Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Main Dishes => Topic started by: Thermomixer on June 04, 2009, 12:02:17 pm
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Thought that I should put these on the forum. I took the photos a couple of months ago to put on the blog .... but never did. So to help Trudy and others understand the type of chicken breast in varoma dish that bron was talking about...
Trudy, will do (when I get a chance) its quite simple though. Just open out chicken breast so that its sort of triangle shape and all the same thinness, and place on it a slice of cheese, ham, bacon or serrano ham, some seasoning and maybe some prunes, dates or apricots, if you fancy. And then roll it up in a big piece of cling film, really really tight, so that it looks like it will burst out! When they are in the Varoma dish, pierce them with a sharp knife a bit. And cook them for 30 mins in an already steaming hot THX, turn once half way through cooking time. Will post the sauce as soon as I get a chance! Promise! ;) But it seems a very versatile recipe, allow them to cool a little and slice them thinly.
I tend to take the extra fillet (old and mind's gone blank) out and put to one side then bash fillet between pieces of clingfilm or similar (sorry if you don't like the stuff then just use a mallet on the bare flesh). Then, once it is flattened you can place fillings on, put the extra bit on top and roll, then wrap in foil and steam.
members' comments
Bron - Made this yesterday, chicken rolled with serrano ham, cheese and york ham. The children turned their noses up when they saw it, Cry Cry Cry Cry (think it looks too exquisite) but DH made them try it, and they loved it!!! Hurray! The sauce is lovely too! Very rich, and not at all like gravy, but lightly spooned over makes this a very special occasion dinner! They loved that too!
Pedro Ximenez (this wine is a very, very sweet sherry, almost like kosher wine, if anyone has ever tried that. Guess Port would probably do too!
Pedro Ximenez sauce
Ingredients
350g Pedro Ximenez wine, or very sweet sherry, or Port
120g fresh cream
orange juice (half an orange, freshly squeezed)
salt & pepper
1 teaspoon cornflour (mixed into the orange juice)
Measure wine into THX and program 20 min, Temp Varoma, Speed 2. (Place chicken rolls in Varoma above)
After 20 mins, should have reduced to at least half. Add remaining ingredients to THX and program 8 mins, Temp Varoma, Speed 2. (Chicken will be ready!)
As I mentioned above, the sauce is very rich but it's lovely and special. The children really loved it and want me to repeat it again today! However have bought all the ingredients to try out the pork mignon!
Scatman - Thermomixer - I tried the rolled chicken fillets tonight . Wow! Yum Yum Yum!
I flattened out the thigh fillets, spread some Thai pesto, a strip of bacon and some cheese. Rolled it up in foil and put it in the Varoma. I had brown rice steaming in the basket, six chicken parcels and some carrot and zucchini julienne. I set the timer for 35mins on speed 2 and sat down to have a beer while waiting.
I plated up and we tucked in. I gave each a rolled thigh, didn't bother to cut it into round slices - couldn't wait for it to cool down.
Kids all commented on how good it tasted. I opened the parcels on their plates so as to allow the juices to help flavour the rice.
I was similar taste to a chicken kiev without all the crumbs and butter.
This will definitely be on our regular menu. Might try a sundried tomato and capsicum pate next time.
We are using our Varoma more and more (oven still not fixed) and love the versatility and how easy it is to clean afterwards.
Thermomixer - They freeze well - just be careful of what types of filling you use - but most of the ones I froze heated up well. Some even eaten cold - the red pepper one was OK cold.
JD - I've used the capsicum & sundried tomato dip topped with grated cheese on top of chicken thigh fillets (not rolled though) in the varoma with potatoes cooking in the basket and vegies in the varoma tray. It is sort of like a parmiagana but without the chicken being crumbed and fried. Cooked for 20 minutes on varoma temperature, speed 1. A nice, easy all-in-one-meal.
JulieO - I made roast pork today with roast vegies and made this sauce to drizzle over which was posted by Bron. It's absolutely delicious! I did use creamed port as the liquor and even though she didn't say to, I left off the MC to help to reduce down. It resulted in a lovely sauce enough for about 4 and my DH especially couldn't stop raving about it saying I will have to make it again.
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More pics of the process
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More pics
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Looks fantastic, well done! :P :P :P
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Looks good Thermomixer. That would be the tenderloin you were thinking of.
