Panasonic NN-S784, NN-T704 manual Honey Mustard Glaze

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Poultry and Eggs

CHICKEN ROLLS WITH HONEY MUSTARD

Serves: 4 to 6

Ingredients:
8	chicken thigh fillets
16	prunes, pitted
8	green onions, sliced
2 tablespoon	flaked almonds
4 rashers	rindless bacon, halved lengthwise
Honey Mustard Glaze
1 tablespoon	brown sugar
1 tablespoon	French mustard
1 tablespoon	honey
10 g	butter, melted
	ground black pepper

Method:

Open out each thigh fillet and trim away fat. Place 2 prunes, some green onion and a few flaked almonds on each fillet. Roll fillets up and wrap a piece of bacon around each one. Secure with toothpicks. Blend all glaze ingredients together in a small bowl. Place chicken into a 3-litre dish in a single layer and brush with glaze mixture. Cook on P7 for 16 to 20 minutes, turning halfway through cooking.

CHICKEN AND ASPARAGUS RISOTTO

Serves: 4

Ingredients:
300 g	fresh asparagus, chopped
2 tablespoon	olive oil
1 1⁄2 cups	arborio rice
1	clove garlic, crushed
4 cups	boiling chicken stock
2 cups	coarsely chopped cooked chicken
1⁄4 cup	grated fresh parmesan cheese
1⁄4 cup	cream
1 tablespoon	chopped parsley
	ground black pepper
extra	coarsely grated parmesan cheese

Method:

Place asparagus into 2-litre dish and cook on P10 for 1 minute.Set aside. Place oil, rice and garlic in a large microwave safe bowl. Cook covered on P10 for 1 minute. Add 2 cups of boiling chicken stock, cook on P10 for 5 minutes. Stir twice during cooking. Add remaining chicken stock and cook on P10 for another 5 minutes. Add remaining ingredients along with asparagus and stir into risotto. Cook covered on P10 for 2 minutes. Stand for 5 minutes. Serve topped with extra parmesan and black pepper.

HINT:

•A No. 15 (1.5 kg) chicken will make 4 cups of diced cooked chicken.

•2 half breasts will make 2 cups of diced cooked chicken.

•1 chicken maryland will make 1 cup of diced cooked chicken.

HONEY SESAME DRUMSTICKS (S) Å

Serves: 3 to 4	cip	e Prom
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Ingredients:
8 (1.3 kg)	chicken drumsticks
1 teaspoon	chopped garlic
1 teaspoon	chopped ginger
1⁄4 cup	soy sauce
1⁄4 cup	honey
2 tablespoons	sesame seeds

Method:

Place all ingredients in 2-litre bowl, stir until combined. Marinate for at least 2 hours or overnight. Remove chicken from marinade and place in shallow dish with the meatiest ends to the outside. Cook on P7 for 18 to 20 minutes, turning once during cooking.

To cook by Sensor Cook / Auto Cook:

Prepare as above. Refer to directions on page 14.

CHICKEN WINGS IN LEMON SAUCE (S) Å

Serves: 4 to 6
Ingredients:
1 kg	chicken wings
1⁄4 cup	soy sauce
1 teaspoon	ginger powder
2	cloves garlic, crushed
1⁄4 cup	lemon juice

Method:

Place chicken wings in 3-litre casserole dish. Mix together remaining ingredients and pour over chicken wings. Marinate for 1 to 2 hours in the refrigerator. Cook, covered, on P7 for 15 to 20 minutes. Serve hot with rice.

To cook by Sensor Cook / Auto Cook:

Prepare as above. Refer to directions on page 14.

Chicken Wings in Lemon Sauce

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