You may have already gathered from my last two recipes that I am a big fan of soup. Yes, I admit it, I love soup. When you can pressure cook your own Chicken broth or stock at home in no time and without filling the house with its smell, it becomes a weekly staple and, once you have that stock or broth (whatever you prefer to call it) in the fridge, it’s so versatile!…
“Chicken stock with a whole chicken, shock horror!”, I can hear the purists scream from here! Well, yes. When you’re a working parent trying to keep your head above water you do not mind this type of thing that much and the stock is super tasty so, if I’m going to keep my head above water, it might as well be delicious chicken stock (or broth as some like to call it), in my Instant Pot of course!…
Helen’s Instant Pot Chinese Chicken and Mushroom is a delicious dish with lots of flavour. An easy mid-week dish, nice and warming for this time of the year.
In Helen’s words: blooming delish. Who is Helen? Helen is a lovely member of the Feisty Tapas communities, of course.
Dotted around this post you will find photos of Helen’s Chinese Chicken and Mushroom as well as Vanessa’s, who you all know as the Feisty Tapas Christmas Fairy.
You’ll find all my Instant Pot recipes here.
Ready for the recipe?
This pie has become all the rage in my Kitchen Gadgetry with Feisty Tapas Facebook group. There’s even a thread about what to name it Lucy’s Lazy Chicken Pie? But
Lucy isn’t lazy. Lucy’s Easy Chicken Pie? But Lucy isn’t Easy!
Lucy is of course our own Lucy Sparkle Mars. Lucy is absolutely lovely. I have had the pleasure of meeting her in person and I can’t wait to see her again! This is her pie invention and what a pie it is. It uses filo pastry, making for a lighter pie which is still as comforting as any pie. It’s beautiful with the filo pastry, a dish to quickly make when you have unexpected guests or when it’s just you for dinner and need leftovers for tomorrow. Anything goes with this one.
This pie uses a hob to oven frying pan. The Feisty Tapas crew, their fearless leader included, is a bit obsessed with the Tefal Ingenio pans as they have a handy detachable handle and can go straight from the hob to the oven, then you unclip the handle et voilà. Same to get it out, it has a tight grip so it’s great for clumsy people like me.
The Tefal Ingenio 26 cm frying pan is ideal for this pie (and the one I used).
If you don’t have a frying pan that can go in the oven, just make the mix in a normal frying pan and transfer to an oven dish.
**Update (22-10-2017): Lucy has now started her own website, Fresher Bites, where you will find easy recipes, super helpful videos. It’s designed for people starting to cook but I reckon pretty much everyone will find a few helpful hints there**
Ready for the recipe?
– 1 medium onion
– 200 g mushrooms, quartered
– A glug of vermouth/marsala/dry white wine (I used dry white wine as it’s what I had)
– White sauce (which you can make in your Thermomix if you have one: 20 g plain flour, 20 g butter, 200 ml milk, 4 minutes, 90º, speed 4)
– 1 tablespoon of grain mustard
– 1 tablespoon of English mustard
– 3 sheets of filo pastry, scrunched-up (I actually used four, it was my first time…)
– Butter, melted
1. Preheat oven on at 180º fan (200º if non-fan).
2. Brown the chicken with the bacon in a frying pan. Reserve.
3. In the same pan (no need to wash) fry the onion for a few minutes, then add the quartered mushrooms. Add the reserved chicken and bacon and the wine, let it bubble to evaporate.
4. Add the white sauce and the mustards, stir.
5. Remove handle if using Tefal Ingenio pans or move mix to oven dish if not usign pan in oven. Top with 3 scrunched-up sheets of filo pastry, dabbed with melted butter and pop into the oven for 15 minutes. Check all pastry is browned, or turn and cook for another 5 minutes.
|One of Jayson’s ready to go in the oven|
As easy as that, and it looks very pretty. Unless you’re me and you forget to dab the filo pastry with butter in which case it may look more like this. Can you see the brush and butter in the background, I had to quickly dab it with it AFTER taking the pie out of the oven. If you’re as forgetful as me, do not worry it was still delicious.
