Honey Mustard Chicken Pot Pies

Serves 4

Ingredients:

2 chicken breast fillets, diced
1 brown onion
1 teaspoon of ginger, crushed
1 teaspoon of garlic, crushed
1 cup of mix vegetables
olive oil
salt and pepper
Honey Mustard Sauce (see separate recipe)
4 circles of puff pastry (to fit the top of the pies)
melted butter

Method:

In a saucepan put olive oil and brown diced chicken. Set aside
In the same saucepan, brown the onion, garlic, ginger together. Add the chicken and then add the mixed vegetables and cook until tender.
Add 2 cups of honey mustard sauce and cook for a further 5 minutes.
Spoon the mix into the pots.
Place the circle of puff pastry on top of the pot pushing down on the edges to seal the pots. Brush with melted butter and pierce the centre so the steam escapes during cooking in oven.
Place in pre-heated 180 degree oven for 25 minutes.
When cooked, browned on top, remove from oven and sit for a couple of minutes before serving with chunky potato chips.

Enjoy!

Honey Mustard Sauce

Ingredients:

1/2 cup of honey
1/2 teaspoon of mustard powder
2 and 1/2 tablespoons of mulberry jam
1 tablespoon of seeded mustard
1 teaspoon of apple cider vinegar
3/4 cup sour cream
1 cup apple puree [if too much spice]

Method:

In a saucepan add honey, mustard powder, mulberry jam (or whatever flavour jam you have), seeded mustard, apple cider vinegar and stir to combine. Heat slowly on a low heat until just starts to bubble.

Take off the heat and cool.

Once cool stir in sour cream and if needed the apple puree to remove some of the spice heat.

Ginger Garlic Baked Salmon Recipe

Serves 2-3 with rice | Prep Time: 10 Minutes | Cook Time: 15 Minutes

Ingredients:

3 pieces of salmon
One 2-inch piece ginger, peeled and chopped
5 cloves garlic, peeled and chopped
1 and 1/2 tablespoons soy sauce
1/2 tablespoon oyster sauce
1 tablespoon honey
1 teaspoon sesame oil
3 heavy dashes white pepper
Pinch of salt

Method:

Rinse the salmon and pat dry with paper towels. Add the ginger and garlic to the salmon and gently rub them on the salmon. Add the rest of the ingredients to the salmon, stir to mix well so the salmon are nicely coated with all the ingredients.

Set aside to marinate for at least 30 minutes or best for 2 hours in the fridge.

Pre-heat the oven to 375 F. Line the salmon on a cookie sheet line with greased aluminum foil and bake for 15 minutes in the middle of the oven, or until the surface turn brown or slightly charred.

Serve warm with rice.

Roasted Pumpkin Gnocchi

Ingredients:

Gnocchi:
500g butternut pumpkin, diced
olive oil, drizzle
1/2 cup of FIRM ricotta cheese
pinch of salt
1 cup of plain flour, sifted
1/4 cup of pecorino cheese or parmesan

Sauce:
1/2 pkt of butter
sage leaves
pine nuts

lemon juice

Method:

Gnocchi:
In a baking pan put diced pumpkin and drizzle with olive oil. Cook pumpkin in moderate oven (180 degrees) for 35 - 40 minutes until really tender.

When cooked take the pumpkin, cut away any burnt bits and push through a sieve.
Add ricotta, salt and plain flour and mix gently to combine.

Roll into logs and cut into gnocchi size parcels and roll with a fork (so that the sauce sticks to the gnocchi).

Cook in rapidly boiling salted water for 30 seconds and stop cooking by plunging into ice water.
Then fry the gnocchi until golden and crunchy on high heat in a little olive oil.

Sauce:
In a saucepan cook butter, sage leaves and pine nuts until butter starts to turn brown.
Squeeze in lemon juice to stop cooking.

Pipe up the gnocchi on a plate and drizzle the sauce over the top. Serve with a little more pecorino or parmesan sprinkled on top.

Pita Bread

Ingredients:

7g yeast, dried
10g sugar
65ml of warm water

150ml of cold water
2 pinches of salt
1 teaspoon of olive oil

300g plain flour
50g semolina

Method:

Activate the yeast by combining yeast, sugar and water and set aside.
Combine the cold water, slat and olive oil and sit aside.

Once the yeast has foamed, add the cold water mix and stir to combine and add to flours. Stir with hands to combine and then roll until silky smooth and roll into a ball and put into a glass bowl and cover with plastic. Set aside to rise.

Once dough has doubled in size, tip on bench and knock back. Cut into 6 pieces and roll out flat whatever shape you want. Cook for 1 minute each side and serve with dip. 

