![]() Cut the chicken breast into bite size pieces on the Cutting Board using the Santuko Knife and place in the Bakerĥ. Finely slice the chilli with the Forged Utility Knife – add to the ginger and onion.Ĥ. Chop the onion with the Food Chopper – add to the ginger.ģ. Grate the ginger using the Microplane Grater into the Rectangular BakerĢ. Toasted Baguette Slices, apple or pear wedges or assorted crackers.Ħ50-700G chicken breast (skinless) cut into bite size piecesġ red chilli finely chopped (or more if prefer)Ĥ fl oz stock made with a chicken stock cubeġ. Bake 12-15 minutes or until cheese is soft and just begins to melt. Scoop remaining apricot mixture evenly over top.ģ. Using Medium Scoop, scoop half ofĪpricot mixture onto bottom half of Camembert, spreading evenly. Place one half ofĬamembert (rind-side down) on Small Bar Pan. Cut Camembert cheese in half horizontally using Utility Knife. In Small Batter Bowl,Ĭombine apricots, almonds, parsley, jam and mustard mix well using Small Mix ‘NĢ. Toasted Baguette Slices, apple or pear wedges or assorted crackers, to serveġ. If desired, cooked chicken can be substituted for the turkey.Ĭhopped ready-to-eat dried apricots or pears can be substituted for the cranberries, if desired.ġ round (220-250 g) Camembert cheese (about 10 cm in diameter) Saturated Fat 5.8g Fibre 0.7g Salt 0.7gĬook's Tip: This recipe serves 8-10 as a main course. Per serving: (serving 20): Energy 1089kJ/261kcal Protein 8.6g Carbohydrate 18.8g Fat 17.3g Using Pizza Cutter and serve using Mini-Serving Spatula. Bake 25-30 minutes or until deep golden brown. Lightly beat egg white in Prep Bowl using Stainless Whisk. Place baking stone in Medium & Rectangle Rack.Ĥ. Up over filling and tuck under wide ends of dough at centre of ring (filling should not beĬompletely covered). Spoon turkey mixture evenly onto widest end of dough triangles. Gently press edges of triangles where they meet together to seal.ģ. Towards the outside (there should be about a 13-cm diameter opening in centre of stone). Medium Round Stone with wide ends of triangles overlapping in centre and pointed ends Unroll croissant dough separate into 12 triangles. Into bowl using Deluxe Cheese Grater mix well using Small Mix 'N Scraper®.Ģ. Add turkey, celery, parsley and cranberries to batter bowl. Thinly slice celery using Forged Cutlery Utility Knife andįinely chop parsley. Chop turkey on Cuttingīoard using Food Chopper. Mayonnaise, mustard and black pepper into Classic Batter Bowl. Using Adjustable Measuring Spoons, measure Raspberries, and cookie crumbs, if you'd like.The Pampered Chef ®Turkey & Cranberry Ring RecipeĢ25 g skinless, boneless cooked turkey, choppedģ tablespoons finely chopped fresh parsleyĢ packets (240 g each) chilled fresh ready-to-bake dough for six croissantsġ. To serve, top each slice with whipped cream,.Add the jam and continue whisking until stiff peaks form. Loosen the collar of the pan, cover, and refrigerate for at least 3 hours, or overnight.įor the raspberry whipped cream, whisk the cream and powdered sugar in a medium plastic mixing bowl with an electric mixer on medium-high speed until soft peaks form. The center may not look completely set but will firm as it cools. Naturally for 10 minutes, then press CANCEL.Ĭarefully remove the pan (the springform pan will be hot, so use oven mitts or grips when removing from the inner pot) and the foil covering. When the timer is up, let the steam release. ![]() Place the pan in the wire cradleĪnd lower it onto the rack.
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