Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Main Dishes => Topic started by: trudy o on December 16, 2010, 04:20:48 am
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Sorry haven't been on much but thought you might like this recipe for Honey Mustard Chicken which I usually serve with rice. It's a quick and tasty meal that my family likes. Can't remember where I got it from originally but I converted it from somewhere (a magazine or somewhere I think) I have heaps more recipes to post and will do so when I have time.
Name of Recipe:HONEY MUSTARD CHICKEN
Number of People:
Ingredients:550g chicken cubed
1 onion, halvd
20g wholegrain mustard (can reduce if prefer)
1/2 tsp tumeric
1tbspn stock paste
30g honey
20g flour
100g water
150ml cream
30g olive oil
Preparation:
Put onion in TM and chop for 3 sec speed 7. Add oil and saute for 2 min speed 1 at 100deg
Add tumeric and flour and stir for 3 sec on speed 4
Add water and cook 1 min, 70 deg on speed 1
Place chicken, stock, mustard and honey into bowl and cook for 5 min, 100deg, reverse and speed soft
Add cream and cook for 20 min,100deg reverse and speed soft
If you like a thicker sauce add some cornflour and water paste and cook for further 2 min, 100deg speed soft and reverse.
Photos:
Tips/Hints:
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Ooooooh, I can't wait for DH to go away for work (he hates honey)... Then I can give this a whirl! Mmmmmm. Thanks Trudy!
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yum yum yum - i love the sound of this :-*
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Thanks Trudy for the lovely recipe.I absolutely adore recipes that are quick and easy when you are pushed for time. :-*
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Thanks Trudy......one of my favourite flavours for chicken 8)
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Thanks Trudy sounds like it would be popular here.
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Ooh, this looks good (and real easy) - I'm going to give it a go very soon.
Nik
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I am going to cook this tonight for dinner, but have a question and hope someone can help. I want to steam some veggies above whilst this is cooking. Just going to do some broccolini and carrots cut into sticks. How long should I cook these for. I was thinking just to put the Varoma ontop for the last 20minutes, but I am not sure if it will be hot enough at 100, and also wether or not 20mins would be too long. Any advice/recommendations here?
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oooh yum!! my boys love honey mustard chicken!
will be making this, thank you for sharing :)
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I am going to cook this tonight for dinner, but have a question and hope someone can help. I want to steam some veggies above whilst this is cooking. Just going to do some broccolini and carrots cut into sticks. How long should I cook these for. I was thinking just to put the Varoma ontop for the last 20minutes, but I am not sure if it will be hot enough at 100, and also wether or not 20mins would be too long. Any advice/recommendations here?
I think you would need to cook the veggies seperately. If you used the varoma temp the chicken would most likely disintegrate and 100 degrees isn't hot enough to steam. If you are planning to serve it with rice also you could put rice in the basket and veggies in the varoma and steam them on the varoma setting. I would cook the chicken dish first (and pop it into the thermoserve to keep warm) and then do the rice and veg. I wouldn't bother washing out the bowl in between as the flavours from the sauce would make the rice extra tasty. Hope this helps. :)
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If you are planning to serve it with rice also you could put rice in the basket and veggies in the varoma and steam them on the varoma setting. I would cook the chicken dish first (and pop it into the thermoserve to keep warm) and then do the rice and veg. I wouldn't bother washing out the bowl in between as the flavours from the sauce would make the rice extra tasty.
Excellent tip CTG :-*
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Thanks for the recipe Trudy O. I made this tonight for my family (steamed some vegies after chicken was cooked), and it was a great success. The sauce is absolutely delicious. I have some left over so will be having it for lunch tomorrow with some pasta.
Thanks again.
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Yum-mo!!! I made this for tea tonight for the family and they all enjoyed it. We had it with rice and green beans.Thanks for a lovely recipe. :)
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If you are planning to serve it with rice also you could put rice in the basket and veggies in the varoma and steam them on the varoma setting. I would cook the chicken dish first (and pop it into the thermoserve to keep warm) and then do the rice and veg. I wouldn't bother washing out the bowl in between as the flavours from the sauce would make the rice extra tasty.
Excellent tip CTG :-*
Just pointing out the obvious for any newbies - potatoes or pasta could be cooked this way too.
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We had this for dinner tonight. It is a lovely dish and a wonderful conversion. I used chicken thigh fillets cut in a 3cm dice and 15g of mustard. I served it with rice and steamed carrots and beans. Thanks Trudy!
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I made this for dinner last night. I didn't have any cream so I used cream cheese as a substitute and it was still delicious. It even got a thumbs up from DH (who is not at all keen on mustard).
Thanks!
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I too made this recipe last night and it was delish!
Even my daughter ate up all that was dished to her....a winner!
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Trudy o, this is a beauty. thank you very much. I don't cook many main meals in the TMX , but this will become a regular. Why?
DH loved it
It was easy
Not too many Ingredients, and all readily available.
We always have chicken thighs in the freezer.
Sauce/meat ratio just right when served with rice.
will serve 2meals for the 2 of us.
Could serve it to visitors
thanks again
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I agree with everyone else - this recipe is a winner!
I have always liked honey mustard chicken, but before Thermie had always used the Masterfoods premade sauce sachets - and am sooooooooo glad to have a homemade alternative, free of nasties, and tastes heaps better!
