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' commentsBron - 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.
