Bone Broth v Stock – A Chef’s Perspective

Bone Broth

Perhaps some of you have been wondering the difference between a Stock or a Bone Broth! Hopefully this will provide a better understanding.

Stocks have been made for centuries long in the back of almost every good kitchen! They are the key to a plethora of amazing sauces and reductions. Sauces add flavour, moisture & harmony to a dish, and no great restaurant would be without them!

On the home front, I think many will remember their mum or grandma serving hearty nourishing brothy chicken or beef soups when unwell. It’s definitely not news to many that there are amazing healing properties in that pot of liquid gold! Over recent years, those with a keen knowledge of health have come to use and understand the incredible benefits of the amazing elixir that it is and it’s now even fashionable to sip on a cup of tasty broth! Who knew!

As a Chef, here are the main differences that I see between Stock versus Broth.
There are 3 different types of Stock or Broth. 
– Broth or Bouillon which is typically made from a whole meat like a whole chicken. It’s usually cooked for a short period of time and is usually fairly clear because of the high protein content. It has a strong flavour with underlying strength from the gelatinous meat. The tender meat can then be eaten also.
– Stock is usually made from the carcasses or bones of an animal with a small amount of meat (eg, necks, meaty ribs, shanks or wings), simmered for a short time and used in the production of soups and sauces.
– Bone Broth is also usually made from the carcasses and bones of an animal with a small amount of meat (eg. necks, meaty ribs, shanks or wings) and simmered for a long period of time for its health benefits and used as a nourishing drink or can be used in recipes where stock is required.
I won’t talk much more of Bouillon so I’m going to refer to Basic Stock as ‘Stock’ and Bone Broth as ‘Broth’ for the rest of the article, so you’re not confused!! 😉

When we talk stock we also differentiate between 2 very distinct types of stock. (These differences can be put into place when making a Bone Broth too.) Those 2 types are White Stocks and Brown Stocks.
White Stocks form the basis of many White Sauces (eg. Veloute) and soups. The unroasted bones and mirepoix (French term for carrots, celery and onion) are added to a stockpot with cold filtered water. This produces a nice white/clear colour. A Bouillon is made with unroasted meat and vegetables also.
Brown Stocks form the basis of brown soups, braises, casseroles and reductions and brown sauces. As the term suggests they are brown from the bones and mirepoix being roasted first. I tend to make brown stocks the most, as the caramelisation from roasting brings such full well rounded flavour.

Then we look at the simmering times for Stocks versus Bone Broths.

– Fish Stock would normally be simmered for about 30 minutes

– Chicken Stock for about 2-4 hours

– Beef or Lamb Stock about 6-8 hours.
Bone Broths on the other hand, are simmered for about 20-24 hours! You can get great flavour in a stock over just a few hours, but some much larger health benefits over a longer simmer.

Along with gelatine which heals the gut and collagen which cushion the joints and helps to heal cartilage, bone broths contain minerals (can’t have enough of them right!), and two important amino acids – Glycine and Proline.
Glycine has a whole range of health benefits, including:
– Reducing inflammation in the body
– Aiding with digestion
– Boosting immunity
– Protecting collagen in joints and
– Helping build lean muscle mass.
Proline also has a range of health benefits:
– Aids the body in breaking down proteins for use in healthy cells
– Helps in the formation of collagen and
– Essential to the maintenance of healthy skin and connective tissues.

Some suggest that the longer a stock simmers the higher in histamines it can become. A White Stock would tend to be lower in histamines. So if you are on a low-histamine type regime, you may wish to make a white stock and simmer for a shorter length of time, meaning more of a ‘stock’ or ‘bouillon’ as opposed to ‘broth’. For the GAPS introduction diet, it may also be more suitable to keep to a whiter/lower histamine type stock or bouillon, where we’re avoiding too much gelatin.

With a broth, it’s important to add the apple cider vinegar as it helps to release more minerals from the bones of the stock! Definitely don’t miss that step!

Traditionally when making stocks, you would’t salt a stock during the cooking process. You would normally season the dish you add the stock to to avoid an overly salty finished product. However, when I make bone broth, the amount of salt that I add is ok, and I will tend to add even more salt to the final dish. If you are making broth just to drink adding the salt is especially important during or after cooking as it will make it much more enjoyable to drink.