Thanks! :-*
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Great reviews here, it is high on my list of priorities and any recipe that replaces those sauce sachets has to be a good thing.
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The flavour and colour of this dish are so strong that it could be mistaken for a packet sauce. You will have to try it soon JD. It is very easy and VERY tasty! ;D
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Was tonights dinner.....Yummy!
I added in 2 chopped carrots with the onion, and chopped for 5 seconds.
(http://i618.photobucket.com/albums/tt266/nachothecat/104_4017.jpg?t=1293100052)
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Maddy,love the photo and the carrots. Last night we had left overs and I added a tin of drained asparagus. I think corn would work well also.
Thanks again Trudy o.
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That looks so yum Maddy. :)
I wouldn't mind trying to make just the sauce part of this for drizzling over meals. Will give it a go after Christmas. :)
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Made this tonight.
(http://1.bp.blogspot.com/_baJJCSYEBXM/TRRt_8EbBmI/AAAAAAAABJ8/V0RZvOcSohs/s320/241210.jpg)
I added red capsicum and mushrooms whilst cooking it and served with rice and carrots.
Really nice, a thumbs up from everyone.
We like our food quite strong and felt it needed a little more mustard (dh thought a little hot english, I was thinking a little dijon) but that's us.
Thanks for this recipe Trudy. Merry Christmas to you - will be thinking of your family.
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going to make this for lunch today and going to use scallops, instead of chicken. Will let you know how it goes. Tomorrow is Xmas day for us. merry Christmas to all.
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Turned this into Curried scallops by reducing honey to 1/2 , and adding 2 teaspoons of curry powder. Popped scallops in after making the sauce, and cooked for 5 mins. On reverse gentle. Also added some sliced mushrooms.
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I can see this is proving to be a very popular recipe and so versatile too - thanks TrudyO.
I made it using my turkey leftovers, added 200g in rather large pieces but in the final cooking it shredded which was fine. Added it along with the cream step together with 150g frozen vegies then only cooked it for a further 8 minutes/90o/reverse/speed 1. Added a bit more water at the end to get the consistency I wanted, poured it into the thermosaver then cooked 1 bundle (90g) soba noodles in the bowl - they are very quick, using boiling water only takes 4 minutes. Just so, so delicious - a real winner in this house.
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We had it last night too. I added a carrot and small red capsicum in with the onion. I also added a bit extra mustard this time. It was lovely. :)
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We didn't like the shredding of the chicken the first time I made this so now I just steam the chicken and put the sauce over it and everyone is happy. It has a lovely flavour.
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You could always try adding the chicken in the last minutes of cooking. I add 2cm diced raw chicken to my risottos with 7 minutes left of cooking and it is always cooked perfectly. :)
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I used my leftover Honey Mustard Turkey in some medium sized vol-au-vents for tea tonight - delicious.
I made another batch, using 2cm diced fresh chicken this morning (adjusting times to suit such small pieces) to fill some tiny bite sized cases for grand-daughter's birthday party tomorrow.
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Fabulous photo Judy, and your meal looks delish! 8)
Hope your Grand Daughter has a lovely Birthday :)
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Thanks maddy, I'm sure she will. 38oC here though but at least they now have a pool so guess that's where all the action will be. DD is attempting to make a birthday cake incorporating little cake pops using the cake cup mold I gave her so if it is any good (sounds like I have no faith in my DD :D) I'll take a photo to show you.
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Thanks maddy, I'm sure she will. 38oC here though but at least they now have a pool so guess that's where all the action will be.
:P we get your heat for New Years Eve!
DD is attempting to make a birthday cake incorporating little cake pops using the cake cup mold I gave her so if it is any good (sounds like I have no faith in my DD :D) I'll take a photo to show you.
Will love to see them :) Just hope they don't melt into pools of chocolate on the day :P
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We love sending our heat over to you. :D
Judy I hope you GD has a wonderful birthday. We have DD's tomorrow, but she will be at work so if she's not going out we'll just have a family dinner. She still likes a cake though, but then so do I and I'm a lot older than her. :-))
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made this last night for some unexpected guests and it was really nice..dont really see why the tumeric is in it though other than to make it bright yellow..might try it without it next time to see..i also added a little more mustard and honey and it wasnt too much at all..it was a perfect blend of savoury sweet or sweet and sour..
i made it with brons garlic rice and the varoma full of vegies cut up in cubes or small pieces sprinkled with lemon pepper.. I made the chicken first but i put the chicken pieces (cubed) in the basket until the last 6 minutes of cooking where i put it back into the sauce and the chicken was perfect and in tact after as someone else suggested i kept it warm while cooking the rice and vegies together..
all in all a very nice meal!
thanks for posting :)
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just searching for something to cook tonight with some pork thats needs using today and think i will give this a try. like the idea of adding carrots maddie so will try 1 carrot and 1 zucchini as we have 50 million of them in the garden! will let you all know how it goes with pork, fingers crossed. nicky :-\
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I'm sure it will be fine Nicky, I certainly had plans to do it myself using pork fillet.
