This started out as project Comfort Foods cooking class! Nailed it!
I think this one is such a great recipe, even if I say so myself. I love it’s warmth and homliness. Not a pretty dish, but so yummy and the fragrance while it is on the go makes you feel like all is right with the world. A blustery cold day is instantly fixed with a bowl of this home cooked goodness. I do think it will become a family favourite. It certainly is in our house.
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- 75 g butter
- 1 leek, chopped in pieces
- 40 g flour
- 1 large or 2 small carrots, sliced thinly (approx. 150–180g)
- 1–2 stalks celery, sliced
- 300 g water
- 2 tbsp Chicken Stock Powder Recipe
- 500-700 g chicken thigh fillet, cubed
- 2 tsp Dijon mustard
- 1 bay leaf
- Handful oregano leaves or 1 tsp dried
- Freshly ground black pepper to taste
- Corn cut from 1 cob
- Pinch Pink Salt Flakes BUY
- 50 g milk (optional)
Place butter, leek, flour and salt into TM bowl and chop 4 sec/speed 5. Sauté 5 min/ Varoma/speed 1.
Add carrots, celery, water and Chicken Stock Powder to TM bowl and cook 10 min/100ºC/Reverse/speed 2.
Add chicken, mustard, herbs and pepper and cook 5 min/100ºC/Reverse/speed 2.
Add corn and cook 2 min/100°C/Reverse/speed 1.
Adjust seasoning, add milk and stir through 3 sec/Reverse/speed 2.
Leave to cool for around 10 minutes before serving or go all out and make a pie, using a puff pastry to top the filling in a large casserole.
Try making a chicken cottage pie with either potato mash or cauliflower mash, sprinkle some grated parmesan on top and then bake in the oven until golden and bubbling. Or get your hands dirty and make some Iced Puff Pastry to make a pie. YUM.