2. Stir in flour, cook for 1 minute on HIGH. Gradually stir in chicken stock.
3. Cook for 3-5 minutes on HIGH, stirring twice during cooking. Add grated cheese and mustard.
4. Preheat oven to 325 degrees F (160 degrees C).
5. Beat cream cheese and egg yolks until smooth. Stir into cheese sauce. Add cream, chicken and bacon to cheese sauce.
6. Beat egg whites until stiff, fold lightly into chicken mixture. Pour filling into crust.
7. Place on Low Rack. Bake for 30-35 minutes on LOW MIX/BAKE.
Ingredients:
Crust:
4 ounce (125 g) packet plain savory crackers, crushed
3 ounces (90 g) butter, melted
1/4 teaspoon mixed herbs
Filling:
1 ounce (30 g) butter
1 onion, finely chopped
2 tablespoons all-purpose (plain) flour
1 cup chicken stock
3/4 cup grated cheese
1 teaspoon dry mustard
8 ounces (250 g) cream cheese
3 eggs, separated
1/3 cup cream
1 1/2 cups cooked chicken, chopped
2 rashers bacon, chopped
Microwave Method:
Crust:
1. Combine crust ingredients together. Press over the base of a 8 inch (20 cm) pie plate. Refrigerate.
Filling:
1. Melt butter in a jug for 20 seconds on HIGH. Add onion, cook for 2 minutes on HIGH.
2. Stir in flour, cook for 1 minute on HIGH. Gradually stir in chicken stock.
3. Cook for 3-5 minutes on HIGH, stirring twice during cooking. Add grated cheese and mustard.
4. Beat cream cheese and egg yolks until smooth. Stir into cheese sauce. Add cream, chicken and bacon to cheese sauce.
5. Beat egg whites until stiff, fold lightly into chicken mixture. Pour filling into crust.
6. Cook for 14-16 minutes on MEDIUM HIGH.
Convection Microwave Method:
Crust:
1. Combine crust ingredients, press over base of a greased 8 inch (20 cm) spring form tin. Refrigerate.
Filling:
1. Melt butter for 20 seconds on HIGH in a jug. Add onion, cook for 2 minutes on HIGH.
2. Stir in flour, cook for 1 minute on HIGH. Gradually stir in chicken stock.
3. Cook for 3-5 minutes on HIGH, stirring twice during cooking. Add grated cheese and mustard.
4. Preheat oven to 325 degrees F (160 degrees C).
5. Beat cream cheese and egg yolks until smooth. Stir into cheese sauce. Add cream, chicken and bacon to cheese sauce.
6. Beat egg whites until stiff, fold lightly into chicken mixture. Pour filling into crust.
7. Place on Low Rack. Bake for 30-35 minutes on LOW MIX/BAKE.
Chicken and Broccoli Mornay
Serves: 6
Ingredients:
1.3 kg/No. 13 chicken
1 pound (500 g) broccoli
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 tomato, sliced
1 cup grated tasty cheese
Paprika
Microwave Method:
1. Brush chicken with melted butter. Cook for 25 minutes on MEDIUM HIGH, turning over halfway through cooking. Cool.
2. Place broccoli in a freezer bag. Cook for 4-5 minutes on HIGH. Drain.
3. Melt butter in a jug for 40 seconds on HIGH. Stir in flour. Cook for 1 minute on HIGH.
4. Gradually stir in milk. Cook for 3-5 minutes on HIGH. Stir twice during cooking.
5. Layer broccoli, chicken and tomato in a casserole dish. Pour white sauce on top.
6. Sprinkle with cheese and paprika. Cook for 8-10 minutes on MEDIUM HIGH to heat through.
Lemon Chicken Wings
Serves: 4
Ingredients:
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons lemon juice
1 kg chicken wings
Lemon Sauce:
2 teaspoons cornflour
Juice and rind of 1 lemon
1/4 pint (150 ml) chicken stock
2 teaspoons sugar
Microwave Method:
