Friday, July 10, 2009

Thermomix Chicken Croquettes from Varoma

This is based on a recipe from Kate McGhie's book "Cook"

I am not into fried foods, but somebody is, and so I decided to try making up a batch in a form that could easily be frozen and then small quantities be thawed for a meal/snack.

I don't enjoy crumbing sloppy balls of croquettes, so thought that I would try par-cooking them first.

The logs of chicken mix can be steamed before they are sliced for the croquettes, but please don't overcook them, because they will be partly cooked again with the frying.

It is similar to the way my mum used to make logs of biscuits and freeze them, then cut off bits as needed. But this time, I cooked the chicken and then sliced it and froze the slices on trays before wrapping between pieces of foil for storage.

For a crunchier texture, use the 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. I have coated and fried them, cooled them and then reheated them later in a slow oven for 10 minutes, and that works.

Have a play around and see if it appeals.

Chicken Croquettes


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 frozen
1 egg
1/4 teaspoon ground black pepper
Another egg, beaten (for crumbing croquettes)

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 m l water in the TM bowl and set the TM for 30 minutes at Varoma temperature on speed 2. Place the Varoma on top and steam the “sausages”.

After the sausages have 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.

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