hello everyone ,,
and i still love my thermo sooooooooo much
.... they have bought out a newer model .... but i am not interested in changing a thing.
i have got my honey mustard recipe from a book but i have tweaked it to our tastes ...
Honey Mustard Chicken - 600g of diced chicken thighs (i cut these by hand cause i like the chunkier size... but you can do a pulse but it is more mincey ...you can use breast no problem too)
- 1 onion
- 30g cornflour
- 25g oil
- 30g smooth mustard (i use australian)
- 15g of seedy mustard (i use hot)
- 1 teaspoon of tumeric
- 1 flat tablespoon of beef stock powder (you can use chicken or vegie ... but the beef is my favourite as i have tried all 3 )
- 1 cup of frozen corn peas and carrot
- 50g of honey
- 100g water
- 80g thicken cream
chop onion --3secs--sp7--scrap down sides
add oil -- 100d--2mins--sp1
add tumeric and flour -- 8 sec--sp4
add water -- 70d -- 1 min --sp1
add chicken, stock, mustards, honey and vegies --100d --rev --soft --9 mins... i like to stick my Spatula in and give a jiggle at the start ... in the middle .. and at the end of this step.
add cream -- 100d --rev --soft -- 22mins
if you like a thicker consistency .. add extra 20g of cornflour ---- 100d --rev --soft -- 3mins.... MC off (the clear measure cup )
i hope you enjoy that one .
now as for the eggs ..... i make my hollandaise sauce first ... then set it aside in a ceramic jug (but you could use a coffee mug ) with a bit of foil over the top and sides to keep it warm.
Hollandaise Sauce - 2 egg yolks
- 65g butter
- 15ml of lemon juice
- salt and pepper(i love cracked black pepper)
- a hand full of baby spinach
insert butterfly
add first 4 ingredients....90d--7mins--sp3
add spinach ................90d--2mins--sp2
this recipe can be doubled in size ..... but add 2 mins to the first cook time.
My Eggsplace in basket .... add one layer of eggs .. straight from the fridge .. rinse under tap water
add 500g of water .... set on veroma temp ...speed 1
11 mins --liquid yolk creamy white
12 mins --creamy yolk firm white
13 mins -- softish yolk
14 mins --firm yolk
15 mins -- hard boiled
*NOTES*--i use large or jumbo eggs only ... small eggs might need reduced time .. and maybe the temp of your fridge might make it a little different .... i also peel or crack with only 1 minute delay .. as the eggs continue to cook.... to remove your basket .... use the slit in you spatula to lift basket out ... and sit in the sink as it is hot hot hot!!! ... it doesn't seem to matter if i do one or 4 .. and i have popped a small slice of baking paper between the eggs and added some bacon and poached it at the same time ....
i will get back to you with pics of the honey mustard ....sighs...
i will just have to make it for dinner when BarraBart gets home