Satay Chicken & Pork Meatballs

Transcription

1

2 Satay Chicken & Pork Meatballs 15 minutes 30 minutes g pork mince 500g chicken mince 1 egg 2 tblsp plain flour of choice. (wheat, gluten free, buckwheat or arrowroot flour all work well). A pinch of both salt and pepper Few coriander leaves, finely chopped (optional) 2 tblsp olive oil (or coconut oil) for frying *SATAY SAUCE * 1 x large garlic clove 3 tblsp 100% peanut butter 1 x 400ml can coconut cream 2 tblsp tamari or soy sauce 1 tsp sweet chilli sauce (optional) *FRIED RICE * 300g brown or white rice Diced vegetables of choice. Approx. 6 cups worth Water Start by chopping the garlic. Blitz for 3 secs/speed 7. Scrape down sides and repeat. Tip this into a small bowl and set aside ready to use later. Add all meatball ingredients and mix on reverse. 10 secs/speed 3. Tip this into a separate bowl ready to use later. No need to wash jug. Insert simmering basket. Add the rice to your basket. Add enough water so it's just to the top of your rice. Approx 1300g. Dice all your veggies and put them into your steaming trays. Leave enough space so the steam can escape out and cook your veggies. Especially those in the top tray. If cooking white rice you'll need to cook your rice for approx 17 minutes. If cooking brown rice you'll need to cook your rice for approx 35 minutes. Cook rice on the steaming temp (the hottest your machine will go) until all your rice and veggies are cooked through. While that's going, cook your meatballs. Add oil to your frying pan and dollop meatballs into a medium to hot pan. Turn every so often. Remove from pan once cooked and set aside Step 7 To the empty frying pan add the garlic, peanut butter and coconut cream. Cook this off until it comes to a slow simmer and the peanut butter has melted. Step 8 Add tamarai sauce and mix through. Step 9 Add meatballs back into the sauce and let it simmer, on low, until your rice and veggies are cooked. 0 Once your rice and veggies are cooked mix them together in a big bowl. Serve and enjoy! 2

3 Slow Cooked Vegetable Curry 10 minutes 6 hours 6 1 tblsp coconut oil 1 large onion 2 large garlic cloves 2 tblsp good quality, preservative free red curry paste 150g pumpkin 300g sweet potato 1/4 cauliflower head 1 large zucchini 1 cup chicken bone broth or stock (use vegetable stock if vegetarian) 400g can chickpeas - drained and washed 270ml coconut milk Dice onion and garlic - if in a thermo machine 5 secs/speed 7. Heat oil in a frying pan and cook off onion, garlic and red curry paste till wilted, add this to your slow cooker. Dice all other vegetables and add these to your slow cooker. I diced them approx 2 x 2 cm. Add stock, chickpeas and coconut milk and cook on low for 6 hours. Serve with rice and naan bread. *** You can find our NAAN BREAD RECIPE HERE 3

4 Curried Chicken Pasties 10 minutes 45 minutes chicken breast diced roughly 2 cups diced veggies (I used peas, corn, zucchini and carrots) one batch of Quick and Easy Pastry (prep before making pasties) OR 3 sheets butter puff pastry extra milk for basting ** SAUCE ** 30g butter 1 medium onion 400g tin coconut cream 50g plain flour 1 tblsp curry powder or to taste Preheat the oven to 180 C and line a flat baking tray with baking paper Fill your jug with water, till the blades are covered. Then in your steaming tray (the deep one) place the diced chicken and all your chopped veggies Set the steaming tray in place and cook for 15 mins/steaming temp/speed 2. Once done set this to the side and make the sauce. Tip out any excess water from the jug, but no need to wash it Now make your sauce - add onion to the mixing jug and blitz 3 sec/speed 6, add the butter and cook 3 mins/100c/speed 1 Add all other sauce ingredients cook for 7 mins/90c/speed 4. If you are using homemade pastry, get this ready now. Roll out and cut into squares. Ready to fill. If using store bought, defrost and cut into smaller squares Add chicken and veggies back into sauce mix and shred the chicken apart by spinning for 3 sec/reverse speed 4 - skip this step if your chicken is already finely diced Step 7 Place a small amount of filling into each square of pastry. Fold over into a triangle shape and press edges down (don't overfill, it will spill out when cooking). Baste with a milk Step 8 Cook in oven for approx mins (or until golden on top) *** RELATED RECIPE: QUICK AND EASY PASTRY! 4

