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Ingredients 1t Parsely, dried 1 Chicken breast, halved 1 Carrot, chopped into chunks 600ml Water Pinch salt & pepper 1 Bayleaf 25g Butter 25g Flour 25g White wine 50g Cream 75g Peas Method Place parsley, chicken, carrots, water, salt, pepper and bay leaf into the thermomix bowl. Slow cook function / 1hr 30mins/ 98'c. Pour broth into a sieve and reserve stock. Put chicken mixture aside. Add butter to thermomix bowl melt 3 min/ 100'c/ sp1. Add flour and cook 3 min/ 100'c/ sp1. Add 500g reserved stock, wine, cream and season with salt and pepper, cook 5 mins/ 100'c/ speed slow. Add chicken mixture and heat 4 min/ 100'c/ reverse speed slow. Serve hot with rice or mash. 
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Ingredients 50g Shallots, cut into pieces 2 Garlic cloves 2 teaspoon Parsley, dried 1 teaspoon Thyme, dried 1 teaspoon Oregano, dried 25g Olive oil 200g Mushrooms, sliced 500g Chicken Breast 115g Marsala wine 115g Chicken stock 1 tsp Mustard 30g Plain flour ½ tsp Salt, to taste ½ tsp ground black Pepper, to taste 115g Thickened cream Method Place shallots, garlic, parsley, thyme and oregano into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula. Add oil and 100g mushrooms and cook 3 min/high heat /reverse speed slow. Add chicken, Marsala, stock, mustard, flour, salt and pepper and cook 20 min/100'c/reverse speed slow. Add cream and 100g mushrooms and cook 5 min/100'c/reverse speed slow. Garnish with chopped parsley and serve immediately.  Ingredients Steamed Rice 1000 g Water 1 tsp Salt 350 g Rrice Chicken Katsu Curry 15 g oil, plus extra for baking 3 Garlic cloves 120 g Onions, cut in large pieces (2 cm) 200 g Carrots, sliced (1 cm) 1/2 Tbp Curry powder 145 g Plain flour 500 g Chicken stock 20 g Brown sugar 15 g Japanese soy sauce ½ tsp Garam masala 1 dried Bay leaf 200ml Cream ¼ tsp Salt ¼ tsp ground White pepper 2 eggs, whisked 160 g Panko breadcrumbs 2 large Chicken breasts, skinless, cut into tender sized portions Method Steamed Rice Place water and salt in mixing bowl. Insert simmering basket, weigh in rice and cook 18 min/100°C/speed 4. Transfer rice to a bowl and cover to keep warm. Clean mixing bowl. Chicken Katsu Curry Preheat oven to 200°C. Place oil and garlic cloves in mixing bowl and chop 3 sec/speed 5. Add onions and carrots and sauté 10 min/120°C/reverse speed 1. Add curry powder and 45 g plain flour then cook 1 min/100°C/reverse speed 1. Add stock, sugar, soy sauce, garam masala and bay leaf then with simmering basket instead of measuring cup on mixing bowl lid cook 15 min/Varoma/reverse speed 1. Once cooked add cream and blend sauce from speed 3-6 until its at a smooth consistency. Preheat oven to 200'c. Line a baking tray with baking paper. Meanwhile, mix remaining 100 g plain flour with salt and white pepper in a bowl. Put the eggs and breadcrumbs in two separate bowls. Coat chicken breasts in seasoned flour, then dip into whisked eggs then breadcrumbs. Use clean hands to press the breadcrumbs tightly on the chicken breasts, making sure both sides are coated. Place coated chicken breasts onto a lined baking tray and bake for 15 minutes. Carefully turn over chicken and bake again for 15 minutes or until golden and cooked through. Slice chicken and serve hot with curry sauce and rice. Serve with my quick flatbreads if wanted.  Ingredients 10g Garlic, minced 10g Ginger, paste 120g Mirin 50g Rice wine vinegar 80g Soy sauce 35g Brown sugar 500g Chicken Breast, cut into stripes 2cm long 2 teaspoon Cornflower 2 teaspoon water method Place all ingredients (minus cornflower & water) into the thermomix bowl and cook for 15mins/Varoma/Reverse mix/Spoon symbol. Mean while combine cornflour and water together in a small dish. once cooking has finished add cornflour slurry into thermomix bowl and cook 4mins/Varoma/reverse mix/spoon symbol. Serve with rice and garnish with spring onion and sesame seeds.  |
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