Panasonic NN-C2000W Chinese Chicken Wings G, Roast Honey Duck Orange Sauce MC, Plum Glazed Quails

Poultry

Cooking Guide

Chinese Chicken Wings G

Makes: 16
Ingredients:
1 kg	chicken wings
1/2 cup	bottled teriyaki sauce
2 tablespoons	tomato sauce
1 tablespoon	Worcestershire sauce
1	clove garlic, crushed
2 tablespoons	honey

Method:

Place chicken wings in a 3-litre dish. Add all remaining ingredients. Stir well. Cover and leave to marinate over night.

To Cook by Microwave:

Remove marinade and cook on MED HIGH for 20 to 25 minutes. Stir halfway through cooking.

To Cook by Grill:

Prepare chicken wings and marinade as above. Preheat oven on Grill 1. Arrange chicken wings on High Rack and brush with marinade. Cook on Grill 1 for 20 to 22 minutes, Turning over halfway through grilling and rebrushing with marinade.

Roast Honey Duck Orange Sauce MC

Serves: 4 to 6
Ingredients:
1.5 kg	duck
3 tablespoons	honey
1 tablespoon	orange liqueur
1 tablespoon	vinegar
Ingredients:
2	oranges, juiced
1/4 cup	rind of 1 orange
	water
1 tablespoon	brown sugar
1 tablespoon	vinegar
1 tablespoon	orange liqueur

Method:

Clean and pat dry duck with paper towel. Pierce skin at 2 cm intervals with a fork.

Place duck onto a rack into a 2-litre casserole dish. Place on Low Rack and cook on Combination 6 for 30 to 40 minutes. Brush the combined honey, liqueur and vinegar over the duck and cook further for 10 minutes or until duck is golden brown. Stand while preparing sauce.

Sauce:

Place all ingredients except rind, vinegar and liqueur in a 2-cup jug. Cook on HIGH for 11/2 to

2 minutes. Add vinegar and liqueur and cook on HIGH for a further 30 seconds. Pour sauce over duck, sprinkle with rind and serve.

Plum Glazed Quails

Serves: 2 to 4
Ingredients:
4	quails
1/2 cup	cooked long grain rice
1 tablespoon	chopped spring onions
1 tablespoon	finely chopped basil
2 tablespoons	chopped shelled pistachio nuts
	pinch thyme
1/4 teaspoon	pinch cayenne pepper
	minced ginger
1 teaspoon	milk
1 tablespoon	plum jam
1 tablespoon	Hoi-sin sauce
1 can (250 g)	satsuma plums,
1/4 cup	drained and seeds removed
	red wine

Method:

Wash, clean and pat dry quails. In a 1-litre dish, combine rice, spring onions, basil, pistachio nuts, thyme, cayenne, pepper, ginger and milk. Mix well and place a 1/4 of the mixture into the cavity of each quail. Tie the legs together and place quails into a shallow 2-litre dish. Set aside. In a 2-cup jug, combine plum jam, hoi-sin sauce and butter. Cook on HIGH for 30 to 40 seconds. Brush jam mixture over quails and cook on MED HIGH for 10 to 14 minutes, brush with glaze halfway through cooking. Cover and allow to stand for 5 minutes whilst preparing the sauce. Puree plums with wine and heat in a 2-cup jug on HIGH for 1 to 2 minutes. Pour sauce over quails and serve with vegetables or salad garnished with extra pistachio nuts.

Camembert Chicken MC

Serves: 4 to 6
Ingredients:
1.5 kg	Chicken
125 g	Camembert cheese,
	sliced thinly
25 g	butter, melted

Method:

Clean and pat dry chicken with paper towel. Using the back of a spoon, gently lift the skin away from the flesh of the bird on the breast. Place the slices of cheese under the skin. Brush chicken with butter. Place the chicken on Low Rack breast side up, and cook on Combination 6 for 50 to 60 minutes, stand for 15 minutes before serving.

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