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Chicken and leek casserole with varoma steamed parmesan dumplings


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Ingredients

6 portion(s)

Dumplings

  • 40 g Parmesan cheese, Cut into small cubes
  • 100 g Fresh herbs, (marjoram, parsley, thyme, sage)
  • 80 g chilled butter, Cut into cubes
  • 250 g Self Raising Flour, You can use a use a gluten free flour
  • 40 g tapioca starch
  • 1 tsp Guar Gum, Only if using Gluten Free flour
  • 160 g Milk
  • 1 dash salt, To taste

The Casserole

  • 2 garlic cloves
  • 1 brown onion, Cut into halves
  • 100 g bacon, Diced
  • 40 g olive oil
  • 2 Whole Leeks, White Part Only
  • 100 g Celery, Diced
  • 100 g mushrooms, Diced
  • 1 tbsp chicken stock paste
  • 500 g chicken stock liquid
  • 750 g chicken breast fillets, Diced into 2cm x 3cm cubes
  • 2 dried bay leaves
  • 2 dashes Salt and pepper
  • 6
    53min
    Preparation 15min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

    Make the Dumplings
    1. Dice the parmesan into small pieces and add to the thermomix bowl, speed 10 for 10 seconds, set aside.
    2. Add half the herbs to the bowl and mince, speed 7, 3 seconds.
    3. Add 80g of diced chilled butter to the bowl along with the flours, milk and guar gum.
    4. Add the parmesan cheese back to bowl and mix into a dough, speed 5 for 15 seconds. Repeat if necessary
    5. Roll the dough into small balls and arrange on the deep and flat tray of the varoma, set aside.
  1. Make the Casserole
    1. Add the 2 cloves of garlic and remaining herbs to the tmx bowl and mince, speed 7, 3 seconds. Scrape down the sides of the bowl.
    2. Add the onion, cut in half, chop, speed 5 for 3 seconds. Scrape down sides of bowl and add the diced bacon.
    3. Add the olive oil and saute for 3 minutes, 120° on speed 1.
    4. While cooking, wash and chop the leeks, celery and mushrooms into diced pieces. Dice the chicken breast pieces into 2cm x 3cm pieces.
    5. Add the chicken stock paste, the chicken stock liquid, the wine, vegetables, diced chicken, bay leaves, salt and pepper.
    6. Place the varoma in position and cook the casserole on varoma temp, for 35 minutes, spoon speed, reversed.
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Accessories you need

  • Varoma
    Varoma
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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11

Tip

You only need to add the guar gum if using a gluten free self raising flour. You can use plain flour, just add a tsp of baking powder.


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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Comments

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  • All our family loved this casserole, especially...

    Submitted by helenrc on 16. April 2017 - 14:37.

    All our family loved this casserole, especially the steamed dumplings! Lovely flavours, I used a slightly different selection of herbs, some were dried so just used 1tsp of each of those. I also didn't put herbs into the dumplings. Wine is mentioned but no quantity is given in the ingredients list, so I used 100g white wine and it was fine. Definitely recommend this for a warming dinner!

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