5 Chilli Tuna Pasta 5 minutes 20 minutes 6 2 tblsp olive oil 2 large garlic cloves 15 capers 1 tub cherry tomatoes, sliced in half 3 handfuls of baby spinach, sliced roughly 1/2 cup red wine vinegar 425g tinned Tuna - drained juice of half a lemon 1 packet of cooked pasta Chop garlic and capers finely. If using a thermo 5 secs/speed 7. Slice all tomatoes in half, and slice spinach. Drain Tuna Start cooking pasta Heat oil in a frying pan Add garlic and capers, cook off for 1 minute. Step 7 Add cherry tomatoes and cook until they wilt. Step 8 Add spinach and cook until it wilts. Step 9 Add red wine vinegar and cook until it reduces slightly. Approx 3-4 minutes. 0 Add tuna and mix through. 1 Add washed and drained cooked pasta and mix through. 2 Juice lemon over the top and serve. Leftovers re-heat nicely. 5

6 Pizza and Garlic Bread 5 minutes 1 hour and 45 minutes 6 ** FOR PIZZA BASE** 1 tsp dried yeast 1 tsp sugar 250g bakers flour 150g warm water 1 tsp chia seeds (optional) 1 tsp mixed herbs, dried (optional) ** FOR GARLIC BREAD** 2 tsp yeast 300g water 500g bakers flour 2 tsp salt (iodised) 4 tsp chia seeds 25g extra virgin olive oil **GARLIC BUTTER** 1 garlic clove 1 tblsp mixed herbs 200g butter METHOD FOR PIZZA BASE Place yeast and water into your mixing jug and heat for 1 min/temp37/speed 2 Add all other ingredients and knead for 5 mins Tip out into a lightly floured bowl and cover with a clean tea towel. Sit somewhere warm and allow to prove for at least mins or until doubled in size Pre-heat oven to 220 C OR turn on your pizza oven Flatten dough into a round shape and cover with toppings of your choice Place onto a lined baking tray or into your pizza oven and cook until done. Cooking time will vary depending on thickness of dough and toppings. But as a guide in the oven it will take about mins Step 7 Tip - You can turn this dough into 6 mini pizza's or 3 medium or leave as one large pizza. This is also a great recipe to double. 6

7 Pizza and Garlic Bread METHOD FOR GARLIC BREAD Place yeast and water into your jug and mix 1 min/temp 37/speed 2 Add all other ingredients and knead for 6 mins Turn dough out into a lightly floured bowl, cover with a clean tea towel and leave to prove somewhere warm for at least 30 mins. Dough should double in size I like to make 3 smaller rolls with this mixture, but you can make as many as you like. The process will be the same Break dough into 3 equal sizes and form into log roll shapes. Place on a flat baking tray and leave for another 20 mins, covered, somewhere warm to rise for a second time. Pre heat oven at this stage C Bake in oven for 15 mins. Remember to adjust your cooking times slightly depending on the size of your rolls (ie if you have made just one roll then I would allow 25 mins cooking time) Step 7 Allow rolls to cool completely before cutting. Then butter in between each slice and wrap in foil. You can place them in the freezer at this stage or back in the oven for another mins if eating right away. Step 8 If you have frozen them, I place the roll into a cold oven and turn onto 200 C. This gives the bread a chance to defrost slightly before it starts to cook again. Bake for approx mins (if frozen) or mins (if defrosted) Step 9 ** To make the garlic butter - place garlic into jug and blitz 3 sec/speed 7. Scrape down sides and add butter and herbs. Mix again and 5 sec/speed 5 7

