Sharp R-82STM manual Chicken Satay, Chicken & Camembert Parcels, Chicken Korma, Poultry

POULTRY

CHICKEN SATAY

SERVES 4

marinade:

15ml (1tbsp) groundnut oil

15ml (1tbsp) lemon juice (see Tip, page 42) 30ml (2tbsp) satay sauce

1 clove garlic, crushed (see Tip, page 47)

Tabasco sauce to taste

4 wooden skewers (see Tip, page 49)

450g (1lb) chicken fillets, cubed

PREPARATION TIME - 10 MINUTES

1 Place all the marinade ingredients in a large bowl, mix well. Stir in the chicken, refrigerate for 2 hours to marinate.

2 Thread the chicken onto skewers leaving no wood exposed. Place in a large flan dish on the high rack. Cook on DUAL GRILL-1 (see page 12), MEDIUM HIGH for 11-12 minutes. Turn over and rearrange skewers every 3 minutes.

CHICKEN & CAMEMBERT PARCELS

SERVES 4		PREPARATION TIME - 12 MINUTES
CAMEMBERT AND SPRING ONION ENCASED IN TENDER CHICKEN FILLETS.
4 large chicken breast fillets, skinned	1		Open out chicken breasts, flatten with a rolling pin.
		2	Place Camembert, onions, parsley and
100g (4oz) Camembert, finely chopped
			seasoning in a bowl, mix well. Place a quarter of
3 spring onions, finely chopped
			the mixture in the centre of each breast. Fold
2.5ml (1/2tsp) dried parsley
			up into a tight parcel. Secure with cocktail sticks.
salt and pepper to taste
			Ensure no filling is visible.
cocktail sticks to secure
	3		Place the breasts seam side upwards.
75g Cheddar cheese, grated
	4		Cook on DUAL GRILL MEDIUM HIGH for 16

minutes, turn over and add cheese after 8 minutes.

Sprinkle with toasted almonds to serve.

CHICKEN KORMA

Microwave Tip: Toasting Almonds

Place 25g (1oz) almonds in a shallow flan dish with a knob of butter, heat on HIGH for 3 minutes, stir every minute until golden.

SERVES 6PREPARATION TIME - 11/4 HOURS

A MILD FLAVOURED, CREAMY INDIAN DISH. SERVE WITH RICE AND POPPADUMS (SEE TIP, PAGE 51).

900g (2lb) chicken, cut into large pieces

175g (6oz) natural yoghurt

2 cloves garlic, crushed (see Tip, page 47)

25g (1oz) creamed coconut 10ml (2tsp) turmeric

25g (1oz) butter

1 large onion, sliced

5cm (2") piece fresh ginger, grated

2.5ml (1/2tsp) chilli powder

5ml (1tsp) coriander seeds

5 whole cloves

5ml (1tsp) cinnamon

10ml (2tsp) cornflour

100g (4oz) single cream

25g (1oz) roasted cashew nuts

1 Place chicken in a bowl, stir in yoghurt, garlic, creamed coconut and turmeric. Cover and marinate for at least 1 hour in the refrigerator.

2 Place butter in a large bowl, heat on HIGH for 1 minute, until melted. Add the onion and cook on HIGH for 2 minutes. Stir in the ginger, chilli powder and coriander, cook on HIGH for 1 minute.

3 Add the chicken and marinade, mix well. Stir in the cloves and cinnamon. Cover and cook on HIGH for 8-9 minutes, stirring after 3 minutes.

4 Rearrange the chicken pieces and cook on MEDIUM for 6-7 minutes.

5 Combine the cornflour with the cream and stir into the chicken. Cook on HIGH for 6 minutes, stir after 3 minutes. Sprinkle with cashew nuts.

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