Chicken & Vegetable Casserole - Prima Superchef Millenium PSC002 User Manual

Preheat Superchef to 200 C. trim fins, head and tail off if the fish is too large.
Make 3 or 4 deep diagonal cuts on either side, cutting almost through to bone.
Spread half of the combined mustard and tomato puree inside the cavity, add
half the fresh thyme. Season fish on both sides with salt and pepper and then
spread the remaining combined tomato puree and mustard. Sprinkle a few
drops of oil on either side of fish (optional) and top with remaining thyme.
Spray rack in oven with non-stick spray if you have some. Place fish on wire
rack in hot oven and cook for 15-20 minutes until flesh flakes easily. Remove
rack with special purpose tongs (optional) and slide fish onto serving platter.
If using fillets, cut halfway through and coat both sides with mixture and thyme
– cooking time will be a little less.
CHICKEN & VEGETABLE CASSEROLE
4 skinless and boneless
chicken breasts
2 large finely chopped onions
2 stalks celery cut into strips
¼ cup chicken stock
1 bay leaf
Cut chicken into cubes. In a heavy frying pan, lightly brown the chicken in the
vegetable oil and set aside. Place onions in frying pan and sauté until soft.
Combine all the ingredients in a heated casserole dish. Place dish on
low/medium wire rack in preheated (to 220 C) Superchef and cook at 165 C
for about an hour and 15 minutes, or until chicken is cooked through. Discard
bay leaf and serve.
CHICKEN & VEGETABLE CASSEROLE
30g (1oz) butter
4 chicken breasts cubed
3 onions, finely chopped
1 clove garlic, crushed
2 sticks celery, thinly sliced
Chopped parsley to garnish
Lightly brown chicken in a heavy frying pan in a little butter. Set aside. Sauté
onions and garlic in butter until onion is clear – about 3 minutes. Put all
ingredients in a light heated casserole dish or cake tin, except parley. Place
on low/medium wire rack in preheated (to 220 C) Superchef and cook at
165 C for about an hour and 15 minutes, or until chicken is cooked through.
Sprinkle with parsley. Serve hot with rice or steamed vegetables.
Superchef Superchef
Superchef Superchef
2 teaspoons vegetable oil
2 carrots (cleaned and cut into
thin strips)
1 teaspoon paprika
Salt and pepper to taste
150ml (¼ pint) chicken stock
1 teaspoon thyme, chopped
1 teaspoon paprika
Salt and pepper to taste
1 bay leaf
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