MEDIUM
45 MINS
1 HR 3MIN
4 – 6 SERVINGS
INGREDIENTS
For The Gratin:
• 400 g chicken breast or steaks, cut into thin strips
• Salt and pepper to taste
• Juice of 1 lemon
• 2 soup spoons olive oil
• 1 teaspoon turmeric
• 80 g dry bread
• 50 g Parmesan cheese
• 130 g onions
• 2 garlic cloves
• 25 g olive oil
• 100 g leeks
• 200 g carrots
• 100 g broccoli
• 30 g white wine
• 5 g coriander leaves
• 1 package cream (200 ml)
• Baking paper, as required
For the Parcels:
• 2 Mangoes, cut into cubes
• 150 g strawberries, halved
• Juice of ½ orange
• Cinnamon powder for dusting
• 4 mint leaves
• Sugar to taste
• Baking paper
For the Creamy Soup:
• 200 g courgettes
• 200 g carrots
• 100 g cabbage
• 130 g onions
• 1 dash olive oil
• Salt to taste
• 700 g water
DIRECTIONS
Chicken au Gratin:
- Season the chicken with salt, pepper, lemon juice, 2 soup spoons olive oil and the turmeric. Reserve.
- Put the bread and cheese in the bowl and press the Grinding Function. Next, grate for 15 seconds at speed 10. Remove and set aside.
- Without washing the bowl, add the onion, cut into pieces, the garlic and press the Grinding Function . Use the spatula to scrape down any bits sticking to the side of the bowl. Add 25 g olive oil and the leeks, cut into rounds, and sauté for 5 minutes, at 120°C at speed 1.
- Add the carrots and broccoli, cut into pieces, the white wine, coriander and salt and set 5 minutes, at 100°C at speed 2.
- Next, set 10 seconds at speed 6. Remove and set aside.
- Cut 2 large squares of baking paper and arrange the seasoned chicken strips on them. Spread the reserved sauce on top and close up the parcels. Place them on the lower steamer tray.
Fruit Parcels:
- Cut the mango into cubes and the strawberries in half. Cut 2 squares of baking paper and arrange the mango and strawberry pieces on them, drizzle the orange juice over them, dust with the cinnamon, sprinkle with the mint leaves, cut into strips, and sweeten as required. Close up the parcels and place them on the upper steamer tray.
Vegetable cream:
- Put all the vegetables, cut into pieces, in the bowl along with the dash of olive oil, salt to taste and the water. Fit the steamer tray over the bowl and set 30 minutes on the Steam Function.
- Remove the steamer tray and replace the lid with the measuring cup in place. Blend the soup for 2 minutes, starting at speed 3 and gradually increasing up to speed 8.
- Preheat the oven to 180°C. Transfer the chicken and vegetables to an ovenproof dish and add the cream, correct the seasoning and mix well. Cover the mixture with the reserved breadcrumb and cheese mixture and bake for about 20 minutes or until golden
Note: Serve the soup, followed by the chicken au gratin, and finally the fruit parcels.