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Looks good Thermomixer. That would be the tenderloin you were thinking of.
Correct - need somebody older than me to remind me how dumb I am - ta.
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wow they look great!
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Well done!
Thermomixer can you remember what type of fillings you used?
Correct - need somebody older than me to remind me how dumb I am - ta.
Think you're being a bit harsh on yourself and your memory Thermomixer! You do so well remembering where all the other websites are, recipes etc!
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I had such wonderful eyesight and great memory - now it's all falling apart at the seams. I heard that learning a language is good to improve your memory - but I can't remember where I saw that.
The fillings vary - there were three that I did for the April TMX in OZ comp/Meat Cookbook:
http://www.forumthermomix.com/index.php?topic=880.0 (http://www.forumthermomix.com/index.php?topic=880.0) based on an idea from Frank Camorra's MoVida cookbook
http://www.forumthermomix.com/index.php?topic=879.0 (http://www.forumthermomix.com/index.php?topic=879.0) sort of Italian
http://www.forumthermomix.com/index.php?topic=878.0 (http://www.forumthermomix.com/index.php?topic=878.0) sort of Asian
The two above were to be ham, melting cheese like Gruyere and red peppers (but I didn't have any for the "shoot" so used tomatoes (they look alike in pictures !!! ;) ) and then one based on an Anne Willan recipe with rocket and goat's cheese (but I didn't ahve rocket-so used spinach !!!!)
It is up to your imagination - within reason. I don't think that peanut butter and jam would be suitable, but Tenina has a peanut butter and cream cheese pie on her blog at present !!
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Thanks Thermomixer - love the little tricks you use ;) ;D ;D
Each to their own hey - not a big peanut butter fan :P
Anyway will try some variations at some stage - I do think I recall you posting those.... ;D
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Made this yesterday, chicken rolled with serrano ham, cheese and york ham. The children turned their noses up when they saw it, :'( :'( :'( :'( (think it looks too exquisite) but DH made them try it, and they loved it!!! Hurray! ;D ;D ;D ;D
The sauce is lovely too! Very rich, and not at all like gravy, but lightly teaspooned over makes this a very special ocassion dinner! They loved that too! Thankgod!
Pedro Ximenez (this wine is a very very sweet sherry, almost like kosher wine, if anyone has ever tried that. Guess Port would probably do too!
Pedro Ximenez sauce
Ingredients
350g Pedro Ximenez wine, or very sweet sherry, or Port
120g fresh cream
orange juice (half an orange, freshly squeezed)
salt & pepper
1 teaspoon cornflour (mixed into the orange juice)
Measure wine into THX, and program 20 min, Temp Varoma, Speed 2. (Place chicken rolls in Varoma above)
After 20 mins, should have reduced to at least half. Add remaining ingredients to THX and program 8 mins, Temp Varoma, Speed 2. (Chicken will be ready!) ;) ;) ;)
As I mentioned above the sauce is very rich, but its lovely and special. The children really loved it and want me to repeat it again today! However have bought all the ingredients to try out the pork mignon!
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Pedro Ximenez (this wine is a very very sweet sherry, almost like kosher wine, if anyone has ever tried that. Guess Port would probably do too!
Thanks Bron - I actually still have some Pedro Ximenez from my trip to spain 4 years ago - so I'll have to track it down and try this ;D
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sounds divine but dh would hate it :(
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looks great. thanks thermomixer for posting photos - always helps me to see how it's done.
Bron the sauce sounds YUM! I cooked a whole chook in the varoma for tea tonight. The vegies I roasted in the electric frypan because our oven blew up yesterday, so I guess we will be cooking with the TM, frypan, crock pot and salads till we fix it.
I will have a crack at this recipe this week and let you know how I went.
Cheers!
Jus 8)
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That's a pain Justin!
The oven is # 2 in my 3 appliances:
1/ TMX
2/ Oven
3/ Fry Pan
That's it!! (unless you count the kettle and toaster...)