8 Quick And Creamy Curried Sausages 15 minutes 20 minutes sausages - beef or chicken work best 1 onion, peeled and cut in half 1-2 tsp curry powder 1 tblsp thermomade veggie stock 50g plain flour 30g tomato sauce 20g worcestershire sauce 300g water 2 large tblsp coconut butter Cook sausages in a frying pan until cooked through Whilst the sausages are cooking make your sauce - place the onion into your thermie jug and blitz 3 sec/speed 5. Scrape down sides and cook for 2 mins/100c/speed 2 Add the rest of the ingredients and cook for 7 mins/90c/speed 4 Pour over the cooked sausages and simmer for 5 mins Serve with veggies of choice *** You may like to use our home made CURRIED POWDER, its flavour is amazing! 8

9 Herb Crusted Chicken Burgers 10 minutes 12 minutes 4 2 chicken breasts 1 egg, slightly whisked with a dash of water 1 1/2 cups of breadcrumbs 2 heaped tblsp mixed herbs coconut oil for frying salad ingredients for filling burger buns - I used sourdough rolls Start by slicing each chicken breast in half - to make each breast thinner In a bowl, whisk your egg with a dash of water. In a separate bowl, mix the breadcrumbs and herbs Dip each breast in the egg mix, then into the breadcrumbs. Coating each one well Heat the coconut oil in a large frying pan over medium/hot heat. Place the chicken into the pan and cook for approx 5 mins each side, or until cooked through While that is cooking prepare your rolls and fillings When chicken is cooked, place inside your burger and serve immediately 9

10 Mexican Baked Potatoes 10 minutes 1 hour large potatoes (more if you want) 700g topside mince 1 onion 2 garlic cloves 1 jar 450g Chunky Salsa (additive free) 2 tblsp tomato paste 1 tblsp Mexican Spice Mix 1 tblsp thermomade veggie stock 1 tsp mixed herbs 1 400g tin kidney beans, drained 2 large handfuls freshly grated cheese Sweet Chilli Sauce and sour cream to serve Start by placing potatoes in a pot, cover with water and bring to the boil. Cook until they are tender when tested with a skewer - approx 30 mins While the potatoes are cooking start to brown off the mince, in a frying pan, over medium heat Place onion and garlic into thermie jug and blitz 3 secs/speed 5. Add to mince and continue cooking till the mince has all changed colour Add the salsa, tomato paste, spice mix, veggie stock and mixed herbs and stir through. Turn the heat to very low and simmer for 10 mins. Stir occasionally Add kidney beans, stir through, then leave to simmer for a further 5 mins. Now is a good time to turn your oven to 180C to warm up Once potatoes are ready - place them in an oven proof dish. Cut each potato into quarters. Fill each potato with meat mixture and sprinkle over some grated cheese Step 7 Place in the oven for 15 mins, or until the cheese has melted and is nice and golden Step 8 Top with sweet chilli sauce and sour cream to serve Step 9 *Note - the mince mixture will freeze well, so if you have leftovers, freeze and use next time RELATED RECIPES: *** MEXICAN SPICE MIX SWEET CHILLI SAUCE 10

