Thank you everyone for your contributions so far into our varoma challenge. Keep these coming! The recipes will be turned into a cookbook you will be able to download, save and print.
Here is this weeks varoma dish of the week. I challenge you to try it and report page to the FB page with photos!
Prosciutto Wrapped Chicken Breast
Submitted by Steph S
Put the following into TM Bowl:
80g sundries tomatoes
60 g butter
60 g bacon
1 sprig rosemary
2 cloves garlic
2 tbs yoghurt
1 tsp TM vege concentrate
Blend 6 sec/spd 6.
3 tbs pinenuts
Mix: 5 sec/ spd 3
Place 2 pieces of plastic wrap onto the bench, overlapping by 1/3. Put 2 slices of prosciutto onto plastic wrap.
Cut 4 chicken breasts in half and thin them out using a mallet. Place chicken breast onto prosciutto. Spread 1/4 mix onto each breast.
Using the plastic wrap, roll the breast into a log. Remove all air, and tie each end securely.
Pour 500-600mls water into bowl. Put chicken into top varoma tray and steam for 35 mins/varoma/spd 4.
Meanwhile, using a vegetable peeler, slice 1 zucchini and 2 carrots. When the timer has counted down to 15 minutes, put the carrot and zucchini in the bottom part if the varoma. Put some asparagus spears in the bottom at 5 minute mark if desired.
I served it with a garlic white wine sauce, which i cooked after the chicken.
Serves 6-8 people.
I make this portion and freeze 2 of the chicken breasts to use later.
I served it with baked parsnip ‘chips’.
Use a vegetable peeler to slice thinly. Drizzle olive oil over and a little salt.
Place on a baking tray and bake in oven until crisp (150-170c) for around 25 minutes. Turn once or twice. They add a nice textural element!!