Anzac Slice

Ingredients:

1¼ cups plain flour
1¼ cups rolled oats
1 cup brown sugar
1 cup desiccated coconut
150g butter
2 tablespoons golden syrup
½ teaspoon bi-carb soda
2 tablespoons boiling water

Method:

Preheat the oven to 180°C.
Grease and line a slice tray with baking paper.
Add butter and golden syrup to the Bellini bowl and stir for 2-3 minutes on Speed 2 at 50°C until smooth (use the blunt stirring blade).
Combine the bi-carb soda and water.
Add the bi-carb and water, flour, oats, sugar and coconut into the bowl with the butter and syrup mix.
Mix all ingredients on speed 2 for 40 seconds.
Press into the baking tray and bake at 180°C for 25-30 minutes depending on your oven.
When browned and not too soft to touch, remove and cool in the tin.
Cut into squares as you wish.

Corn Chips

Ingredients:
50 g parmesan

½ tsp mustard powder

½ tsp ground paprika

190 g polenta

110 g bakers flour

1 tsp sea salt

1 tsp baking powder

120 g milk

50 g oil

1 tsp*fish sauce (*or Tamari or Worcestershire sauce)

Method:
Place parmesan, mustard powder and paprika into TM bowl and mill for 10 seconds on speed 9. Set aside.
Place all ingredients except cheese mix into TM bowl and mix for 5 seconds on speed 6.
Set dial to closed lid position and mix for 2 minutes on Interval setting.
Roll out ¼ dough at a time between two sheets of baking paper as thinly as possible.
Place on lined baking trays.
Sprinkle cheese mix on top of pastry and push by hand with a piece of baking paper.
Score with pizza cutter into shapes.
Bake in 170ºC oven for 10-12 minutes until golden. Break apart and leave in oven until cool.

Teriyaki Glaze

Ingredients:

1 cup soy sauce
1/2 cup brown sugar
2 Tbsp honey
1 Tbsp mirin (or rice wine vinegar)
1 tsp garlic
1 tsp ginger
1 Tbsp cornflour
1/4 cup cold water

Method:

Combine in a bowl soy sauce, brown sugar, honey, mirin, garlic and ginger and stir to combine.

In a separate bowl add cornflour and cold water together and mix to combine. Then add this to the soy sauce mix and stir to combine.

Set aside until ready to use on beef stir fried meat.

Teriyaki Beef with Baked Brown Rice and Steamed Broccoli

Ingredients:

Baked Brown Rice
3 cups Brown Rice
2 and 2/3 cups boiled water
1 pinch of salt
3 Tbsp butter
Aluminium Foil

Teriyaki Glaze [see separate recipe]
500g beef stir fry beef (stir fried)
1 bunch of broccoli (steamed)
Handful of cashews

Method:

Baked Brown Rice
In a oven proof dish put brown rice and spread out evenly.
Sprinkle salt over brown rice.
Pour (gently) the boiling water over the brown rice and top with butter.
Cover with aluminium foil and put in 190 degree oven and cook for 1 hour.
Once cooked, take out of the oven and set aside for 10 minutes.

To put together, place brown rice in a bowl and top with teriyaki beef, broccoli and top with cashews.

Enjoy.

Yoghurt with Fruit (Thick)

Serves: 1 litre

 

Ingredients:

• 1000g [1000ml] full cream milk - low fat milk will result in a runnier yoghurt
• 50g Greek Yoghurt/from previous batch

Instructions:

1. Add the milk to a clean Thermomix bowl
2. Cook the milk for 50 - 60 mins / 90C / speed 2.
3. After 60 minutes, remove the lid and let the milk cool to 37C. This can take 30 - 60 minutes depending on the temperature in the room.
4. When it's 37C, add 50g natural yoghurt
5. Mix 4 seconds /speed 4.
6. Cook for 10 minutes / 37C /speed 2.
7. How you now go about preparing your yoghurt depends on your equipment. I use an Easiyo, so fill the cylinder to the red mark with boiling water. (I normally do this before the final 10 minute cook above, leaving it to cool a little, then when the 10 minute cook is done, the water is a good temperature). Fill the pot with the milk and leave over night.
8. Alternatively you could just use a decent Thermos-style insulated flask, leave the yoghurt overnight, and that should work the same way.
9. The important thing is not to move the yoghurt while it's doing it's thing. Just pop it in a corner, and leave it for 12 - 24 hours.