11 Creamy Chicken and Vegetable Pasta Bake 15 minutes 20 minutes chicken breast, diced roughly 2 cups diced veggies (I used peas, corn, zucchini and carrots) 2-3 large handfuls freshly grated cheese 500g spiral pasta ** SAUCE ** 30g butter 1 medium onion 400g tin coconut cream 50g plain flour 1 tblsp curry powder or to taste Preheat the oven to 180 C Fill your jug with water, till the blades are covered. Then in your steaming tray (the deep one) place the diced chicken and all your chopped veggies Set the steaming tray in place and cook for 15 mins/steaming temp/speed 2. Once done set this to the side ready to make the sauce. Tip out any excess water from the jug, but no need to wash it Before making your sauce, bring a large pot of water to the boil and cook pasta as per packet instructions (drain and set aside if cooked before your sauce) While the pasta is boiling, make your sauce - add onion to the mixing jug and blitz 3 sec/speed 6, add the butter and cook 3 mins/100c/speed 1 Add all other sauce ingredients and cook for 7 mins/90c/speed 4 Step 7 Add chicken and veggies back into sauce mix and shred the chicken apart by spinning for 3 sec/reverse speed 4 - skip this step if your chicken is already finely diced Step 8 Mix sauce and pasta together, and pour into a large, oven proof dish. Cover with grated cheese and cook in oven for approx. 20 mins (or until golden on top) *** You may like to use our home made CURRIED POWDER, its flavour is amazing! 11

12 Slow Cooked Pumpkin Soup 5 minutes 6 hours 6 1/4 kent pumpkin, peeled, seeds removed and diced roughly 1 large brown onion, peeled and chopped in half 500ml bone broth, or stock. Plus 500ml water. 1 large potato or 2 medium size. Peeled and roughly chopped 3 carrots 1 stick celery Add all ingredients to your slow cooker and cook for 6 hours. Once cooked blend until smooth (speed 8 in Thermie) Serve with some pure cream if you wish. 12

13 Playdough 1 minute 5 minutes 6 520g water 290g salt 340g plain flour 60g creme of tartar 2 tblsp coconut or olive oil Artificial free food colours Essential oils (optional) Add water, salt and food colour into your mixing jug. Cook for 5 mins/90c/speed 1. Add all other ingredients and mix for 20 secs/speed 4. Let your machine cool below 60C and then knead for 1 minute. Turn out onto bench and play! *** RELATED: ARTIFICIAL FREE FOOD COLOURS ESSENTIAL OILS 13

14 Slow Cooked Lamb Shank Pies 10 minutes 6 hours 6 3 large lamb shanks 3 tblsp corn flour 2 tblsp olive oil 2 garlic cloves - chopped finely 3 sprigs fresh rosemary or 1 tblsp dried 4 tbslp BONE BROTH POWDER. If you don't have that, use bone broth, or beef stock (a natural one!) 1/4 cup water 2 tbslp plain flour 2 sheets short crust pastry 2 sheets butter puff pastry 1 egg for egg wash Coat shanks in flour and brown in olive oil in the frying pan Once browned, add to slow cooker. Add all other ingredients apart from plain flour, pastry and egg. Cook for 6 hours on low. Once cooked, pull off the meat and discard the bones and fat. Skim the fat on top of the juice and discard. With the remaining juice in the pan, tip into a frying pan. Add 2 tbslp plain flour and mix. Add in your lamb meat and cook until it thickens. About 5-10 mins on med heat. Pre-heat oven to 200C and line pie dish with short crust pastry. Add in pie filling, cover with puff pastry, baste with egg wash and cook in oven until pastry is crisp and cooked. Approx 20 mins. Step 7 Serve with mashed potato and boiled veggies, or chips and salad. *** RELATED: BONE BROTH POWDER 14

15 Slow Cooked Beef Ragu 10 minutes 4-8 hours kg diced stewing steak 1 brown onion 2 cloves garlic 2 carrots, diced roughly 8 large button mushrooms, thinly sliced 300g water 2 heaped tblsp thermomade veggie stock 1 tblsp white vinegar 1 x 400g tin tomatoes 70g plain flour 2 bay leaves 1/2 tsp dried chilli powder (or to taste) 500g pasta Place the steak in your slow cooker Add onions, garlic and carrots to your thermie jug and blitz 3 secs/speed 5. Add to slow cooker, along with the mushrooms Place water, stock, vinegar, tinned tomatoes, flour, bay leaves and chilli powder into thermie jug and blitz 3 secs/speed 6. Pour into slow cooker. Mixing really well Leave to cook for 4 hours on high, or 6-8 hours on low Prior to serving, cook pasta as per packet instructions Serve and enjoy 15