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Probably too late Nicky.....my only suggestion would be to increase the mustard quantity ;)
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no not too late maddy, went down the road for a spa at mum & dads house, so now dinner is about to be late! lucky i prepared it earlier. good thing you suggested more mustard as i was a bit heavy handed with it by accident! its all cooking as we speak! smelling good already, 15 mins left to run!
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verdict: everyone went back for more! :P
honey and mustard pork
followed original recipe, also added 1 carrot and 1 zucchini at onion stage.
only had 350gr pork, so added some broccoli with 10mins left to cook and thawed frozen peas with 2 mins left. was all cooked perfectly, cant believe my 2 & 3 year olds ate it all (twice) (mind you i did starve them this arvo!)
did try to post photo but it was too big again, when i tried to resize it, i couldnt find it!!! ???
seems this recipe is so versatile. thanks to everyone involved.
nicky
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Have got to try this recipe but I am now confused as to what direction to take - stick to the original, add extra veg or use pork. Great to have some many options.
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Can I suggest that this recipe would be a great filling for crepes - another one for the mix :D
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I did this for dinner last night - used chicken thigh meat and yoghurt instead of cream as those were what I had to hand. It was a great success and will certainly be one of our regular dishes. The good thing about it (apart from it tasting so good) is that it's so versatile and I usually have all of the ingredients at home (except the meat)
Thanks for posting it and for all the useful feedback :-*
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We just had this for dinner tonight. I added one carrot with the onion. I also accidentally added extra mustard, so I compensated with extra honey so as not to scare off the children with the "too spicy" mistake. The flavour was fantastic!
My DS turned his nose up when told what was in it, but this changed as he inched it every slower to his tongue for the mandatory "taste before you complain". He decided it was "actually quite alright" and went back for seconds! Turns out as a good lesson on mixing flavours he wouldn't normally try.
We did find that there was left over sauce. I wish I had finished reading this thread before cleaning up though as I love the idea of this as a sauce for pasta... so I *was* thinking of how to reduce the sauce quantity for next time (which there will definitely be) but maybe I won't bother.
I also like the idea of putting the chicken in the basket too, or adding in last 10 minutes as it did seem a bit over cooked. Or maybe I will just cut it bigger...? And of adding the peas.
Another TMX success! Thanks Trudy!
Cheers,
Kerryn
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I add the chicken in the last 10 minutes now Kerryn. It is perfectly cooked in that time. :)
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Made this tonight everyone enjoyed it but I found it a bit bland and quite runny which I know you can add cornflour, it didnt look like the picture which was quite a vibrant yellow mine was more a pale green. I made the recipe the same I added a kilo of chicken thighs and put in extra cream by mistake anyone got any ideas why mine looked different?
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We often get a variation in the looks of our recipes in comparison to others Yvette. If it was a bit bland, maybe you need to add more mustard, some have already suggested that but the original quantity was fine for me. Did you add the turmeric, that adds a yellow colour. Adding some carrot at the beginning with the onion also adds more colour but green ??? ??? - can't work out where you would have got that colour from. I was going to ask you if it tasted OK but if it was bland, guess it didn't. The extra cream would have weakened the taste I would imagine. As you can tell from the number of reviews, it is a very popular recipe so I wouldn't give up on it - just see if you can tweak it, add a little more things for flavour, be careful when pouring the cream in and see how you go next time.
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Thanks Judydawn yes I did add the tumeric even a little more it might have been the extra cream but I did use 1kg of chicken it just didnt turn out as I expected the family enjoyed it I was a bit disappointed might try carrot next time too
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Judydawn I also did add a little extra mustard. I made the red curry risotto last night delish I also added one of my homegrown red chillies very spicy but nice enjoyed by all.
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Thanks Trudy for this tasty dish - will be a regular in our home - served with basmati rice and varoma steamed vegs. I thickened with 2 tabsp cornflour - DH commented he is looking forward to lunch tomorrow as he is taking leftovers. Cheers - Robyn :)
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Thanks trudy, made this last night and it turned out beautifully - looked just like johnro's. Everyone was nodding their heads as they ate it.
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Made this again tonight added two carrots with the onion and a little more tumeric turned out much better than last time yaaaaa
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Finally made this for our supper this evening,I wish I had made it ages ago because we all loved it.I added a carrot and capsicum as other people had done.Only had 100g of sour cream but made it up with cream cheese.Served it with mashed potatoes, steamed carrots and green beans.I did reduce the honey to 20g,next time I will reduce it again.Thanks Trudy :)
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Oh this sounds yummy I've got to give it a shot. (I love honey mustard sauce, used to often buy honey mustard chicken pasta from the supermarket for lunch when I used to live in England). Love the idea of using it as a crepe filing (more savoury than sweet person).
Need to investigate what this Thermodynamic Serve is and whether we can get it here in Germany (not in online TMX shop).
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The thermoserver is an insulated bowl that keeps food warm or cold for up to a couple of hours. Australians can get them as a bonus if they have a demo. I think it is only available in Australia ???. I believe you can buy good insulated bowls online though (just a different brand). :)
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yes its only available in oz...you can get alotof other different types of something similar in europe..i know Tupperware makes something similar and others exist on hte market internationally...its just a dish that keeps the food warm..
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Thanks Chelsea and Frozzie, will look into what I can get as it would be useful to have one (and a silicone spatula so I stop killing the TMX one, I'm left handed).
