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HSN_MultiCookerManual1
8/5/10
4:52 PM
Chicken and Onions
Makes 4 servings
INGREDIENTS
1 whole chicken (3-4 pounds)
2 yellow onions sliced
8 or 10 fresh sage leaves
Olive oil for brushing
Kosher salt and fresh ground pepper to taste
METHOD
1
Set Cooker function to BROWN/SAUTE and preheat to 350°F.
2
Using kitchen scissors cut out backbone of chicken by cutting down
on either side of backbone. Discard or save for stock.
3
Place chicken breast side up and using the heel of your hand, press
down on breast to flatten.
4
Brush well with oil and season with salt and pepper and sage
rubbing some under skin.
5
Place in Cooker breast side down.
6
Scatter onions around the chicken and cover pot.
7
Check color of breast skin 20 minutes in.
8
Cook for 40-50 minutes or until the thickest part of the thigh
registers 165°F
Page 17
17
Sesame Crusted Tuna
4 servings
INGREDIENTS
1 1/2 pounds fresh tuna cut into equal sized steaks
1-teaspoon soy sauce
1-tablespoon sesame oil
Sprinkle of garlic salt
Sprinkle of white pepper
1/2-cup black and/or white sesame seeds
METHOD
1
Set Cooker function to BROWN/SAUTE and preheat to SEAR.
2
Mix the soy sauce and sesame oil and brush the steaks with it.
Sprinkle both sides of steaks lightly with garlic salt and white
pepper.
3
Place sesame seeds on a plate. Press the steaks into the seeds to
coat completely.
4
Place the steaks in Cooker and cook for 4 minutes per side for
medium rare.
PRESENTATION
This is wonderful served with a mayonnaise tinted with wasabi on
a bed of mixed field greens or a ginger vinaigrette.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
18
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