16 Sweet and Sour Chicken Meatballs 10 minutes 15 minutes 4 500g chicken mince 1 egg 2 tblsp olive oil 1 small brown onion 2 small or 1 very large red capsicum 1/4 cup white sugar 1/4 cup tomato sauce 2 tblsp soy sauce (or tamari) 1/2 cup white vinegar 1 tblsp corn flour small can diced pineapple, drained fried rice, boiled rice or cooked quinoa to serve Heat olive oil in frying pan over med-high heat Mix egg into chicken mince and make meatball. Cook in frying pan on each side until just cooked. Set aside once cooked, don't wash pan. Chop onion roughly and dice capsicum. Cook this in frying pan with 2-3 tblsp water. Mix up sauce ingredients in a small bowl - sugar, both sauces, vinegar, corn flour. Pour this over your cooked capsicum and add back in your meatballs and add in pineapple pieces - not juice. Let this simmer for 5 minutes on low-med heat. You just want it to thicken a little. Serve with rice and enjoy. *** RELATED RECIPE: HOME-MADE TOMATO SAUCE 16

17 Teriyaki Chicken Grilled And Delicious! 1 hour 40 minutes 15 minutes 4 1 x batch of Teriyaki marinade you can FIND THE RECIPE HERE Meat - I used 6 chicken thighs in picture Oil for coating a frying pan Marinade meat for at least 4 hours - this is best. Heat oil in frying pan and cook meat until done. *** RELATED RECIPE: TERIYAKI SAUCE 17

18 Roast Chicken (Slow Cooked) 5 minutes 1 hour 40 minutes 6 1 whole chicken 1 onion 2 garlic cloves, sliced ** SEASONING ** 1 tsp garlic powder 1 tsp onion flakes 1 tsp basil 1 tsp oregano 2 tsp paprika 4 tsp semolina Place the spices and semolina into a small bowl and mix with a spoon Pour a little olive oil over your chicken and then rub the spice mix into the skin. Place in your slow cooker. Put the onion into the cavity of the chicken and place the garlic into the slow cooker with your chicken. (You shouldn't need any water as the juices from your chicken should be enough, but if worried add about 1/4 cup). Cook for a minimum of 6 hours (I left mine for 8) on low. Serve with veggies of choice and enjoy! *** RELATED RECIPE: TRACEY S HEARTY HOMEMADE GRAVY 18

19 Sweet Chilli Sauce 20 minutes 1 hour 500g fresh red chillies 3 cloves garlic, peeled 650g white vinegar (3 cups) 600g sugar (castor) Halve 100g of the chillies and place them into your thermie (seeds and all). Cut the remaining chillies in half and de-seed (you may like to use gloves for this process). Add these to your thermie jug. Add the garlic and 200g of the vinegar. Chop for 15 secs/speed 6. You want it nice and fine, so scrape and repeat if necessary. Add the rest of the vinegar, as well as the sugar, and cook for 10 mins/temp 60/speed 1. You want the sugar to dissolve. Increase the temp to the hottest your machine goes (steaming temp) and cook a further 10 mins/speed 1 (MC off). You want it to start to boil. You might want to place the basket over the hole to stop any splatter. Remove the sauce and pour it into a large pot for the next step. Your sauce needs to reduce and thicken and I find that this works best on my hotplates as you only want to stir the sauce occasionally. Step 7 Bring the mix to a simmer and only stir occasionally. Cook for approx mins or until your sauce has thickened up to your liking. I wanted mine quite thick so I left it for the full 40 mins. 19

