Category Archives: Chicken Dishes

Chicken & broccoli nuggets

I stumbled across this blog recently and LOVE the ideas I found! I tried two out one weekend to freeze so I could pop it in the oven for bub (and myself).

First up, a healthy twist on the good ol’ nugget.

Ingredients

3 slices of old/frozen bread

A handful of leaves (I had rocket at home but you could use spinach too)

110g broccoli florets (a very small head of broccoli)

1 small carrot, peeled and chopped into chunks

1 onion, peeled and quartered

2 garlic cloves

500g boneless chicken, chopped into chunks (the recipe calls for breast meat but I used thigh as I prefer that cut)

s&p to taste

Method

  • Tear bread into chunks and pop in the TMX bowl with the handful of leaves. Blitz on speed 7/2 secs and check if the consistency suits you. Otherwise hit Turbo a couple of times. Set aside.
  • Add veggies, onion and garlic into the bowl. Chop on speed 7/3 seconds. Scrape down the sides.
  • Add remaining ingredients. Chop on speed 7/5 secs or until combined.

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  • Shape into nugget shapes, then roll in breadcrumb mixture.

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  • Bake in a 180 degrees celcius oven for 30 minutes along with a drizzle of oil, or freeze the nuggets until you need them.
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An all-in-one Thermomix meal: Larb Gai and rice

I adore Thai food, but don’t really prepare it at home due to the amount of preparation and different ingredients required. But the Thermomix does cut a lot of the prep time out with all the chopping it can do, and when I discovered some leftover lemongrass and chilli in the crisper from when my mother was in town and cooking up a storm, I started searching for some ideas and settled on larb gai (a Thai salad made with chicken mince). My version is a few steps short of an authentic larb gai, I skipped the roasted rice and forgot to buy mint leaves. But it’s a pretty yummy, healthy and easy meal all the same! The recipe yields enough for two people if this is all you’re having, or can serve four if you have other dishes as well.

Ingredients

Handful of coriander (leaves and shoots is fine. I’ve also included what to do if you decide to buy a whole bunch and don’t want to waste all the herbs)

2tbsp fish sauce

1tbsp sugar (I used raw sugar)

1 lime, juiced and zested

1 inch lemongrass (white section. Chop up the rest of your lemongrass into pieces and freeze for later use)

1 red chilli (type depends on how much heat you can take. Use 1-2 birds eye chillies if you can hack it!)

1/2 a medium red onion

20g peanut oil

500g chicken mince (I bought mine ready made to cut down on time, but of course you can make your own mince in the TMX if you prefer)

300g rice

Iceberg or cos lettuce to serve

Method

– Pop your coriander in the TMX bowl, add a splash of water and pulse a couple of times on turbo. Take out the extra coriander and freeze in single serve portions for later use. Leave about 2-3 tbsp in the bowl (I guesstimated).

– Add your fish sauce, sugar and lime juice to the bowl, and mix for 15 secs/speed 1. Set aside.

20140614-201836-73116698.jpg– Add lime zest and lemongrass into the bowl and chop for 20 secs/speed 9.

– Add the chilli and onion into the bowl, and chop for 2 secs/speed 7. Note: I would definitely recommend including the chilli here, but because the husband can’t take the spiciness, I added chopped fresh chilli at the end.

20140614-201837-73117345.jpg– Scrape down the sides. Add your peanut oil and cook for 3 mins/Varoma/reverse/speed 1.

– Add your mince in and cook for a further 10 mins/Varoma/reverse/speed soft. I stopped the Thermomix halfway to give the chicken a good stir and make sure it was incorporated with the other ingredients.

– Check that the mince is cooked through, then pour into your Thermoserver. Pour your fish sauce dressing and stir to combine. You could also do this in the TMX itself, but I reckon you waste a bit of the dressing that way. Cover the Thermoserver to keep the dish warm. As you can see, I added my fresh chilli on one side!

20140614-201838-73118455.jpg– Don’t worry about washing your bowl. Add rice to your steamer basket, following these instructions to cook.

– Serve rice, mince plus lettuce, and enjoy!

Some other all-in-one Varoma recipes I’ve tried:

Chicken, potatoes and veggies

Salmon, mash and veggies

Beef and veggies with napolitana sauce

Chicken, cashews and veggies with rice

 

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An all-in-one Varoma meal: chicken and vegetables

With the little miss around, dinners are now what I can prepare in 10 minutes or less. I tend to do a cook-up in Sundays when the husband can entertain the bub (stews, pasta sauces etc), otherwise it’s steak/sausages/pies/fish and veggies. If it can’t be thrown onto a frying pan/grill or chucked in the oven with minimal washing up after, forget it.