I hope this clears some of the confusion for some of you and I hope it inspires you to make some of your own bone broths!
Bone Broth 2

Brown Chicken Bone Broth
Yields 6
Beautiful flavoursome bone broth to add to all manner of different dishes or drink for healing and nourishment.
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Prep Time
10 min
Cook Time
25 hr
Total Time
25 hr 10 min
Prep Time
10 min
Cook Time
25 hr
Total Time
25 hr 10 min
  1. 2kg Organic Chicken Bones or Frames (Approx 6 Carcasses)
  2. 1kg Organic Chicken Meat rich in collagen (eg. Necks or Wings)
  3. 1kg Mirepoix - 6 Celery Stalks, 4 Large Carrots, 2-3 Large Brown Onions
  4. 8 Cloves Garlic, peeled
  5. 2 Tbsp Olive Oil
  6. 8 Litres Cold Filtered Water
  7. 2 Tbsp Celtic Sea Salt (optional)
  8. 2 Tbsp Apple Cider Vinegar
  9. 1 Bouquet Garni - 2 Fresh or Dried Bay Leaves, Few Sprigs Parsley & Thyme
  10. 1/2 tsp Black Peppercorns
  1. Preheat the oven to 180°C and line 3 large baking trays with baking paper.
  2. Place the chicken onto the trays and spray with olive oil fairly liberally.
  3. Cut the mirepoix into 3-4cm pieces, lightly drizzle with olive oil (optional) and place on a large baking tray lined with baking paper. Place the trays of chicken and mirepoix into the preheated oven and roast for 1 hour, turning the chicken bones a number of times during the hour to brown evenly.
  4. Once roasted, place into a large 11L stockpot.
  5. Add the filtered water, salt, vinegar, and bouquet garni (herbs) & peppercorns and let sit for 1 hour before bringing to the boil.
  6. Once boiling, reduce to a simmer and cook for a minimum of 12 hours and up to 24. The longer the stock cooks the more nutrient dense the broth will be.
  7. Once cooked, take off the heat and strain through a large strainer. Strain again through cheesecloth to remove any unwanted sediments.
  8. Pour into glass jars and seal. Store in the fridge for 3-4 days or freeze. It will freeze well for up to 3 months.
  1. You can use this recipe as a basis to make Beef or Lamb stock too. Just replace the chicken bones with beef or lamb and proceed.
  2. With a broth, it's important to add the apple cider vinegar as it helps to release more minerals from the bones of the stock! Definitely don't miss that step!
  3. Traditionally when making stocks, you would't salt a stock during the cooking process. You would normally season the dish you add the stock to to avoid an overly salty finished product. However, when I make bone broth, the amount of salt that I add is ok, and I will tend to add even more salt to the final dish. If you are making broth just to drink adding the salt is especially important during or after cooking as it will make it much more enjoyable to drink.
  4. I freeze my stock in Mason Ball jars. To do this without the glass shattering, pour the stock in leaving a good gap at the top for expansion, and let it cool slightly. Place the jar into the freezer without the lid to freeze first before placing the lid on afterwards.
Kitch'n Thyme

Chicken, Quinoa & Chickpea Salad

Chicken, Quinoa & Chickpea Salad
This salad is delightfully fresh, zesty and punchy! The fresh herbs really make it!

My sister-in-law and I always used to make this salad with cous cous. It’s merged over the years to have quinoa instead as its a healthier option & of course gluten free. It’s delicious with the cous cous, however I think it’s better with quinoa!

I love quinoa, it’s little nutty tasting, soft textured balls make for a delicious bowl of goodness!

I sear the chicken in a pan and then if necessary finish in the oven. It gives the breast some nice caramelisation which I really love! You can do this too, or if you like the chicken steamed you can steam it on the Varoma tray 17-20 Mins/Varoma/Speed 2, whilst you are cooking the quinoa.
Or if you have 500g pre-cooked and shredded chicken you can toss that into the salad!

The fresh herbs are integral to this awesome salad! They add the flavour and freshness.
Chicken, Quinoa & Chickpea Salad 2

My kids love this salad, especially my little 17 month old! As you can see by the picture she really loves to eat it right when mummy wants to take photos! Of course…it’s much too yummy to be looked at, it is to be eaten after all!

