- TM 31
Ingredients
- 100 g Parmesan, cubed
- Zest 1 lemon
- 150 gsliced chorizo
- 100 g eschalots
- 400 g roasted and peeled yellow/red capsicum
- 300-350 gcubed chicken breast fillet
- 750 g stock
- Few sprigs fresh oregano
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Preheat
oven to 200ºC and line a large baking tray with paper.Place
Parmesan and lemon zest into TM bowl and mill for 10 seconds on speed 10.
Place dessertspoonfuls of grated mixture onto prepared tray and cook for 5 minutes until browned. Set aside
until service.Meanwhile,
place chorizo into TM bowl and fry for 10
minutes at Varoma temperature on
"Counter-clockwise operation" Reverse + speed soft.
"Gentle stir setting" Set aside.Place
eschalots into TM bowl and chop for 3
seconds on speed 7. Sauté for 2 minutes at Varoma temperature on speed
1. Add roasted capsicum and chicken and cook for 5 minutes at Varoma
temperature on speed soft"Gentle stir setting" .Add
stock and cook a further 5 minutes
at 100ºC on speed 1.Add
oregano and puree for 30 seconds by
bringing speed up slowly to speed 8-9.Serve
hot, garnished with chorizo slices, fresh oregano and a Parmesan wafer.
Thermomix Model
-
Recipe is created forTM 31
Other users also liked
Comments
a very tasty & filling dish!
the chorizo wasn't as crispy as I like (when used as a garnish such as in this recipe), therefore I'd probably just do that in a frypan next time while the soup is in the TM. I also didn't have any fresh oregano, so substituted dried mixed herbs which were put in at the same time as the stock.
www.scottspics.com.au