Specifications

11
HONEY CHICKEN LEGS Serves 4
250 mL soy sauce
4 tablespoons honey
1 tablespoon lemon juice
1 clove garlic, crushed
1. Combine soy sauce, honey, lemon juice, garlic, ginger and oil in a small bowl. Pour over
chicken and marinate for 2-3 hours.
2. Sprinkle with sesame seeds.
3. Arrange chicken legs on a roasting rack. Cook for 14-18 minutes on MEDIUM HIGH,
turning over halfway through cooking.
4. Allow to stand for 5 minutes.
½ teaspoon freshly grated ginger
2 tablespoons oil
8 large chicken legs
sesame seeds
SEASONED CHICKEN PARCELS Serves 4
3 spring onions, chopped fi nely
½ cup fresh (white) bread crumbs
1 clove garlic, crushed
1 egg yolk
½ cup pine nuts, chopped fi nely
100 g bacon
1. Mallet chicken breasts until fl at.
2. Mix all other ingredients in a small bowl.
3. Season each chicken breast and place mixture in the centre.
4. Roll and tie chicken with string so as no fi lling is exposed.
5. Place in casserole dish and brush with butter.
6. Cook for 8-10 minutes on MEDIUM HIGH. Turn over halfway during cooking.
7. Stand for 5 minutes, covered in foil.
¾ cup vintage cheddar, grated
2 tablespoons fi nely chopped fresh
basil
4 Iarge single chicken breasts
20 g melted butter
salt and pepper to taste
CRUNCHY CAMEMBERT CHICKEN Serves 6
125 g camembert cheese,
fi nely chopped
2 rashers bacon, fi nely chopped
½ cup toasted, slivered almonds
1. Mix camembert, bacon, almonds and 1 tablespoon mustard together.
2. Press camembert mixture between skin and fl esh of chicken.
Tie chicken legs together.
3. Mix remaining mustard and honey. Brush over chicken.
4. Place breast side down on a roasting rack, cook for 30-32 minutes on MEDIUM HIGH.
Turn over halfway through cooking.
5. Allow to stand covered with foil for 10 minutes before serving.
2 tablespoons seeded mustard
No.15 chicken
2 tablespoons honey
ROAST CHICKEN Serves 4
No.15 chicken
30 g butter, melted
Season All salt
1. Wash and dry chicken well.
2. Tie legs of chicken together with string.
3. Place breast-side down on a roasting rack.
4. Baste with butter and sprinkle with Season All salt.
5. Cook for 14-16 minutes on MEDIUM HIGH.
6. Turn chicken over. Baste with butter and sprinkle with Season All salt.
7. Cook a further 14-16 minutes on MEDIUM HIGH.
8. Allow to stand covered with foil for 10 minutes before serving.
TANDOORI CHICKEN Serves 4-6
2 fresh red chillies, seeded
1 onion
2 cloves garlic, crushed
2 teaspoons crushed ginger
2 tablespoons lemon juice
2 teaspoons ground cumin
½ teaspoon black pepper
3 teaspoons ground coriander
2 whole cloves
1. In a Food Processor, pureé 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 bowl.
3. Cook for 1 minute on HIGH, stirring halfway through cooking. Remove bay leaf and
cloves.
4. Combine chilli mixture, spices and yoghurt together. Spread over chicken.
5. Cover and marinate overnight, stirring occasionally.
6. Place on a roasting rack, cook for 19-21 minutes on MEDIUM HIGH. Turn over halfway
through cooking.
7. Serve with boiled rice.
¼ teaspoon cinnamon
1 bay leaf
½ teaspoon turmeric
½ teaspoon nutmeg
2 teaspoons paprika
6 chicken thighs, skin removed
200 g low-fat yoghurt
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