Lemon Chicken.

I have adapted this recipe from Neil Perry's Steamed Lemon Chicken.  The finished dish is light and juicy.
Perfectly suited to cooking in the Varoma.  This amount would form part of Chinese banquet,  or for a family,  with rice and stir fried veggies,  a meal.

350g chicken thigh fillets, skin on,  cut into 3 pieces.
1  1/2 lemons,  1/4 length wise
pinch of freshly ground white pepper ,  to serve.
2 spring onions, julienned to serve.
MARINADE
1 tablespoon Shaoxing wine, ( could use rice wine vinegar or dry Sherry)
1  1/2 Tablespoons of light Soy Sauce
1  1/2 Tablespoons of Oyster Sauce
2 teaspoons Sesame oil
2 teaspoons of sea salt
1 Tablespoon of sugar.

Place chicken into heat proof dish that , will fit into the Varoma,  and has a lid or can be covered with foil.
Squeeze the juice from the lemons over the chicken,  Add the skins to the dish and stir.
Mix all marinade ingredients together and add to dish,  Stir.
Leave for 30 mins
Add 1 liter of cold water to TMX bowl,  place dish with chicken into Varoma and set TMX for 40 mins/Varoma/speed 2.
( I place 2 Bamboo Skewers under dish to allow steam to better circulate )
( If you wish to reduce the cooking time,  add boiling water to TMX bowl)

Clay Pot Chicken,

This Chinese dish is cooked mostly in the Varoma and then finished off on the stove.  The first step can be made the day before it is required,  refrigerated then finished off.  The recipe was inspired by an AWW recipe , in ,NO Carb,  NO Fat.
This makes 2 generous serves.

First step
pour  1 liter of water into TMX bowl and set Varoma in place.

Place into a heat proof cooking bowl,  that will fit into the Varoma,
400g chicken Thigh, cubed into 3 cm pieces
1 dessertspoon of each, fish sauce, soy sauce , Char Sui sauce
1 Tablespoon of lime juice,
10g of fresh lemon grass chopped
2 cloves of garlic, crushed.
1/2 large brown onion,  sliced into moon shaped slices
good pinch of chilli flakes,
1/2 cup of Chicken stock.
Stir
Cover with a lid or foil and place in Varoma.
Set 40 mins/Varoma temp/speed 2,    half way through stir.

Second step
50g of fresh mushrooms, ( or more) quartered ,
4 spring onions
1/4 0f a Chinese cabbage, cut into 4cm squares.

Pour the first mixture into a large frying pan and add second mixture, stir.
Cover with lid.
Bring to the boil and cook for 5 mins.
Thicken with  corn flour , ( I used 3 teaspoons full ), mixed with a little water.

Can be served as is,  or a packet of soft precooked noodles can be added and heated through.

Imitation Maple Syrup

Mum used to make this,  and we thought it was the real thing.  Of course after the war,  you couldn't buy many things,  so people made do.  Many years later when I found the real Canadian Maple Syrup,  I understood how clever Mum was.  This recipe, made in the TMX is as close as I can remember it.  You may wish to adapt the various components to suit your taste.

250g.  Honey,  ( I used yellow Box)
200g.  Golden Syrup
1 tablespoon of Vanilla Extract.
1 Dessertspoon of Cornflour mixed in 1/2 cup of water
1Tablespoon of lemon juice
a pinch of both Cinnamon and salt.

Weigh and measure all ingredients into TMX bowl.
Zap to combine.
Cook 100o /15 minutes /speed 2.

Taste and adjust as need be.  The flavor of the honey can make a big difference to the end result.

Mango Fluff

This recipe is based on Karonjulie's Banana fluff.  I have doubled the recipe and substituted the banana with fresh Mango. It is low in sugar and fat.

Makes 6 very generous serves.  Best made a day ahead,  but will keep for several days in the fridge.

2 packets of low- cal Mango and Passion fruit Jelly sachets.
500 mls of boiling water
10 g of Xylitol,  or other sugar substitute, to taste
250 g. mango flesh
400 g natural low-fat yoghurt.

Dissolve jelly crystals in boiling water.
Place all ingredients into TMX bowl and mix, speed 10 / 1 minute.
Pour into serving glasses and set in fridge.

Serve as is or with mango cubes and/ or passion fruit.