Tag Archives: dinner

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

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Broccoli and Ricotta Cannelloni

16 Feb

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I picked up some broccoli at the markets last week and instead of steaming the broccoli for a side dish, I thought I would try something a bit different.  I like to eat one vegetarian meal a week and came up with this recipe.   Instead of using cannelloni tubes or lasagne sheets, I made this with mountain bread.   I really liked it and will definitely be making it again.

You will need:

10g olive oil

1/4 red onion

2 garlic cloves

2 x 400g tin tomatos

2 TBS shredded fresh basil

350g Brocoli, cut into florets

20g parmesan cheese (cut into cubes)

2 TBS chives

4 strips of lemon peel (for zesting)

40g pine nuts toasted

1/4 tsp dried chilli flakes

450g fresh ricotta

Packet of Mountain Bread

Method:

Preheat oven to 180 degrees and grease a 2L baking dish.

Place broccoli into TM basket and steam with 500g water for 5 mins, varoma, speed 1. Once cooked, refresh under cold water.

Clean and dry bowl and add lemon peel, parmesan cheese and chives and chop for 10 seconds, speed 10 – set aside.

Place cooked broccoli into TM bowl and chop for 5-6 seconds, reverse, speed 5 or until coarsely chopped.  Add the lemon peel, parmesan, chives, pine nuts, chilli flakes, 365g ricotta and some pepper and mix on reverse speed 5 until combined.  Remove broccoli mixture and set aside.

Clean and dry bowl and place onion and garlic into TM bowl and chop on speed 7 for 2-3 seconds.  Add oil and cook for 5 mins on 100 degrees, speed 1.

Add tomatoes and cook for a further 10 mins or until nice and thick.  Add basil and mix for 2-3 seconds, speed 3.

Whilst the sauce is cooking, spoon broccoli mixture onto a piece of mountain bread and roll up. Repeat with all the mixture and place tubes into your dish.

Pour sauce over the tubes and top with remaining ricotta.

Bake for 25 minutes or until tender.

Enjoy x

Too Easy Omelette

24 Nov

This omelette is perfect for those nights when you just can’t be bothered cooking.  Of course you can have it for breaky or lunch but I love cooking a quick omelette when I don’t want to cook dinner and don’t want to eat food that I shouldn’t be eating!

With not much in the fridge the other night, I thought this omelette would be really bland but was pleasantly surprised.  So much so, I had it two nights in a row!

You will need:

3 eggs

5 cherry tomatos chopped

1cm chunk of red onion diced

Herbamare and pepper or seasoning of your choice

Spinach

Avocado

Baking paper

Method:

In a bowl, whisk together your eggs.  Add in the chopped tomatos, onion and seasoning.

Wet you baking paper and scrunch out to remove the excess water.  Place the paper on the tray of the varoma ensuring there are some holes exposed (I just leave the two outer edge holes exposed).

Pour omelette mixture onto baking paper, top with spinach and cover with varoma lid.  Cook for 8 mins on varoma temperature, speed 1.  Your omelette should start puff up like a soufflé  when it’s nearly cooked.

Once cooked, flip onto a plate and top with chopped avocado.

Enjoy xx

 

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Steve’s Famish Thai Chicken Burgers

26 May

Famish Thai Chicken BurgerAfter trying these burgers at a BBQ, my friend Steve from work gave me this recipe for Famish Thai Chicken Burgers and made me promise to tell the story as part of allowing me to publish the recipe.

Steve lived in Sydney for many years and used to frequent a deli called Famish in the suburb of Balmain where they sold what Steve proclaimed to be, ‘the best chicken burger in the world’. So it came as quite a shock to Steve one day when he went in for his weekly chicken burger fix to learn that the Famish deli was closing its doors to focus on its catering business. “What? You’re leaving me? How am I going to live without my chicken burger?”, he exclaimed. “That’s it, I’m not leaving until you give me the recipe!”, he demanded. So the poor, hapless guy on the other side of the counter finally relented and gave him the recipe. Armed with a piece of butcher’s paper with the recipe roughly scribbled on it, Steve left and vowed to share ‘the best chicken burger in the world’ with all his friends. Anyone that ate his burgers was told this story and anyone that got the recipe had to promise to recount the story, so that the legend of the Famish Thai Chicken Burger would live on.

After watching Steve eat them for lunch the other week, I thought it was about time I made them myself.  Instead of making them into a burger, I just served them with a garden salad.

You will need:

500g chicken thighs (quartered)

2 eggs

1 bunch of coriander (I used leaves, stems and roots)

2 TBS fish sauce

2 heaped TBS of Red Curry Paste (Steve suggests to use ‘Mae Ploy’ brand)

4 spring onions

5 TBS cornflour

2 red chillies (use the little hot ones, I deseeded one and kept the seeds in the other and they had quite a bite to them!)

Method

Place chicken into TM bowl and pulse on turbo 2 – 3 times to make your mince and set aside.

Next, add your coriander, spring onions and chilies and chop for 3-4 seconds on speed 6.

Add the rest of the ingredients, including the mince and mix for 10 – 15 seconds on reverse speed 2-3.

Form into burgers and cook on a frypan or bbq plate until cooked.

Enjoy!