Regards Recipe
Made the dish this evening but found it a bit bland / taste not very strong. This was despite increasing the mustard to 35g and honey to 45g. I _think_ the problem was that I didn't include the tbsp of stock paste; I've seen that mentioned in a couple of threads as a reason something was bland. Basically I had meant to make some, then forgot the recipe needed it till I had started cooking :)
I added a bit of corn flour to thicken it up, but need to search for the cornflour and water paste. The chicken was a bit overcooked, my fault as I cut it too thin.
Actually ate the sauce and chicken as part of a sandwich having had fried rice earlier, using leftovers of Bron's Steamed Garlic rice, so I didn't do rice or pasta like I'd planned.
Will have to try again :)
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def stock paste tarasis or at least salt to enhance the flavour and if you havent done the paste either vegetarian or qurikycookings chicken stock paste you could also just use a standard stock or bouillon cube..pity it didnt turn out how you want..i added extra mustard and honey and had all the other ingredients as is and it wasd quite tasty! maybe next time! :)
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def stock paste tarasis or at least salt to enhance the flavour and if you havent done the paste either vegetarian or qurikycookings chicken stock paste you could also just use a standard stock or bouillon cube..pity it didnt turn out how you want..i added extra mustard and honey and had all the other ingredients as is and it wasd quite tasty! maybe next time! :)
Will search online for those pastes (hopefully) as none of the books I have so far (Jeden Tag genießen, Full Steam Ahead or Fast and Easy Indian Cooking) list stock pastes. [edit] correcting myself: there is a meat stock and vegi stock in Full Steam Ahead. Not sure how it comes out, if it's "paste" like or not, photos are out of focus on the jar of stock.[/edit]
I think one other reason it didn't work out was too much onion. Had planned to use a small onion (well what I'd consider normal size) but they'd start to go bad so ended up using a "vegetable" onion (in German it's Gemüse Zwiebeln) which are huge in comparison and a bit juicier.
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def stock paste tarasis or at least salt to enhance the flavour and if you havent done the paste either vegetarian or qurikycookings chicken stock paste you could also just use a standard stock or bouillon cube..pity it didnt turn out how you want..i added extra mustard and honey and had all the other ingredients as is and it wasd quite tasty! maybe next time! :)
Will search online for those pastes (hopefully) as none of the books I have so far (Jeden Tag genießen, Full Steam Ahead or Fast and Easy Indian Cooking) list stock pastes. [edit] correcting myself: there is a meat stock and vegi stock in Full Steam Ahead. Not sure how it comes out, if it's "paste" like or not, photos are out of focus on the jar of stock.[/edit]
I think one other reason it didn't work out was too much onion. Had planned to use a small onion (well what I'd consider normal size) but they'd start to go bad so ended up using a "vegetable" onion (in German it's Gemüse Zwiebeln) which are huge in comparison and a bit juicier.
here is quirkycookings chicken stock paste..easy to make and work with
Chicken Stock Paste
It's in the 'My Way of Cooking' cookbook ... here's how:
Mince up 300g of raw chicken, put aside. Chop 10 secs sp 5 - 200g veges (leek/onion/shallots, carrot, garlic, celery, celeriac - your choice - I use more veges, about 300g), and a few sprigs fresh herbs (rosemary, thyme, parsley).
Then add 150g coarse sea salt, 1 bay leaf, 50g white wine, 1 clove & 5 coriander seeds (I just put in a dash of ground cloves and a dash of ground coriander) and cook for 30 mins, Varoma, sp 2 with simmering basket on top instead of mc. (I think 20 mins is enough, otherwise it dries out too much. It is drier than the vege stock paste though.)
Replace mc and blend 1 min, speed 10.
Use 1 tsp in 500g water for chicken stock
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and here is one of the vegetable stocks on the forum..brons one
http://www.forumthermomix.com/index.php?topic=836.0
this is similar to the one in the edc and as the vegies go you can use up older vegies in the fridge or jsut put in whatever you like from tomatoes to zucchini to the amount in grams mentioned in the recipe etc etc..add the salt and oil as per the recipe then it keeps in the fridge for ages !
:)
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I added a bit of corn flour to thicken it up, but need to search for the cornflour and water paste. Will have to try again :)
Tarasis, the cornflour & water paste is just that - cornflour and water mixed together. I use the ratio of 1 part cornflour to 2 parts water which isn't really a paste but is easier to add to thicken any meal which needs it.
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Whoa, thanks for the answers and help Frozzie & judydawn. That was super helpful, seriously thank you; now to amass a few meals worth of ingredients to make stock!?! (It is weird, you have to admit).
Had some of the left overs last night, with some of Bron's Steamed Garlic Rice (using Patina rice as it was handy, worked much better I think than when I used Basmati the first time I made it), and oddly it tasted a bit better (if still missing something). Maybe the rice helped bring out some of the flavour.
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Had a pack of this in the freezer so today I made Honey Mustard Chicken Crepes - delicious, DH raved about them and thought he was eating seafood ??? ???
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They look wonderful Judy - do you bake your crepes after filling them with the mixture? They look lovely and browned.