Now that we’ve hit month three of The New Life though, I really want to get back into the kitchen and start creating meals again rather than just cooking for survival! So I busted out the Varoma a few nights ago to see what I could do.

I love this recipe because you can use it as a base, and then go nuts with your flavours. I was originally going to use fish but the options at my local supermarket weren’t doing it for me. So I used chicken thigh cutlets instead. This recipe makes a big meal for two. There’s also a bit of trial and error here, I popped the veggies on to steam at the same time as my protein which was a touch too long, so I’ve amended this in the method below. And it may seem as though this dish takes a long time to prepare, so I’ve included some things you might be able to do whilst the Thermomix is a-cookin’.

Finally, I didn’t want to risk undercooked potatoes, hence why I parboiled them at the start. But you might be able to just cut the potatoes into smaller pieces, forgo the parboiling, and pop them on at the same time as your protein to steam. I’ll give it a shot next time and let you know how I go!

Ingredients

1000g water

2 potatoes, peeled and cut into eighths

Chicken for two (I used four thigh cutlets, you’d probably be safe with 600g of chicken breasts/boneless thighs/tenderloins).

Salt and pepper, and/or seasoning of choice to taste (I added some lemon powder)

Choice of dried herbs (I used thyme this time) to taste

Medium bunch of broccoli, cut into florets (or any other vegetable you choose)

1 capsicum (or any vegetable you choose)

4 cloves garlic

40g olive oil

200g white wine

200g stock of choice (I had vegetable stock in the pantry)

Additional salt and pepper/seasoning to taste

1tbsp cornflour

Method
– Fill TMX bowl with the water you’ve set aside.

– Pop potatoes in your steamer basket, place into the TMX bowl and parboil for 10 mins/Varoma/speed 4.

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– Whilst the potatoes are cooking, soak a piece of baking paper and line the bottom layer of the Varoma dish. Use a knife to stab a few holes in the paper so it’s easier for the steam to come through.

– Add your preferred seasoning and dried herbs to your chicken, then place the pieces in the Varoma dish.

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– Your potatoes should be just about done by now (efficient, no?) Once ready, take the potatoes out and pop it on the Varoma tray. Discard the water from the TMX bowl. Add your other veggies onto the dish.

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– Chop the garlic for 5 secs/speed 7.

– Add oil, and saute for 3 mins/100 degrees/speed 1.

– Add all other ingredients except the cornflour into your TMX bowl. This will serve as both the steaming liquid as well as the sauce for the dish.

– Cover the Varoma dish and tray, and pop it on top of the TMX bowl. Cook for 25 mins/Varoma/speed 1.

– A few things you can do in the 25 minutes so you don’t have to do them after eating: Have a shower, do the dishes, do the laundry, walk the dog, read part of a book, have a nap, surf the web, vacuum your floors, mop your floors, bathe your baby. Hope this helps 🙂

– As I mentioned, I overdid my broccoli and capsicum a bit. So here I’d suggest just having the potatoes on with the protein, then popping your other veggies on when there’s 10-15 minutes left to go.

– Check that your protein and veggies are cooked to your liking. If so, remove the Varoma layers from your TMX.

– Add the cornflour to the liquid in the TMX bowl. Cook for a further 3 mins/90 degrees/speed 4.

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– Pour the sauce over the chicken and veggies, and enjoy!

The sauce is actually from this recipe that I made ages ago. Some other all-in-one variations that come to mind:

– Use some yummy, fresh fish, prawns, or calamari. Just reduce the cooking time to 20 minutes first and check your seafood to make sure you don’t overcook it.

– Use sweet potatoes, pumpkin or carrots. Cook these veggies the same way you’d do the potatoes.

– Use leeks, green/yellow capsicum, beans, asparagus, squash, whatever you have in your pantry or looks good at the supermarket.

– Season with paprika garlic powder, and/or herb salt.

– Chop up some shallots/onions along with the garlic.

Please let me know if you have any other variations you love!

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Shredded chicken

Just delving into little things the Thermomix can do to make life easier. I needed some shredded chicken for a sandwich but couldn’t buy a roast chook due to being pregnant. So instead I bought a large raw chicken breast, cut it into three pieces and popped the meat into the steamer basket.

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Filled up the TMX bowl with about 1l of water, sat the basket in there and cooked the chicken for 25mins/100 degrees/speed 1. Check your chicken to make sure it is cooked through, if not cook it for another few minutes until done. You can also increase the timing if you have more chicken than I did, just guesstimate the time and go from there.

If you want to let the chicken cool down first, take it out of the steamer basket and put it in the remaining water so it stays moist. When you’re ready, empty out the water, and shred for 2-3 secs/speed 4. Voila!

