User Manual and Operating Guide

27
RECIPES
CRUMBED VEAL CUTLETS
Makes 4-6 serves
INGREDIENTS
1kg or 12 veal cutlets, trimmed
Salt & freshly ground black pepper
L cup plain flour
3 eggs, lightly beaten
2 cups cornflake crumbs
2 tablespoons olive oil
METHOD
1. Season cutlets with salt and pepper. Dip
cutlets into flour, then into the eggs and
then into the crumbs. Press the crumbs
on firmly to form a thick coating. Place
cutlets in a single layer onto a tray, cover
and refrigerate for 20 minutes.
2. Place 1 tablespoon of olive oil in the
baking pan. Insert the wire rack into the
highest rack support guide and place the
baking pan on top.
3. Using the ‘Grill’ function, preheat the
oven for 5 minutes at 210ºC.
4. Place 6 cutlets into the baking tray in a
single layer. Place into oven.
5. Grill cutlets for 10 minutes or until
golden brown. Turn cutlets over and grill
for another 5-10 minutes or until cooked
to desired doneness.
6. Repeat with remaining oil and cutlets.
Drain cutlets on paper towels.
Serve immediately with mashed potatoes.
CHICKEN SATAY SKEWERS
Makes 4-6 serves
INGREDIENTS
500g chicken thigh fillets, trimmed,
cut into strips
2 tablespoons honey
½ cup teriyaki sauce
½ cup sweet chilli sauce
2 tablespoon lemon juice
SATAY SAUCE
INGREDIENTS
¼ cup crunchy peanut butter
1 teaspoons curry powder
½ cup coconut cream
1 tablespoon sweet chilli sauce
1 tablespoon soy sauce
1 tablespoon lime juice
½ cup chicken stock
METHOD
1. Soak 20 bamboo skewers in cold water
for 15 minutes. Drain.
2. Thread chicken strips onto the skewers.
Place chicken skewers into a shallow
dish in a single layer.
3. Combine the honey, teriyaki sauce,
sweet chilli and lemon juice and pour
over the chicken. Cover with plastic
wrap and refrigerate for several hours or
overnight. Turn skewers occasionally to
coat chicken with marinade.
4. Using the ‘Grill’ function, preheat the
oven for 5 minutes at 210ºC.
5. Drain the marinade from the chicken
and reserve. Place half of the chicken
skewers onto the grill tray inserted into
the baking pan. Brush with reserved
marinade. Place into oven.
6. Grill for 10 minutes, turn the skewers
over, brush with marinade and grill for
another 10 minutes or until cooked
to desired doneness. Remove chicken
skewers and keep warm. Repeat with
remaining skewers.
7. Combine the satay sauce ingredients in a
saucepan. Stir over a medium heat until
sauce comes to the boil and thickens.
8. Pour Satay Sauce over chicken skewers
served on steamed jasmin rice.