Sorry to read about your problems Sim - I will raise my glass and wish you a speedy recovery so that you can get back cooking with your TMX.  You were going so well with it too. There are probably things you can still eat that can be done in the TMX so put your converting hat on and I wish you luck.

Hey Gretchen, I can't get the Burrata cheese here unfortunately.  They used to sell it in one of the shops but not anymore.  One of the cheese specialists in the central market is looking at getting it in though as they have had a few requests for it.  So fingers crossed.

Sue from Adelaide

Wonder if that is because of this forum SR

I love roasted parsnips but DH hates it (probably from his childhood where he had to eat boiled turnips & parsnips).  This puree looks really nice - would he know it was parsnip JulieO or am I dreaming, thinking I could fool him   I've never had it any other way than roasted myself.

Good work JD - you should send it to them !!

I wouldn't be game enough to Thermomixer.  I got the recipe from Trudy and didn't realise it wasn't TMX friendly until I went to do it.  You just expect it to be, don't you?

Didn't need a siren Cookie1 - the noise was deafening and DH nearly went through the roof.  I was just so lucky I still had my hand on the controls to be able to stop it immediately.  Then I told DH not to say a word, I think I have done something really bad.  He was too scared to open his mouth, I can tell you that.  

Hello Piette, nice to meet you. Welcome to the forum with your first posting. Do you mean the filling or the actual pastry container?

Name of Recipe:Chicken with a tomato & fennel sauce
Number of People: 3 - 4 serves
Ingredients:
200g bulb of fennel
3/4 teaspn lemon zest
1.5 tsp olive oil
S & P to taste
160g sliced mushrooms (I used Swiss browns)
4 cloves garlic
1/2 tspn dried oregano or 1 tsp fresh leaves, chopped (I used fresh)
pinch coarsely ground dried chilli peppers - you could use powder, fresh chilli or sambal oelek to taste (I used the dried version)
1/8 tspn dried basil or 3 fresh leaves, torn (I used fresh)
50 mls dry white wine
400g fresh or canned chopped tomatoes (I used canned)
450g chicken thigh meat - 5 cm chunks
2 tsp olive oil, extra

Preparation:
Cut fennel in half lengthwise, remove the solid core and feathery fronds, reserving the fronds for garnish.  Cut fennel into thin slices lengthwise & set aside.
Sprinkle chicken with S & P.
Heat oil and lemon zest in TM bowl 100^o 2 mins speed soft.
Add chicken and cook 7 mins Varoma temp, on reverse, speed 1. Remove chicken from TM bowl and set aside.
Without cleaning the bowl, mince the garlic by dropping it onto the running blades of the TMX at speed 8.
Add the extra 2 teaspns olive oil, fennel, mushrooms, oregano, basil and chilli.
Saute 10 mins 100^o on reverse, speed 1.
Add tomatoes, wine, reserved chicken and any juices that have collected.
Cook a further 15 minutes 100^o on reverse, speed 1.
If you feel it needs thickening, a couple of teaspoons of cornflour mixed with a little water will do the trick. Add that now and continue mixing for 1 minute on reverse.

Photos:

Tips/Hints:

This recipe is from the UK EDC but amazed me by everything being cooked on the stove top, apart from the garlic being crushed in the TMX.  I couldn't see any point in including it in a TMX cookbook so set about to prove to myself that it could all be done in the TMX. I would be very  if I bought a recipe book for my TMX and their version was in it.

I kept it warm in the thermosaver whilst I made the mashed potato to accompany it. I imagine the leftovers tomorrow will be even tastier than today's serve.