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Spanish Chicken Risotto

(Recipe adapted from Steph Berg’s blog)

Thought I’d branch out with the risotto flavours this week. Ever since the first time risotto was made in my Thermomix (at the first demo) which resulted in a burnt base that was mighty hard to clean, I’ve been really mindful of stirring my risotto mix well multiple times to avoid another similar incident. If there’s one thing I can pass on to you, it’s to stir your risotto mix when you put your rice in the bowl, and again between steps if you can.

Ingredients

4 cloves of garlic

2 tbsp olive oil

2 tbsp mild paprika

1 tsp turmeric

2 onions

500g skinless chicken pieces

400g arborio rice

180ml white wine

900ml water

1 tbsp vegie stock concentrate

2 tbsp tomato paste

Method

    • Place garlic in TMX bowl and chop for 5 seconds/speed 8.
    • Add oil, paprika and turmeric. Cook for 1 1/2 minutes/100 degrees/speed 2.

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    • Add onions and chop for 5 seconds/speed 8.
    • Add chicken and cook for 5 minutes/100 degrees/reverse/speed soft.

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    • Add rice and mix for 30 seconds/reverse/speed 2.
    • Add wine and cook for a further 3 minutes/100 degrees/reverse/speed 2.
    • Add water, veggie stock concentrate and tomato paste, and cook for a further 15 minutes/100 degrees/reverse/speed 1. 

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    • Pour the rice into your ThermoServer and cover the dish for 5 minutes so that the rice can go through the final stage of absorption.

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I crumbled some cheddar into my risotto for added flavour. I think that a nice fetta would be great with this dish too. The only crappy thing is that I cannot for the life of me take a good risotto picture. I promise the dish tastes a lot better than it looks here!

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Butter Chicken

(Recipe taken from Everyday Cooking for Every Family)

So I’ll start off by saying that I thought I’d try to be a little bit smart here when I realised that I was 50g short of cashews. I couldn’t be bothered heading out to buy some more but I didn’t want the curry to be too watery, so I added 30g of flour.

Don’t do that.

When I make curries or stews in the Thermomix, I always leave it in the fridge for at least a day (sometimes 2) so that the flavours can develop. What I realised the following day was that the addition of flour had left me with a slightly claggy sauce, and while the taste was still fine, the gravy wasn’t as creamy as it should have been.

Oh well, live and learn.

Ingredients

1 tbsp cumin seeds

1 tbsp fennel seeds

2 cloves garlic

2cm piece ginger, peeled

1 large onion, peeled & quartered

100g butter

20g olive oil

4 ripe Roma tomatoes, chopped

150g raw cashew nuts

100g water

680g chicken breast, diced into 2cm cubes

200g cream

1 tsp garam masala (you can make this in the TMX, but I was too lazy to de-seed cardamom pods so I got my garam masala from the store)

1tsp turmeric powder

1/2 tsp salt to taste

Method

  • Place cumin and fennel into the bowl and dry roast for 2 minutes/100 degrees/speed 1.
  • Mill spices for 2 minutes/speed 8. Set aside.
  • Place garlic, ginger and onion into bowl and chop for 5 seconds/speed 7.
  • Add butter and oil and cook for 3 minutes/100 degrees/speed 1.
  • Add tomatoes, cashews and water into bowl, puree for 1 minute/speed 8.
  • Add all remaining ingredients, except for 1 dessert spoon of the cumin and fennel mix.
  • Cook for 20-25 minutes/100 degrees/Reverse/speed soft.
  • Add one extra cube of butter at the end of cooking plus the remaining cumin and fennel mix and some extra garam masala. Serve with naan bread, rice and/or pratha.

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Chicken and Cashews

(Recipe taken from the Everyday Cooking for Every Family cookbook)

As I mentioned in my previous post, I love a meal that can be made entirely in the TMX. When I first met my consultant, she did say that the Chicken and Cashews recipe was one of her favourites, so I thought I’d better give it a crack!

Side note: I was a little concerned that the ingredients didn’t seem to have a real flavour kick, so to be safe I marinated my chicken cubes overnight with some soy and white pepper.

Another note for the rice purists – the gravy is made with the same liquid used to cook your rice. If that doesn’t tickle your fancy, perhaps chicken stock might be a good replacement?