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What a smashing idea of putting the filling in crepes. 8) Keep the ideas going Judy. :D :D
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Yes KJH, I have an old Sunbeam Crepe maker and just make up a huge batch at a time, they freeze really well and are a great way of using up little bits and pieces of leftovers. I filled them earlier this morning and popped them into the weber for around 20 minutes - just sprinkled the tops with a mixture of breadcrumbs & parmesan cheese. DH had one mouthful and commented which is rare for him - normally I have to ask him what he thinks of anything.
You could also make a fresh batch of filling and when everything is cold, roll them up and freeze for a quick meal when you need it. You'd probably get at least 8 filled crepes from 1 batch of this recipe. With some fillings I leave the ends open but I wasn't sure how runny the filling would get so today I folded the sides in and they were perfect.
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This is a fantastic idea! We loved this recipe so I will need to give this freezer filler a go. Do you have a particular recipe for the crepes JD?
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Yes, I make the one that is printed in the bottom of the metal dish you dip the crepe maker into and I think it may be on the forum with my Prawn Crepe recipe. I'll dig it up and post it here.
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Nope, that's a different one - this is the one I generally use.
Place into the TM bowl in the order listed
375g milk
2 Tblspns oil or melted butter (I use oil, it's easier)
3 eggs
220g plain flour
1/8 tspn salt
Just blend on speed 6 until smooth, approx 30 sec. You can use this recipe straight away or leave in the fridge, covered for up to 3 days before using it - just give it a good stir before using.
Makes 15-20
This is the one I used for the prawn crepes.
Crepes (recipe from the 2010 calendar) Freeze any leftover crepes with baking paper between each one.
2 eggs
250g milk or buttermilk
pinch salt
1 tblspn oil
125g plain flour
Place all ingredients into TM bowl and blend for 20-30 seconds on speed 6.
Allow mixture to stand for at least 20 minutes.
Heat shallow crepe pan, butter the pan with a very small amount of butter and pour batter into hot pan. Never pour batter into unheated pan as it will stick. Turn over once edges start to lift.
Or if you have a crepe maker like me, use that.
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Great! Thanks for that. Something for tomorrow.
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What is the potato dish you served with the crepes JD, it looks lovely.
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Judy, no wonder he raved, they look delicious. it is good to convert leftovers into a completely different dish when there are just 2 of you. Also freezer friendly , very good. thanks a million.
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:-* :-* :-*
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LMT the potatoes are called "Country Potatoes" from my recipe card collection Quick, Light & Delicious.
You take 1 very large potato for 2 servings, peeled or unpeeled. I hadn't peeled that lot but they do brown a lot more without the skins. Cut each potato in half lengthwise then cut each half diagonally into 5mm thick slices, keeping the slices together. Using an egg lifter, place each half onto a sprayed baking sheet. Press lightly with your fingers to 'fan' the slices.
Ingredients per full potato - 1 tsp melted margarine or butter. 1/4 tsp oil, 1 tspn shredded basil or parsley, 1 tblspn fresh breadcrumbs, 1 tblspn grated parmesan.
In a small bowl combine the margarine, oil and basil/parsley. Mix well and brush evenly over potatoes. Bake for 30 mins in a 200oC preheated oven.
In a second small bowl, combine breadcrumbs, parmesan cheese and drizzle of water (only about 1/8th tspn for 2 potatoes). Mix well and sprinkle evenly over the now almost cooked potatoes. Continue baking until browned and tender, about 10-15 mins.
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Oh goody more spud recipes for the DH.Thanks Judy. :)
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we love this recipe and am going to attempt to double the recipe for visitors tonight. will let you know how that goes
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I call those potatoes "Hasselback Potatoes", JD, they're delicious!
I'm planning to make this sauce tonight as I have some chicken tornadoes and was looking for a nice sauce to go with them.
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I put a bit too much honey in and it was too sweet for me, so I put in a glug of my Special Salad Dressing (http://bushgourmand.blogspot.com/2011/04/delicious-mayonnaise-dijonnaise-and.html) which has mustard seeds in and this made it wonderful!!
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Thanks MJ, how long does the dressing usually last for in the fridge?
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I tried this recipe last month and we liked it
Thank you for sharing :-*
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I made just the sauce to serve over pork fillet tonight. Mine too was a little green from using my veg stock concentrate which is quite green, loved the flavour and will reduce the honey just a tad next time, but we thoroughly enjoyed it. Maybe I will just use bought veg stock next time instead of concentrate and water just so it looks better. :-)) Thanks for the recipe. ;D
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This was so easy and tasted great. Liked by the whole family.
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Turned this into Curried scallops by reducing honey to 1/2 , and adding 2 teaspoons of curry powder. Popped scallops in after making the sauce, and cooked for 5 mins. On reverse gentle. Also added some sliced mushrooms.
I made this last night with scallops, it was the best curried scallops we had ever had ;D
I didn't use any honey, and added 2 teaspoons of curry powder (instead of mustard) and added the scallops and cooked for 9 minutes 100deg :-: ^^
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Really enjoyed this one. Not something I would ever have thought to cook pre TMX & I don't like mustard. Kids loved it, DH loved it. Also, I didn't have any cream so I used Quirky Cookings cream substitute (cashew cream) (http://quirkycooking.blogspot.com/2010/07/cashew-cream.html). It was the first time I have made the cashew cream & was really happy with it.
