Sweet Potato Rostis, Baby Chard, Poached Eggs, Coriander Pesto & Toasted Pepitas

fullsizerender-3Beautiful lazy weekend mornings call for soft poached eggs drizzling their goodness over warm rostis! Then topped with pesto and crunchy things what more could one need! 

I’ve been wanting to share my coriander pesto with you all for such a long time and it’s finally here! 

Coriander is such a wonderful herb! It’s one of my favourites! 

Coriander can help chelate heavy metals helping to detox them out of the body, so this one is definitely worth eating!

You could use it on pizza, as a spread on crusty sourdough, in a galette, the options are bountiful!

My kids really love dipping vege sticks into it so that is a massive win for me! I hope you enjoy it as much as we do! 

Sweet Potato Rostis, Baby Chard, Poached Eggs, Coriander Pesto & Toasted Pepitas
Serves 6
Delicious poached eggs atop potato rostis with simple coriander pesto
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Prep Time
20 min
Prep Time
20 min
Coriander Pesto
  1. 100g Coriander Leaves (approx 2-3 large bunches)
  2. 2 Cloves Garlic, peeled
  3. 150g Roasted Macadamias (To Roast: 10-15 Mins 180ºC)
  4. 1/2 tsp Celtic Sea Salt
  5. 2 tsp Lemon Juice
  6. 2 tsp Savoury Yeast Flakes
  7. 100g Olive Oil
Sweet Potato Fritters
  1. 600g Sweet Potato, peeled & grated
  2. 2 Organic Eggs, lightly beaten
  3. Salt & Pepper to taste
  4. 2-4 Tbsp Olive Oil or Coconut Oil, for frying
Poached Eggs
  1. 1 Tbsp White Wine Vinegar
  2. 1 tsp Celtic Sea Salt
  3. 12 Organic Eggs
Instructions
  1. To make the coriander pesto, place all the ingredients into the bowl of the Thermomix and Chop 5-8 Sec/Speed 7. Set aside.
  2. Place the grated sweet potato into a medium bowl and add the lightly beaten egg. Season with salt and pepper and stir well to combine.
  3. Place a 1-2L pot filled with water on high heat. Place the vinegar and salt into the water and bring to the boil.
  4. To make the rostis, heat the oil in a large frypan over medium heat and place 2 Tbsp amounts into the pan. Flatten into a nice round shape and pan fry until golden on both sides. You should end up with about 12 rostis.
  5. To toast the pepitas, pan fry on a medium heat for 1-2 minutes, tossing until golden all over.
  6. Crack 8-12 eggs into a medium bowl, being careful not to seperate the yolk from the white. Once the water has boiled, briefly stir the water in a circular motion with a spoon, adding the eggs gently and as close to the water as possible, into the whirlpool. Continue to stir gently for about another 5-10 seconds once the eggs are in to stop them settling immediately on the base of the pot.
  7. Reduce the heat to medium and poach for approximately 3-4 minutes or until cooked to your liking. Take out and drain on absorbent paper towel.
  8. To serve, place 2 rostis on a plate, top with the baby swiss chard leaves or baby spinach and place 2 eggs on top. Rest a spoonful of the pesto on the eggs and sprinkle with the pepitas. Wahlah your breakfast is ready to devour!
Notes
  1. You can poach the eggs as per the Thermomix method, however I love my method for a perfect cafe style poached egg where the white fully encapsulates around the yolk!
  2. You can use Apple cider vinegar in the poaching water but it can turn the colour of the water slightly pink, as with Pink himalayan salt also.
Kitch'n Thyme http://kitchnthyme.com.au/

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
Ingredients
  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
Sauce
  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
Instructions
  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.
Notes
  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 http://kitchnthyme.com.au/

Chilli Con Carne

Chilli Con Carne upgradedThis dish brings back many memoires for me! Growing up, my mum used to make a delicious vegetarian version. It was such a staple in our house and one that I remember fondly!

I’ve added in a few things and made it more traditional with the organic beef, but essentially it still has all those same hearty flavours that remind you of home! 

Some people put cinnamon in chilli con carne. I personally don’t, but you are more than welcome to add some in if you like. I absolutely love cinnamon, but am not a huge fan of too much in savoury dishes like this!

There are all different consistencies to the perfect chilli, mine isn’t runny, but it’s not super thick either.

I use Mexe-beans (Pinto beans) rather than Red Kidney Beans and I don’t drain them. The liquid is just water, spices and salt, (no sugar or nasty flavourings), so I add it in for that perfect consistency and extra flavour. You can use Red kidney beans if you like, but I find them a bit more floury than Pinto beans. 

