Lemon Chicken Pancakes with Tomato Chilli Jam - Thermomix Recipes from Steph

Lemon Chicken Pancakes with Tomato Chilli Jam

2 cloves garlic

2cm piece fresh ginger, peeled

3 medium or 2 large fresh tomatoes

1 long red chillies

100g dark brown sugar

Juice 1 lemon

2 tbsp soy or tamari sauce

Sea salt to taste

Tomato Chilli Jam Method

Place garlic, ginger and chillies into TM bowl and chop for 6 seconds on speed 7. Scrape down sides of bowl.

Add all remaining ingredients and process for 20 seconds on speed 9.

Cook for 30 minutes at 100ºC on speed 3 until jam thickens. Set aside to cool.

Lemon Chicken Pancakes Ingredients

Zest 1-2 lemons

2cm piece ginger peeled

2 cloves garlic

Handful fresh coriander

1 tsp ground coriander

120g lemon juice

1 tbsp soy or tamari sauce

Sea salt and freshly ground black pepper

2 chicken breast fillets sliced in 4 large pieces each

3 eggs

200g milk

150g plain flour

1 tbsp oil

Fresh salad or choice to serve

Lemon Chicken Pancakes Method

Place lemon zest and ginger into TM bowl and mill for 10 seconds on speed 10. Add coriander’s, lemon juice, tamari and seasoning. Process for 20 seconds on speed 7.

Pour over sliced chicken fillets in ceramic bowl and refrigerate for up to 3 hours.

Meanwhile, without cleaning the bowl, place eggs, milk and flour into TM bowl and mix for 30 seconds on speed 5.

Make pancakes by drizzling oil into large flat frypan and pouring tin coating of batter into pan. Set aside on plate with a damp paper towel covering until use.

Place marinated chicken into TM bowl and cook for 7 minutes at 100ºC on Reverse + speed soft. Allow to rest either in ThermoServer or in TM for around 5 minutes.

Shred chicken with a fork before wrapping in pancakes with a little fresh salad, and a dollop of Tomato Chilli Jam.

Recipe contributed by Sue Cheff

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