Enjoy! xx

Chicken, Quinoa & Chickpea Salad
Serves 6
This delicious fresh flavour-packed simple salad makes the perfect addition to any bbq, celebration or simply for weekday lunches or kids lunchboxes! Reader Heidi says: "This is a flavoursome simple recipe which is divine on your taste buds!."
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Prep Time
15 min
Total Time
45 min
Prep Time
15 min
Total Time
45 min
  1. 2 Organic Chicken Breasts
  2. 1 Tbsp Olive Oil
  3. 1 tsp Italian Herbs
  4. 1/2 tsp Smoked Paprika
  5. 1 tsp Celtic Sea Salt
  6. 1/2 Lemon, zested
  1. 170g White Quinoa
  2. 800ml Water
  3. 400g (1 Tin) Cooked Chickpeas
  4. 250g Cherry Tomatoes (halved)
  5. 1/2 Red Onion, sliced into thin wedges
  6. 1 Bunch Fresh Italian Parsley, leaves only, chopped roughly
  7. 1/3-1/2 Bunch Fresh Mint, leaves only, chopped roughly
  1. 60ml Olive Oil
  2. 20ml Lemon Juice
  3. 1 tsp Italian Herbs
  4. 1 tsp Garlic Powder
  5. 1 tsp Onion Powder
  6. 2 tsp Celtic Sea Salt
  1. Soak the quinoa 30 minutes prior to cooking this recipe.
  2. Toss the chicken in the herbs, spices and lemon. Heat a fry pan over medium heat and sear the chicken breasts until golden brown on each side. If not fully cooked through, place onto a baking tray lined with baking paper, cover with foil and finish cooking in the oven 10-15 Mins/180°C.*(Alternatively, you can slice the breast into strips before marinating and cook in the Varoma tray above the quinoa for 17-20 Mins/Varoma/Speed 2.)
  3. Once the chicken is cooked and cooled sightly, shred the chicken into pieces by hand or place into the Thermomix and shred 3-4 Sec/Speed 4-5/Reverse (keeping a close eye on it that it doesn't turn into paste!) Set aside.
  4. Place the soaked quinoa into the simmering basket. Place the water into the mixing bowl and insert the basket. Cook for 20-25 Mins/Varoma/Speed 2. Remove the simmering basket and set aside to drain. Place the quinoa into a large mixing bowl to cool down.
  5. Once cooled, add the chicken along with all the remaining ingredients.
  6. Place the dressing ingredients into the Thermomix and mix 3 Sec/Speed 5. Pour over the salad just prior to serving and toss to combine! Yum!
  1. *When cooking the chicken breast, if you have really thick breasts you can slice them horizontally to make them a little thinner so that the meat will cook more evenly.
  2. * This makes an awesome salad in a jar too! Place the dressing on the base of the jar, followed by the chicken, quinoa, tomatoes, onion, and herbs on top!
Kitch'n Thyme

Butter Chicken

Butter Chicken 3

BUTTER CHICKEN!!!!!!! A nut free version.

Yes it’s finally here!!! My Butter Chicken recipe has made it up onto the blog! I’ve been wanting to share this one with you for a loooooonnnng time! But do you think I could get around to it!!! Let’s just say that I’ve been taking my time perfecting the recipe to which I now think is pretty pretty amazing!!

I don’t use cashews in my butter chicken. Some recipes and restaurants do and many don’t. Rumour has it that nuts started being introduced to Butter Chicken in the 1970’s in New Delhi for one reason or another, but it wasn’t like the traditional curry. I prefer not to because I think it changes the sauce in a number of ways. It makes the sauce thicker, and changes the flavour. It gives it a very thick mouth feel. I myself prefer a more authentic smooth tomato cream sauce….albeit with absolutely no change to the flavour!! I like to leave the nuts for a beautiful Korma curry!

It’s important in a butter chicken and in any curry for that matter, to cook off the aromatics well. So that’s the onion and garlic etc. If not cooked off enough, they will leave a bitter aftertaste and also won’t release all their intended sweetness.

Butter Chicken 1

The spices also need to be thoroughly cooked off too! If not, you can end up with quite a powdery mouth feel, not nice! So whether you’re making a curry in a Thermomix or in a saucepan, make sure you cook off the onions and spices well…please! I try to keep the spices fairly straight forward in this recipe without compromising flavour…so that you don’t have to buy a trillion different packets! You can add more cayenne if you like your curry a little hotter.

I also cook the tomatoes off for a few minutes too. This will help the tomatoes to release their sweetness and cook of any tart element.

You won’t get a butter chicken quite the colour of the one you eat at the Indian restaurant unless you use tandoori food colouring. They also marinate the chicken in the colour before grilling in the Tandor (you can grill the chicken first if you like before adding in to the sauce to finish cooking). I prefer not to use colours in my cooking, so we just have it a little more orange in colour!

I choose to use chicken thigh. I prefer it for its superior flavour and tenderness. You can use breast if you would prefer, just reduce the final cooking stage to about 10-12 minutes.

You can very easily make it completely dairy free by replacing the butter with coconut oil and the cream with coconut cream.

You can serve the curry with my Cauliflower Rice (which I keep plain with no coriander and capsicum etc for this recipe) or Basmati Rice and of course a good dollop of Cucumber Raita. (I’ll definitely put up my recipe for that soon too!)

This recipe feeds 6-8, so more than what my young family needs for 1 meal, so we eat half and freeze the other half for a rainy day or for a friend in need! I love having meals in the freezer for when you get in the door late or have a crazy day at home etc, it makes such a difference in helping the home to run smoothly!

I really hope you love my family favourite curry as much as we do!