I also love the basil and oregano that I put in mine! It adds a beautiful flavour! I tend to not make it too hot with the chilli. 1-2 is enough for me as this suits my little boys taste buds too! But feel free to increase the chilli if you like your food hotter! 

Chilli Con Carne upgraded 2

It’s starting to get cooler now, and this beauty is the perfect winter warmer! 

So what are you waiting for?!!  Go cook it! Go right now!! 

Chilli Con Carne
Serves 4
My take on this classically perfect winter warmer!
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 2 tsp Cumin Seeds
  2. 2 tsp Coriander Seeds
  3. 1/4 tsp Black Peppercorns
  4. 1 Large Carrot, cut into 3-4cm lengths
  5. 1 Green Capsicum, quartered & deseeded
  6. 1 Red Capsicum, quartered & deseeded
  7. Few sprigs Fresh Coriander, inclu stems and roots
  8. 2 Medium Brown Onions, halved
  9. 3cm Knob Ginger
  10. 2 Cloves Garlic
  11. 1-2 Long Red Cayenne Chillies, adjust to taste
  12. 1/8-1/4 tsp Cayenne Pepper
  13. 2 Tbsp Extra Virgin Olive Oil
  14. 500g Organic Beef, partially frozen, cut into pieces
  15. 1 Tbsp Dried Basil
  16. 1 Tbsp Dried Oregano
  17. 400g Can Mexe Beans, Red Kidney Beans or Black Beans
  18. 2 x 400g Can Organic Chopped Tomatoes
  19. 4 Tbsp Organic Tomato Paste
  20. 2 tsp Celtic Sea Salt
Instructions
  1. Place the spices into the mixing bowl and dry roast 2 Mins/120°/Speed 1. Allow to cool slightly then insert measuring cup and mill 1 Min/Speed 9. Transfer into a bowl and set aside.
  2. Without cleaning the bowl, place half of the beef into mixing bowl and chop Turbo/0.5Sec/3 Times to mince. Transfer to the bowl with the spices and repeat the same mincing process with the remaining beef before adding to the bowl with the beef and spices.
  3. Without rinsing the bowl, place the carrot, capsicums and coriander into mixing bowl and chop 5 Sec/Speed 4. Transfer into the bowl with the spices and set aside.
  4. Place brown onion, ginger, garlic, red chillies, cayenne pepper and olive oil into mixing bowl and chop 3 Sec/Speed 7. Scrape down sides of mixing bowl with spatula and sauté 6 Mins/120°/Speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.
  5. Insert the butterfly. Add the beef mince, spice and carrot/capsicum mix, basil & oregano and cook 10 Mins/100°/Reverse/Speed 1.
  6. Add the mexe beans (or kidney beans), chopped tomatoes, tomato paste, and salt. Cook 10 Mins/90°/Reverse/Speed 1, placing simmering basket instead of measuring cup on to mixing bowl lid.
  7. Serve with corn chips, guacamole, sour cream or your favourite sides!
Notes
  1. *You can use Organic Beef Mince however it does tend to really mince it further. If time permits, I suggest making your own mince!
  2. *If you prefer a slightly thicker consistency only add 1 x 400g Can Organic Tin Tomatoes.
  3. *For Paleo & Ketogenic, omit the beans and serve with cauliflower chips or rice or other suitable option.
Kitch'n Thyme http://kitchnthyme.com.au/

Chicken Satay Skewers with Macadamia Satay Sauce

Macadamia Satay Sauce
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.

When I travelled all around Thailand a few years ago 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!!! They have a tendancy to soak up more aflotoxins 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 – a very occasional treat! If we do have them, they must be organic peanuts!

The sauce 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 coconut rice or Cauliflower Rice for a lower carb version, or just as they are with the sauce and perhaps a lovely fresh thai salad! Enjoy!

Macadamia Satay Sauce
Serves 4
Delicious peanut free satay sauce!
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Chicken Skewers
  1. 4 Organic Chicken Thighs or 2 Chicken Breasts
  2. 1 tsp Coriander
  3. 1 tsp Turmeric
  4. 2 Cloves Garlic
  5. 4 Eschalots
  6. 1 tsp Celtic Sea Salt
  7. 2 tsp Olive Oil
  8. 8 medium bamboo skewers (preferably soaked in water for 20 mins)
Satay Sauce
  1. 300g Macadamias
  2. 2 Medium Red Onions
  3. 4 Cloves Garlic
  4. 2 Long Red Chillies, seeds removed
  5. 2 Stalks Lemongrass
  6. 100g Olive Oil
  7. 2 tsp Tamarind Pulp
  8. 1 Tbsp Lime Juice
  9. 1 tsp Lime Zest
  10. 1 Tbsp Coconut Palm Sugar
  11. 2 1/2 tsp Celtic Sea Salt
  12. 150-200g Coconut Milk
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.
Sauce
  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.
Notes
  1. Serve with coconut rice or Cauliflower Rice
Kitch'n Thyme http://kitchnthyme.com.au/

