baf65's Award Winning Creamy Chicken and Vegies in the Varoma.

[judydawn]

We had this for lunch today, can't believe it was 10 months ago the last time I did it.  I very lightly sprinkled some dukkah on one side of the chicken fillets, added a glug of vermouth and 1 tspn seeded mustard to the stock, put halved baby potatoes, carrots and pumpkin in the basket with cabbage and cauliflower on the tray.  Lovely meal with some leftover sauce now frozen for another day.  Great recipe to play with.

[cathy79]

Seeded Mustard - fantastic alternative!  Thanks JD

[Thermomixer]

It is a great recipe to tweak and play with in whatever manner.  thanks for the suggestions JD. 

[CreamPuff63]

Well done baf65 you are a legend for coming up with this recipe and thank you JD as always for coming up with a lovely variation for us to try 

[cathy79]

Last night I made a Tuna version of this.  Basically, halve the vegetable stock concentrate (as tuna is quite salty).  Steam all the vegies as per usual and set aside to make the sauce.

I used 100g of cheddar instead of cream cheese.  Once the sauce was made, I added a drained large tin of tuna, mixed and heated through.

Serve the tuna sauce on top of the steamed vegies.  Similar to Tuna Mornay, but with lots of steamed vegies instead of pasta or rice.

[judydawn]

Very intuitive Cathy, sounds nice.

[RoxyS]

Have made this and loved the sauce.

Have since used the sauce as the basis for macaroni cheese as it is so tasty and easy. Being that bit thinner than a bechamel sauce it goes very well with the macaroni and with the vegie stock concentrate it tasted wonderful and all the family enjoyed it.

Love the idea of a tuna version. Will have to give that a go.

[Thermomixer]

Thanks CB79 for the tuna version - thinking.

[maddy]

I joined the baf65's club tonight 

I tried baf's dish with a lemon pepper sauce.  First I made part 1. of the sauce, which was a tweaked version of the basil/lemon dressing in the festive book.

lemon/basil sauce (part 1.)

zest and juice of 1 lemon
50g parmesan cubed
2 cloves garlic
100 cashew nuts
handful basil leaves
1 tsp sugar
sea salt to taste
20g olive oil

Add the lemon peel, garlic, parmesan and cashews  into    Mill for 8 seconds - speed 9.
Add juice, basil, sugar and salt and mix for 6 seconds - speed 9
Add the oil on rotating blades, speed 3
Set this aside.

I then placed 500g large chopped potatoes into basket, with the 500g warm water mixed with 1 tsp. TM stock.
Cooked 10 minutes, varoma temp - speed 4.
I then placed broccoli, red capsicum strips and thin sliced carrots into top tray of varoma.
Cooked 10 minutes, varoma temp, speed 4.

Meanwhile I chopped 550g chicken breasts into medium chunks, and sprinkled with lemon pepper seasoning, and placed in the bottom of varoma.



Once the vegetables had finished cooking for their first 10 minutes, I added the chicken.
Cooked a futher 12 minutes, varoma temp - speed 4.
Placed all in thermoserve.

I left all the stock in the jug, and added the 100g of cream cheese, and also added the lemon/basil/cashew mix (no need to add the flour).
Followed Bafs instructions of cooking that for 2 minutes - 100c - speed 4. then drizzled over the plated veg and chicken.
The sauce was delicious lemony-pepper flavour, and a lovely consistency. 



Kids were looking for some more  so will make sure to add more chicken and veg next time.

[cathy79]

Maddy - that looks divine!  I sooooo wish I could cook with lemon.

[judydawn]

Isn't cooking so much more fun once the weather cools down    Looks wonderful Maddy.  This recipe is sure getting some mileage. Baf65 you must be so proud of yourself for coming up with this idea and seeing all the variations the members are doing.

[KL_inTheMiX]

Seems like this is a VERY popular dish. Is there a medal / prize we can bestow on baf65???

We had this for dinner again tonight too. Although I didn't guestimate enough flour as it was a little runny but still yumo.

[Thermomixer]

Great work Maddy - I have copied your recipe to another thread too so people can see an alternative with lemon/basil that may appeal.

Seems like this is a VERY popular dish. Is there a medal / prize we can bestow on baf65???

I have renamed it as Award Winning and given it a thumbs-up !!

[Nay-nay]

I made this with Hoki last night keeping the sauce thin (doubled the stock) to make a fish soup adding a tbsp of chili sauce and 200g of shell rice pasta. I call it soup as I served it in bowls and ate it with soup spoons. Garnished the top with fresh parsley - sooooo wish I took a photo - it was very MasterChef - LOL

[cathy79]

Sounds delish.