1. Mix soy sauce, honey and lemon juice together. Heat for 30 seconds on HIGH.
2. Pour over chicken wings, allow to stand for 1 hour.
3. Place chicken wings on a microwave roasting rack. Cook for 12-14 minutes on HIGH.
Lemon Sauce:
1. Mix cornflour, lemon juice and rind together. Gradually pour in chicken stock and sugar.
2. Cook for 3-4 minutes on HIGH, stirring halfway through cooking.
3. Pour over chicken. Serve immediately.
Convection Microwave Method:
1. Mix soy sauce, honey and lemon juice together. Heat for 30 seconds on HIGH.
2. Pour over chicken wings, allow to stand for 1 hour.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place chicken wings on Low Rack, cook for 18-22 minutes on HIGH MIX/ROAST.
Lemon Sauce:
1. Mix cornflour, lemon juice and rind together. Gradually pour in chicken stock and sugar.
2. Cook for 3-4 minutes on HIGH, stirring halfway through cooking.
3. Pour over chicken. Serve immediately.
Ingredients:
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons lemon juice
1 kg chicken wings
Lemon Sauce:
2 teaspoons cornflour
Juice and rind of 1 lemon
1/4 pint (150 ml) chicken stock
2 teaspoons sugar
Microwave Method:
1. Mix soy sauce, honey and lemon juice together. Heat for 30 seconds on HIGH.
2. Pour over chicken wings, allow to stand for 1 hour.
3. Place chicken wings on a microwave roasting rack. Cook for 12-14 minutes on HIGH.
Lemon Sauce:
1. Mix cornflour, lemon juice and rind together. Gradually pour in chicken stock and sugar.
2. Cook for 3-4 minutes on HIGH, stirring halfway through cooking.
3. Pour over chicken. Serve immediately.
Convection Microwave Method:
1. Mix soy sauce, honey and lemon juice together. Heat for 30 seconds on HIGH.
2. Pour over chicken wings, allow to stand for 1 hour.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place chicken wings on Low Rack, cook for 18-22 minutes on HIGH MIX/ROAST.
Lemon Sauce:
1. Mix cornflour, lemon juice and rind together. Gradually pour in chicken stock and sugar.
2. Cook for 3-4 minutes on HIGH, stirring halfway through cooking.
3. Pour over chicken. Serve immediately.
Chicken and Macaroni Bake
Serves: 4-6
Ingredients:
3 pound/1.5 kg/ No. 15 chicken
4 teaspoons butter, melted
2 cups macaroni
1/4 cup all-purpose (plain) flour
1/2 pint (300 ml) sour cream
1 cup chicken stock
1 cup grated cheese
1 tablespoon chopped parsley
Microwave Method:
1. Brush chicken with melted butter. Cook for 35-37 minutes on MEDIUM HIGH, turning halfway through cooking. Cool.
2. Place macaroni in a large bowl. Cover with hot water. Cook for 20-25 minutes on HIGH or until pasta is tender. Drain.
3. Remove flesh from chicken.
4. Mix together all-purpose flour, sour cream and chicken stock.
5. Combine chicken, macaroni and sauce mixture. Sprinkle with cheese and cook for 6-7 minutes on MEDIUM HIGH.
6. Sprinkle with parsley.
7. Serve immediately with a tossed salad.
Ingredients:
3 pound/1.5 kg/ No. 15 chicken
4 teaspoons butter, melted
2 cups macaroni
1/4 cup all-purpose (plain) flour
1/2 pint (300 ml) sour cream
1 cup chicken stock
1 cup grated cheese
1 tablespoon chopped parsley
Microwave Method:
1. Brush chicken with melted butter. Cook for 35-37 minutes on MEDIUM HIGH, turning halfway through cooking. Cool.
2. Place macaroni in a large bowl. Cover with hot water. Cook for 20-25 minutes on HIGH or until pasta is tender. Drain.
3. Remove flesh from chicken.
4. Mix together all-purpose flour, sour cream and chicken stock.
5. Combine chicken, macaroni and sauce mixture. Sprinkle with cheese and cook for 6-7 minutes on MEDIUM HIGH.
6. Sprinkle with parsley.
7. Serve immediately with a tossed salad.
Chicken Camembert
Serves: 4
Ingredients:
4 chicken breast fillets
4 ounces (125 g) Camembert cheese
1 tablespoon chopped parsley
2 eggs, lightly beaten
2 cups fresh breadcrumbs
1/2 cup flaked almonds
Convection Microwave Method:
1. Preheat oven to 350 degrees F (180 degrees C).
2. Pound out chicken fillets with a meat mallet.
3. Mix together Camembert cheese and parsley. Place a quarter of the mixture on each breast.
4. Roll up breast and secure with toothpicks.
5. Coat in egg and then toss in combined breadcrumbs and almonds.
6. Place on a greased pizza tray.
7. Roast on Low Rack for 20 minutes on HIGH MIX/ROAST.
Wholemeal Chicken
Serves: 4
Ingredients:
2 pound (1 kg) chicken thighs
3 1/2 ounces (100 g) butter, melted
1/4 cup finely grated Parmesan cheese
1 cup wholemeal flour
1 tablespoon chopped parsley
Microwave Method:
1. Dip chicken thighs in butter.
2. Coat with combined cheese, flour and parsley.
3. Place on a rack. Cook for 10 minutes per pound (500 g) on MEDIUM HIGH.
Convection Microwave Method:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Dip chicken thighs in butter.
3. Coat with combined cheese, flour and parsley.
4. Place on Low Rack. Cook for 25-30 minutes on HIGH MIX/ROAST.
Ingredients:
2 pound (1 kg) chicken thighs
3 1/2 ounces (100 g) butter, melted
1/4 cup finely grated Parmesan cheese
1 cup wholemeal flour
1 tablespoon chopped parsley
Microwave Method:
1. Dip chicken thighs in butter.
2. Coat with combined cheese, flour and parsley.
3. Place on a rack. Cook for 10 minutes per pound (500 g) on MEDIUM HIGH.
Convection Microwave Method:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Dip chicken thighs in butter.
3. Coat with combined cheese, flour and parsley.
4. Place on Low Rack. Cook for 25-30 minutes on HIGH MIX/ROAST.
Chicken and Avocado Casserole
Serves: 4-6
Ingredients:
6 chicken breast fillets
1 cup chicken stock
3 large spring onions (shallots), chopped
2 teaspoons peppercorns
2 ounces (60 g) butter
1/4 cup flour
1/4 cup brandy
1/3 pint (200 ml) milk
1/2 pint (300 ml) cream
2 large avocados, sliced
6 1/2 ounces (200 g) button mushrooms, thinly sliced
Chives
Microwave Method:
1. Place chicken fillets, stock, spring onions and peppercorns in a shallow casserole dish. Cover with plastic wrap. Cook for 6-8 minutes on MEDIUM HIGH.
2. Melt butter in a jug for 40 seconds on HIGH. Stir in flour. Cook for 1 minute on HIGH.
3. Gradually stir in combined brandy, milk, cream and liquid from poaching.
4. Pour over cooked chicken breasts. Cover and cook for 15-20 minutes on MEDIUM. Stir twice.
5. Stir in avocado slices and mushrooms. Cook a further 5-7 minutes on MEDIUM. Sprinkle with chives.
6. Serve with a tossed salad.
Convection Microwave Method:
1. Place chicken fillets, stock, spring onions and peppercorns in a shallow casserole dish. Cover with plastic wrap. Cook for 6-8 minutes on MEDIUM HIGH.