Butter Chicken
Serves 6
Beautiful tender chicken cooked in a spicy tomato cream sauce.
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Cook Time
35 min
Cook Time
35 min
  1. 800g-1kg Organic Chicken Thigh, diced into 4-5cm pieces
  2. 1 tsp Cumin
  3. 1 tsp Coriander
  4. 1 tsp Smoked Paprika
  5. 15g Olive Oil
  6. 20g Lemon Juice
  1. 1 Medium Brown Onion, halved
  2. 3 Cloves Garlic, peeled
  3. 15g (3cm knob) Ginger
  4. 100g Organic Butter
  5. 30g Olive Oil
  6. 2 tsp Garam Masala
  7. 1 tsp Cumin
  8. 1 tsp Smoked Paprika
  9. 1 tsp Turmeric
  10. 1 tsp Fennel Seeds
  11. 1/2 tsp Coriander
  12. 1/8-1/4 tsp Cinnamon
  13. 5 Cardamon Pods
  14. pinch chilli powder or cayenne pepper
  15. 200g Crushed Tomatoes
  16. 30g Tomato Paste
  17. 300g Organic Cream
  18. 2 tsp Celtic Salt
  19. 1 tsp Honey
  1. Place the chicken, spices, olive oil & lemon into a medium bowl and mix well to combine. Place in the fridge to marinate for 3 hours or overnight.
  2. Place the onion, garlic & ginger into the Thermomix bowl and chop 3 Sec/Speed 7.
  3. Add the butter & olive oil and cook 7 Mins/120°/Speed 1/MC Off.
  4. Add the spices* and cook a further 3 Mins/100°/Speed 1/MC Off.
  5. Add the crushed tomatoes and tomato paste and cook 5 Mins/100°/Speed 1, then blend 1 Min/Speed 8.
  6. Scrape down the sides of the bowl and the lid. Add the pre-marinated chicken, cream, salt & honey and cook 17 Mins/100°/Speed 1/Reverse.
  7. Pour into a Thermoserver and garnish with fresh Coriander. Serve with steamed basmati rice or cauliflower rice and cucumber raita.
  1. *Once you've cooked the spices off and cooked the tomatoes, you can choose to take out the cardamom pods before blending, or leave them in for an extra punchy spice flavour.
  2. If you're using canned tomatoes, you can use the whole 400g tin, but it will just encourage a little more of a tomato flavour. I choose to freeze the other half for another meal of butter chicken.
  3. This recipe feeds 6-8, so more than what my young family needs for 1 meal, so we eat half and freeze the other half for a rainy day or for a friend in need! I love having meals in the freezer for when you get in the door late or have a crazy day at home etc, it makes such a difference in helping the home to run smoothly!
Kitch'n Thyme

Thai Chicken Salad with Creamy Coconut Dressing

Thai Chicken SaladI’ve been wanting to get this salad up on the blog for many months! Now before I go any further I just need to enlighten you on the reality of running a blog with 2 small children!  Of course the day I do decide to try and photograph the salad is the day one of my babies won’t sleep in her bed – only on mum! So she’s on my back in the Ergo carrier so she won’t attack the photo set and she promptly goes to sleep! I line everything up, ready to snap away! I go to take the photo and my storage is full! Ok, so I spend 5 minutes making some storage space on my iPhone….yes I do take all of my photos on an iPhone!…So now we are all ready to go again!

Then I hear little footsteps walking down the hallway! Oh yes that would be my 2.5 year old!…At this point, I wonder whether there is point in battling through!! He comes over “What’s this Mum?” I tell him its a yummy salad! “Mmmm it looks good Mum”. He proceeds to sit down and start feeding himself forkful after forkful along with the occasional forkful to mum “Open wide Mum!”. By this time I think it’s safe to say I’m no longer in photo taking mode, but deciding to relish this wonderful moment with my precious little human! We had a great little picnic! Let’s just say that there was about a teaspoon of salad left on the plate after his visit! And alas, I think that must be a very good sign! If a 2 year old will eat it I’m happy….my job is done! haha 😉

My saving grace was the rest of the salad in the kitchen! I could replate and have another go! So by the end of the day I finally had a photo!

Some days it’s easy to lose focus on what this is all about! My aim is to share the things I’m doing to nourish my family…and that was today! 

This is another recipe from a number of years ago. I used to serve this somewhat regularly at the health retreat as a perfect lunch option. And it makes the perfect option for me and obviously my 2 year old at home too! Good protein, good carbs and good fats from the dressing too!

Over time, I’ve done a couple of different dressings. I couldn’t work out which one to share, so I’ve gone with the Creamy Coconut Dressing. I’m happy to share the other one which is a more traditional tamari sesame dressing! Both delicious!

I often make this salad and serve it with my yummy Sticky Sesame Chicken for a delicious dinner!

