Main courses - Chicken
R17
Vegetablescontinued
R16
Dry potato and kumera curry
2 tablespoons olive oil
2 teaspoons brown mustard seeds
2 onions, thinly sliced
2 cloves garlic, crushed
2 teaspoons minced ginger
2 red chillies, thinly sliced
1 tablespoon Marsala-blend curry paste
500g potatoes, peeled and cubed
500g kumera, peeled and cubed
1 cup vegetable or chicken stock
1. Heat oil in frypan on heat setting 14. Add mustard
seeds and sauté until they start to pop.
2. Add onions, garlic, ginger and chillies and
sauté for 2 minutes until softened.
3. Add curry paste, potatoes, kumera and stock.
Cover with lid and bring to the boil on
‘High Sear’
setting
then reduce to heat setting 4-6. Simmer for
20 minutes or until vegetables are just tender and
liquid has reduced and thickened.
Kumera, zucchini, bean shoot
and tofu stir fry
1 tablespoon peanut oil
1 medium kumera, peeled and diced
1 large zucchini, cut into matchsticks
1 clove garlic, diced
1 teaspoon ginger, sliced into matchsticks
100 g bean shoots
150g firm tofu, cut into slices
1 teaspoon sesame seeds
1 teaspoon sesame oil
1 tablespoon sweet soy sauce
1. Heat oil in the frypan on
‘
High Sear’ Heat setting.
Add the oil then the kumera and cook for 2
minutes. Add the zucchini, garlic and ginger and
cook for another 2 minutes. Continue to cook for
a few minutes to release the aromatics.
2. Add the remaining ingredients and cook for 2
minutes then serve immediately.
Serve with grilled chicken or pork.
4
Thai green chicken curry
1 tablespoon vegetable oil
1 brown onion, diced
1 teaspoon crushed garlic
1 teaspoon diced ginger
11/2tablespoons Thai green curry paste
800g skinless chicken thigh meat, diced
1 cup chicken stock
2 x 200g cans coconut cream
200g bamboo shoots
1 punnet cherry tomatoes
1/3cup coriander leaves
1. Heat oil in the frypan on
‘High Sear’ setting
.
Add the onion and cook until golden.
2. Add the garlic, ginger and curry paste and cook
until the oil separates from the curry paste.
3. Add the chicken and toss in the curry paste
mixture, add the stock and half the coconut cream.
Cover with lid and bring to the boil then reduce to
heat setting 4-6.
4. Simmer the curry with the lid on for 20 minutes
or until the chicken is cooked. Stir in the remaining
coconut cream, bamboo shoots, cherry tomatoes
and coriander leaves ingredients and simmer for
5 minutes.
Serve with steamed jasmine rice.
Roast chicken with thyme
and bacon
2 sprigs thyme
20g butter, softened
1.5 kg chicken, trimmed, washed and dried
4 rashers bacon, rind removed and sliced in half
1 tablespoon oil
3/4cup chicken stock
2 teaspoons chopped thyme, extra
1. Place thyme sprigs and butter in cavity
of prepared chicken.
2. Lay bacon diagonally over chicken breasts and
secure with toothpicks if required. Tie chicken
legs together.
3. Preheat frypan on heat setting 14. Place chicken
breast side up into frypan and brush with oil.
Cover with lid and cook for 15 minutes. Reduce
heat to setting 6-8 for 11/2hours, basting regularly
with stock.
4. Remove chicken from pan and allow to stand for
15 minutes before carving.
5. Add extra thyme to pan juices and pour over
chicken to serve.