Spiked Lemon Chicken Salad
(Adapted from Free Range in the City by Annabel Langbein)

Serves 4-6

Ingredients:-

Chicken:-
500g chicken breasts - largely diced
Juice of 1 lemon
20g olive oil
Foliage from 1 sprig of rosemary
Salt & Pepper

Salad:-
Baby spinach leaves
Sunflower sprouts (or any other kind)
Sliced salad vegetables - carrots, capsicum, snow peas, beans, cherry tomatoes etc.
2 tbsp toasted pine nuts

Spiked Yoghurt Dressing:-
125g natural greek yoghurt
75g mayonnaise (made in your TMX, of course!)
2 limes - zest and juice
1 tbsp fish sauce
1 tsp rapadura, brown or palm sugar
1 clove garlic
2cm ginger - peeled
1 tsp tumeric
1/4 cup coriander leaves
2cm red chilli - seeds removed

Method:-

Chicken:-

1.  Place rosemary in TMX bowl and chop for 3 seconds on Speed 5.  Add olive oil, lemon juice, salt & pepper and mix for 3 seconds on Speed 4.

2.  Pour over chicken.  You can marinate for a while or grill immediately, depending on how much time you have.

3.  Grill the chicken on the BBQ or in a pan, until lovely and golden brown.

Dressing:-

1.  Place lime zest in TMX bowl and chop for 5 seconds on Speed 8.

2.  Add garlic, ginger and chilli and chop for further 5 seconds on Speed 8.

3.  Add coriander, chop for 3 seconds on Speed 5.

4.  Add yoghurt, mayonnaise, fish sauce, sugar, tumeric and lime juice.  Mix for 5 seconds on Speed 4.

Assembly:-

Place chicken in a large serving bowl with all the salad ingredients.  Pour dressing over and mix through.  Garnish with pine nuts.

Tips:-

To bulk the salad out a little more, you could add some steamed cous cous or a couple of chat potatoes which have been halved and boiled/roasted/steamed. 

Yvette/Judy Dawn - no I haven't, I'll have to and compare them.  Will let you know!

Jimmy's Butter Chicken
Serves 4-6

This recipe is a conversion of a butter chicken recipe by Jimmy Seervai (of Masterchef Series II fame).  It's really delicious!

Ingredients:

140g greek yoghurt
3cm piece ginger, peeled
2 cloves garlic
2 tbs garam masala
1 lemon, juiced
25g olive oil
¼ cup coriander
800g chicken thigh fillets, cut into chunks
2 tbs ghee
2 onions
1 tsp ground turmeric
1 ½ tbs tomato paste
2 long red chillies, de-seeded
260g passata
300g pure cream
1 bunch mint
300g basmati rice


Preparation:

Step 1: Marinade (4 Hours Prior To Meal)

·     Place ginger and garlic in TMX, chop on Speed 7 for 10 seconds
·     Add yoghurt, 1 tbs garam masala, lemon juice, oil and half the coriander.  Blend on Speed 4 for 5 seconds to combine.
·     Tip marinade into container, add chicken and cover.  Refrigerate for at least 3 hours.

Step 2: Chicken & Sauce

Preheat a pan over medium-high heat.  Remove chicken from marinade and brown in batches, turning each bath for 6 minutes or until cooked through

Whilst browning the chicken, prepare the sauce as follows:-
o   Place onions and chillies in TMX, chop on Speed 7 for 10 seconds.
o   Add ghee, tomato paste, 1 tbs garam masala and turmeric.  Saute at 100° on Speed 1 for 5 minutes.
o   Add passata and cook at 100° on Speed 1 for 5 minutes with MC Lid ajar.
o   Add cream, mint and remainder of coriander and blend on Speed 3 for 10 seconds.

Reduce heat in pan to medium low.  Return all chicken to pan and tip sauce from the TMX into the pan with the chicken.  Stir to combine.  Simmer for 15 minutes whilst rice is cooking.

Step 3:  Rice

·    Rinse out TMX bowl.  Fill with 900g water.
·    Place rice in basket and place into TMX.
·    Cook at Varoma temp on Speed 4 for 12-16 minutes.

Serve rice with butter chicken, scattered with extra coriander. 


Tips/Hints:

1.  The quantities here do tend to make a lot of sauce.  I will often bottle half of it and save it for later in the week and only add half the quantity to the chicken pan.

2.  I can’t serve any meal without greens on the plate, so I usually steam some broccoli and snow peas in the varoma while the rice is cooking.  The broccoli needs about 10 minutes, but the snow peas only about 4 minutes.

