Love this, it's a favourite of ours. I have been using coconut cream for a dairy free option and it hardly changes the flavour 

Beef Rissoles

500 grams beef mince
1 onion
1 clove garlic
1 Tablespoon BBQ sauce
1 Tablespoon Tomato sauce
1 Tablespoon Mixed herbs
50 grams Bread crumbs
1 Egg beaten
10 grams Worcestershire sauce
10 grams Soy sauce
Salt & pepper

Directions

Chop garlic and onion 4 sec speed 7

Combine all ingredients and mix 8 sec speed 6

Roll in to balls (cover with a bit of flour if you like)

Name of Recipe: Chicken, Soy & Coriander with Undon Noodles

Number of People: Serves 4

Ingredients:

1cm Ginger

10g Olive Oil

3/4 tbsp ground coriander

100 grams Soy Sauce

50 grams Honey

600g Chicken Breast

Approx 300g Vegetables of your choice (I used broccoli, cauliflower, carrot and corn)

1 tbsp Vegetable Stock

400 grams water (300grams added at start and 100 grams towards the end)

Bok Choy (optional)

Udon Noodles (I use 1 ˝ bunches (3 per pack), so 135 grams)
 

Preparation:

1. Dice ginger 3 sec speed 7. Add 10g oil. Saute 100 degrees 1 min speed 1

2. Add vegetables and chicken. Dice for 4 seconds on speed 7 (this will make pretty well mince the ingredients, so reduce if you want chunkier)

3.Add soy, honey, stock, coriander and 300 grams water.

4. Cook for 15 min 100 deg reverse speed soft.

5. Break Udon noodles in half and add to bowl. Cook 5 min 100 deg reverse speed soft.

6. Add 100 grams water

7. Add bok choy and cook for 5 min 100 deg reverse speed soft (still cook regardless of whether you add bok choy).


Tips/Hints:

I use the organic ‘Hakubaku’ brand of Udon Noodles, found in the Japanese/Chinese section of Woolworths.

 
You can add a clove of garlic and onion to this dish, but I can’t at the moment, as I am breastfeeding.


My sister made up this recipe and I have modified to make in the thermomix.