Start this recipe 30 minutes before you wish to serve the meal.
It is all prepared in the Varoma except the salad leaves.
This serves 4.
The recipe is adapted to the TMX from Melbourne Age, Good Food .
2 fresh Bay leaves
1 sprig of thyme
2 smashed cloves of garlic
1 full large chicken breast, skin and bone free. Sliced into flat serving pieces about 6x3 cm.
Chicken stock, enough to cover the chicken, ( I used 1. 1/2 cups)
Salt and pepper to taste.150 mls of best EVOO
Juice of 1 large lemon
1/2 cup of lightly roasted pine nuts
1/2 cup sultanas
200 g green beans topped and tailed
2 large handfuls of salad greens.
Method
Place 1 liter of cold water in TMX bowl.
Place sliced chicken, bay leaves, thyme , stock ,garlic. and S and P in heat proof dish that will fit into Varoma. An oven bag can also be used. Cover dish with lid or plastic wrap.
Place an egg ring or 2 bamboo skewers in Varoma (to allow steam to circulate) place dish on top and cover with Vatoma lid.
Place green beans on top of cover on chicken.
Steam 30 minutes, removing beans after 10 minutes and refresh in cold water.
While chicken is steaming, place salad leaves in serving bowl and top with blanched beans.
Mix EVOO and lemon juice in a bowl and add saltanas and pine nuts.
When chicken is Cooke, remove from Varoma and set aside and empty out water from bowl.
Tip in EVOO mixture and mix on reverse for 5 seconds. The residual heat will warm this mixture.
Strain the Chicken and place over salad leaves and tip the mixture from the TMX bowl over the salad.
Serve immediately.
Notes
Slivered almonds can replace the pine nuts.
The poaching liquid can be prepared earlier.
I served this with fresh crusty bread.
