50 gms parmesan cheese
500 gms chicken fillets roughly cubed
2 spring onions
1 clove garlic
Rice flour made in TM
(40gms TM breadcrumbs
or own G/F bread Crumbs
can also be used instead of flour)
40gms baby rocket (or spinach)
5 slices prosciutto, halved (optional)
30gms olive oil
1 sml onion
2 cloves garlic
400gms fresh tomatoes
2 tsp sugar
Sml handful basil
150 gms water
Salt and pepper to taste
Lay baking paper onto varoma tray and poke holes in paper.
Place parmesan cheese into bowl and pulverise speed 9, 3 secs.
Add 1 clove of garlic, chop on speed 7 for 3 secs.
Place chicken, spring onions, rocket, rice flour (or breadcrumbs) and egg into bowl and mix 15 secs speed 7.
Roll a tablespoon of mixture into a sausage shape, wrap in Prosciutto and place on Varoma tray. Repeat with remaining mixture. Cover and refrigerate while preparing the sauce.
To prepare sauce, place onion and extra garlic into bowl, chop 3 secs on speed 7.
Add oil and sauté for 2 minutes on Varoma temperature at speed 1.
Add the tomatoes and chop for 3 seconds on speed 7. Then add sugar, half the basil , 150gms of water, salt and pepper to taste.
Place Varoma onto bowl, cook for ~15 mins on Varoma temperature at speed 2.
Remove sausages and place in serving dish. (Can be placed under a grill for 3 mins on each side to crisp).
Serve with warm tomato sauce and sprinkle the remaining basil over the top.
Recipe contributed by
Karen Trezona – Consultant
Converted from “Steam It” by Murdoch Books