Chicken and Vegetable Bake - Thermomix Recipes from Steph

Chicken and Vegetable Bake

Recipe by Brooke from the Thermomix Forum

Bake Ingredients

1 clove Garlic

500g Chicken, cubed

40g Oil

Salt & Pepper to taste

650g Boiling Water

500g Potatoes, cubed

2 Onions, sliced

100g Mushrooms, sliced

1 Carrot, sliced

1 Red Capsicum, sliced

1 can Corn Kernels

100g Cheese, grated

Bake Method

Place garlic into TM bowl and chop for 4 seconds on speed 6. Remove and set aside.

Dress chicken with oil, salt and pepper and chopped garlic.

Place boiling water into TM bowl and insert basket containing potatoes.

Place chicken in Varoma dish and all vegetables except corn in the Varoma tray.

Place Varoma into position and cook for 25 minutes at Varoma temperature on speed 2.

Place potatoes on top of chicken in Varoma dish and layer vegetables including corn on top of potatoes. Cover with grated cheese and cook for a further 8 minutes at Varoma temperature on speed 1.

Serve with sauce on top.

Sauce Ingredients

400g Water

2 Egg Yolks

1 tbsp TM Vegetable Stock Concentrate

1 MC Cream

1 tsp Potato Flour or Cornflour

Salt and pepper to taste

Lemon juice to taste

Dill (fresh or dry)

Sauce Method

Place all sauce ingredients in the TM bowl and cook for 4 minutes at 100ºC on speed 4. Pour over bake and serve.

5 Comments »

  1. avatar Daphne Castanon Says:

    Please could some one tell me what is MC Cream

  2. avatar Steph Says:

    Hi Daphne, MC refers to the measuring cup (the little lid clear lid tht sits in the top of the thermie

  3. avatar Rachel Says:

    In the middle of making this recipe. Only had my thermomix 4 weeks now and loving it! If the chicken isnt cooked should I just extend the time?

  4. avatar Steph Says:

    Yes I wuld cook it longer… no one wants to eat undercooked chicken how big where your pieces?? I have made Brooke’s recipe a few times now and have not had any issues witht he cooking time.. hope it turned out how you would have hoped. Cheers, Steph xo

  5. avatar Amanda Says:

    It seems that the recipes are worked out for sea level. I live at a much higher altitude, and find that things boil at lower temperatures here.

    When making soup in my TM, I boil it at 90degrees for the required time, not 100, because otherwise it splatters out. I can also often steam (Varoma) at 100 degrees if I don’t have a full basket or thick sauce in the TM bowl.

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