Search Results for 'Chicken'

Chicken Tenders To begin making your Coconut and Sesame Chicken Tenders, preheat the oven on CircoTherm at 200˚c with medium steam. Combine the breadcrumbs, coconut and sesame seeds in a medium bowl. Dip the chicken tenderloins in egg then toss in the crumb mixture pressing firmly to coat well. Place chicken onto the multipurpose pan that has been lined with baking paper. Brush chicken lightly with olive oil or melted coconut oil. Cook on shelf position 3 for 12 to 15 minutes or until chicken is cooked and golden. Serve with Mango Salsa. Mango Salsa Combine all ingredients in a medium bowl.

Mix all the dry ingredients together so they make a paste and then rub into the whole chicken. Select CircoRoast on 200˚C and set the MultiPoint MeatProbe to 75-80˚C. Insert the probe into the chicken from one breast across to the other and press start. Cut all vegetables into 1 inch squares then place into a bowl with the olive oil, rosemary, thyme, mustard, honey and smoked paprika.  Season with salt and pepper then mix.  Place on a universal tray with the baking sheet underneath then put in oven underneath the chicken for the last half of the cook. This will be approximately 35-45 minutes in for a 1.2kg chicken. Once the chicken is cooked remove from the oven and elevate the veg to level 4 and continue to cook for a further 20 minutes or until golden brown and soft.

In a pan heat the oil and add the cinnamon stick, bay leaves and cardamom pods. Let them sizzle for a few seconds then add the cumin seeds and then the garlic and ginger. Cook on low heat for a minute then add the onions. Cook these for 15 minutes until golden and then add the spices. Cook for a minute and take it off the heat. To this add the yoghurt and mix well. Place the chicken thighs on a baking tray and pour this yogurt mix on top. Make sure that all the chicken is properly coated in the mix. Cover with foil and bake on CircoTherm® 180°C for 20 min. Remove the foil then return the tray to the oven at CircoTherm® 190°C for 30 min or until the chicken is golden and cooked. Serve it hot with flatbreads, naan bread or some rice.

Roughly dice the tomato and place on a universal tray lined with baking paper.  Add the diced onion, olive oil, chilli. Add half of the garlic, smoked paprika, cinnamon, salt and allspice. Place on level 3 of the oven. Use the remaining spices to coat the chicken then place on a wire rack on level 4 of the oven. Using the MultiPoint MeatProbe insert it into the largest chicken and set the core temperature to 70 degrees on CircoRoast and add a high level of added steam. Start from a cold oven. Once cooked remove and cool the chicken, then shred or roughly chop. Place the rice into a steamer tray with the water, washed kidney beans and a teaspoon of salt. Steam for 20 minutes then cool and add to the chicken. Place the tomatoes into a medium mixing bowl and using the back of a spoon mash the tomatoes until they become a saucy consistency. Roughly chop half the coriander and mix into the sauce, then divide into thirds. Place the first third onto the bottom of a baking tray, mix the second third into the chicken and rice, use the last third to dip the tortillas into before adding the chicken mix and rolling up. Once you have prepared the tortillas lay all the enchiladas seam side down into the baking pan and pour any remaining tomato sauce over the top, then add the tasty cheese and mozzarella. Place back into the oven on top and bottom heat and bake on 200 degrees for 15 minutes or until the cheese has browned. Remove from the oven and serve with dollops of sour cream and the remaining coriander over the top.

Heat in a frypan over FlameSelect® level 8 or Induction level 8. Add the oil and bacon and cook for 2 minutes. Add the onion and garlic and cook until onion is softened and golden. Add the thyme leaves and cook for a further minute. Allow to cool. Preheat oven on CircoRoast to 180⁰C with a medium level of steam. Top enamel tray with wire rack. In a medium bowl, combine the cranberries, pistachio nuts, parsley, zest, breadcrumbs, egg, orange juice and cooled bacon mixture. Season well with salt and pepper. Mix until well combined, then press the stuffing into a large sausage the length of the chicken. Lay the chicken out flat and even out the meat. Place the stuffing in the centre of the chicken, roll up the chicken over the stuffing and tie the roll firmly at 2cm intervals with string. Carefully lift the chicken on to the prepared wire rack. Brush with extra oil and season with salt and pepper. Insert MultiPoint MeatProbe fully at one end of chicken, horizontally into the centre of the stuffing. Place chicken into the oven on shelf level 2 and connect probe. Adjust internal core temperature to 70⁰C and press Start. Cook until core temperature is reached. If a probe is unavailable, cook chicken for approximately 1 hour or until chicken cooked and golden. While the chicken is cooking, make the cranberry sauce. Combine all of the sauce ingredients into a medium saucepan. Heat sauce over Flame Select level 7 or Induction level 7. Cook sauce for 10-15 or until the cranberries have softened and the sauce is syrupy. Turn off heat, pour in brandy, cover with a lid and allow the stand. Serve warm or at room temperature. When chicken is cooked wrap in aluminium foil and allow to rest for 15 minutes or refrigerate if eating cold. Cut the chicken into 1 cm slices, arrange on a serving platter and serve with cranberry sauce.