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Had this for tea last night. Was fantastic, another for the regular recipe folder. Yvette, my meal had a very slight green tinge to it, so I don't know how deep yours was but mine was only slight. I just loved this, as did DH, and have taken note of all the other things you could do with it, like fillings for crepe, omelet etc. I thought as a sauce without the chicken, it would be nice on crumbed pork chops. I just love this forum.
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Mine tonight was very yellow, think I added a bit more turmeric. My vegie stock concentrate is very green.
should have taken a photo.
Also used wine instead of water, added garlic and mushrooms. Oh and a bit more mustard as we all wanted it stronger.
Love the idea of the cashew cream substitute, must try that.
Still a winner in our house.
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I made this tonight and it was a winner, just served with chicken and green beans, it was delicious, a little too much sauce so might reduce water content next time. thanks to the forum for new dinner ideas :)
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Had this tonight with rice. We have this on a regular bases as everyone enjoys it. I add a little extra chicken and cream to feed the 7 of us.
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Made this for supper last night.Used Chelsea's idea of adding the chicken in the last 7 minutes,doubled the mustard as Zan suggested and added half Greek yoghurt half cream seeing Katya had success with Greek yoghurt. I thought DH would be able to taste the yoghurt but I got away with it! :P Infact he said it was delicious.Thanks for the tweaks girls ;D ;D
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Yummy.
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Made this again tonight for the first time since January. When last I did it, I found it too mild and not that great.
So tonight I tried again, using some tips from Hools003 (http://www.forumthermomix.com/index.php?topic=5035.msg110380#msg110380) and used some Garlic (3 cloves) and doubled the mustard from 20g to 45g. For the stock I used the TMX Chicken Stock.
Anyway tonight it worked a real treat, I did thicken it up with 15g's of Cornflour and 15g of water paste and it really was yummy. What surprised me was that my wife really enjoyed it as well (not normally her sort of thing) which pleased me no end.
I also made it Judy's Country Potatoes from page 6 of this thread. Great meal.
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DH made this for tea a few nights ago and I wasn't that keen on it. It seemed a little watery and far too yellow. DH will only follow the recipe exactly whereas I would hav reduced the water and included some more vegies. Everyone ate it but think I will need to try it next time with a few tweaks before leaving the recipe out for him to make again.
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We had this last week and I did tweek the recipe as I cooked the chicken drumsticks in the oven and then made the sauce as follows:
45g wholegrain mustard
1/2 tsp tumeric
1tbspn stock paste
50g honey
20g flour
100g water
150ml thickened cream
30g olive oil
1 onion
It was nice and creamy, however lacked flavour. Not sure if I should add some mustard powder to it to give it abit of a kick??? Made enough to pour over corned beef the next too.
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Glad you tried the garlic and extras, Tarasis! I decided that we were going to have this for dinner last night and said middle son who doesnt normally like it said "yum, what this Mum?"......Go figure!!! I think it might have been because i havent made it for a while! Yay, winner!!! ;D ;D ;D
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I made this tonight and it is delish!
I had a master foods honey/mustard whole grain mustard and used that.
Was accidentally heavy handed with the honey 10gms more than the recipe called for.
Used chic thighs.
Last 2 mins added cornflour paste.
It was quite liquidy.
Served with vegies.
When I make again I might reduce the cream a little and serve with rice and dinner rolls to mop up all the goodness!!
Thanks to the poster this will become a regular in our house!
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This is a regular in our house :) Tonight I chopped up 2 carrots, 1/2 head broccoli, some green beans, 1/2 red capsicum and a zucchini. Placed the carrot (pretty finely sliced) in the bottom of varoma then rest of veg on top. I started varoma temp when I added the chicken for 5 mins then I set it for varoma and speed 1 for 20 mins after adding cream. We don't like it liquidy so if you do this I imagine you'd need more fluid to retain some liquidity. :) I ran out of normal honey so used 15g honey and 15g Manuka. Also, I made sure none of the chicken was stuck on the blades before I set the 20mins and I don't chop chicken up overly small. I made mash potato on stove but will try in basket next time. Will add some more liquid if I do that as the consistency tonight was just right for us :)
After it was all cooked I tipped the chicken into my thermoserver in which I had previously placed a layer of baby spinach then tipped the veges in before gently folding it all together. I then served it on a bed of mashed taters (mashed with cream and nuttelex).
Beautiful :)
Many thanks to Trudy for sharing such a simple yet awesomely flavoursome dish!
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I didn't have any cream so I used cream cheese as a substitute and it was still delicious.
Thanks for the tip - no cream here either but plenty of cream cheese! Wouldn't have thought about that - so that's what's for dinner tonight! :)
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Trudy, this was fabulous! Followed your recipe but used cream cheese instead of the cream. The mustard was Lime Grove's Chilli and Lime Seeded Mustard. Taste, texture, sauce . . . you name it . . . just perfect - thank you!! ;D
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Glad you're all enjoying my recipe.
Love the other suggestions you're all making too - have to try some out myself. Haven't made it for a while maybe tomorrow night
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This is one of my regular family favorites too. Most of us love to serve it with rice but DH dosnt like rice so we quiet often serve it with mashed potato and steamed veggies.