Thai Chicken Salad w. Creamy Coconut Dressing
Serves 4
A perfect one bowl meal for a light lunch or dinner.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. 1.25L Water
  2. *250ml Coconut Cream
  3. 2 Organic Chicken Breasts
  4. 1 Red Chilli, deseeded
  5. 1 Stem Lemongrass
  6. 2 Coriander roots & stems
  7. 4 Kaffir Lime Leaves
  8. 1 tsp Celtic Salt
  1. 1/4-1/2 Wombok Cabbage, finely sliced
  2. 1 Bunch Choy Sum or Bok Choy, finely sliced
  3. 1/2 Red Capsicum, thinly sliced
  4. 1 Continental Cucumber, cut diagonally
  5. 1 Carrot, julienned
  6. 4 Spring Onions or 1 Red Onion, sliced thinly
  7. 1/4 Bunch Coriander Leaves, roughly chopped
  8. 1/4 Bunch Thai Basil Leaves, roughly chopped
  9. 100g Roasted Almonds or Cashews
  1. 1/4 Bunch Coriander, inclu roots & stems
  2. 2cm knob of Ginger
  3. 2 Kaffir Lime Leaves, de-stemmed
  4. 1 Tbsp Lime Juice
  5. 1 tsp Celtic Sea Salt
  6. 1 Tbsp Tamari
  7. 2 tsp Sesame Oil
  8. 250ml Coconut Cream
  1. Place the water and coconut cream into the Thermomix bowl and insert the simmering basket. Place the chicken, chilli, lemongrass, coriander, lime leaves and salt into the basket.
  2. Cook the chicken 20 Mins/100°/Speed 3. Remove the basket with the spatula and set the chicken aside for 5 mins to cool slightly. Discard the aromatics in the basket and the cooking water. Tear the chicken into a few chunks and place back into the Thermomix bowl. Shred the chicken 5 Sec/Reverse/Speed 4. Place into a large mixing bowl.
  3. Place all the salad veges and the nuts into the large mixing bowl with the chicken and toss to combine.
  4. For the dressing, place all the ingredients into the Thermomix bowl and blend 30 Sec/Speed 8.
  5. Drizzle over the salad and toss to combine if serving straight away or serve on the side so the salad doesn't get soggy.
  1. *You can cook the chicken in all water to save on coconut cream if desired.
Kitch'n Thyme

Chicken Thyme & Vege Sausage Rolls

Chicken & Vege Sausage Rolls 2
I used to make these from time to time before I had the children and take them to work with a big salad! A number of work colleagues really wanted the recipe!!…..I could never get around to giving the recipe to them, so the joke became ‘before christmas’…do you think I even got to it for Christmas!!!…No!!!….So here it is about 4 years later!

Nevermind, a good recipe is certainly worth waiting for!…And I can assure you that these are good….yummy, delicious in fact!

The filling is really pretty straightforward! Just a whole lot of veggies, herbs and chicken mixed together that packs a punch!

If you don’t have the time to make your own rough puff pastry, just please make sure you buy an All Butter Puff. You definitely don’t want any nasty margarine pastry!

Here’s a couple of images to show you what I mean with placing the filling on the pastry sheets.
Sausage RollsSausage Rolls 2

These are quite a treat in our house as I try to keep gluten fairly low in our diet. Spelt is a better option, as its higher in protein and lower in gluten, however still quite carby, so a once in a while thing for us!

Fabulous in a lunchbox or for parties or large gatherings! Yummo!

Chicken, Thyme & Vegetable Sausage Rolls
Yields 24
Ideal for lunches, picnics, parties or large gatherings! Also great for freezing!
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Prep Time
50 min
Cook Time
30 min
Total Time
1 hr 20 min
Prep Time
50 min
Cook Time
30 min
Total Time
1 hr 20 min
Spelt Rough Puff Pastry
  1. 400g Organic Butter, 1-2cm dice & frozen
  2. 400g White Spelt Flour
  3. 1 tsp Celtic Salt
  4. 180g Water, chilled
  1. 1 Medium Brown Onion, peeled & halved
  2. 1 Clove Garlic, peeled
  3. 4 Sprigs Fresh Thyme
  4. 4 Sprigs Fresh Parsley
  5. 1/4 Bunch Fresh Coriander
  6. 1 Large Carrot, cut into 3-4 cm lengths
  7. 1 Large Zucchini, cut into 3-4cm lengths
  8. 500g Organic Chicken Breast, cut into 3-4cm pieces
  9. 1 Tbsp Italian Herbs
  10. 2 tsp Celtic Salt
  11. 1/2 tsp Cumin
  12. 1/2 tsp Smoked Paprika
  13. 50g Almond Meal or Breadcrumbs
  14. 1 Organic Egg
  15. Extra egg for brushing
  16. Sesame Seed for sprinkling
  1. For the pastry, place all the ingredients into the Thermomix and mix 20 Sec/Speed 6.
  2. Transfer the dough onto a lightly floured surface and work into a ball. Halve the dough so you have 2 even portions, then flatten and wrap each portion of pastry in plastic wrap and refrigerate for 20 minutes.
  3. Unwrap 1 portion of pastry and place onto the Thermomat. Using a rolling pin, roll out dough into a long rectangle 3 times as long as it is wide. (approx. 60cm x 20cm) Fold dough into thirds and give folded dough a quarter turn to the left. Repeat rolling and folding process twice, then return to the fridge for 20 minutes. Repeat with the other portion of pastry.
  4. Preheat the oven to 200°C and line 2 large baking trays with baking paper. Set aside.
  5. For the filling, place the onion, garlic and herbs into the Thermomix and chop 3 Sec/Speed 7, then place into a large mixing bowl.
  6. Add the carrot and zucchini and chop 10 Sec/Speed 4. Add to the mixing bowl.
  7. Add the chicken breast to the Thermomix bowl and chop 5 Sec/Speed 5. Add to the mixing bowl.
  8. Add all the remaining ingredients and mix well to combine.
  9. Roll the 2 portions of pastry into 2 large rectangles. Cut the rectangles in half to get 4 sheets approx. 20cmx30cm. (You might want to give them a little trim to neaten the edges.)
  10. Divide the filling evenly between the 4 pastry sheets, placing onto one long edge of the pastry. Roll pastry tightly, enclosing the filling. Cut each roll evenly into 6 sausage rolls. Brush with extra lightly beaten egg and sprinkle with sesame seeds.
  11. Place onto the ready prepared baking tray and bake for 25-30 minutes or until golden brown and nicely puffed.
  12. Serve warm with homemade tomato sauce or freeze for later.
  1. These are great frozen and tossed straight into a lunchbox!
  2. If you don't have time to make the pastry yourself, make sure you buy an All Butter Puff Pastry. you don't want any nasty margarine in your pastry!
Kitch'n Thyme