Chocolate Salted Caramel Pavlova

Ingredients:

Chocolate Pavlovas
200g egg whites
400g sugar
1 Tbsp corn flour
1 tsp white vinegar
100g chocolate, melted and cooled
125g whipping cream, whipped soft peaks

Caramel Sauce
200g sugar
90g butter, diced
120ml whipping cream
5g sea salt
Honey roasted peanuts

Method:

Chocolate Pavlovas

Pre-heat oven to 100C. Place egg whites and 350g sugar in the bowl of a stand mixer. Start to whisk on low-speed #2 for about 5 minutes. Once you have lots of little bubbles turn the mixer up to high and continue to whisk. Add the corn flour and vinegar. While the meringue is still whisky add the last 50g sugar a Tablespoon at a time and continue to whisk until you have a firm, stiff meringue mixture. Drizzle the melted chocolate onto the top to the meringue and gently fold the chocolate through.

Spoon large dollops of this meringue onto greaseproof lined baking trays. Continue to drizzle the chocolate and fold and scoop the meringue onto the trays until all the mixture is used.

Place the trays into the oven and bake for about 2 hours, or until the meringues come away from the baking paper without sticking.

Caramel Sauce

Place a pan on a medium heat and melt the sugar a little at a time until all is melted. Leave on the heat until a deep golden brown caramel is reached. In increments add the butter dice. Be very careful again with the bubbling and spitting.

Finally add the sea salt and mix.

Leave to col before pouring this over the whipped cream.

Constructing the pavlovas

Dollop some whipped cream onto the top of the meringues and top that with the caramel sauce and roasted peanuts.

Homemade Ricotta

Ingredients:

8 cups whole milk

1 cup heavy cream

1 teaspoon kosher or sea salt (more or less to taste)

3 tablespoons fresh lemon juice

Method:

Line a large strainer or sieve with cheesecloth* and place the strainer over a large bowl.

In a large pot or saucepan, bring the milk, cream, and salt to a boil over medium heat, stirring occasionally to keep milk mixture from scorching.

Add all the lemon juice, reduce heat to low and simmer, stirring gently once or twice, for 2 minutes. The mixture will curdle immediately.

Pour the mixture into the cheesecloth lined strainer and let drain for an hour or two. Discard the liquid whey (the whey can be used in bread baking) and refrigerate the ricotta or use immediately. If you want it really dry, wrap it back up with the cheesecloth, leave it in the strainer over the bowl, weight it down with something heavy, and refrigerate overnight.

Notes:

* If you can't find cheesecloth, paper coffee filters work well.

Roast Chicken

Ingredients:

1 tsp Fresh or Dried Tarragon
70g butter
1 large whole chicken, defrosted and cleaned
Water
1 whole onion, peeled & quartered
1 tsp Fresh or Dried Lemon Thyme
Salt
2-3 Tbsp flour
2 pinches of paprika

Method:

Step 1 Chicken Instructions

Step 2 Put butter and tarragon in your mixing jug. Mix these together for 10 secs/speed 4.

Step 3 Pull the chicken skin off the meat using your hands. Do this by slowly starting at the cavity and moving towards where the neck was. The skin will come away from the meat easily, try not to rip this apart, you just want a hole under the skin between the skin and the meat.

Step 4 Push the butter mixture under the skin and spread it out evenly. As per picture above.

Step 5 Fill the cavity with onion and thyme.

Step 6 Without washing bowl fill with water to the 1.1 line

Step 7 Now lay a large piece of baking paper in your deepest steaming tray and place chicken on top (as per picture above). Cut the outside of the paper so it's round the top of the tray (as per picture above).

Step 8 Cook this for as long as your machine will go, on steaming temp (hottest your temp will go), speed 1. Once that has finished check to see if your chicken is cooked, if not cook for longer until done

Step 9 Gravy Instructions

Step 10 Once your chicken is cooked take it out and set it aside. With all the juice on your paper tip this into a frying pan. Get some skin or fat from your chicken and place this into your frying pan too along with approx 2 cups of liquid from your thermo bowl. Heat this to boiling point and let it simmer for approx 5 minutes.

Step 11 After 5 minutes add 2 tblsp flour and paprika and whisk until no lumps are left. Your gravy should be starting to thicken. If not, add a little more flour and whisk. Stir constantly until you have the desired consistency.

Step 12 Serve immediately & enjoy

How to sterilise your jars

Step 1
Wash your glass items (including lids) in boiling hot soapy water and rinse well.

Step 2
Place your jars or bottles on an oven tray, upside down, and pop in a cold oven.

Step 3
Turn your oven onto 100C (fan forced) and let the glass jars (or bottles) heat up slowly.  When your oven reaches the correct temperature, leave the glass items in the oven until you are ready to bottle your sauce (or whatever you have made).

