Operating instructions

87
MEAT AND POULTRY
Chicken Casserole Serves 4
Dish: 3 litre (6 pt) large casserole with lid
Oven Accessory: glass turntable + metal tray
1. Coat chicken with flour and place in fridge.
2. Place oil, butter, garlic, shallots and mushrooms into casse-
role. Place on glass turntable and cook on HIGH
MICROWAVE for 3 mins.
3. Stir in Dijon mustard and add chicken. Then stir in stock and
wine.
4. Add potatoes and carrots. Cover casserole, place on metal
tray and cook on COMBINATION: CONVECTION 160°C +
WARM MICROWAVE for 50 mins stirring halfway.
5. Stir in asparagus, broad beans and cream and cook on COM-
BINATION: CONVECTION 160ºC + WARM MICROWAVE for
a further 10-15mins.
6. Stir in herbs and serve with crusty bread.
Ingredients
4 x 225g (8oz) boneless
skinless chicken breasts
cut into small chunks
50g (2oz) plain flour
15ml (1tbsp) oil
15g (½oz) butter
1 garlic clove, crushed
4 shallots, chopped
150g (5oz) mushrooms,
sliced
15ml (1tbsp) Dijon mus-
tard
200 ml (7 fl.oz) hot
chicken or vegetable
stock
200 ml (7 fl.oz) dry white
wine
225g (8oz) baby new
potatoes, halved
225g (8oz) baby carrots
100g (4oz) asparagus
tips
100g (4oz) shelled, fresh
or frozen broad beans
45ml (3tbsp) double
cream
30ml (2tbsp) mixed fresh
parsley and tarragon,
chopped
Crusty bread, to serve
Coq Au Vin Serves 4
Dish: 3 litre (6 pt) large casserole with lid
Oven Accessory: glass turntable + metal tray
1. Place bacon, herbs and garlic in casserole. Place on glass
turntable and cook on HIGH MICROWAVE for 2 mins.
2. Place remaining ingredients in casserole dish and cover.
Place on metal tray and cook on COMBINATION: CONVEC-
TION 160°C + WARM MICROWAVE for 1hr 10 mins. or until
cooked through stirring halfway.
3. Skim off any excess fat. Thicken using a little cornflour mixed
with water. Serve sprinkled with chopped parsley.
Ingredients
100g (4oz) streaky bacon
5ml (1tsp) mixed herbs
1 clove garlic, crushed
4 chicken portions
approx. 1.2 kg (2 ½lb) in
weight, skin removed
salt and pepper
100g (4oz) button mush-
rooms
450g (1lb) whole shallots
30ml (2tbsp) brandy
300ml (½pt) red wine
150ml (¼pt) chicken
stock
cornflour to thicken
parsley, chopped