Chicken Satay Sticks w Macadamia Satay Sauce, Cucumber & Chilli Pickle & Coconut Rice

**January 2019 update!** This recipe was originally posted in March 2015. I really felt that the photos needed updating, so i’ve rephotographed the recipe. All the ingredients remain the same, however I have finally added my method for my cucumber pickle that I’ve always made along side satay sticks and my method for the BEST Coconut Rice! The story below is as it was from 4 years ago!**

As I mentioned in my Tom Kha Gai (Thai Chicken Coconut Soup) post, Thai food is a real favourite! I just love the complexity of the flavours yet the perfect balance of flavours. Saying that, this satay sauce has more of a Malaysian influence! 😂

When I travelled all around Thailand a few years ago (almost 10 yrs ago now!!!) with my husband I think I must have had Chicken Satay at almost every restaurant! I really love it! I found it quite different however to the Western versions that we are used to here in Australia. Everything is sweetened up a little more over here!

This satay sauce version of mine I developed when I worked fulltime at the health retreat. As we don’t use peanuts at the retreat, I made it with macadamias as a replacement for the peanuts! And it’s amazing!!!

Peanuts a tendency to soak up aflatoxins from fungus in the soil. This is rather questionable. Being from the legume family and not really a nut, they have quite a porous shell, making them more susceptible to soaking up pesticides and bacteria as well, just one reason why organic is ultra important. Of course, we also know of the scrutiny they receive for being so allergenic too! We don’t have any allergies in our family, however they are not something we eat very much of – more on the occasional side! If we do have them, they must be organic peanuts! And saying that I’ve recently developed the best Satay Sauce using peanuts more specifically for Vietnamese Rice Paper Rolls!

This satay sauce sauce as I said above, has some of what I would call Malaysian flavours, but I still use coconut milk, more like the Thai version rather than soy sauce.

The marinade for the chicken is super easy and just flavours that meat up a little more than just leaving it plain.

I use chicken thighs as I find them more flavoursome, however you can use chicken breast or tenderloins, but just remember to reduce the cooking time to about 2-3 minutes each side.

You can serve this dish traditionally with Cauliflower Rice for a lower carb version, or just as they are with the sauce with and the cucumber pickle!


Chicken Satay Sticks w Macadamia Satay Sauce, Cucumber & Chilli Pickle & Coconut Rice

Delicious peanut free satay sauce!

  • Author: Gabrielle


Chicken Skewers

  • 4 Organic Chicken Thighs or 2 Chicken Breasts
  • 1 tsp Coriander
  • 1 tsp Turmeric
  • 1 tsp Sweet Paprika
  • 2 Cloves Garlic
  • 4 Eschalots
  • 1 tsp Celtic Sea Salt
  • 2 tsp Olive Oil
  • 8 medium bamboo skewers (preferably soaked in water for 20 mins)

Satay Sauce

  • 300g Macadamias
  • 2 Medium Red Onions
  • 4 Cloves Garlic
  • 2 Long Red Chillies, seeds removed
  • 2 Stalks Lemongrass
  • 100g Olive Oil
  • 2 tsp Tamarind Pulp
  • 1 Tbsp Lime Juice
  • 1 tsp Lime Zest
  • 1 Tbsp Coconut Palm Sugar
  • 2 1/2 tsp Celtic Sea Salt
  • 150-200g Coconut Milk

