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R-895M New CkBk
MARINADE:
15ml (1 tbsp) groundnut oil
15ml (1 tbsp) lemon juice
60ml (4 tbsp) satay sauce
1 clove garlic, crushed (see tip, page 54)
Tabasco sauce to taste
450g (1lb) chicken fillets, cubed
4 wooden skewers (see tip, page 59)
4 large chicken breast fillets, skinned
(approx. 200g (7oz) each)
100g (4oz) Camembert, finely chopped
3 spring onions, finely chopped
2.5ml (
salt and pepper to taste
cocktail sticks to secure
75g (3oz) Cheddar cheese, grated
Microwave Tip: Toasting Almonds
Place 25g (1oz) almonds in a shallow flan dish with a knob of butter, heat on 100% for 3 minutes, stir
every minute until golden.
1 red chilli, chopped
2 green chillies, chopped
125g (5oz) onion, chopped
2.5cm (1") root ginger, chopped
1 piece lemon grass, chopped
10ml (2 tsp) paprika
2.5ml (
2.5ml (
2.5ml (
30ml (2 tbsp) thai fish sauce
6 chicken fillets (approx. 200g (7oz) each)
400ml (14 fl.oz) coconut milk
150ml (
salt and pepper to taste
Fresh coriander, chopped, to garnish
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Serves 4
Serves 4
1
/
tsp) dried parsley
2
Serves 6
1
/
tsp) ground turmeric
2
1
/
tsp) cumin seeds
2
1
/
tsp) coriander seeds
2
1
/
pint) hot chicken stock
4
Page 56
RECIPES
C
HICKEN SATAY
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 - 2, 70% for 12 - 14 minutes. Turn
over and rearrange skewers every 3 - 4 minutes.
C
&
HICKEN
CAMEMBERT ROLLS
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 at one end of each breast. Roll up tight and
secure with cocktail sticks. Ensure no filling is visible.
3 Place the breasts seam side upwards in a flan dish.
4 Place on the low rack and cook on DUAL - 2, 70% for
18 minutes, turn over and add cheese after 8 minutes.
Sprinkle with toasted almonds to serve.
T
HAI CHICKEN
1 Place the chillies, onion, ginger, lemon grass, spices
and seeds into a 2.5 litre (approx. 4 pints) casserole
dish, mix well and cook on 100% for 3 minutes.
2 Add the remaining ingredients, stirring thoroughly.
3 Place the dish on the low rack and cook on DUAL -1,
180°C, 30% for 45 minutes.
Sprinkle with coriander and serve with rice.
56
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