Sanyo EM-S5002W Instructions and Recipes - Page 39

Tandoori, Chicken

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TANDOORI CHICKEN (Serves 4) INGREDIENTS 4 chicken breast fillets, skinned For the marinade : 300m1s/ Vz pint natural yoghurt 15m1s/3tsps garam masala 10mIs/2 tsps paprika 5m1s/ltsp ground ginger 2.5mIs/ 1/ztsp each chilli powder and turmeric METHOD 1. Combine all the marinade ingredients together. 2. Make a few slashes in the flesh of the chicken. Place the meat in a single layer in a dish - pour over the marinade. Allow to stand for at least two hours in a cool place. 3. Preheat the oven to convection 200°C. Remove the chicken breasts from the marinade and place them on the low rack on the drip tray on the turntable. Cook using convection 200°C for approx. 40 minutes. Garnish with fresh coriander and serve with rice. (Serves 4) INGREDIENTS 200g/8oz shortcrust pastry ( see page 70) 300m1s/l/z pint white sauce (see page 14) 200g/8oz cooked chicken, chopped 2-3 rashers lean bacon, chopped 1 small onion, finely chopped 2 sticks celery, chopped 1 leek, chopped 25g/loz butter egg, beaten COOKWARE 20cmJ8inch heatproof pie dish. CHICKEN AND LEEK PIE METHOD 1. Place onion, celery, leeks, bacon and butter in microwaveproof dish. Cover and cook using microwave 900W for 3-4 minutes. Stir in sauce seasoning and cooked chicken, mix well. 2. Place filling in pie dish and cover with pastry. Brush with beaten egg. 3. Preheat oven to 200°C . When oven is preheated place dish on low metal rack, bake using convection for 3035 mins. 38

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TANDOORI
CHICKEN
(Serves
4)
INGREDIENTS
4
chicken
breast
fillets,
skinned
For
the
marinade
:
300m1s/
Vz
pint
natural
yoghurt
15m1s/3tsps
garam
masala
10mIs/2
tsps
paprika
5m1s/ltsp
ground
ginger
2.5mIs/
1
/ztsp
each
chilli
powder
and
turmeric
METHOD
1.
Combine
all
the
marinade
ingredients
together.
2.
Make
a
few
slashes
in
the
flesh
of
the
chicken.
Place
the
meat
in
a
single
layer
in
a
dish
-
pour
over
the
marinade.
Allow
to
stand
for
at
least
two
hours
in
a
cool
place.
3.
Preheat
the
oven
to
convection
200°C.
Remove
the
chicken
breasts
from
the
marinade
and
place
them
on
the
low
rack
on
the
drip
tray
on
the
turntable.
Cook
using
convection
200°C
for
approx.
40
minutes.
Garnish
with
fresh
coriander
and
serve
with
rice.
(Serves
4)
INGREDIENTS
200g/8oz
shortcrust
pastry
(
see
page
70)
300m1s/l/z
pint
white
sauce
(see
page
14)
200g/8oz
cooked
chicken,
chopped
2-3
rashers
lean
bacon,
chopped
1
small
onion,
finely
chopped
2
sticks
celery,
chopped
1
leek,
chopped
25g/loz
butter
egg,
beaten
COOKWARE
20cmJ8inch
heatproof
pie
dish.
CHICKEN
AND
LEEK
PIE
METHOD
1.
Place
onion,
celery,
leeks,
bacon
and
butter
in
microwaveproof
dish.
Cover
and
cook
using
microwave
900W
for
3-4
minutes.
Stir
in
sauce
seasoning
and
cooked
chicken,
mix
well.
2.
Place
filling
in
pie
dish
and
cover
with
pastry.
Brush
with
beaten
egg.
3.
Preheat
oven
to
200°C
.
When
oven
is
preheated
place
dish
on
low
metal
rack,
bake
using
convection
for
30-
35
mins.
38