Coconut Rice

  • 250g Coconut Milk 
  • 220g Water 
  • 220g Jasmine Rice
  • 1/2 tsp Celtic Sea Salt 
  • 1 tsp Honey or Raw Sugar

Cucumber Pickle 

  • 2 Lebanese Cucumbers, deseeded and sliced on the diagonal
  • 1 Red Cayenne Chilli, deseeded and sliced
  • 1 Tbsp Rice Wine Vinegar
  • 1 tsp Honey
  • 1/2 tsp Celtic Sea Salt
  • 1 tsp Olive Oil 


Chicken Skewers

  1. Chop the chicken into 3-4cm cubes and place into a large mixing bowl. Place the eschalots, garlic, spices, salt and olive oil into the Thermomix and chop 5-10 Sec/Speed 7. Add to the bowl with the chicken and stir to combine well. Let marinate for 4-6 hours or overnight.
  2. Thread 5-6 pieces onto medium sized skewers. Preheat a chargrill or barbeque grill on high. Cook the chicken for approximately 4 minutes each side or until the meat is cooked through evenly.


  1. Preheat the oven to 180°C. Line a baking tray with baking paper and roast the macadamias for 10 minutes or until golden brown. Remove from the oven to cool slightly.
  2. Place 50g of the macadamias into the Thermomix and chop 15-20 sec/Speed 4. Set aside.
  3. Place the remainder of the nuts into the Thermomix and mill 10 Sec/Speed 9. Scrape down the sides of the bowl then process 40 Sec/Speed 4-5 until nut butter forms. Set aside.
  4. Place the onion, garlic, chilli, lemongrass and olive oil into the Thermomix and chop 10 Sec/Speed 7. Then sauté 10 Mins/100°/Speed 1.
  5. Add the all the remaining ingredients along with the reserved nut butter and cook 5 Mins/80°/Sp 1.
  6. Once cooked pour into a serving bowls and sprinkle with the reserved chopped macadamias.
  7. Serve with coconut rice or Cauliflower Rice.


  • Serve with my Cauliflower Rice for a low carb version!
  • You can double my Coconut Rice to serve more people.


  • Serving Size: 4

Thai Chicken Rissoles

Thai Chicken Rissoles best 3These are an absolute staple in our house! I make these for my husbands lunches. With a great big salad, these are the perfect meal. They are very easy to make, are a great source of protein, and are also packed with veges.

My little boy also loves them, and I love that they are full of hidden vegetables! Onions, garlic and ginger for immune building and nuts for added texture and good fats.

I leave the chillies in, even for my little boy. He has been used to eating spicy foods since he was little, as I want him to enjoy a wide variety from a young age. The long red cayenne chillies aren’t that hot, but you can leave them out if your child is sensitive to spicy foods!

You will notice that I have diced the onions and garlic and capsicum and panfried them first. This probably comes down to my OCD, as I like some things to be precise! You can chop them in the Thermomix if you couldn’t be bothered to dice yourself. I cook them off in a fry pan before adding to the mix as I don’t want them to make the mix watery. You also get nice caramelisation in a pan which adds loads of flavour!

These are great also as a dinner option served with roasted/steamed vegetables.  

Thai Chicken Rissoles best 2

Thai Chicken Rissoles
Yields 35
Perfect for lunchboxes! Packed with veges, chicken and aromatics, these are a perfect source of good carbs, protein & good fats! Reader Channy says: This is such a flavour-filled recipe, and so simple to make! This would be amazing served cold with a fresh salad on a warm summer night. I see this becoming a household fave!" - The 4 Blades Magazine July 2016
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
  1. 6 Kaffir Lime Leaves (stalk removed)
  2. 2 stalks Lemon Grass (white part only)
  3. 1/4 bunch Coriander (inclu roots & stalks)
  4. 5cm knobs Ginger
  5. 1/2 Lime, zested
  6. 2 Red Cayenne Chillies, de-seeded
  1. 4 tablespoons Olive Oil, plus extra for pan frying
  2. 2 Large Red Onions, finely diced
  3. 2 cloves Garlic, finely chopped
  4. 1 Red Capsicum, finely chopped
  5. 1kg Organic Chicken Breasts, roughly chopped into 3-4cm pieces
  6. 2 Zucchinis
  7. 2 Carrots
  8. 100g Cashews
  9. 100g Macadamias
  10. 4 Spring Onions, thinly sliced
  11. 2 Organic Egg, lightly beaten
  12. 1 Tbsp Celtic Sea Salt
  13. 1 Tbsp Fish Sauce
  14. Gluten Free Breadcrumbs or Almond Meal (for crumbing)
  1. Roughly chop all the ingredients into 1-2 cm pieces. Then add to the Thermomix bowl and process 5-10 Sec/Speed 7. Transfer to a large mixing bowl.
  1. Bring a large fry pan to medium heat. Add 2 Tbsp of the olive oil, the finely diced onion & garlic and sauté till golden brown. Add to the large mixing bowl with the curry paste. Repeat the process with the remaining olive oil and capsicum and add to the large mixing bowl.
  2. Add the chicken, 500g at a time, to the Thermomix and process 5 Sec/Speed 5. Transfer to the large mixing bowl also.
  3. Roughly chop the carrot and zucchini into 3-4cm pieces and add to the Thermomix bowl. Chop 10 Sec/Speed 4. Add to the mixing bowl.
  4. Add the nuts to the Thermomix bowl and chop 12 Sec/Speed 4. Add to the mixing bowl.
  5. Add the spring onions and give the mix a good stir at this point before adding all the remaining ingredients.
  6. Heat a large fry pan over medium heat. Add some olive oil (Be careful not to smoke the oil). Roll the mix into rissole shapes & coat with breadcrumbs or almond meal. It is quite a loose mix, so handle them with care. Add to the pan and cook for 2-4 mins each side or until golden brown and cooked through. Transfer onto a paper towel lined cooling rack. Serve warm with a fresh salad or vegetables & garlic mayo or thai tomato relish.
  1. Refrigerate for 3 days or freeze for future use.
Kitch'n Thyme

