HONEY CHICKEN LEGS
Serves 4 SEASONED CHICKEN PARCELS
Serves 4
250 mL soy sauce | 1/2 teaspoon freshly grated ginger |
4 tablespoons honey | 2 tablespoons oil |
1 tablespoon lemon juice | 8 large chicken legs |
1 clove garlic, crushed | sesame seeds |
1.Combine soy sauce, honey, lemon juice, garlic, ginger and oil in a small bowl. Pour over chicken and marinate for
2.Sprinkle with sesame seeds.
3.Arrange chicken legs on a roasting rack. Cook for
4.Allow to stand for 5 minutes.
CRUNCHY CAMEMBERT CHICKEN Serves 6
125 g camembert cheese, | 2 tablespoons seeded mustard |
finely chopped | No.15 chicken |
2 rashers bacon, finely chopped | 2 tablespoons honey |
1/2 cup toasted, slivered almonds |
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1.Mix camembert, bacon, almonds and 1 tablespoon mustard together.
2.Press camembert mixture between skin and flesh of chicken. Tie chicken legs together.
3.Mix remaining mustard and honey. Brush over chicken.
4.Place breast side down on a roasting rack, cook for
5.Allow to stand covered with foil for 10 minutes before serving.
ROAST CHICKEN | Serves 4 |
No.15 chicken
30 g butter, melted Season All salt
1.Wash and dry chicken well.
2.Tie legs of chicken together with string.
3.Place
4.Baste with butter and sprinkle with Season All salt.
5.Cook for
6.Turn chicken over. Baste with butter and sprinkle with Season All salt.
7.Cook a further
8. Allow to stand covered with foil for 10 minutes before serving. | 16 |
3 spring onions, chopped finely | 3/4 cup vintage cheddar, grated |
1/2 cup fresh (white) bread crumbs | 2 tablespoons finely chopped fresh |
1 clove garlic, minced | basil |
1 egg yolk | 2 Iarge chicken breasts |
1/2 cup pine nuts, chopped finely | 20 g melted butter |
100 g smoked bacon |
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1.Mallet chicken breasts until flat.
2.Mix all other ingredients in a small bowl.
3.Place mixture in the centre of the chicken breast.
4.Roll and tie chicken with string so as no filling is exposed.
5.Place in casserole dish and brush with butter.
6.Cook 14 minutes on MEDIUM HIGH. Turn over halfway during cooking.
7.Stand for 5 minutes, covered in foil.
TANDOORI CHICKEN |
| Serves |
2 fresh red chillies, seeded | 1/4 | teaspoon cinnamon |
1 onion | 1 bay leaf | |
2 cloves garlic, crushed | 1/2 | teaspoon turmeric |
2 teaspoons crushed ginger | 1/2 | teaspoon nutmeg |
2 tablespoons lemon juice | 2 teaspoons paprika | |
2 teaspoons ground cumin | 6 chicken thighs, skin removed | |
1/2 teaspoon black pepper | 200 g | |
3 teaspoons ground coriander |
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2 whole cloves |
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1.Pureé chillies, onion, garlic, ginger and lemon juice until smooth.
2.Mix cumin, pepper, coriander, cloves, cinnamon, bay leaf, turmeric, nutmeg and paprika in a small bowl.
3.Cook for 1 minute on HIGH, stirring halfway through cooking. Remove bay leaf and cloves.
4.Combine chilli mixture, spices and yoghurt together. Spread over chicken.
5.Cover and marinate overnight, stirring occasionally.
6.Place on a roasting rack, cook for
7.Serve with boiled rice.
