Search Results for 'Chicken'

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.

Line a universal pan with baking paper. Gently massage butter into chicken under the skin and over the skin. Massage olive oil over outside of chicken and season with salt and pepper. Place whole garlic cloves, preserved lemon and thyme under the skin of breast and drumsticks. Place chicken onto prepared universal pan; place onto level 3. Insert meat probe into chicken breast. Set oven to CircoRoasting® 200°C, core temperature 76°C, low steam. The oven will turn off when the core temperature has been reached (approximate cooking time is 40 minutes). The result is a beautifully cooked, moist and golden chicken!

Place all the curry paste ingredients into a blender. Process until it becomes a fine paste. Place the curry paste in a medium sized saucepan and cook on Induction level 6, stirring continuously until it becomes aromatic, add coconut milk and cream and stir well to ensure the curry paste is not sticking to the base of the saucepan. Increase the Induction level to 7.5 and bring to the boil. Meanwhile cut each chicken thigh into 6-8 pieces. Add the chicken to the saucepan and season with salt to taste. Reduce Induction level to 5 and simmer for 20 - 30 minutes, uncovered or until chicken is tender. Garnish with coriander and serve with steamed Basmati rice and warm naan.

For the chicken cakes, combine mince, chilli, ginger, shallots, coriander, chestnuts and fish sauce in a medium mixing bowl; mix until well combined. Using wetted hands shape the mixture into 20 round flat patties. Place a coriander leaf on each patty. Place onto perforated steamer tray that has been lined with baking paper. Cook on 100°C FullSteam for 10 minutes or until cooked through. Meanwhile, make the dipping sauce by mixing together all the ingredients in a small bowl. For other popular chilli recipes and tips visit: How to preserve chillies Mexican chillies Chocolate macarons with chocolate chilli ganache recipe

Mix salt, cumin, pepper and turmeric together in a large bowl. Add chicken pieces and toss well to coat. Turn on flexInduction to 9. Heat olive oil in a large heavy-based pan over front section of induction. Add chicken pieces and brown for 5 minutes or until golden brown. Remove and set aside. Move pan to middle section of induction. Add onion, ginger, garlic and any remaining spice mix to the pan and cook for 3 minutes or until softened. Add saffron threads, thyme and wine. Move pan to front section of induction. Bring to a simmer; add stock, chicken pieces, apricot halves, lemon juice, zest and honey. Pour over enough water to cover chicken and bring to the boil. Move pan to back section of induction; cover with a lid and simmer for 10 minutes. Uncover and simmer for a further 10–15 minutes or until the chicken is tender and cooked through and the sauce is slightly reduced. Stir through the pistachio nuts and serve with couscous.

Preheat the oven to 180˚C CircoTherm®. Lay all the prepared vegetables on a universal baking tray and sprinkle with olive oil and seasoning. Place the chicken breasts on top of the vegetables and bake in the oven on level 3 with low moisture added for 15 minutes. Remove the moisture and continue to cook for another 10 minutes. Using a sieve, remove the stock from the tray and bring it to boil in a separate saucepan. Add butter and thyme as it thickens. Pour over the chicken and vegetables before serving.

Preheat oven on CircoRoasting to 200°C. Line the universal tray with baking paper. Place onion, capsicum, carrots, potato, fennel and garlic on to the universal tray. Drizzle with oil, season with salt and pepper and toss to mix. Spread vegetables in a single layer, place on shelf level 4. Cook for 10 minutes. While vegetables are cooking, carefully squeeze the sausages to remove the filling to make 3cm meatballs. Stir the vegetables and evenly top with meatballs. Increase oven temperature to 220°C and cook for 10 minutes. Stir the vegetables and meatballs and continue to cook for a further 10 minutes or until lightly golden. While the vegetables and meatballs are roasting, make the tomato soup base. Heat a large saucepan over moderate heat, Induction level 6. Add the oil and garlic and sauté for 1 to 2 minutes. Add the tomato and chilli and stir to combine, cook for 1 minute. Check the acidity of the tomato and add sugar to taste. Add the chicken stock and season with salt and pepper. Lower heat and simmer soup base for 10 minutes. Keep warm. Spoon the roast vegetables and meatballs into large soup bowls. Ladle on the tomato soup and sprinkle with parsley. Serve with crusty bread.

Place the chicken stock into a saucepan and heat gently on Induction/Gas Flame Select on level 5. In a large ovenproof pot, heat the olive oil on Induction/Gas Flame Select level 8. Add the onion and pancetta and fry until the onion has softened and pancetta is golden. Remove 2 tbsp of the onion/pancetta mixture to a small oven proof dish and set aside for garnish later. Reduce the pot heat down to level 5. Add the rice to the onion mixture and stir to coat and begin to toast the rice (around 30 seconds). Add the wine and let it bubble for 30 seconds. Pour the warmed chicken stock over the rice mixture and stir to combine. Set your oven to Full Steam function at 100°C with a time of 35 minutes. Place the pot containing the rice into the steam oven. While the risotto is cooking, lightly spray four ramekins or saucers with cooking spray (canola works best). Crack an egg into each. Set aside while the risotto finishes cooking. When the cooking timer sounds, remove the risotto and place each egg dish into the steam oven. Also add your reserved onion and pancetta garnish to reheat. Reset the cooking timer for 3 minutes to poach the eggs. While the eggs cook and the garnish heats, finish your risotto by adding the cheeses, parsley, half the chives and salt and pepper to taste. Stir your risotto mixture continuously for around a minute to finish developing the creamy risotto texture. Plate the risotto into four warmed shallow bowls or large plates. Remove the eggs from the steamer and slide an egg on top of each portion of risotto. Top with your onion/pancetta garnish and the reserved chives. Grate a little extra parmesan over the top and serve.