Sharp R-321CAF Operation Manual page 50

CHICKEN PROVENCALE
1/2 cup white wine
425 g can peeled tomatoes
1 large onion, chopped
1 apple, peeled and chopped
1/2 cup black olives
1. In a large jug combine wine, tomatoes, onion, apple, olives and curry
powder. Mix well.
2. Arrange chicken pieces in a casserole dish. Pour over sauce. Cover and
cook for 27-29 minutes on 770W. Stir once during cooking.
3. When oven stops, stir in mushrooms. Cover and cook for a further 5-7
minutes on 770W.
4. Sprinkle with parsley.
CHICKEN TERRINE
60 g butter
6 shallots, chopped
1/2 cup flour
1 cup chicken stock
1 cup milk
1/4 teaspoon tabasco sauce
pepper
1. Melt butter in a microwave safe bowl for 40 seconds on 1100W. Add
shallots and flour. Cook for 1 minute on 1100W.
2. Gradually stir in stock and milk. Cook for 4-5 minutes on 1100W, stirring
every 2 minutes.
3. Stir in tabasco sauce and pepper.
4. Beat cream cheese. Gradually stir in the sauce. Add chicken and
peppercorns.
5. In a small microwave safe bowl dissolve gelatine in water. Cook for 40
seconds - 1 minute on 1100W; add to chicken mixture.
6. Line 25 cm × 11 cm loaf dish with paper towel and place bacon across
paper towel.
7. Cover with paper towel and cook for 3-5 minutes on 1100W.
8. Remove top layer of paper towel.
9. Pour in chicken mixture. Refrigerate overnight.
10.Turn out and slice. Serve with Melba toast.
1 teaspoon curry powder
1.25 kg chicken pieces, skin removed
( or 4 marylands )
250 g button mushrooms, sliced
chopped parsley
Serves 6-8
250 g cream cheese, softened
1 cooked chicken, chopped
2 teaspoons green peppercorns, chopped
3 teaspoons gelatine
1/2 cup water
6 rashers bacon
WHOLEMEAL CHICKEN
Serves 4
1 kg chicken thighs
100 g butter, melted
1/4 cup finely grated parmesan cheese
1 cup wholemeal flour
1 tablespoon chopped parsley
1. Dip chicken thighs in butter.
2. Coat with combined cheese, flour and parsley.
3. Place on the low rack. Cook for 14 minutes on COMBI C-3 and 5-6 minutes
on GRILL.
4. Turn over and cook for a further 8-9 minutes on GRILL.
TANDOORI CHICKEN
2 fresh red chillies, seeded
1 onion
2 cloves garlic, crushed
2 teaspoons crushed ginger
2 tablespoons lemon juice
2 teaspoons ground cumin
1/2 teaspoon black pepper
1/2 teaspoon salt
3 teaspoons ground coriander
1. Purée 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 bowl.
3. Cook for 1 minute on 1100W, stirring halfway through cooking. Remove bay
leaf and cloves.
4. Combine chilli mixture and spices together. Spread over chicken.
5. Sprinkle with vinegar and pour over yoghurt. Cover and marinate overnight,
stirring occasionally.
6. Place on the high rack, cook for 25 minutes on COMBI C-3.
7. Turn over and cook for a further 25 minutes on COMBI C-3.
8. Serve with boiled rice.
19
Serves 4
Serves 4-6
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
200 g low-fat yoghurt