Before you start this recipe remember to soak your barley the night before.
500 g chicken breasts
2000 g boiling water
15 g olive oil
120 g leeks, sliced (1 cm)
1 garlic clove, sliced
1 bay leaf
2 sprigs fresh rosemary
100 g pearl barley, soaked overnight, then rinsed and drained
140 g carrots, sliced (5 mm)
2 vegetable stock cubes (for 0.5 l each), crumbled
100 g fresh baby spinach
75 g frozen peas
fine sea salt, to taste
ground black pepper, to taste
Place chicken and 1000 g boiling water in mixing bowl then poach 15 min/98°C/reverse speed slow. Carefully transfer chicken and cooking water to a large bowl and set aside to cool.
Place oil and leeks into the thermo bowl and sauté 8 min/100°C/reverse speed 0.5
Add garlic, bay leaf, rosemary and pearl barley then cook 2 min/100°C/reverse speed slow.
Add carrots, 500 g boiling water and 1 vegetable stock cube then cook 20-25 min/100°C/reverse speed slow until pearl barley is cooked. Meanwhile, drain and roughly shred chicken.
Add shredded chicken, spinach, peas, remaining 500 g boiling water and remaining 1 vegetable stock cube. Stir in briefly with spatula then cook 5 min/100°C/reverse speed slow.
Season to taste before serving.
300g Sweet potato, peeled and cut into pieces (approx. 3 cm)
300g Potato, peeled and cut into pieces (approx. 3 cm)
30g Butter, i used my Cafe de Paris Butter
30g Thickened Cream
1 teaspoon Salt
pinch of Pepper
Place water into mixing bowl. Insert simmering basket, weigh sweet potato and potato into it, then cook for 17 min/Varoma/speed 2, until completely soft.
Carefully remove simmering basket with aid of spatula and set aside to drain. Discard cooking liquid.
Place butter and cooked potato into mixing bowl and blend 10 sec/speed 5.
Insert butterfly whisk. Add cream, salt and pepper, then whip for 30 sec/speed 4 or until smooth and silky. Remove butterfly whisk.
1 teaspoon Capers
2 teaspoons Parsley
1 teaspoon Dill
1 Garlic clove
2 teaspoons Lemon juice
130g Salted Butter, softened
1 teaspoon Tomato sauce
1 teaspoon Dijon mustard
2 teaspoons Madeira wine
½ teaspoon Worcestershire sauce
¼ teaspoon Paprika
¼ teaspoon Curry powder
½ teaspoon ground black pepper
Place capers, parsley, dill, and garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
Add butter, tomato sauce, mustard, Madeira wine, Worcestershire sauce, paprika, curry powder, pepper and lemon juice into mixing bowl and mix 15 sec/speed 3.
Scrape down sides of mixing bowl with spatula and blend 25 sec/speed 3 or until well combined. Form butter into a log. Wrap in baking paper and transfer into freezer to firm or until ready to use.
50 g Parmesan cheese, cut in pieces
1 garlic clove
100g Baby Spinach
80g Ricotta cheese
50g Toasted pine nuts
4 Chicken breast fillets, butterflied (see tip)
8 slices Prosciutto
125g mozzarella, grated
Place Parmesan in mixing bowl and grate 10 sec/speed 10. Transfer to a bowl and set aside.
Place garlic in mixing bowl and chop 3 sec/speed 5.
Add spinach, ricotta, pine nuts and reserved Parmesan then mix 10 sec/speed 1.
Lay 1 butterflied chicken breast on a large piece of cling film then cover with another piece of cling film. Using a rolling pin, pound chicken into a thin cutlet. Repeat with remaining 3 chicken breasts.
Lay 2 slices of prosciutto vertically on a piece of cling film, so long sides are slightly overlapping. Place 1 flattened chicken breast on top of prosciutto across the middle (see Pic). Spoon ¼ of filling mixture horizontally along chicken breast, leaving approx. 3 cm space at each end. spinkle over mozzarella, approx. ¼ of the total amount, along the filling.
Starting from the edge of the chicken closest to you, carefully roll prosciutto tightly around chicken and filling to form a log. Wrap cling film around log and twist ends tightly, removing any air. Repeat with remaining 3 chicken breasts.
Place water in thermo bowl. Place chicken logs in Varoma dish then place covered Varoma into position and steam 25 min/Varoma/speed 1. To check if chicken is cooked through, remove biggest log, unwrap it slightly, and use a serrated knife to cut through the middle. If it needs further cooking, re-wrap cling film and cook for a further 2-5 min/Varoma/speed 1, or until done.
Once chicken is cooked through, remove from Varoma and remove cling film, taking care to drain any excess water. Slice each log into 3-4 pieces and serve immediately.
I served mine with gravy and veg... delicious
Adapted from recipe
80g Parmesan cheese, cut in pieces (2 cm)
150g Bacon, diced
20g Extra virgin olive oil
¾ teaspoon Salt
1 egg yolk
2 pinches ground black pepper
Place Parmesan in to the mixing bowl and grate 10 sec/speed 10. Transfer to a bowl and set aside.
Place shallot in mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.
Add bacon and oil then sauté 5 min/120°C/speed 1. Transfer to a large serving bowl and keep warm.
Place water and ½ tsp salt in mixing bowl then bring to the boil 10 min/100°C/speed 1.
Add spaghetti through hole in mixing bowl lid and, without measuring cup, cook time indicated on packet/100°C/revverse speed 1 or until al dente. Drain spaghetti through Varoma dish and transfer to bowl with bacon. Mix well and keep warm.
Before pasta cools, place eggs, egg yolk, reserved grated cheese, ¼ tsp salt and pepper in mixing bowl then mix 15 sec/speed 4. Add egg mixture to bowl with pasta. Stir well with spatula and serve immediately.
50g Onions, cut in pieces
50g Carrots, cut in pieces
15g Olive oil
80g Bacon, cut in thin strips
15 g Olive oil
1 Garlic clove
110g Basmati rice
1 teaspoon Salt
1000 g water
1 tsp Olive oil
1 large Egg
1 pinch Salt
Place onions, carrots and olive oil in mixing bowl then chop 2 sec/speed 5. Scrape down sides of mixing bowl with spatula.
Add bacon and cook 4 min/120°C/reverse speed slow. Transfer to a bowl and set aside.
Place oil and garlic in mixing bowl. Insert simmering basket and weigh in rice.
Add salt and water then mix well with spatula to moisten rice grains. Steam 18 min/100°C/speed 4. Remove simmering basket with aid of spatula and set aside.
Heat oil in a frying pan over a medium heat. Add egg and salt then stir continuously until cooked. Add reserved vegetable mix and reserved cooked rice then stir gently with spatula.