Tag Archives: Varoma

An all-in-one Varoma meal: chicken and vegetables

With the little miss around, dinners are now what I can prepare in 10 minutes or less. I tend to do a cook-up in Sundays when the husband can entertain the bub (stews, pasta sauces etc), otherwise it’s steak/sausages/pies/fish and veggies. If it can’t be thrown onto a frying pan/grill or chucked in the oven with minimal washing up after, forget it.

Now that we’ve hit month three of The New Life though, I really want to get back into the kitchen and start creating meals again rather than just cooking for survival! So I busted out the Varoma a few nights ago to see what I could do.

I love this recipe because you can use it as a base, and then go nuts with your flavours. I was originally going to use fish but the options at my local supermarket weren’t doing it for me. So I used chicken thigh cutlets instead. This recipe makes a big meal for two. There’s also a bit of trial and error here, I popped the veggies on to steam at the same time as my protein which was a touch too long, so I’ve amended this in the method below. And it may seem as though this dish takes a long time to prepare, so I’ve included some things you might be able to do whilst the Thermomix is a-cookin’.

Finally, I didn’t want to risk undercooked potatoes, hence why I parboiled them at the start. But you might be able to just cut the potatoes into smaller pieces, forgo the parboiling, and pop them on at the same time as your protein to steam. I’ll give it a shot next time and let you know how I go!

Ingredients

1000g water

2 potatoes, peeled and cut into eighths

Chicken for two (I used four thigh cutlets, you’d probably be safe with 600g of chicken breasts/boneless thighs/tenderloins).

Salt and pepper, and/or seasoning of choice to taste (I added some lemon powder)

Choice of dried herbs (I used thyme this time) to taste

Medium bunch of broccoli, cut into florets (or any other vegetable you choose)

1 capsicum (or any vegetable you choose)

4 cloves garlic

40g olive oil

200g white wine

200g stock of choice (I had vegetable stock in the pantry)

Additional salt and pepper/seasoning to taste

1tbsp cornflour

Method
– Fill TMX bowl with the water you’ve set aside.

– Pop potatoes in your steamer basket, place into the TMX bowl and parboil for 10 mins/Varoma/speed 4.

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– Whilst the potatoes are cooking, soak a piece of baking paper and line the bottom layer of the Varoma dish. Use a knife to stab a few holes in the paper so it’s easier for the steam to come through.

– Add your preferred seasoning and dried herbs to your chicken, then place the pieces in the Varoma dish.

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– Your potatoes should be just about done by now (efficient, no?) Once ready, take the potatoes out and pop it on the Varoma tray. Discard the water from the TMX bowl. Add your other veggies onto the dish.

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– Chop the garlic for 5 secs/speed 7.

– Add oil, and saute for 3 mins/100 degrees/speed 1.

– Add all other ingredients except the cornflour into your TMX bowl. This will serve as both the steaming liquid as well as the sauce for the dish.

– Cover the Varoma dish and tray, and pop it on top of the TMX bowl. Cook for 25 mins/Varoma/speed 1.

– A few things you can do in the 25 minutes so you don’t have to do them after eating: Have a shower, do the dishes, do the laundry, walk the dog, read part of a book, have a nap, surf the web, vacuum your floors, mop your floors, bathe your baby. Hope this helps 🙂

– As I mentioned, I overdid my broccoli and capsicum a bit. So here I’d suggest just having the potatoes on with the protein, then popping your other veggies on when there’s 10-15 minutes left to go.

– Check that your protein and veggies are cooked to your liking. If so, remove the Varoma layers from your TMX.

– Add the cornflour to the liquid in the TMX bowl. Cook for a further 3 mins/90 degrees/speed 4.

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– Pour the sauce over the chicken and veggies, and enjoy!

The sauce is actually from this recipe that I made ages ago. Some other all-in-one variations that come to mind:

– Use some yummy, fresh fish, prawns, or calamari. Just reduce the cooking time to 20 minutes first and check your seafood to make sure you don’t overcook it.

– Use sweet potatoes, pumpkin or carrots. Cook these veggies the same way you’d do the potatoes.

– Use leeks, green/yellow capsicum, beans, asparagus, squash, whatever you have in your pantry or looks good at the supermarket.

– Season with paprika garlic powder, and/or herb salt.

– Chop up some shallots/onions along with the garlic.

Please let me know if you have any other variations you love!

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Veal Pizzaiola

(Recipe from the Everyday Cooking for Every Family TMX cookbook)

Considering my immense love of one-pot meals, the fact that I can make a meat dish, a side of veggies AND  a sauce in one hit makes me think I may just love the TMX more than my husband.

Although, I must admit to finding the recipe in the book a bit strange, so I jumped on the interweb and realised that there were some errors in the step-by-step process. Tsk tsk, editors.

Ingredients

500g lean veal, cut into thin medallions (I bought veal schnitzel from the butchers)

40g olive oil

Salt to taste

Fresh or dried oregano (I used dried)

Broccoli, broken into florets (or other veggies of your choice. I also used a red capsicum and mushrooms).

2 potatoes, thinly sliced (I overloaded on the veggies, so didn’t bother with the carbs).

1 clove garlic (if you’ve read more than 3-4 entries on this blog you will know that 1 clove really means 4 cloves in my book)

400g tomato puree or a can of diced tomatoes (I got puree)

Pitted black olives (optional, I didn’t bother)

Method

  • Marinate the meat in the oil, salt and oregano for 10 minutes. If you’re following the recipe in the cookbook step by step, you’re likely to use all 40gs of oil here. Don’t. Go with the standard amount you would use to marinate meat. The cookbook doesn’t state the oil split, and you’ll realise later on that you actually need more.
  • Place the veggies (and potatoes if you’re using them) in the Varoma dish (the deep one, for the newbies).

  • Place the marinated meat on the Varoma tray and set aside. (I didn’t follow this step, I didn’t want the oil dripping all over the veggies)
  • Place garlic into the bowl and chop for 3 seconds on speed 7.
  • At this point you’ll realise you need more oil. I used about 30gs.
  • Add the oil to the bowl and saute for 2 minutes at 100 degrees celcius on speed 1.
  • Add the tomato puree, plus salt and olives to taste. Then – while the recipe doesn’t say so – this is the time where you need to place the dish of veggies and tray of meat on top.

  •  Cook for 20-25 minutes at Varoma temperature on Reverse + Speed Soft. 
  • Done.


Side notes – while the sauce was okay, it could have packed a bit more punch. Perhaps adding some chopped capsicum and red onion/shallots to the garlic may have helped? Some fresh chilli? Anchovies? Will experiment a bit more the next time!

Also, while this dish is pretty healthy and tasty, it’s not the most exciting looking dish in the world. So I’d personally avoid serving this to guests, and your family should be kissing your feet because you made something so wholesome and quick just for them rather than worrying about how it looks. Or give them a lecture about how beauty is not just about what’s on the outside, OKAY?

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