Ingredients
- 1 onion, halved
- 1 clove garlic
- 1 bay leaf
- 250 grams white wine
- 1 litre water
- 2 level tablespoons chicken stock paste
- 500 grams chicken breast, sliced
- 2 spring onions, roughly chopped
- 100 grams bacon
- 45 grams Butter
- 250 grams Vegetables, (I use carrot, celery & mushroom)
- 50 grams plain flour
- 250 grams Milk
- 60 g grams sour cream
- 1 package Filo Pastry Sheets, (Antoniou brand works well)
- extra melted butter for filo
- 1/4 teaspoon white pepper, (or to taste)
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place one of the onion halves and 1 garlic clove into the TM bowl and chop 3 seconds/speed 7
Add the wine, 1 Tblspn of the stock paste, bayleaf andthen top up with the water. Place the steaming basket into the TM bowl and add the chicken. Cook for 15 minutes/100 degrees/speed 2. Allow to cool for a while in the stock, before draining.
Shred the chicken for approx 5 seconds on speed 4
"Counter-clockwise operation" . If chunkier chicken is desired, the chicken can be chopped by hand.Chop spring onions, remaining onion half, bacon and roughly chopped vegetables and chop at 4 secs/speed 5. Add butter and saute for 3 mins/100 degrees/speed 1
Add flour and cook a further 1 minute at 100 degrees/speed 1
Add milk, remaining stock paste and pepper and cook for 6 minutes at 100 degrees/speed 2.5. Add sour cream and chicken and continue to cook for 2 minutes at 100 degrees/speed 2.5
"Counter-clockwise operation" . Allow to coolUsing 3 or 4 sheets of filo pastry per strudel, brush one sheet at a time with melted butter and place buttered side down on top of the unbuttered sheet underneath, and repeat the process until all sheets are joined with butter. Place a portion of the filling along the short edge of the pastry and roll, turning in the ends to make a neat parcel. Bake for approx 20-25 minutes at 200 degrees in the oven until pastry is golden.
Poaching the chicken
Strudel filling
Tip
Celery, carrot and mushrooms can be substitued for veggies you have on hand.
If you are short on time, a BBQ chicken can be used instead of poaching the chicken breasts
Thermomix Model
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Recipe is created forTM 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.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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.
Comments
This healthy BLT chicken wrap is a brilliant lunch idea. Cooked chicken is chopped and rolled in a flour tortilla together with green lettuce, cherry tomatoes, savory crispy bacon, parmesan cheese and creamy homemade dressing.
chicken wrap - https://club.cooking/recipe/chicken-wrap/
Very tasty filling. I prepared extra parcels (using Antonio fresh filo) then froze them prior to baking.
Sorry guys, I,didnt get notified about these questions..... sorry about neglecting to put the temp on! I will also edit the recipe to double the poaching time.... Thanks for the feedback
This was YUM! I would double the pepper next time though. I didn't have celery so added half a swede. Then on cooling added frozen corn and peas.
They turned out great and were delicious, but as the other comments said the poaching of chicken took me twice as long at 85 degrees. Maybe needed to be hotter
Same question as above...googles poaching chicken and decided 85 degrees C for about 11:30 mins just in case...
when you cook the chicken in point 2, wouldnt you put the temperature on? So like 10min, 100deg, sp2?