CHICKEN PROVENCALE | Serves 4 | |
1/2 cup white wine | 1 teaspoon curry powder |
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425 g can peeled tomatoes | 1.25 kg chicken pieces, skin removed | |
1 large onion, chopped | (or 4 marylands) |
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1 apple, peeled and chopped | 250 g button mushrooms, sliced | |
1/2 cup black olives | chopped parsley |
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1.In a large jug combine wine, tomatoes, onion, apple, olives and curry powder. Mix well.
2.Arrange chicken pieces in a casserole dish. Pour over sauce. Cover and cook for
3.When oven stops, stir in mushrooms. Cover and cook for a further
4.Sprinkle with parsley.
CHICKEN TERRINE | Serves |
|
60 g butter | 250 g cream cheese, softened | |
6 shallots, chopped | 1 cooked chicken, chopped | |
1/2 cup flour | 2 teaspoons green peppercorns, chopped | |
1 cup chicken stock | 3 teaspoons gelatine | |
1 cup milk | 1/2 cup water | |
1/4 teaspoon tabasco sauce | 6 rashers bacon | |
pepper |
|
|
1.Melt butter in a microwave safe bowl for 40 seconds on 100%. Add shallots and flour. Cook for 1 minute on 100%.
2.Gradually stir in stock and milk. Cook for
3.Stir in tabasco sauce and pepper.
4.Beat cream cheese. Gradually stir in the sauce. Add chicken and peppercorns.
5.In a small microwave safe bowl dissolve gelatine in water. Cook for 40 seconds - 1 minute on 100%; add to chicken mixture.
6.Line 25 cm x 11 cm loaf dish with paper towel and place bacon across paper towel.
7.Cover with paper towel and cook for
8.Remove top layer of paper towel.
9.Pour in chicken mixture. Refrigerate overnight.
10. Turn out and slice. Serve with Melba toast.
WHOLEMEAL CHICKEN | Serves 4 |
1 kg chicken thighs
100 g butter, melted
1/4 cup finely grated parmesan cheese
1 cup wholemeal flour
1 tablespoon chopped parsley
1.Dip chicken thighs in butter.
2.Coat with combined cheese, flour and parsley.
3.Place on the low rack. Cook for 14 minutes on HIGH MIX TOP GRILL and
4.Turn over and cook for a further
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 | 1 tablespoon vinegar | |
3 teaspoons ground coriander | 200 g | |
2 whole cloves |
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1.Pure´e 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 microwave safe bowl.
3.Cook for 1 minute on 100%, stirring halfway through cooking. Remove bay leaf and cloves.
4.Combine chilli mixture and spices together. Spread over chicken.
5.Sprinkle with vinegar and pour over yoghurt. Cover and marinate overnight, stirring occasionally.
6.Place on the low rack, cook for
7.Turn over and cook for 10 minutes on TOP GRILL.
8.Serve with boiled rice.
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