20 Banana and Coconut Bread 5 minutes 35 minutes 12 2 over ripe bananas 40g golden syrup 70g raw sugar 50g desiccated coconut 2 eggs pinch salt 300g SR flour 40g milk Preheat oven to 180 C. Grease and line a loaf tin. Place bananas and golden syrup into mixing jug and turbo 3 times to combine. Add everything else and mix 10 secs/reverse, speed 3. You can mix the rest using a spatula. (This is quite a thick mixture) Pour into your loaf tin and bake approx mins or until a skewer comes out clean. 20

21 Lemon Butter 5 minutes 8 minutes 30 90g fresh lemon juice (approx 4-5 large lemons) 100g castor sugar 60g butter 1 large egg Using the whisking attachment add all your ingredients to your mixing jug and cook for 8 mins/80c/speed 3 You will know it is ready when the mix sticks to the back of a teaspoon, otherwise continue cooking for a few extra minutes. Store in a sterilised glass jar in the fridge. 21

22 Easy Orange Cake (Or Lemon) 3 minutes 30 minutes tsp orange or lemon zest (depending on taste) or use 7 drops of DOTERRA ESSENTIAL OIL 240g SR flour 100g sugar 130g orange juice (if making a lemon cake then use milk instead of orange juice) 2 eggs 100g butter, soft 1 tsp VANILLA BEAN PASTE or extract ** ORANGE ICING** 200g icing sugar 1 tsp orange zest 20g butter, soft 2 tblsp orange juice Preheat oven to 160C, then grease and flour a round cake tin Peel an orange or lemon with a vegetable peeler and zest by placing peel into your jug and blitzing for sec/speed 7. You may need to scrape down the sides and repeat. Last time I did this I had too much so I tipped out my zest and used 2 tsp. You can freeze any left over zest Place all ingredients into your mixing jug and mix for 10 sec/speed 4 - scrape down sides and mix again for another 10 sec/speed 4 Bake for approx 1/2 hour or until skewer comes out clean When your cake has cooled, ice with orange icing Icing Recipe: Mix all icing ingredients for 10 secs/speed 4, scrape and repeat. *** RELATED RECIPES: VANILLA BEAN PASTE ORANGE ICING RELATED PRODUCT DOTERRA LEMON ESSENTIAL OIL 22

23 Lemon and Rosemary Salt 1 minute 1 minute Approx 30 the peel of one lemon - dehydrated 1 tblsp dried rosemary 1/2 cup pink salt Place lemon peel and rosemary into thermo jug and blitz for approx. 30 secs/speed 8 Add salt and mix for approx. 10 secs/speed 3 until combined 23

24 Lemon Tarts 15 minutes 15 minutes ** LEMON BUTTER ** 90g fresh lemon juice (approx. 4-5 large lemons) 100g castor sugar 60g butter 1 large egg **SWEET VANILLA PASTRY ** 230g plain flour 40g icing sugar 130g cold butter 1 tsp vanilla bean paste 2 tblsp + 1 tsp cold water LEMON BUTTER METHOD Using the whisking attachment add all your lemon butter ingredients to your mixing jug and cook for 8 mins/80c/speed 3 You will know it is ready when the mix sticks to the back of a teaspoon, otherwise continue cooking for a few extra minutes. Store in a sterilised glass jar in the fridge and allow to cool before making the pastry SWEET VANILLA PASTRY METHOD Place flour, icing sugar and butter into your mixing jug and knead for 30 secs Add vanilla bean paste and cold water. Knead for a further 1 minute or until it all comes together Form pastry into a ball and roll between two sheets of baking paper to suit the thickness of your recipe Most recipes will call for you to blind bake the pastry before filling. It is a good idea to refrigerate the pastry before blind baking. Press the pastry into your pie/pastry dish and place in the fridge for 30 mins. To blind bake - Use pie weights or cover pastry with a sheet of baking paper and fill with one cup rice. Cook for 15 mins at 180C Allow pastry to cool before filling with lemon butter. Decorate with some fresh raspberries, strawberries or blueberries and serve with freshly whipped cream or a sprinkle of icing sugar Step 7 Store in the fridge, in an airtight container for 2-3 days 24