Step 4
Always bottle your food while it is still hot, and always into warm/hot glass. Only get your jars out of the oven just prior to bottling. Seal your items as soon as possible and leave to cool on the bench.

Note – be very careful when handling hot glass, you don’t want burnt fingers!

Raspberry Jam

Ingredients:

1kg raspberries
1kg sugar - I used white sugar, but you could use raw.
3-6 large glass jars

Method:

Step 1- To sterilise your jars, wash them in very hot, soapy water and then place in a cold oven, on an oven tray. Turn your oven on to 50C and allow your jars to dry and sterilise.

Step 2 - Place raspberries and sugar into your mixing jug and cook for 20 mins/steaming temp/speed 1. (Steaming temp is the hottest your machine will go - if you have a TM5 use temp 115).

Step 3 - You will know your jam is done when it sticks to the back of a metal spoon. It might still seem runny in your jug, but it will thicken once cold.

Step 4 - Pour immediately into warmed jars and seal your jar.

Step 5 - Store opened jars in the fridge. Unopened jars should store for up to 12 months in a cool, dark place like the bottom shelf of your pantry.

Other flavours:

Apricots

Blackberries

Strawberries

Blackcurrants

Plums

Apricot and Weetbix Balls

Ingredients:

150g dried apricots

100g sultanas

1 cup apple juice

7 Weetbix

¼ cup honey

¼ cup powdered milk

2 cups coconut

2 Tablespoons chia seeds (optional)

Method:

Put apricots, sultanas and apple juice in a pan and simmer until apricots are soft.

Set aside to cool slightly. In a food processor, place Weetbix, then process until fine crumbs. Add the apricot mix, chia seeds and honey to the finely crushed Weetbix and process until combined.

Using a teaspoon, roll into balls and cover in coconut.

Let them set in fridge for an hour or so until set.

Caramelised Onion and Bacon Quiche

Serves 6

Ingredients:

Caramelised Onion
2 large onions, sliced
1 tablespoon olive oil
Season with salt and pepper

Pastry

260g plain flour

145g butter, chopped

1 egg yolk

2-3 tablespoons iced water

Filling

3/4 cup caramelised onion (about 2 large onions, sliced)

200g bacon, roughly chopped

small handful parsley

100g cheddar cheese, cubed

220g cream

5 eggs

sea salt and cracked black pepper

Method:

Caramelised Onion
To make the caramelised onion, just heat some olive oil in a large frying pan over medium heat and add the sliced onions. Season with salt and stir every few minutes until it softens and becomes a deep golden brown (about 20-30 minutes).

Pastry

Place the flour and butter into the TM bowl and mix for 10 seconds/speed 6, or until mixture resembles fine breadcrumbs.

1. Set dial to closed lid position and add egg yolk and water.  Knead for 30 seconds/interval speed, or until the dough just comes together. Turn out onto a lightly floured surface and form into a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
2. Roll the pastry out to 3mm thick and place into a lightly greased pie dish or tart tin. Trim the excess pastry, prick the base with a fork and refrigerate for 15 minutes. 
3. Preheat oven to 180 degrees.
4. Line the pastry case with non-stick baking paper and fill with baking weights or uncooked rice. Bake for 10 minutes. Remove the paper and weights and bake for a further 10 minutes or until light and golden. Allow to cool. 
5. Reduce the oven to 170 degrees.

Filling

Place cheddar cheese and parsley into TM bowl and grate for 5 seconds/speed 5. Set aside.

1. Place bacon into TM bowl and chop 5 seconds/speed 5. Set aside
2. Place cream, eggs, salt and pepper and mix for 15 seconds/speed 3.
3. Sprinkle the tart shell with the caramelised onion and chopped ham followed by the cheese and parsley mixture.
4. Pour the cream and egg mixture over the filling in the tart shell and bake for 40 minutes or until set. 
5. Serve warm or cold with a simple green salad.

Spiced Pear Paste

While pears are cheap and plentiful, try making this Spiced Pear Paste to use as an alternative to Quince Paste. It's absolutely perfect for a cheese platter or used as a spread on sandwiches with cold meats.

Ingredients

3-4 ripe pears peeled and cored (you will need 500g of pear flesh)
Juice of 1 lemon
500g jam setting sugar
pinch ground cloves
pinch ground cinnamon

Method
Place pears into TM bowl and puree for 20 seconds/speed 9. Scrape down bowl.
Add lemon juice, sugar and spices to the TM bowl and cook for 15 minutes/100 degrees/speed 2 MC off.
Pour into sterilised jars and set aside overnight at room temperature to allow mixture to set firmly.