Chicken Stroganoff

Chicken Stroganoff

 This fabulous dish is such a classic! I remember learning this at college when I studied to become a chef….it was something I always remembered, however was never really into. Why? Because I grew up never eating dairy! Weird I know! But my mum was a hippy type person or so I always labelled her! Instead we were eating cashew creams and sunflower cheeses and sprouts and kefir! Those things I will leave to another post!…..However, sour cream has grown on me majorly, and since I tend to advocate a lower carbohydrate, higher fat diet, this dish makes for a wonderful Ketogenic dinner.

I can see why my mum did limit my dairy intake for many reasons, one being that my tolerance to dairy is quite low. My husband can handle dairy quite well, however we still like to balance our dairy consumption. Since this is one of his favourite dishes, I do tend to make it as a treat rather than a staple on the weekly menu. I could make it completely Paleo by using coconut cream in place of cream, however it would be more of a curry! Not quite the same, but go ahead if you are completely Paleo!

I leave the traditional wine out. I know its flavour and all, and I’m not adverse to using wine in cooking when it cooks off, however to keep the carbs low, I don’t use it, and seriously it really doesn’t need it! It’s just delicious and super flavoursome without!

My spin uses Turmeric. I know its completely untraditional but I love that I can get turmeric into my family here! Besides being a wonderful flavour booster, turmeric is proven to reduce the risk of dementia, combats inflammatory diseases, helps fight colds and flus, and helps indigestion and weightloss as well as many other things! I know it’s only what – a teaspoon? But every little bit is better than nothing, and I will always make use of an opportunity to increase the nutritional content of the food I feed my family!

I use fresh Thyme as I really love it….it’s one of my favourite herbs! Just so delicate and aromatic – I just have a special little thing for it! But you could use some Italian parsley to finish it off perhaps.

We eat it with my Cauliflower Rice. Just make the rice plain without the capsicum and coriander. The cauliflower rice works a treat with this dish and you feel so good after eating it, especially if at night.

Enjoy!

Chicken Stroganoff
My take on this delicious staple! Served with Cauliflower Rice. Reader Naomi says: "Flavour was bang on! Having for dinner again tonight, our 8 year old loves it!" - July 2016, The 4 Blades Magazine
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Ingredients
  1. 1 Large Brown Onion
  2. 2 Cloves Garlic
  3. 30g Olive Oil
  4. 1 tsp Turmeric
  5. 1 tsp Smoked Paprika
  6. 1 Tbsp Vegetable Stock Paste
  7. 1/2 tsp Celtic Sea Salt
  8. 1 Chicken Breast, cut into 3cm cubes
  9. 250g Button Mushrooms, chopped into 1/4's
  10. 300ml Organic Pure Cream or Coconut Cream
  11. 4 Sprigs Fresh Thyme Leaves
Instructions
  1. Place the onion and the garlic into the Thermomix and chop roughly 3 Sec/Speed 7.
  2. Scrape down the sides of the bowl and add the oil and spices and sauté 10 Mins/100°/Speed 1.
  3. Insert the butterfly. Add the salt, stock paste, chicken & mushrooms and cook 2 Mins/100°/Speed 2/Reverse.
  4. Add the cream and the fresh thyme and cook 15 Mins/100°/Speed 1/Reverse/MC Removed.
  5. Serve warm with Cauliflower Rice.
Kitch'n Thyme http://kitchnthyme.com.au/

Tom Kha Gai -Thai Chicken Soup

Tom Kha Gai Soup 

For many years we’ve attended a beautiful local Thai restaurant in Noosa. My husband and I always used to love our occasions where we would share this delightful Thai soup called Tom Kha Gai. It was so warming and soothing with its brothy feel and being infused with the rich spicy Thai flavours of lemongrass, ginger, garlic, kaffir lime & coriander.

I decided that I had to make it at home! And it had to be really really like the original in the restaurant! After much research and many many batches and tweakings I came up with the following. My husband thinks its pretty fantastically close to the original! I was VERY excited as he is a real food critic!

I love soup. I even like soup when it’s not winter! It’s been pouring rain here in Queensland this week and it just seemed fitting for dinner tonight. We had some friends for dinner and it went down a treat!

