Panasonic NN-S761, NN-T791, NN-S781 manual Poultry, Cooking Guide, tin g, P Otato, Hicken And

Poultry

C	HICKEN AND	P OTATO	C ASSEROLE
Serves: 4
Ingredients:
1		BBQ (cooked) chicken
500 g		potatoes, peeled and thinly sliced
11⁄4 cup		water
30 g		butter
1		onion, finely chopped
1		clove garlic, crushed
2 tablespoons		plain flour
1	cup	chicken stock
1	teaspoon	french mustard
1⁄2 cup		cream
3⁄4 cup		grated tasty cheese
		paprika

Method:

Remove chicken meat from bones. Place potatoes

and water in 2-litre casserole dish. Cover and cook on P10 for 8 to 10 minutes. Drain. Combine chicken and potatoes. Set aside. Place butter in 4-cup glass jug and cook on P7 for 40 seconds. Add onion and garlic to jug and cook on P10 for 1 to 2 minutes. Add flour and stir. Gradually add stock and blend to a smooth paste. Cook on P10 for 2 to 3 minutes. Stir every minute.

Add mustard and cream. Stir well. Pour sauce over chicken and potato mixture. Sprinkle with cheese and paprika. Cook on P7 for 4 to 6 minutes. Serve with vegetables.

C	HICKEN	R	OLLS WITH	H ONEY	M USTARD
Serves: 4 to 6
Ingredients:
8			chicken thigh fillets
16			prunes, pitted
8			spring onions
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 spring 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.

R	OAST	T	URKEY
Serves: 6 to 8
Ingredients:
2.5 to 2.8 kg				turkey
60 g				butter
1				stick celery, finely sliced
1				small onion, finely chopped
2				small cooking apples,
				peeled and grated
2 cups				fresh breadcrumbs
1	tablespoon			parsley, finely chopped
1				egg
				salt and pepper
1	tablespoon			oil
				lemon pepper or seasoned salt
Method:
Clean and pat dry turkey with paper towel. Melt
butter in 1-litre casserole dish on P10 for 30 to
40 seconds. Add celery, onion and apples. Cook
on P10 for 4 minutes. Add breadcrumbs, parsley,
egg, salt and pepper. Mix well and stuff mixture
into cleaned turkey. Place turkey, breast-side down,
on rack in 3-litre casserole dish. Pierce
skin with a fork. Secure legs of turkey with string.
Brush with oil. Sprinkle with lemon pepper or
seasoned salt.
Cook on P7 for 50 to 75 minutes, turning halfway
through cooking. Stand, covered, for 10 minutes
before serving.
C	HICKEN		C	ACCIATORE
Serves: 4				R	e c ip	e	P	r o	m	p	tin g
Ingredients:
1	can (440 g)			tomatoes
1⁄4 cup				tomato paste
1	teaspoon			minced garlic
1				onion, diced
2 teaspoons				dried oregano
1	kg			chicken drumsticks

Method:

Place all ingredients in 2-litre casserole dish. Stir until combined. Cover and cook on P7 for 10 to 12 minutes. Turn chicken and stir. Cook on P7 for 10 to 12 minutes.

HINT:

After cooking whole poultry, cover with foil to retain heat while finishing the remainder of the meal.

Cooking Guide

– 41 –