Chicken Fajitas

Chicken Fajitas upgrade

My delicious Chicken Fajitas is a family favourite! It’s simple and yummy and something my little ones love too! You can very easily just eat it without the tortillas for a lower carb option as well!
Chicken Fajitas upgrade 2

Chicken Fajitas
Serves 4
These delicious Chicken Fajitas pack a punch in flavour and if you plan ahead and make the Tortillas earlier it can be a quick 30 minute meal!
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Prep Time
25 min
Cook Time
30 min
Total Time
1 hr
Prep Time
25 min
Cook Time
30 min
Total Time
1 hr
  1. 200g Wholemeal Spelt Flour
  2. 200g Spelt Flour
  3. 1 teaspoon Celtic Salt
  4. 1 teaspoon Baking Powder
  5. 80g Olive Oil
  6. 200g Water
  1. 4 Tbsp Olive Oil
  2. 2 Organic Chicken Breasts, thinly sliced
  3. 2 Red Onions, sliced into wedges
  4. 1/2 Red Capsicum, thinly sliced
  5. 1/2 Yellow Capsicum, thinly sliced
  6. 1/2 Green Capsicum, thinly sliced
  7. 1 tsp Ground Cumin
  8. 1 tsp Ground Coriander
  9. 1 tsp Smoked Paprika
  10. 1 tsp Celtic Salt
  1. 2 Lebanese Cucumbers, finely diced
  2. 4 Roma Tomatoes, finely diced
  3. 1/2 Red Onion, finely diced
  4. 1/4 Bunch Coriander, roughly chopped
  5. 1/4 tsp Ground Coriander
  6. 1/2 tsp Celtic Salt
  7. 2 Tbsp Olive Oil
  8. 1 Tbsp Lime Juice
  1. 2 Ripe Avocados
  2. 1 Garlic Clove
  3. 1/2 Lemon, juiced
  4. 1/4 - 1/2 teaspoon Celtic Salt
  5. Paprika, for sprinkling on top
  6. 250ml Sour Cream, for serving
  1. 500g Mixed Sweet Peppers
  2. 4 Tbsp Olive or Coconut Oil
  3. 1/2 - 1 teaspoon Celtic Salt
  1. Place the flour, baking powder & salt into the Thermomix. Mix 5 Sec/Speed6. Add the water and olive oil and knead 20 Sec. Let rest for 10 minutes.
  2. Divide the dough into 10 portions. Roll out on a floured surface to 8-10 inch rounds.
  3. In a large non-stick frypan, cook the tortillas for 1 minute each side or until lightly browned. Keep warm.
  1. Heat the oil in a large fry pan and add the onion. Fry until beginning to caramelise. Add the capsicum and fry a little longer. Then add the chicken along with all the spices and salt. Cook turning for 3-5 minutes until all the chicken is cooked through. Set aside and keep warm. (You can do this step on the BBQ if you have one for a beautiful charred result or on a griddle pan).
  1. Place all the diced salsa ingredients into a bowl and just before serving add the ground coriander, fresh coriander, lemon, olive oil and salt. Toss to combine.
  1. Place the garlic into the Thermomix bowl and chop 3 Sec/Speed 5. Scrape down the sides of the bowl, add all the other ingredients and process 10-15 Sec/Speed 5.
  1. Heat the oil in a large fry pan. Add the peppers and cook for 2-3 minutes or until just softened. Sprinkle with salt and serve.
  2. To assemble the Fajitas, grab a tortilla and top with chicken, salsa, guacamole, peppers & sour cream. Roll up and eat! Yum yum yum!!!
Kitch'n Thyme