Ingredients

900g water

200g-400g Basmati rice, rinsed in the basket until the water clears (I used 400g so we’d have leftovers for lunch)

200g chicken, cut into 2cm cubes

300g broccoli, broken into florets (I had cauliflower so I used that instead)

1 carrot, thinly sliced (didn’t use this)

3 celery sticks, cut into 4cm lengths

6 shallots or spring onions, cut into 4cm lengths (I used spring onion)

1/2 a capsicum (I don’t like not using everything so I used 1 whole green capsicum)

1 small can of bamboo shoots, drained (I didn’t bother)

1 tbsp sesame seeds (didn’t bother)

1-2 handfuls of unsalted cashews (I used salted, didn’t seem to be a problem)

1/2 tsp sesame oil

Sauce ingredients

40g cornflour

100g dry sherry (I didn’t have any so I used Chinese cooking wine which turned out fine)

Soy sauce to taste

300g cooking liquid, retained from steaming (or chicken stock)

Method

  • Place water into the TMX bowl. Insert basket with rice.
  • Place the chicken into the bottom of the Varoma dish and cook for 13-15 minutes/Varoma temperature/speed 4.(Timing depends on amount of rice used, I went for the full 15)

  • Remove rice once cooked and place in the ThermoServer or other warming dish (in case you were wondering, the TMX does a pretty damn good white rice!)
  • Loosely place veggies on top of the chicken (or on the Varoma tray). Sprinkle with sesame seeds, cashew nuts and the sesame oil. Cook for a further 10-15 minutes/Varoma temperature/speed 4 or until the veggies are cooked to your liking.

  • Keep chicken and veggies warm (I removed the Thermoserver lid and let the Varoma dish sit on top of the rice)
  • Place the cornflour, dry sherry and soy sauce into the TMX bowl with the cooking liquid/chicken stock. If you don’t have much cooking liquid left, just top it up with some warm water/stock.
  • Cook for 3 minutes/100 degree/speed 5. 
  • Dish out rice, chicken and veggies, ladle sauce over. Dunzo.

I’d definitely recommend marinating the chicken prior to cooking this dish, playing around with the flavouring of the ingredients. You could chop up some onions/garlic/chilli and add it to the marinade for more flavour. But apart from that, it’s a great one-stop meal for a weeknight!

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Hainanese Chicken Rice

(Recipe from the Taste of Asia TMX cookbook)

This is one of my favourite meals ever, so I was pretty excited to make it at home for the first time. The steps you would have to take normally – boiling the whole chicken and then plunging it in ice water so that the flesh is nice and firm, using the stock to make the rice, frying the rice beforehand – tooooo. Many. Steps.

Ingredients

Chinese wine, salt, white pepper and sesame oil for rubbing

1 whole chicken approx 1.5-1.7kg (I was only cooking for two and I don’t have a cleaver to chop a chook up, so I used two chicken marylands instead)

4 cloves garlic (I was a renegade and used 5)

1 spring onion/shallot, chopped in half (I had extra so I used 2 spring onions)

4 slices ginger, peeled

2 eschalots, peeled

1 tbsp oil (I used sunflower)

Salt to taste

400g chicken rice (this ended up being more than enough for four servings)

1-1.5l chicken stock

1-2 pandan leaves (optional, I didn’t bother)

A packet of beansprouts (not actually in the recipe book, but it’s a nice addition to this dish)

Method

  • Mix 1-2 tsp Chinese wine, a little salt and pepper to taste and 1 tsp sesame oil in a small bowl. Rub this all over the chicken (and inside the cavity if it’s whole). Stuff 2 garlic cloves, spring onion/shallot and 2 slices of ginger into the cavity (I ended up placing it in the Varoma dish surrounding the chicken). Set aside.
  • Wash the beansprouts, and place in an even layer on the Varoma tray.
  • Place remaining garlic, ginger, eschalots and oil into the TM bowl, and saute for 2 minutes at Varoma temperature on Reverse + Speed 2.
  • Add rice and saute for 2 minutes at 100 degrees celcius on Reverse + Speed 2.
  • Add about 1tsp of salt to taste (I only used 1/2 a tsp which was fine). Remove rice and pop in the TM basket. Set aside.
  • Place 1L of chicken stock into the TM bowl. Set Varoma dish and tray into position, and steam for 25-45 minutes at Varoma temperature on speed 3 depending on the size of your chicken. I set the timer for 30 minutes for my two marylands.
  • Top up chicken stock to 1L (I didn’t bother opening a new packet of stock, I just added water to the existing liquid which tasted just fine).
  • Place basket of rice (with pandan leaves if you want) into the TM bowl. Return the Varoma dishes to position, and cook for 15 minutes at Varoma temperature on speed 5.
  • Mix 2 tbsp hot water, 3 tsp soy sauce, 1/2 tsp sesame oil and 1/4 tsp sugar, mix well. Spoon over the chicken and beansprouts.
  • Serve chicken, rice and beansprouts with some Hainanese Chilli Dip (recipe here) and Hainanese ginger dip (recipe to come!) and thick black sauce if you want. Doneski!

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