Hi Maddy, thought that this deserved to be on a separate thread as well so that people can see alternatives
I joined the baf65's club tonight
I tried baf's dish with a lemon pepper sauce. First I made part 1. of the sauce, which was a tweaked version of the basil/lemon dressing in the festive book.
lemon/basil sauce (part 1.)
zest and juice of 1 lemon
50g parmesan cubed
2 cloves garlic
100 cashew nuts
handful basil leaves
1 tsp sugar
sea salt to taste
20g olive oil
Add the lemon peel, garlic, parmesan and cashews into
Mill for
8 seconds - speed 9.Add juice, basil, sugar and salt and mix for
6 seconds - speed 9Add the oil on rotating blades,
speed 3Set this aside.
I then placed 500g large chopped potatoes into basket, with the 500g warm water mixed with 1 tsp. TM stock.
Cooked
10 minutes, varoma temp - speed 4.I then placed broccoli, red capsicum strips and thin sliced carrots into top tray of varoma.
Cooked
10 minutes, varoma temp, speed 4.Meanwhile I chopped 550g chicken breasts into medium chunks, and sprinkled with lemon pepper seasoning, and placed in the bottom of varoma.
Once the vegetables had finished cooking for their first 10 minutes, I added the chicken.
Cooked a futher
12 minutes, varoma temp - speed 4.Placed all in thermoserve.
I left all the stock in the jug, and added the 100g of cream cheese, and also added the lemon/basil/cashew mix (no need to add the flour).
Followed Bafs instructions of cooking that for
2 minutes - 100c - speed 4. then drizzled over the plated veg and chicken.
The sauce was delicious lemony-pepper flavour, and a lovely consistency.
Kids were looking for some more
so will make sure to add more chicken and veg next time.
members' commentsDJ - it is a cracker. I did not have basil so I substituted 2 tbs of dried coriander. Worked well. I also used rice instead of potatoes. The rice took the flavour of the stock and cheese mix so it worked well. The only problem was that the stock dried out with this so I suggest that you use 750 ml instead of 500 ml of water and see how it goes. You may need to add more, I will have to experiment.
johnro - Maddy this was voted as the very very very BEST tasting recipe to have come out of thermie - made it yesterday at our thermothon - actually should have called yesterday a varomathon (2 friends had not used their varomas and did not want a varoma demo, so came to mine for a varoma day). Followed lemon/basil sauce recipe as per initial instructions using the 2 small tbs basil paste but on stove top sauteed onion and garlic until onion caramelised and added to 450ml chicken + 100ml white wine in which potatoes cooked, tossed wholegrain honey mustard and dukkah through chicken prior to cooking - it was so o o o o o o delicious - THANK YOU for the tweak to Baf's recipe.
Denzelmum - I made vegetarian one today with Sanitarium Tender Fillet and using my yoghurt cheese instead of cream cheese. Yum yum...
jakodai - it was absolutely fantastic! I will definitely be making this again!!
SuzieG - This is AMAZING! DD who is 9 kept exclaiming "this sauce is soooo good!" then proceeded to eat the leftovers I was going to take for lunch tomorrow - darn it!
VieveMS - I made this with sweet potato mash, red capsicum and green beans. I had the brilliant idea (read: really stupid idea) to add the chicken back into the sauce for the last minute so it would be nicely coated. I did use reverse but because it was already steamed it just disintegrated. Despite my mistake it was still a really nice dinner with lovely flavours. I'd probably add the green beans at the same time as the chicken next time as they were a little overdone for me. The steamed red capsicum was delicious. Thanks for the recipe Maddy (and Baf).