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Big thumbs up from everyone for this dish! Was a winner, and will certainly be on the menu from now on. Thanks for posting :D
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I love this dish and agree with the posts that suggest extra mustard. You need it to cut the creaminess.
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I'm making this now & it smells amazing!! I added a large carrot when I chopped the onion & thought as others have suggested I'll wait till the last 10mins to put the chicken in. I have some baby spinach to so will put that in the bottom of the thermoserve then put the chicken ontop till the rice & beans are done!! I'm so excited to eat tea tonight!! lol
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Hi KazAndCo, welcome to the forum with your first comment. You picked a great recipe for tea tonight, I'm sure you will all love it.
Why not pop over to Introduce Yourself and tell us a bit more about where you are from, how long you've had your TMX etc.
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I have made this recipe (before TMX) using Dijon mustard.. It gives the dish a completely different flavor to whole grain mustard. Thought some of you may be interested to know that.
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Thanks KMP, would you say it is better with dijon rather than seeded mustard?
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I like it better with Dijon mustard. It has a softer taste iykwim. It's Definitely a dish you could serve up to guests for dinner. It has a special flavour.
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Thanks for that, I will try it next time.
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i am cooking this tonight ... and i have added some vegies to it also ...17 mins to go ;D
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I've got visitors for lunch tomorrow so I've just made this with some slight alterations. It tasted fine to me as per the recipe but tonight I used 30g dijon mustard, 1 tblspns Tenina's chicken stock powder instead of vegie stock and 1 tspn of her garlic paste too. It is so tasty and I imagine it will be even better tomorrow. Used 2 carrots at the beginning too - took everyone's hints on board then added some of Tenina's flavour bases which always add that something extra.
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So glad you liked the Dijon mustard JD. I worry that other people won't like my "taste".. But in my opinion the Dijon mustard makes it a smoother flavour.😃
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I had this tonight and it was divine! I love the wholegrain mustard but I might try dijon next time. Mmmmm had it with leftover mash from last nights tea.
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Thanks for bumping it. We must have it again as it is very nice.
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I'd like to ask if the 'stock' in the recipe refers to 'Chicken Stock Paste' or the normal EDC Vege stock? Want to check before starting to cook etc
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Either would work kookie, I didn't have any of either when I first made this one so I used a bought powder, just under 1 tablespoon of it.
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I LOVED this!!!!
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for what it's worth, I have quite successfully steamed vegies in the varoma while cooking at 100 degrees..
I just put the vegies on at the same time as the main dish and it worked fine for me... :) I think it would have to be above something that was going to cook for a minimum of 20 to 25 minutes but mine was for 25, smallish chopped carrot, cauli, brussel sprouts and all turned out lovely...
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We had this last night and it was delicious!
Its definately going to be added to my favourites.
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I made this tonight and used 100g light cream cheese + 50g milk instead of the cream. Also added the carrot and some extra turmeric. I cooked it for 20 minutes rather than 25 because I had less chicken than the recipe.
I think it will become another regular, mum and SD enjoyed it ;)
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Made this last night it was absolute Yummo...never ver buy bottled stuff again...thanks for sharing recipe :)
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Had this for dinner tonight - very nice :)
Served alongside brown rice and steamed silverbeet/carrot/capsicum/broccoli.
Kids loved it too ;D
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Thanks Trudy for a great recipe. I added carrot and capsicum as suggested and put chicken in for last ten minutes. Will add a little more mustard next time. We all love it. Thanks again.
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I can't believe I haven't made this yet, I printed it out to try over a year ago! Must move it to the top of the list.
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LOL deedub.... :-)) ;D This is a nice one, I should make it again some time too :)
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DS made this last night. We reduced water to 65g and increase mustard to 40g. Delicious as always. Served on top of rice with vegetables on the side. I did pour some sauce over mine and DH veges. Yum :)
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Thanks for posting and bumping this up DG. I just made this for dinner and it was very well received.
YUM! Will definitely make again - easy and delicious and with "regular" ingredients.
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ooh just printed this, thanks..
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I know this is an old post and chanced upon it while thinking of what to cook next. Boy am I glad! I read all 9 pages of comments and amended the mustard to 40gm instead of 20gm and that was using dijon mustard since I don't have any seeded wholegrain mustard at home. I also threw in a carrot with the onion, put the chicken thigh pieces at the last 10 minutes and added 1 tsp of cornflour at the end because I accidentally put in 110gm of water. Think someone suggested 65gm of water. Anyway, the result was FANTASTIC! Yes there was quite a bit sauce left but because I have thickened it somewhat, it was still a nice sauce. I kept piling up more sauce onto my rice, which never seems to disappear ;D The kids ate it. The husband (fussypot!) ate it and it's a dish that can be repeated in this household. I am so glad to chance upon this recipe as I was beginning to wonder what can substitute the jar of honey mustard sauce from Chicken Tonight which I used to buy. This is so much better. I can't describe it. It was just divine so thank you Trudy O. I had some leftovers for lunch today. Mmm... honey mustard chicken... :D
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Made this for dinner last night and it was delicious!
I amended it slightly to make it dairy free by using coconut cream instead of cream and it was delicious! I also chucked in a clove of garlic with the onion as im a garlic freak then served it with steamed potatoes, cabbage, corn, broccoli and red capsicum.
