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Chicken Satay
ingredients
Serves 4
100 g creamed coconut
90 ml (6 tbsp) crunchy peanut butter
45 ml (3 tbsp) lemon juice
30 ml (2 tbsp) soy sauce
large pinch of chilli powder
4 chicken breast llets,
skinned approx 650 g
30 ml (2 tbsp) vegetable oil
2 garlic cloves, crushed
5 ml (1 tsp) ground turmeric
5 ml (1 tsp) ve-spice powder
5 ml (1 tsp) coriander seeds
5 ml (1 tsp) cumin seeds
Dish: 1 x large jug, 1 x small bowl,
4 x wooden skewers +
1 x large shallow Pyrex
®
dish
Accessory: Wire shelf, glass tray
1. For the serving sauce: Crumble 50 g of creamed coconut into
a large jug. Add the peanut butter, 15 ml (1 tbsp) of the lemon
juice, 15 ml (1 tbsp) of the soy sauce, the chilli powder and
300 ml (½ pt) water. Place on base of the oven and cook on High
Microwave for 5-6 minutes or until the sauce boils and thickens,
stirring frequently. Turn into a serving bowl.
2. Cut the chicken into small chunks and place in a bowl. Put the
remaining creamed coconut, lemon juice and soy sauce into a
blender or food processor.
3. Add the remaining ingredients and blend until smooth. Pour over
the chicken. Cover and marinate in the fridge for 2-3 hours or
overnight.
4. Thread the chicken onto wooden skewers. Place on wire shelf,
cover with any remaining marinade and cook on Combi 1 for 20
minutes in middle shelf position, with glass tray on base of oven,
turning occasionally.
5. Serve hot with the sauce for dipping.
Glazed Gammon
ingredients
Serves 4
900 g unsmoked gammon
joint, cold water to cover
1 onion, peeled
4 whole cloves
10 peppercorns
3 tbsp (45 ml) honey
2 tbsp (30 ml) orange juice
15 g demerara sugar
1 tbsp (15 ml) dijon mustard
12 whole cloves
Dish: 1 x large Pyrex
®
casserole
dish with lid, 1 x small Pyrex
®
bowl
Accessory: Enamel shelf
1. Place gammon in a large Pyrex
®
casserole dish. Stud the onion
with cloves and peppercorns and add to the dish. Cover with
water. Place on base of oven and cook on High Microwave for
15 minutes then Medium Microwave for 15-20 minutes per 450 g,
or until cooked. Drain.
2. In a small bowl, mix together the honey, juice, sugar and mustard.
Cook on High Microwave for 1 minute. Leave to cool.
3. Remove the gammon rind. Score the fat in a lattice pattern and
stud the gammon with cloves. Brush over half of the glaze.
Place gammon on enamel shelf in lower shelf position and cook
on Combi 9 for 10-15 minutes until golden spreading over the
remaining glaze halfway through cooking time.
Pesto Chicken Crumble
ingredients
Serves 4
500 g new potatoes, halved
3 tbsp (45 ml) pesto
1 tbsp (15 ml) oil
1 onion, nely chopped
4 x 125 g boneless skinned
chicken breasts, cut into strips
400 g can chopped
tomatoes
2 tbsp tomato puree
4-5 drops Tabasco sauce
175 g fresh white breadcrumbs
1 garlic clove, nely chopped
50 g Parmesan cheese, grated
Dish: 1 x Pyrex
®
casserole dish
with lid, 1 x shallow oval Pyrex
®
dish
Accessory: Wire shelf
1. Place potatoes in a casserole dish with 45 ml (3 tbsp) water.
Cover, place on base of the oven and cook on High Microwave
for 7-8 minutes. Drain.
2. Stir the pesto into the potatoes and put aside to keep warm. Place
oil and onion in a shallow oval dish and cook on High Microwave
for 2-3 minutes to soften the onion.
3. Add chicken, cover and cook on Medium Microwave for
4 minutes. Add the tomatoes, tomato puree and the Tabasco to
the chicken.
4. Cover and cook on Medium Microwave for 3 minutes. Stir and
cook for a further 5-6 minutes on Medium Microwave. Add
potatoes.
5. Mix the breadcrumbs with the garlic and Parmesan cheese and
sprinkle over the chicken.
6. Place dish on wire shelf in lower shelf position and cook on
Combi 4 for 10–11 minutes until heated through and golden
brown in colour.
Meat & Poultry
105


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  • The microwave won’t let me press ^ and down timer Submitted on 25-1-2023 at 11:55

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  • Seems to be stuck in Demo mode with a letter D in front of timings and it wont work Submitted on 16-7-2022 at 19:12

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  • DISPLAY SHOWS CLOSE DOOR, BUT OVEN ONLY OPERATES WHEN HELD IN CLOSED POSITION Submitted on 14-12-2021 at 11:01

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