My husband often lectures at nights and this is perfect for him if he is hungry when he gets home late. It’s very low carb and easy on the digestion. You can add vermicelli to it, however I prefer to keep it grain free and keep the carbs that little bit lower…and I just don’t think it needs it!

Enjoy!

Tom Kha Gai (Thai Chicken Soup
Serves 4
Warming, coco-nutty, delicious soup with all the punchy Thai flavours! "Fantastic Thai soup. Great mix of flavours with a good hit of chilli." Bec of The 4 Blades Magazine, July 2016
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Prep Time
5 min
Cook Time
28 min
Prep Time
5 min
Cook Time
28 min
Ingredients
  1. 800ml Bone Broth (or Chicken Stock)
  2. 800ml Coconut Cream (2 Cans)
  3. 1 1/2 tsp Celtic Sea Salt
  4. 6 Kaffir Lime Leaves
  5. 6 Coriander Roots and stalks, washed thoroughly
  6. 2 Stalks Lemongrass, halved and bruised
  7. 4cm Knob Ginger, sliced thinly
  8. 2 Cloves Garlic, bruised
  9. 2 Chicken Breast, halved in thickness
  10. 250g Button Mushrooms
  11. 125g Cherry Tomatoes, halved
  12. 4 Spring Onions, cut into 4cm batons
  13. 1 Long Red Chilli, finely diced
  14. 1 Tbsp Sesame Oil
  15. 2 tsp Fish Sauce
  16. Fresh Coriander to serve
Instructions
  1. Place the chicken stock, coconut cream and salt into the Thermomix. Position the basket in place and add the lime leaves, coriander, lemongrass, ginger, garlic and chicken breast. Cook for 18 Mins/90°/Speed 3.
  2. Lift the basket out of the Thermomix with the spatula and discard the aromatics. Check that the chicken is cooked, and take it out of the basket and set aside to cool slightly.
  3. Insert the butterfly into the Thermomix and add the mushrooms, tomatoes, and white stems of the spring onions and cook 8 Mins/90°/Speed 3/Reverse.
  4. Add the green pieces of spring onions, chilli, sesame oil and fish sauce and cook for a further 2 Mins/90°/Speed 3/Reverse.
  5. Shred the chicken with a fork and add to serving bowls. Pour the hot broth over the top.
  6. Garnish with coriander and serve.
Kitch'n Thyme http://kitchnthyme.com.au/

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
CURRY PASTE
  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
RISSOLES
  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)
CURRY PASTE
  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.
RISSOLES
  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.
Notes
  1. Refrigerate for 3 days or freeze for future use.
Kitch'n Thyme http://kitchnthyme.com.au/

Cauliflower Rice – Coriander & Capsicum

Cauliflower Rice C

Cauliflower Rice is becoming really popular at the moment – actually everything ‘cauliflower’ is taking off! And why not? Gone are the days of just using this underestimated vegetable for gratin! It’s such a versatile vege as well as cheap, low carb and yummy!!

I’ve tried a fair few ways of making ‘cauli’ rice, and this is my favourite. Frying it gives it such a lovely nutty texture and it doesn’t go soft or mushy. It really does resemble rice so well. You can use coconut oil or ghee to fry, however in this case I really love the flavour of the olive oil.

This is such a winner with children! It’s easy to disguise the vegetable and is super yummy! When I’ve made this at my work, I’ve had guests comment that they thought it was real rice! So a winner with all ages!

You can play around with all different flavours for cauli rice, but this is one of my favourites! I will share some of my other favourites too.

Cauliflower Rice – Coriander & Capsicum

Ingredients

  • 1 Medium Cauliflower
  • 2 tablespoons Olive Oil
  • 1 Medium Red Onion (sliced into thin wedges)
  • 1 Large Red Capsicum (julienned)
  • 1 teaspoon Celtic Sea Salt
  • 1/2 bunch Fresh Coriander

Directions

1. Roughly chop the cauliflower into 5-6 cm chunks. Place into the bowl of the Thermomix and chop 3 Seconds/Speed 5. You want it to look the texture of rice. Be careful to not chop it too fine!
2. Heat the oil in a large frypan. Be careful not to over heat the oil however, as you don't want it to reach smoking point, but you want it hot enough to sear the cauliflower nicely.
3. Add the onion and capsicum and fry off until nicely caramelised.
4. Add the cauliflower and salt and brown off. Keep tossing the cauliflower to brown it all off nicely, but not mushy. It should have a nice nutty, rice type texture.
5. Once cooked, take off the heat. Quickly toss through the coriander, transfer to a serving bowl and serve.