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I think the oven dying is a good excuse to do the whole kitchen. We have been talking about it for years. I haven't tried to chicken fillets yet but my Lovely wife cooked the meatloaf recipe from the basics cookbook. YUMMO! Rolled with egg, cheese and ham in the middle and wrapped with bacon and steamed on the varoma. I love useing the varoma!! I made crumbed lamb cutlets last night. Blended bread crumbs,parsely, spices, in the TM, then gently fried them in a pan while using BIMBY to steam cubed potatoes and strips of carrot, broccolini and frech snow peas. I am trying not to sound to Biased but they did taste so much better steamed in the varoma than our usual metal pot steamer. Havedn't missed the oven yet. Although not sure where I am going to bake my bread this weekend. Might have to use the camp oven in the backyard. I could try steaming the brad in the Varoma - Now That's a thought.
8)
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It's not the same - but if you toast it then the Varoma bread is good.
Some have tried it with fruit and reports are good.
recipe here: http://www.forumthermomix.com/index.php?topic=98.0 (http://www.forumthermomix.com/index.php?topic=98.0)
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Thank you thermomixer :) for the link. The recipe sounds easy and looking at the photos makes me want to go and make some right now. YUMMO.
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Fruit bread is YUMMO!!! I make it as a treat here.
Scatman, some customers have used their BBQ with hood as an oven when they're oven's gone on the blink.
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I certainly would be lost without my outside oven whilst I'm waiting for a new one to be installed. Even when it's in, I will still do the roasts outside so that my lovely new oven remains nice and clean just for baking. I even cooked some scones and quiches out in it the other day so life hasn't changed around here just because my inside oven door won't shut.
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I'm not a big baker - love making bread, but we don't eat enough so all the sourdough starters die after a few weeks. Don't do cakes much, don't do bikkies, boring.... but could easily live without the oven.
Bread and butter pudding - yum - do it in the Varoma. Baked custard - yum - do it in the Varoma.
There is a little something going on between me and my Varoma.
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There is a little something going on between me and my Varoma.
Be careful Thermomixer, or it could be something growing between you and your varoma!!
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Ohhh that sounds rude! :-[ :-[ :-[ :-[ :-[ :-[ :-[ :-[
I was thinking of your stomach!!! :D :D :D
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:D :D :D :D :D :D - I just had a mental picture of Thermomixer in front of his TMX, good one Katherine.
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lol Judy it was about 4 or 5 minutes later that I realised what I had written :o :o :o very promptly came and clarified :-[
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Had to give up on cooking - my belly is standing between me and the Varoma - have to do a Cyndi diet without the TMX until I can reach my Varoma.
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Thermomixer - I tried the rolled chicken fillets tonight . Wow! Yum Yum Yum!
I flattened out the thigh fillets, spread some Thai pesto, a strip of bacon and some cheese. Rolled it up in foil and put it in the Varoma. I had brown rice steaming in the basket, six chicken parcels and some carrot and zucchini julienne. I set the timer for 35mins on speed 2 and sat down to have a beer while waiting.
I plated up and we tucked in. I gave each a rolled thigh, didn't bother to cut it into round slices - couldn't wait for it to cool down.
Kids all commented on how good it tasted. I opened the parcels on their plates so as to allow the juices to help flavour the rice.
I was similar taste to a chicken kiev without all the crumbs and butter.
This will definitely be on our regular menu. Might try a sundried tomato and capsicum pate next time.
We are using our Varoma more and more (oven still not fixed) and love the versatility and how easy it is to clean afterwards.
P.S My crew gave me a suggestion in plating up.
* Put the rice in small mold and use it to make a stack in the middle of the plate
* roast capsicum puree poured around plate with vegetables juilenne
* stuffed and rolled chicken thigh sliced and fanned around the rice stack
* Garnish.
Glass of savingon blanc.
Dark chocolate mousse for dessert
then ;) ;) :D
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Great suggestions - glad you liked the idea - it is versatile.
Hope that's a Whitlands sauv blanc ;)
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I hope so too!!! ;)
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Has anyone tried freezing these? Just got the thermomix and want to spend the weekend cooking and filling up my freezer for easy weekday meals.
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They freeze well - just be careful of what types of filling you use - but most of the ones I froze heated up well. Some even eaten cold - the red pepper one was OK cold.
BTW - congratulations - finally arrived.
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Great thanks - might give it a try and see what it turns out like. i think i am going to use the capsicum and sundried tomato dip recipe with some breadcrumbs and wrap that inside the chicken? Have you tried that at all?