Cut the chicken into 2 cm pieces and place into a medium mixing bowl with the turmeric, cumin, coriander, garlic, ginger, salt and oil. Mix until combined. Thread about 5 pieces of chicken on to each skewer. Refrigerate until needed. To make the sauce: combine all of the ingredients in a blender except the peanuts and coconut. Blend until a course paste forms. Place paste in a medium saucepan. Cook paste for 3-5 minutes or until aromatic on Induction cooktop level 6 or Step Flame cooktop level 7. Add the peanuts and coconut milk and bring to the boil, then reduce heat to a simmer, level 5 on Induction or level 6 step Flame. Cook for about 10-15 minutes or until it has thickened. Keep warm. Preheat the oven on CircoRoast® to 180⁰C. Place the chicken skewers on the wire rack with the enamel tray underneath. Place the tray on level 4, cook for 10 to 15 minutes or until cooked through. Serve the chicken skewer with the warm spicy coconut sauce.

Place the chicken pieces in a bowl, add coconut cream, chilli, garlic, lime juice and zest. Mix to combine. Marinate for at least 2 hours or overnight. Preheat oven on CircoTherm at 200⁰C. Line the universal enamel tray with baking paper. Combine the coconut, flour, paprika, cayenne, salt and pepper in a bowl. Remove the chicken from the coconut cream marinade, removing excess and then dust with the coconut crumb. A large zip lock bag is useful to coat the chicken wings. Place the wings on the prepared tray. Generously spray with the olive oil. Bake chicken wing on shelf level 3 for 45 minutes or until golden. Turn the wings once during the cooking time. While the chicken is cooking, make the sauce. In a small saucepan heat the olive oil over medium heat. Add the onion and garlic and sauté until onion is soft. Add the tomato, tomato paste, chilli and lime juice. Add sugar and salt to taste.  Cook for 8 minutes or until sauce thickens. Add spring onion and cook for a further 2 minutes. Allow sauce to cool and serve at room temperature. Serve the crispy coconut chicken wings with the sauce.

To make the pastry, place flour in the bowl of a food processor, add salt and butter and pulse the food processor until mixture resembles breadcrumbs. Add sour cream and pulse until the pastry forms a ball. Remove pastry from the food processor, wrap in plastic wrap and refrigerate for 30 minutes. To make the filling, place butter in a large saucepan on Induction heat level 7. Add leek and cook for 3 minutes or until soft. Add mushrooms and cook for a further 3 minutes; add thyme and chicken and stir well to combine; cook for a further 5 minutes. Add flour and cook for 2 minutes, ensuring flour doesn’t stick to the base of the saucepan. Reduce Induction level to 5, add wine and chicken stock and cook for 10 minutes. Finally add cream and season with salt and pepper. Cook for a further 5 minutes or until thickened. Allow filling to cool completely. Grease 6 individual pie tins (9 cm diameter and 3 cm deep). Place the wire rack on the lowest shelf position and preheat the oven on CircoTherm® Intensive 180°C. Take 2/3 of the pastry and roll out to 3 mm thickness and line pie tins. Fill the pies with filling and brush edges with egg yolk. Roll out the remaining pastry, cut tops for the pies and place on top of filling. Gently press pie edges with a fork. Brush pies with remaining egg yolk. Bake the pies for 15 to 20 minutes or until golden. Allow to cool for 5 minutes before serving. Top with a sprig of fresh thyme to serve.

Place noodles in a small solid stainless steel tray with two cups of water. Place carrot and snow peas in the small perforated stainless steel tray. Put both the noodles and vegetables into a cold Neff FullSteam Oven, select FullSteam 100°C and cook for 2 minutes. Remove noodles and leave to soak in water for 5 minutes, then drain. Remove vegetables and set aside. Combine chicken mince, ginger, chilli sauce, coriander and cornflour and mix well. Roll teaspoons of the mixture into balls. Place meatballs on the large perforated stainless steel tray lined with baking paper. In a 4L capacity stainless steel bowl or tray, add the chicken stock, white pepper and lemon grass. Place both the meat balls and stock mixture in the Neff FullSteam oven, select FullSteam 100°C and cook for 10 minutes. Add the meatballs, vegetables, noodles, soy sauce and sesame oil to the stock mixture. Season the soup with salt if desired. Cook soup on FullSteam 100°C for a further 2 minutes. Ladle the soup into individual serving bowls and garnish with spring onions.