Ingredients
LEMON BASIL PESTO DIP
- 60 grams fresh basil
- 60 grams fresh rocket
- 60 grams fresh lemon juice
- 100 grams Parmesan cheese
- 60 grams Sour Cream or Greek Yoghurt
- 100 grams Salted Macadamia Nuts
- 1 clove garlic
VEGETABLE SOUP
- 220 grams Leeks (1-2) white part only roughly chopped
- 350 grams potatoes, cubed
- 1 brown onion
- 1 clove garlic
- 1 tomato
- 500 grams warm water
- 1 heaped tablespoon TM vegetable stock concentrate
CHICKEN MARINADE
- 600 grams Chicken breast, tenderloin or thigh
- 30 grams fresh lemon juice
- 30 grams olive oil
- salt to taste/balance
- 1 heaped teaspoon Freeze dried Garlic Granules
JULIENNED VEGIES
- 2 Zucchinis Julienned
- 2 Large Carrots Julienned
- 1 Red Pepper Julienned
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Marinate the chicken in the oil, lemon juice, garlic and salt. It needs to be garlicky, lemony and salty.....mmmm punchy flavours that you cant stop tasting!! Refrigerate for atleast an hour for the flavour to really penetrate the chicken.
To Make the Pesto
In the TM process the garlic and parmesan for 9 seconds/speed 9.
Add the remainder of the ingredients and blend for 10-15 seconds on speed 5. For a rustic chunky dip blend for less time or for a smoother dip blend for longer. You be the judge!
Vegetable Soup
1 Place garlic and onion into mixing bowl and chop 3 sec/speed 7. Add oil and saute 3 min/Varoma/speed 1.
2 Add water and stock to mixing bowl. Place leeks and potatoes and tomato into the basket and insert into position.
3 Place the chicken onto Varoma tray. Place Varoma into position and steam 17-20 min/Varoma/speed 3.
4 Add zucchini and carrot to Varoma dish, reposition tray with chicken and steam a further 5 min/Varoma/speed 1, until chicken is cooked through.
5 Place zucchini and carrot and red pepper and the chicken into a ThermoServer to keep warm.
6 Transfer the leeks and potatoes and tomato into mixing bowl with the water and stock, season with salt and pepper and puree 1 min/speed 9, gradually increasing from speed 1 to speed 9. BE CAREFUL AS LIQUID IS VERY HOT!!!
7 Transfer almost all of the soup into a ThermoServer or large bowl, leaving enough soup to just cover the bend in the blades. To make the sauce, add 100 grams of the Lemon Basil Pesto Dip to the remaining soup in the mixing bowl and blend 10 sec/speed 3.
8 Serve soup first, followed by the chicken with zucchini and carrot and red pepper, topped with the yummy green pesto sauce.
Chicken Marinade
Tip
This is a twist on the normal Chicken Veloute recipe that is presented at Cooking Demonstrations. The addition of the Pesto Dip and the marinated garlic chicken gives the meal a refreshing twist. If you love lemon, garlic and basil then you will really love this recipe!!!
Thermomix Model
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Recipe is created forTM 31
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
Easy peasy and yum! Skipped the soup and just steamed with water and rice in basket.
I totally enjoyed the experience of making two dishes in one! I made the chicken with thigh - I think I would go with breast next time. Having said that the juices that dripped into the soup below from the chicken made the soup very tasty!
Made this for dinner with guests tonight. Yummy and successful and fresh! Thank you.
Soooooooo Yummy!!!!!
Elisha-Vi Raso
'A slice of Vi'
http://asliceofvi.blogspot.com.au/
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