3.  I make flat breads to go with this, because my boys love dipping the bread in the extra sauce.  I do the dough before I start the chicken & sauce.  It has time to rest while I’m browning the chicken and making the sauce.  I roll it out and lightly fry it while the chicken is simmering and the rice is cooking.


FLAT BREADS (adapted from Callum Hann’s recipe in Masterchef Series 2 Cookbook)

Ingredients:-

200g bakers flour
2 tbs pure cream
Olive oil, to fry

Method:-

Place flour and cream in TMX bowl.  Blend on Speed 4 for 5-10 seconds (just until combined)
Add 80g water and blend on Speed 4 for 5-10 seconds just until the dough comes together.
Select closed lid position and knead for 2 minutes.
Roll the dough into a sausage shape, wrap in plastic wrap and rest for 15 minutes.
Cut into about 8 portions, roll each one out until about 2mm thick.  Lightly fry in a fry pan over medium heat, brushing lightly with olive oil.
Each flat bread only takes about 1 minute per side – they should be lightly puffed and golden.


http://www.mylittlethermomix.com/2011/10/remember-jimmy-from-masterchef-series.html

Thanks Lellyj - hers was before that though, she tried twice in late September.

I'll get her to try logging in and see if it works.

Location: Brisbane (Albany Creek)
Forum Username / Real Name: Brooke-MyLittleThermomix
Website / blog: www.mylittlethermomix.blogspot.com - www.facebook.com/MyLittleTMX
Best contact details (phone, mobile, email): brookelong@live.com.au

Comments: I coveted my TMX for 4 years.  When I finally got it it made my life so simple and made cooking so much quicker.  I want to share that opportunity with everyone, because it's really made a difference for me!

Hi Loren,

Welcome!  Porridge is big in our house in winter - my 7 year old cooks it every morning in the TMX for himself & his brother.  It took a bit of tweaking, but we finally got the right consistency and amount for their liking.  Hope you're having fun with your TMX.

Name of Recipe:  Toasted Marshmallow Whoopie Pies (altered from Food Love's Whoopie Pie recipe book)

Number of People:  Makes 15

Ingredients:

Whoopie Pie:-
 
*  225g plain flour
*  2tsp baking powder
*  pinch salt
*  115g coconut - shredded or desiccated
*  115g butter
*  150g caster sugar
*  1 large egg
*  100ml milk
 
Filling:- (courtesy of Recipe Community - http://www.recipecommunity.com.au/node/10675)
 
*  220g sugar
*  1tbsp gelatine powder or 5 gelatine sheets soaked in cold water until soft
*  250g boiling water
*  1/4 tsp coconut essence

Preparation:

Whoopie Pie:-
 
*  Preheat oven to 180º.
*  Toast coconut in oven until golden brown.  Allow to cool and then grind in TMX on Speed 7 for 10 seconds until fine.  Set aside.
*  Place butter in TMX and mix on 50º, Speed 4 for 30 seconds.
*  Add all other ingredients, including coconut, and mix for 15 seconds on Speed 5.  Scrape down sides and then mix for a further 20 seconds on Speed 5.
*  Spoon mixture into a piping bag and pipe out 30 rounds. 
*  Bake in oven for approximately 10-12 minutes.  They will rise and be just firm to touch.
*  Cool on the tray for 5 minutes, then transfer to a wire rack until completely cool.
 
Filling:-
 
*  Insert butterfly, place sugar and gelatine in TMX.  (Make sure all the dry ingredients are below the top of the blades to ensure full coverage with the water.)  Add boiling water and cook for 22 minutes at 100º, speed 1.
*  Remove lid from TMX and dry upper edges of bowl with paper towel.  Allow uncovered liquid to cool to room temperature until it has a very thick syrup consistency and is almost at setting stage.
*  Replace TMX Bowl and lid, but leave MC off.  Whip syrup for 4 minutes at speed 4 until thickened.
*  Add coconut essence and whip to combine.
*  Pour into a jug and place in the fridge to cool - it took almost an hour for it to cool to the consistency I needed for piping.  Every 15 minutes or so I just checked it and gave it a stir.
 
To Assemble:-
 
*  Organise the whoopie pies into pairs.
*  Spoon marshmallow into piping bag and pipe onto the base of each pair.
*  Allow to set for a couple of minutes and then gently place the top pie on and sandwich the marshmallow.

Enjoy!