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1 Risoles Ragout

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Risoles Ragout

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Ingredients

25 piece(s)

Risoles Ragout

  • 100 grams boneless skinless chicken thigh, whole
  • shredded chicken
  • 320 grams water
  • 10 grams oil
  • 1 tsp salt
  • 1 clove garlic
  • 2 stalks celery leaves
  • 50 grams onion, slice into two
  • 300 grams carrots, cut 4cm
  • 15 grams margarine
  • 15 grams margarine
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon chicken powder
  • 100 grams all purpose flour
  • 45 grams white sugar
  • 1/4 teaspoon Mushroom Powder
  • 300 grams chicken broth, that will result from the boiled chicken later
  • 50 grams condensed milk
  • 100 grams evaporated milk
  • 250 grams all purpose flour
  • 1 tablespoon oil
  • 2 pieces egg yolk
  • 4 grams chicken bouillon powder
  • 1 pinch salt
  • 25 grams carrots, dice 1/2 cm
  • 500 grams water
  • 30 grams mustard
  • 200 grams water
  • 2 grams white vinegar, recommended brand: Dixi
  • 5 grams salt
  • 40 grams white sugar
  • 10 grams corn starch
  • 25 grams cucumber, skin on, dice 1/2cm
  • 12 grams red chili, without skin, dice 1/2 cm
  • 30 grams mustard
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Recipe's preparation

  1. Pour 320ml water. Kettle mode 100°C.
  2. Insert 100grams boneless skinless chicken thigh, whole. Boil 20 min/95°C/speed spoon.
    Add 300 grams carrots, within the last 5 minutes of boiling process
  3. Strain the chicken broth only with simmering basket, and set it aside. Pick the boiled carrots as well and set it aside. (Leave the chicken meat inside the bowl)
  4. Shred the chicken 10 sec/reverse/speed 4.5 and set it aside
  5. Add 1 clove garlic, 50grams onions, 2 stalks celery leaves. Blend 3 sec/speed 7.
  6. Add 15 grams Margarine. Cook 5 min / 120 C / sp.1
  7. Add boiled 300gr carrots. Blend 5 sec/speed 5
  8. Add in shredded chicken, 15grams Margarine, 1tsp salt, 1/2tsp white pepper, 1/2tsp ground nutmeg, 1/4tsp chicken powder, 1/4tsp mushroom powder. Cook 3 min/120°C/speed 1
  9. Place a bowl on top of mixing bowl lid and measure: 100grams evaporated milk + 50grams condensed milk. Mix well with spoon or spatula. Set it aside.
  10. Into the mixing bowl: add 100gr All purpose flour, 45gr white sugar, 300 grams chicken broth. Cook 5 min/100°C/speed 1, while slowly pouring mixture of 50grams condensed milk and 100grams Evaporated milk through the measuring cup hole within the last 2 minutes
  11. Pour the Ragout batter into another bowl and pre clean the mixing bowl to make the rissoles wrapper batter.
  12. Rissoles Wrapper Batter: pour 500grams water, 1tablespoon oil, 2 pieces egg yolk, pinch of salt, 4grams chicken powder, 250grams All purpose flour. Blend 10 sec/speed 6. Clean the bowl.
  13. Mustard sauce: add 25gr carrots, 30grams water. Boil 3 min / 120°C / sp. Spoon.
  14. Add 30gr Mustard, 200grams water, 2grams white vinegar, 5grams salt, 40grams white sugar, 10grams corn starch, 25grams cucumber, 12grams red chili. Cook 5 min/100°C/reverse/speed 1
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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