Thanks for posting! ;D
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I made this again last night but used 450g of Pork Tenderloin (cubed) instead of chicken.I cooked the Pork for 15 minutes.DH and DS raved about it :D
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Pork and chicken are interchangeable in so many of the recipes on here - I would have enjoyed the pork version too CC.
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Love this, it's a favourite of ours. I have been using coconut cream for a dairy free option and it hardly changes the flavour :)
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Used cashew cream for dairy free and 45g Dijon mustard, and added a garlic clove... Was lovely.
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Made this again tonight. Still delicious.
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Finally got around to making this last night, and I'm afraid for me it wasn't a winner. Tasty but not to my taste IFYKWIM, and since the kids didn't really like it (not unusual - fussy little beggars) I probably won't make it again.
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Thank you for this recipe. I have made this three times now as my husband loves it. It's quick and easy to prepare for a mid week dinner.
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My husband is a fan of the chicken tonight version so look forward to testing it out on him. (I'm SO bored of the jar flavour.
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Made this last night with pork & the following suggested additions: 40g Dijon mustard, 65g water, cashew nut cream, carrot & zucchini at onion stage.
It turn out great loved by DH & even me who isn't a honey fan.
I found no need to add corn flour as I reduced the amount of water & loved making the cream out of cashew nuts as I don't always have cream on hand.
I also added chopped spinach & snow peas at the last 2 minutes.
Added to the family favourites folder 😄(http://img.tapatalk.com/d/13/10/10/eba8uqu9.jpg)
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We like it made with pork too kmw ;D
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It looks perfect on that plate.
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I made this recently and we loved it although I thought the flavour was very mild. Next time I will follow the suggested changes, especially the extra mustard. Thank you for this yummy recipe.
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Made this for dinner tonight. Added some carrot, zucchini, mushrooms and spinach.
I prefer to cook my chicken separately as we are not keen on steamed meats.
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Knw I have your exact same plates! ;)
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We just love this recipe; back in the days when I was still working I would buy the packet of sauce and make this but since Thermomix has arrived no more packets in this house. I also add a few vegetables.
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Maybe I should do this one for the freezer.
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I want to make this but the wife hates mustard :( !!
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Could you use Dijon mustard and maybe a little less? Would you get away with it?
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I think you should make yourself a batch and do something else for DW foodgroupie. It freezes well and you never know, she might just want what you are having when she sees how delicious it looks. I'm not heavy handed with the mustard as I only like to taste a hint of it so I think you could trick her with this one.
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Made this last week - was a hit! Thanks for sharing.
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Delicious, quick, easy dinner. Served with rice and green beans. My whole family loved it.
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Welcome to the forum lharriss. Thanks for the review.
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This one looks so good, I put it on my must-try list.
I made a summary of the variations, you can find them here if you're interested:
https://www.evernote.com/shard/s13/sh/6302287f-f5b2-4a12-963e-821f3961bb31/6067c9d683cf8644adb8473e9095cb8d
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I like what you do with the recipes dustbunny.
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Thank you JudyDawn
My brain just goes into librarian mode if it gets excited about something :)
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I would think librarian mode is a handy thing to have. ;D ;D ;D My voice has been known to go into teacher mode when there are naughty children in the street. :D ;D
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No complaints here DB
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cookie1: Ooh, I think teacher mode would be very handy too :)
Bedlam: Thank you :)
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Love how you have formatted evernote. I use it quite a bit but not as advances as you
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I don't know how I managed before evernote. I call it my external brain, it's such a great tool, especially with my memory!
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Hi, what can I use instead (and how much) of the "stock paste"? I don't have any of this. Many thanks.
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Hi Jozlyn, welcome to the forum with your first posting. I would use a tsp chicken or veg stock powder but would advise you to make the veg stock concentrate ASAP as it's a very handy item to have in the fridge or freezer.
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Thanks Judy :) This will be my first meal. It will take me a while to get all the "basics" happening. I just want to use it lol
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We had this tonight. It was brilliant!!! ;D
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We made this tonight and everyone loved it, even our toddler (who's currently very picky)! We used cream cheese, though, as we ran out of cream and it turned out very nice. Will try cream next time. Thanks for this recipe :)
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It's a great recipe for sure Doreetos, I love this recipe in tiny vol-au-vents for finger food too or crepes work well too.
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I made this tonight for dinner but used Pork Tenderlion.I reduced the honey to 10g upped the mustard to 40g and it still tasted delicious. :)
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This recipe is great, thanks for bumping it Denise. We tend to forget all the little beauties we have on here.
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This recipe is great, thanks for bumping it Denise. We tend to forget all the little beauties we have on here.
Certainly do. I'm the only one in the house who eats pork, otherwise I would try it. Perhaps I could do the sauce separately and use pork for me and chicken for the rest!
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I made 1/2 mixture for Dinner last night. As we were spending the day out I cooked it as directions to the stage where you add the cream. Put in fridge and when we came home added the cream and simmered on stove top. I had rice in the TMX bowl.
I think the sauce could be made separately and any protein added. I think prawns would be nice
Thanks for the recipe , it really is lovely.
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This is one of our favourite recipes too Chookie.
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I only made this for the first time the other night and everyone loved it. I like the idea of prawns Chookie. Will try that. Such a great recipe.