2. Melt butter in a jug for 40 seconds on HIGH. Stir in flour. Cook for 1 minute on HIGH.
3. Gradually stir in combined brandy, milk, cream and liquid from poaching.
4. Pour over cooked chicken breasts. Cover and bake for 15-20 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C).
5. Stir in avocado slices and mushrooms. Bake a further 5-10 minutes on HIGH MIX/ROAST. Sprinkle with chives.
6. Serve with a tossed salad.
Chicken, Turkey and Duck
Chicken, turkey and duck are among the most popular meats for family meals and dinner parties. Microwave cooking produces tender, succulent poultry and these recipes cover a wide spectrum of imaginative ideas for chicken, turkey and duck presentation and delectable eating. Delicious casseroles, creamy fricassees and tasty pies, as well as some great ideas for leftovers and snacks, are all ideal for substantial daily meals or more-delicate dinner party pleasers - and all in the fast lane!
Burmese Noodles
Cheese and Herb Chicken Legs
Chicken a la King
Chicken and Apricot Salad
Chicken and Artichoke Casserole
Chicken and Avocado Casserole
Chicken and Bacon Cheese Pie
Chicken and Broccoli Mornay
Chicken and Macaroni Bake
Chicken and Red Kidney Bean Bake
Chicken Cacciatore
Chicken Camembert
Chicken Fillet Burgers
Chicken Fricassee
Chicken in Sour Cream Sauce
Chicken Lombardy
Chicken Paprika
Chicken Provencale
Chicken Satay Drumsticks
Chicken Terrine
Chinese Chicken Wings
Cream Chicken Casserole
Creole Jambalaya
Crispy Lemon Chicken
Crunchy Camembert Chicken
Dolmades
Duck with Wild Rice and Cherry Stuffing
Golden Turkey Salad
Lemon Chicken Wings
Meal in One
Orange Chicken
Oven-Fried Chicken
Red Chicken Curry
Roast Turkey with Mushroom and Brown Rice Stuffing
Roast Turkey with Orange Herb Stuffing
Roast Turkey with Pine Nut Stuffing
Seasoned Chicken Roll
Seasoned Turkey Roll
Sesame Glazed Drumsticks
Spicy Jambalaya
Steamed Chicken and Pork Buns
Swiss Chicken
Sweet Curried Chicken Pieces
Tasty Chicken Loaf
Tandoori Chicken
Thai Chicken Soup
Wholemeal Chicken
Wholemeal Chicken Pie
Return to Recipe Collections Index
Burmese Noodles
Cheese and Herb Chicken Legs
Chicken a la King
Chicken and Apricot Salad
Chicken and Artichoke Casserole
Chicken and Avocado Casserole
Chicken and Bacon Cheese Pie
Chicken and Broccoli Mornay
Chicken and Macaroni Bake
Chicken and Red Kidney Bean Bake
Chicken Cacciatore
Chicken Camembert
Chicken Fillet Burgers
Chicken Fricassee
Chicken in Sour Cream Sauce
Chicken Lombardy
Chicken Paprika
Chicken Provencale
Chicken Satay Drumsticks
Chicken Terrine
Chinese Chicken Wings
Cream Chicken Casserole
Creole Jambalaya
Crispy Lemon Chicken
Crunchy Camembert Chicken
Dolmades
Duck with Wild Rice and Cherry Stuffing
Golden Turkey Salad
Lemon Chicken Wings
Meal in One
Orange Chicken
Oven-Fried Chicken
Red Chicken Curry
Roast Turkey with Mushroom and Brown Rice Stuffing
Roast Turkey with Orange Herb Stuffing
Roast Turkey with Pine Nut Stuffing
Seasoned Chicken Roll
Seasoned Turkey Roll
Sesame Glazed Drumsticks
Spicy Jambalaya
Steamed Chicken and Pork Buns
Swiss Chicken
Sweet Curried Chicken Pieces
Tasty Chicken Loaf
Tandoori Chicken
Thai Chicken Soup
Wholemeal Chicken
Wholemeal Chicken Pie
Return to Recipe Collections Index
Subscribe to:
Posts (Atom)
Posts
