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

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Panasonic NN-S761, NN-T791, NN-S781 manual Honey Mustard Glaze
Page 42 Page 44

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