RECIPES
Note:To
Thai green chicken curry
Serves 4
2 tablespoons olive oil
1 brown onion, peeled and diced
1⁄4 cup green curry paste
1 kg chicken thigh fillets trimmed and diced
3 cups coconut cream
2 Kaffir lime leaves
2 tablespoons lime juice
1 tablespoon brown sugar
2 teaspoons fish sauce
1 250g pkt dried rice noodles
Preheat the Multi Oven to 250°c grill with the element selector switch selecting the top element only, place the wire rack in top rack position
Place the onion, diced chicken and curry paste into the baking tray and place into the Multi Oven; cook for 10 minutes. Stir occasionally then remove
Meanwhile, place the coconut cream into a medium saucepan, add the lime leaves, lime juice, brown sugar and fish sauce. Bring the mixture to the boil on the hotplate using setting 4, reduce the heat setting to 2 and then simmer for 5 minutes.
Add the chicken to the coconut cream mixture, cook for 20 minutes or until the chicken is cooked through.
Place the noodles into a heatproof bowl and cover with boiling water; allow to
stand for 5 minutes then drain.
Serving suggestion:
Serve the noodles with the curry and fresh coriander leaves
Potato and onion bake
Serves 4
6 medium potatoes, peeled and thinly sliced
1 brown onion peeled and finely sliced
1 tablespoon of butter
1 teaspoon of crushed garlic
1 cup milk
1⁄2 cup cream
1 cup grated cheese
2⁄3 cup breadcrumbs
Preheat the Multi Oven to 200°c with the element selector switch selecting both elements, place the wire rack in the middle rack position
Grease a
Place the milk and cream in a small saucepan and bring to the boil using setting 4.
Layer the potato and onion into the dish and sprinkle with salt and pepper
Pour the milk and cream over the potatoes; place the cheese and breadcrumbs on the top.
Place the potato bake in the Multi Oven; cook for 40 minutes until the top is golden and the potatoes cooked.
Serving suggestion:
Serve as an accompaniment to roast meats
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