Bedienungsanleitung Sharp r 871 (Seite 49 von 68) (Englisch)

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HICKEN SATAY

SERVES 4PREPARATION 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.

marinade:

15ml (1tbsp) groundnut oil

15ml (1tbsp) lemon juice (see Tip, page 43)

30ml (2tbsp) satay sauce

1 clove garlic, crushed (see Tip, page 48)

Tabasco sauce to taste

4 wooden skewers (see Tip, page 50)

450g (1lb) chicken fillets, cubed

HICKEN & CAMEMBERT PARCELS

SERVES 4PREPARATION TIME - 12 MINUTES

4 large chicken breast fillets, skinned

100g (4oz) Camembert, finely chopped

3 spring onions, finely chopped

2.5ml (

/2tsp) dried parsley

salt and pepper to taste

cocktail sticks to secure

75g Cheddar cheese, grated

Open out chicken breasts, flatten with a rolling pin.

2 Place Camembert, onions, parsley and

seasoning in a bowl, mix well. Place a quarter of

the mixture in the centre of each breast. Fold

up into a tight parcel. Secure with cocktail sticks.

Ensure no filling is visible.

3 Place the breasts seam side upwards.

4 Cook on DUAL GRILL MEDIUM HIGH for 16

minutes, turn over and add cheese after 8 minutes.

Sprinkle with toasted almonds to serve.

CAMEMBERT AND SPRING ONION ENCASED IN TENDER CHICKEN FILLETS.

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

175g (6oz) natural yoghurt

2 cloves garlic, crushed (see Tip, page 48)

25g (1oz) creamed coconut

10ml (2tsp) turmeric

25g (1oz) butter

1 large onion, sliced

5cm (2") piece fresh ginger, grated

2.5ml (

/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

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

HICKEN KORMA

SERVES 6PREPARATION TIME - 1

/4 HOURS

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.

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.

OULTRY

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.

Untitled-13 16/7/99, 1:57 pm47

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