Tag Archives: Chicken

Chicken, Lemongrass and Coconut Soup

3 Jul

I love using my doTERRA essential oils in cooking and when I saw their recipe for Lemongrass and Coconut Soup I thought I would give it a go. I added chicken and converted the recipe for the Thermomix but you can of course cook this in a saucepan. If you don’t have lemongrass essential oil, you could pop in some fresh lemongrass instead.

You will need:

1 x chicken breast cut into thin strips

2 x small carrots sliced – julienne strips

6 x asparagus spears cut into 2cm pieces

6 x brocoli florets broken into small pieces

8 x snow peas sliced into small pieces

6 x shitake mushrooms soaked

2 x lime leaves sliced

small piece of ginger sliced

150g coconut milk

240g vegetable stock (use 1/2 teaspoon of TM Vegetable Stock Concentrate and leftover water from blanching vegetables)

1/2 drop doTERRA lemongrass essential oil

Juice of 1 x lime

1 x spring onion chopped finely

corriander sprigs to garnish

Freshly ground pepper

Method

Place 1.5 litres of water into TM bowl and bring to boil on aroma temperature, speed 1. Once water is boiling place broccoli, asparagus, carrots and snow peas into TM basket, insert into place and blanch for 1 min, varoma, speed 4. Remove and refresh under cold water. Pour out water and reserve 240 g of water used to blanch the vegetables for your stock.

Add coconut milk, vegetable water, TM stock concentrate, chicken strips, lime leaves and ginger into TM bowl and cook for 5 mins, 100 degrees, reverse, soft spoon or until gently boiling. Remove lime leaves and ginger and add in blanched vegetables, mushrooms, lime juice, pepper and lemongrass essential oil and cook for 1 min, 80 degrees, reverse, soft spoon.

Serve soup with sliced spring onion and coriander.

Enjoy!

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Easy Chicken Stuffing!

1 Jun

Did you know that there are more than 50 ingredients in home brand breadcrumbs? This totally disgusts me!

Making breadcrumbs is simple…. Blitz up some bread and you have breadcrumbs!! Of course if you can make your own bread then you know what’s in it and again is so much better for you.

I was cooking a roast chicken tonight and decided to make some stuffing. I had some bread rolls in the freezer from the last time I made the basic bread from the Thermomix EDC and just blitzed them on speed 10 for 20 seconds.

To make the stuffing, I chopped up one carrot, one stick of celery, half an onion, 1 garlic clove and some fresh herbs for about 8 seconds on speed 7. I then added some olive oil and cooked on varoma temperature for 3 minutes on speed 1. Once it had cooled, I added the breadcrumbs (about 1 1/2 cups) and 1 egg to the mixture and combined for a few seconds on speed 4.

So simple and really tasty!!

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Sweet Potato & Kale Chicken Patties

22 Feb
Sweet Potato & Kale Chicken Patties

Sweet Potato & Kale Chicken Patties

I buy kale every week for my green smoothies and wanted to try something different with it. I’ve tried the kale chips…. no thanks – not for me 🙂

These patties are pretty tasty and great to eat for lunch or dinner with a nice salad or you could make them smaller and eat as a snack on the run.

I found the original recipe here, however have converted it for the thermomix.

You will need:

2 spring onions

1/2 medium sweet potato roughly chopped

2 1/2 cups of kale – leaves only roughly chopped

450g chicken mince

1/2 tsp salt

1 garlic clove

1 tsp paprika

1 tsp dijon mustard

1 tbs fresh rosemary

1 egg

2 tablespoons coconut flour

Method:

Chop spring onions and garlic for 2 seconds, speed 6.  Drizzle in some oil and sauté for 2 minutes, 100 degrees, speed 1.

Add sweet potato and chop for a few seconds on speed 5-6 and  cook for another 4 minutes, 100 degrees, reverse speed 2.  Add kale and cook until wilted – about 1-2 more minutes on 100 degrees, reverse, speed 2.

Leave mixture in TM bowl and add chicken, salt, paprika, dijon mustard, rosemary, egg and flour and mix all together on speed 4, reverse until combined.

Wet hands and scoop out mixture into patties.  Leave covered in the fridge for a few hours or overnight.

Heat a large non-stick pan with coconut oil and cook for 5-6 minutes each side or until cooked through.

These would be fab with some guacamole or sweet chilli sauce.

Enjoy xx