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Name: CHICKEN HORS-D'OEUVRES - THERMOMIX
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 100 g Parmesan cheese in pieces; 200 g bread crusts removed and cut into chunks; 1 clove garlic; 500 g chicken thighs cut into 2cm chunks and partially f; 1 egg; 1/4 teaspoon ground black pepper; Salt; Another egg beaten (for crumbing)

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INGREDIENTS

100 g Parmesan cheese in pieces
200 g bread crusts removed and cut into chunks
1 clove garlic
500 g chicken thighs cut into 2cm chunks and partially f
1 egg
1/4 teaspoon ground black pepper
Salt
Another egg ; beaten (for crumbing)

Recipe

INSTRUCTIONS

Place the cheese in the TM bowl and chop for 15 seconds on speed 8.

Add bread and chop for another 10 seconds on speed 7.

Remove crumb mix to a bowl and set aside.

Place garlic in the TM bowl and chop for 10 seconds on speed 7, scrape down the sides as needed.

Add 250 g of the chicken to TM bowl.

Chop the chicken by hitting Turbo 4 or 5 times.

It should still have some texture and not look like a paste. Remove and place in a bowl.

Place remaining chicken in TM bowl and chop the chicken by hitting Turbo 4 or 5 times.

Place the chicken and garlic; half the breadcrumb mix; and, one of the eggs and seasoning into the TM bowl.

Mix for 30 seconds on Reverse + speed 5, using the spatula through the lid if needed to push the mixture down.

Place some of the mixture onto greased aluminium foil and roll up into sausage shapes, about 3cm diameter, of lengths that will fit into the Varoma.

Place 1000 ml water in the TM bowl and set the TM for 20 minutes at Varoma temperature on speed 2.

Place the Varoma on top and steam the “sausages”.

Check to see how firm they are - they may need more cooking, but you don't want to overcook them.

After the chicken has cooked, remove the Varoma and leave aside to allow the sausages to cool

Once cooled, slice into 1 cm slices, dip in the beaten egg and reserved crumbs

Shallow fry.

GENERAL HINTS

You can make up larger amounts, cook the sausages; cut into discs; and then freeze with silicon paper between, thaw and crumb as needed.

For a crunchier texture, use Japanese Panko breadcrumbs rather than making your own and mix in the parmesan before coating.

You only need to shallow fry the croquettes, but I probably would not try to cook them in the oven, as they would harden up too much.

Fry them, and cool, then reheat when ready in a slow oven for 10 minutes.

NOTES

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CHICKEN HORS-D'OEUVRES - THERMOMIX

100 g Parmesan cheese in pieces
200 g bread crusts removed and cut into chunks
1 clove garlic
500 g chicken thighs cut into 2cm chunks and partially f
1 egg
1/4 teaspoon ground black pepper
 Salt
 Another egg beaten (for crumbing)

Place the cheese in the TM bowl and chop for 15 seconds on speed 8.
Add bread and chop for another 10 seconds on speed 7.  
Remove crumb mix to a bowl and set aside.

Place garlic in the TM bowl and chop for 10 seconds on speed 7, scrape down the sides as needed.
Add 250 g of the chicken to TM bowl.
Chop the chicken by hitting Turbo 4 or 5 times.
It should still have some texture and not look like a paste.  Remove and place in a bowl.
Place remaining chicken in TM bowl and chop the chicken by hitting Turbo 4 or 5 times.  
Place the chicken and garlic; half the breadcrumb mix; and, one of the eggs and seasoning into the TM bowl.
Mix for 30 seconds on Reverse + speed 5, using the spatula through the lid if needed to push the mixture down.
Place some of the mixture onto greased aluminium foil and roll up into sausage shapes, about 3cm diameter, of lengths that will fit into the Varoma.
Place 1000 ml water in the TM bowl and set the TM for 20 minutes at Varoma temperature on speed 2.
Place the Varoma on top and steam the “sausages”.
Check to see how firm they are - they may need more cooking, but you don't want to overcook them.
After the chicken has cooked, remove the Varoma and leave aside to allow the sausages to cool
Once cooled, slice into 1 cm slices, dip in the beaten egg and reserved crumbs
Shallow fry.

GENERAL HINTS
You can make up larger amounts, cook the sausages; cut into discs; and then freeze with silicon paper between, thaw and crumb as needed.

For a crunchier texture, use Japanese Panko breadcrumbs rather than making your own and mix in the parmesan before coating.

You only need to shallow fry the croquettes, but I probably would not try to cook them in the oven, as they would harden up too much.
Fry them, and cool, then reheat when ready in a slow oven for 10 minutes.

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Nutrition

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Serving Size: 1 Recipe (850g)
Recipe Makes: 1 Recipe

Calories: 72
Calories from Fat: 40 (56%)

Amt Per Serving		% DV

	Total Fat 4.4g	6 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 0.6g
Cholesterol 186.1mg		57 %
Sodium 62.7mg		2 %
Potassium 86.9mg		2 %
Total Carbohydrate 2.4g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 2.1g
Protein 5.9g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 72

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