Spelt, Almond & Pistachio CantucciJanuary 3, 2011
Dairy Free Lemon ButterJanuary 26, 2011
Don’t you love recipes where everything is cooked all at once, in one pot? Well, this is one of those all-in-one meals, except it’s made in the Thermomix, not a pot – which makes it even better because you can do three or four different things at once! So while the sauce is cooking in the jug, the coconut rice is steaming in the basket above it, and the chicken and veges in the Varoma tray on top! This is one of our favourite quick-and-easy meals… when I don’t feel like cooking, I can have this on the table in half an hour. And everyone loves it. (Adapted from the Chicken and Cashews recipe in the Thermomix Everyday Cookbook – but with my coconut satay sauce!)
The first 3 steps, marinating the chicken, can be done ahead of time for more flavour – but if you’re doing it at the last minute like I usually am, don’t worry, it still tastes good!
Chicken and Cashews with Coconut Satay Sauce and Coconut Rice
- 300g - 400g chicken breasts or thighs
- 1-2 cloves garlic
- 1-2 cms fresh ginger
- a couple of tablespoons of tamari or soy sauce
- a splash of sesame oil
- 450g coconut cream (1 tin)
- 750g water
- 400g basmati rice
- some thin wedges of onion
- 2 stalks of celery, leaves removed, thinly sliced
- 2 carrots, thinly sliced
- broccoli, small pieces
- green beans
- chinese cabbage, thinly sliced
- boy choy, thinly sliced
- red (and/or green) capsicum, thinly sliced
- snow peas
- shallots, sliced and sprinkled on top
- some sesame seeds
- a handful of cashews (roasted or raw)
- a dash of sesame oil
- a dash of tamari (or soy sauce)
- a couple of handfuls of raw cashews
- 1 inch of fresh red chilli (or more if you like it hotter)
- a good handful of fresh parsley or coriander
- 2 cloves of garlic
- 1 inch of fresh ginger
- a couple of tablespoons of tamari (or soy sauce)
- 1 teaspoon of Rapadura (optional)
- a tablespoon of chicken stock paste (or vege stock paste)
- Cut chicken into smallish cubes (about 1.5cm square) or slices and place in a bowl.
- Chop garlic and ginger in Thermomix bowl for 5 seconds, speed 7. Scrape out with spatula and mix with chicken in bowl.
- Add to chicken, mix in tamari or soy sauce and seasame oil, cover, and set aside.
- Pour coconut cream and water into Thermomix bowl.
- Sit lid on top of jug, and rice basket on top of lid. Set scales and weigh rice into basket. Remove basket and lid, rinse rice under tap (in basket), place basket in jug, then replace lid and lock into place.
- Place Varoma tray on top of lid, tip chicken into it and spread out so there's holes open for the steam to come through. Start cooking at Varoma temperature, 20 minutes, speed 4.
- Meanwhile, chop up the veges and place them into the Varoma as it's heating up. I start chopping the harder veges first and put them in as I get them chopped, leaving the ones like snow peas, capsicum and shallots until the end. Make sure there's a hole in the middle for the steam to get through.
- Sprinkle sesame seeds, cashews, sesame oil and tamari over the top of the veges.
- When the time's up, remove the rice (placing in the Thermoserver to keep warm), and stir the chicken and veges, breaking the chicken apart and making sure there are holes unblocked for the steam to get through. Cook for another 5 or 10 minutes on Varoma temperature, speed 2, checking that the chicken is cooked through. You may need to add a little more water if there's not much left in the bowl. Once cooked, remove Varoma tray while you finish the sauce. (Tip: You can take the lid off the Thermoserver with the rice in it, and sit the Varoma tray on top so they both stay warm.)
- To the juices and coconut cream left in the bowl, add raw cashews, red chilli, parsley or coriander, garlic, fresh ginger, tamari, rapadura, chicken stock paste and blend on speed 9 for 1 minute.
- Serve immediately - rice, chicken and veges with cashews on top, and sauce drizzled over liberally!
Quirky Cooking https://www.quirkycooking.com.au/
Hope you like it!