Hummus

Chickpeas are naturally low in fat, high in fibre, and rich in vitamins and minerals. Regular consumption can help to manage weight, boost intestinal health and reduce your risk of developing Type 2 diabetes. This is an excellent dip and is also great used as a spread on rolls or sandwiches.

Ingredients:

400g can chickpeas, drained

3 tablespoons tahini

3 tablespoons lemon juice

45g water

1/2 teaspoon cumin

1 clove garlic, roughly chopped

sea salt and cracked black pepper

2 tablespoons olive oil

extra olive oil, for drizzling

paprika, for garnish

Method:

1. Place all ingredients, except for extra olive oil and paprika, into TM bowl and mix for 45 seconds/speed 4.
2. Place into serving bowl and drizzle with extra olive oil.
3. Garnish with a sprinkle of paprika.
4. Serve with pita chips, crackers, flatbread or toasted lavash.

Chicken Bites with Plum Sauce

My family love these - and they are a much better alternative to pre-made meatballs which are full of additives. They can be eaten hot, but also make great finger food for lunches. Pack with carrot and celery sticks and a sauce for dipping.

Makes 25

Ingredients
600g chicken thigh fillets
small handful of coriander
8 shallots, roughly chopped
2 tablespoons ginger, roughly chopped
2 eggs
120g breadcrumbs, made in TM
plum sauce, to serve

Method

1. Roughly cut the chicken into 3cm cubes and freeze for 45 minutes.
2. Put 250g of the meat into the TM bowl and mince for 2 seconds/speed 7. Set aside and repeat with the remaining chicken.
3. Place coriander, shallots and ginger into TM bowl and chop for 8 seconds/speed 7.
4. Add meat and remaining ingredients (except plum sauce) and mix for 5 seconds/speed 6.
5. Take a spoonful of mixture and shape into walnut sized balls, using wet hands.  Place onto a tray and repeat with the rest of the mince. Cover and refrigerate for at least 1 hour.
6. Preheat oven to 200 degrees.
7. Place chicken bites onto a tray lined with non-stick baking paper and drizzle with oil.  Bake for 20-25 minutes, turning once, until golden brown.

Chicken Stock Paste

Ingredients:

300g chicken (recipe says legs but I used thigh)

200g mixed white veg cut into pieces (leek, onion, garlic, celery)

4 sprigs of fresh herbs (thyme, rosemary, parsley)

150g course sea salt

100g white wine

1 bay leaf

1 clove

5 coriander seeds

Method:

Mince up 300g of raw chicken 5 sec/speed 7 – set aside.

Chop veggies & herbs 10 sec/speed 5

Then add remaining ingredients, take of measuring cup and put on the simmering basket and cook for 25 min/speed 2/steam temp

Once cooked replace mc and blend 1 min, speed 10, I put a tea towel around the mc when blending hot mixture.

Store in a clean sealed jar and meant to last several months. Use 1 tsp in 500g water for chicken stock

Porcini Salt

I've been wanting to make seasonings instead of buying them.
So here's where I decided to start. 

Porcini mushrooms imbue a robust, nutty flavour and is a great addition to meat, chicken, fish, potatoes, sauces and spice rubs.

Sprinkle porcini salt onto a whole chicken before roasting, over steak prior to barbecuing or onto some hand-cut chips along with a drizzle of oil before popping them into a hot oven to bake.

Ingredients:
20g dried porcini mushrooms
2 tablespoons sea salt flakes

Method:

1. Place the all ingredients into the TM bowl and blend for 5-10 seconds/speed 9 or until very fine.
2. Store in an airtight container.

Homemade Mascarpone Cheese

I've always wanted to make my own Mascarpone Cheese. If I knew it was this easy, I would've made it a long time before now. Try it out for yourself.

Homemade Mascarpone Cheese

Prep time:  5 mins

Cook time:  15 mins

Total time:  20 mins

Yield: 12 ounces cheese

 

Cooling time: 20 mins; Chilling time: 12 to 24 hoursRecipe from My Baking Obsession

Ingredients:

• 2 cups heavy cream - NOT ultra-pasteurised
• 1 tablespoon lemon juice

Directions:

1. Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface.
2. It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon and you will be able to draw a solid line through it with a finger. You will also see just a few clear whey streaks when you stir.
3. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth * and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.

notes:

* If you can't find cheesecloth, paper coffee filters work just as well.From My Baking Obsession - The first time I made mascarpone I had doubts that it had been cooked enough because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge and will remain lusciously creamy. Keep refrigerated and use within 3 to 4 days.
Double the recipe for more cheese.