BTW - good on you for making such a fabulous contribution to this forum. I think its going to fast become my number one website LOL
Mel
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Thanks - I enjoy being helpful - think that i am :-))
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Great thanks - might give it a try and see what it turns out like. i think i am going to use the capsicum and sundried tomato dip recipe with some breadcrumbs and wrap that inside the chicken? Have you tried that at all?
BTW - good on you for making such a fabulous contribution to this forum. I think its going to fast become my number one website LOL
Mel
Mel, I've used the dip topped with grated cheese on top of chicken thigh fillets (not rolled though) in the varoma with potatoes cooking in the basket and vegies in the varoma tray. It is sort of like a parmiagana but without the chicken being crumbed and fried. Cooked for 20 minutes on varoma temperature, speed 1. A nice, easy all-in-one-meal.
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Great suggestion JD :-*
Thermomixer - the forum just wouldn't be the same without you :-*
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Agree. You are an absolute wealth of knowledge TMXer. :-*
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Made this yesterday, chicken rolled with serrano ham, cheese and york ham. The children turned their noses up when they saw it, :'( :'( :'( :'( (think it looks too exquisite) but DH made them try it, and they loved it!!! Hurray! ;D ;D ;D ;D
The sauce is lovely too! Very rich, and not at all like gravy, but lightly teaspooned over makes this a very special ocassion dinner! They loved that too! Thankgod!
Pedro Ximenez (this wine is a very very sweet sherry, almost like kosher wine, if anyone has ever tried that. Guess Port would probably do too!
Pedro Ximenez sauce
Ingredients
350g Pedro Ximenez wine, or very sweet sherry, or Port
120g fresh cream
orange juice (half an orange, freshly squeezed)
salt & pepper
1 teaspoon cornflour (mixed into the orange juice)
Measure wine into THX, and program 20 min, Temp Varoma, Speed 2. (Place chicken rolls in Varoma above)
After 20 mins, should have reduced to at least half. Add remaining ingredients to THX and program 8 mins, Temp Varoma, Speed 2. (Chicken will be ready!) ;) ;) ;)
As I mentioned above the sauce is very rich, but its lovely and special. The children really loved it and want me to repeat it again today! However have bought all the ingredients to try out the pork mignon!
I made roast pork today with roast vegies and made this sauce to drizzle over which was posted by Bron. It's absolutely delicious! I did use creamed port as the liquor and even though she didn't say to, I left off the MC to help to reduce down. It resulted in a lovely sauce enough for about 4 and my DH especially couldn't stop raving about it saying I will have to make it again.
I think it would be a good idea to give it a thread of it's own. 5/5. ;D
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This is what we had for lunch today, great little dish for dinner parties or guests. It was delicious served over flattened chicken breasts, one lot filled with spinach and feta and the other with some basil dip I had in the freezer. I just used some ordinary sweet sherry.
Check out the whole process here
http://www.forumthermomix.com/index.php?topic=1164.0
Made this yesterday, chicken rolled with serrano ham, cheese and york ham. The children turned their noses up when they saw it, :'( :'( :'( :'( (think it looks too exquisite) but DH made them try it, and they loved it!!! Hurray! ;D ;D ;D ;D
The sauce is lovely too! Very rich, and not at all like gravy, but lightly teaspooned over makes this a very special ocassion dinner! They loved that too! Thankgod!
Pedro Ximenez (this wine is a very very sweet sherry, almost like kosher wine, if anyone has ever tried that. Guess Port would probably do too!
Pedro Ximenez sauce
Ingredients
350g Pedro Ximenez wine, or very sweet sherry, or Port
120g fresh cream
orange juice (half an orange, freshly squeezed)
salt & pepper
1 teaspoon cornflour (mixed into the orange juice)
Measure wine into THX, and program 20 min, Temp Varoma, Speed 2. (Place chicken rolls in Varoma above)
After 20 mins, should have reduced to at least half. Add remaining ingredients to THX and program 8 mins, Temp Varoma, Speed 2. (Chicken will be ready!) ;) ;) ;)
As I mentioned above the sauce is very rich, but its lovely and special. The children really loved it and want me to repeat it again today! However have bought all the ingredients to try out the pork mignon!