Kambrook KOT500 User Manual download pdf (Page 9)

9

Country style apricot chicken

Serves 6

1 pkt French onion soup mix

2 425 ml tin of apricot nectar

1

⁄2 cup of mango chutney

8 chicken thigh fillets trimmed and diced

Remove all trays from the Multi Oven.

Preheat the Multi Oven to 210ºC with the

element selector switch selecting both

elements, place the wire rack in the

bottom rack position.

Add all the ingredients to a heatproof

casserole dish and mix well.

Cover the dish with a heatproof lid or foil

and place into the Multi Oven; cook for

40 minutes or until the chicken is cooked.

Serving suggestion:

Serve with steamed rice and Greek

yoghurt.

Quiche Florentine

Serves 4

2 sheets frozen ready rolled shortcrust

pastry

1 tablespoon light olive oil

1 brown onion finely diced

1 200g packet of frozen spinach defrosted

1

⁄2 cup grated tasty cheese

1

⁄2 cup ricotta cheese

1

⁄4 teaspoon ground nutmeg

3 eggs mixed, not beaten

Salt and ground pepper

Lightly grease an 18-cm flan tin. Line the

tin with the pastry, ensuring to push the

pastry into the corners of the dish,

refrigerate for 20 minutes.

Remove all trays from the Multi Oven

Preheat the Multi Oven to 220ºC with the

element selector switch selecting both

elements; place the wire rack in the

middle rack position.

Cover the pastry with baking paper and

fill with 1-

1

⁄2 cups of dry rice to `blind

bake’ the pastry. Place the flan tin into

the Multi Oven and cook for 10 minutes,

then remove the rice and paper. Cook

for a further 5 minutes.

In a large bowl combine the remaining

ingredients mixing well, add these

ingredients to the pastry shell, careful

not to over fill the flan tin.

Return the flan tin to the Multi Oven and

bake the quiche for 35 minutes or until

the filling is firm.

Serving suggestions

Serve hot or cold with a garden salad

Shepherds pie

Serves 6

1 tablespoon butter

2 brown onions diced

1

⁄4 cup of plain flour

2 teaspoons hot English mustard

1

⁄3 cup tomato sauce

1

⁄4 cup Worcestershire sauce

2 cups of chicken stock

600g cooked roast lamb, finely diced

or minced

Salt and ground pepper

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16

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