Russell Hobbs 10211 Instructions And Warranty page 15

CHICKEN WITH CREAMY WHOLEGRAIN MUSTARD SAUCE & HERBY NEW POTATOES
Chicken fillets
Butter
Garlic
Shallots
Wholegrain mustard
French mustard
Dry white wine
Water
Honey
Dried thyme
Single cream
New potatoes
Olive oil
Fresh herbs:
Salt and pepper
Put the potatoes, olive oil and fresh herbs in a large bowl and mix till the potatoes are
coated. Put the potatoes into the bottom basket, put the chicken fillets into the second
basket (above the potatoes) and put the lid on. Steam for about 25 minutes till cooked
through.
CHICKEN IN LEMON AND GINGER MARINADE
Chicken fillets
Fresh pasta
Butter
Salt and black pepper
Marinade
Fresh ginger
Fresh garlic
Lemon
Dry sherry
Oyster sauce
Light soy sauce
Light brown sugar
Mix the marinade ingredients in a bowl. Place the chicken fillets into the marinade, coat well,
then cover the bowl and refrigerate for at least 30 minutes. Wrap the chicken fillets into
individual foil parcels and put in the bottom basket. Put the fresh pasta (raw) in the second
basket. Put the lid on and cook for 20-25 minutes. Toss the cooked pasta in a little butter
and black pepper. Serve the chicken on top of the pasta.
4, skinless
25g
1 clove, crushed
2, finely chopped
2 Tbsp
1 tsp
125ml
3 Tbsp
1 tsp
1 tsp
3 Tbsp
10-12
1 Tbsp
1 bunch, roughly chopped (basil, parsley, tarragon
etc.)
4, skinless
1 bag (Don't use dried pasta - must be fresh)
Small knob
1 small piece, finely chopped
1 clove, finely sliced
Juice and zest of half a lemon
1 Tbsp
1 Tbsp
1 Tbsp
1 tsp
15