Kambrook KD66B User Manual

Page 14

Chicken and mushroom risotto

Serves 4
2 x chicken breast fillets (300g)
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, finely chopped
1 clove garlic, crushed
1 cup of sliced button mushrooms
300g arborio rice
3

cups chicken stock

cup freshly chopped basil and chives

cup of grated Parmesan

Freshly ground black pepper

1. Steam the chicken breasts as per the

steaming guide.

2. Heat the butter and oil in the frypan

and lightly saute the onion and garlic.
Add the rice and mix through until the
rice looks shiny.

3.Add the chicken stock and bring to

the boil.

4.Wash the sliced mushrooms and pat

dry add to the rice and stock

5. Set thermostat probe to ‘3’ for 30

minutes and/or until rice is cooked.

6.While the rice is cooking stir

occasionally, add more stock if the rice
appears to be too dry.

7. Slice the cooked chicken; add to the

risotto with the chopped mixed herbs,
freshly milled pepper and grated
parmesan. Serve

Tuscan herb chicken

Serves 4
1 x 1.6kg chicken, giblets removed
2 tablespoons lemon juice
1 tablespoon fresh white bread crumbs
1 egg
Zest of 1 lemon

bunch of sage

Tuscan dried herb seasoning

Preparation

1.Wash and pat the chicken dry.

2. Combine the breadcrumbs, egg, lemon

juice, lemon zest and sage leaves to
form the stuffing. Place the stuffing
inside the cavity of chicken.

3. Sprinkle the chicken generously with

Tuscan seasoning. Serve

Roasting

1. Using the frypan with the temperature

control probe on ‘8’, brown the breast
sides of the chicken. Remove the
chicken

2. Place the steaming rack, in the roasting

position, into the frypan.Turn the
temperature control probe to ‘3’. Place
the chicken onto the steaming rack, and
replace the lid with the steam vent
open.

3. Check the chicken every

an hour, it

should be ready after 1-1

hours.

4.To check the chicken, pierce the thigh

with a skewer, if the resulting juices are
clear the chicken is cooked.