This is the Tefal Ingenio pan set I have
**This post contains affiliate links. If you buy after clicking through them, it doesn’t cost you a penny but I may get a penny or two back towards running the blog. Thanks for supporting Feisty Tapas**
I am a big fan of serrano ham, it’s right up there with chorizo (chorizo being the clear winner as you may have gathered from previous recipes). In particular I love serrano ham with very garlicky mushrooms (recipe here). So this Chicken, Serrano Ham, Mushroom Stew was bound to happen sooner or later.
I own an electric pressure cooker (which also slow cooks, etc.), mine is an Instant Pot and I love it for the convenience of being able to walk away from it, it means I can programme it and walk away from it without having to hang around for it to hiss and then set a timer (so, if you’re making this in a stove-top pressure cooker, all you need to do is hang around and programme the time, which should be the same). All my Instant Pot and pressure cooking recipes are right here.
If you’re making it the conventional way or on a slow cooker, just follow the first sauteing/frying steps and let it run for a few hours in your slow cooker.
Serve this with mashed potatoes, cauliflower rice, cauliflower mash, vegetables, whatever takes your fancy but don’t forget a good slice of crusty bread to dip in that lovely sauce.
Don’t forget to join my Pressure Cooking UK with Feisty Tapas group over on Facebook.
– 75 g serrano ham, diced (you could use a gammon joint/ham cooked in your Instant Pot of course, here‘s a recipe)
– 1 tbsp extra virgin olive oil
– 750 g chicken thigh fillets, diced
– 1 medium onion, chopped
– 5 garlic cloves, chopped
– 175 g mushrooms, sliced
– 100 ml dry white wine
– 1 teaspoon chicken stock paste or half a chicken stock cube (or of course you could use my Vegetable Stock Paste which is full of flavour)
– A couple of handfuls of cherry tomatoes
– Salt and pepper
Instant Pot method:
1. Press the Sauté button, add the oil and, when it starts feeling a bit hot, add the diced serrano ham and fry it for a few minutes until it starts getting a bit golden, stir a few times.
2. Season the diced chicken with salt and pepper and add it to the inner pot to brown, stirring regularly and making sure it doesn’t catch at the bottom. If it does catch easily, you can turn the Sauté heat back down by pressing Keep Warm / Cancel followed by the Sauté button and then, immediately, the Adjust button twice to set the IP to Less (if you have v3 of the DUO / you received your DUO from June 2018, just keep pressing Sauté until the light under less is lit up).
3. Add the chopped onion and garlic (in Thermomix 5 seconds on speed 5) and stir well, let it sweat for a little while and then add the mushrooms, stir. Add the white wine and chicken stock. Scrape the bottom with a wooden spoon to deglaze the pot, make sure you get rid of any caramelised bits. Let it bubble a minute or so with the lid off for the wine to reduce a bit and not taste so strong later. Add the tomatoes, no need to stir. Lock the lid in, steam release handle pointing to Sealing, press Poultry and use the – and + buttons to programme 5 minutes, natural release.
At the end you can reduce the sauce using the Sauté setting of your Instant Pot, with the lid off. Add flour, arrowroot or gravy granules if you prefer to thicken the sauce but I don’t.
Conventional cooking (on the hob)
1. Heat oil in a heavy and wide-bottomed pot/cast iron casserole, slow cooker, whatever you have to hand. Fry the diced serrano ham over a medium-high heat until it starts getting a bit goldeny, stir a few times.
2. Season the diced chicken with salt and pepper, add it to the pot and stir well. Let it brown all over.
Turn the heat down a notch and add
the chopped garlic and onion (in Thermomix 5 seconds on speed 5) and
stir well, let it sweat for a little while and then add the mushrooms,
stir. Add the white wine and chicken stock and let it bubble for a few minutes, then add the
tomatoes and let it cook on a low-medium heat until the chicken is not only cooked through but also tender.
There’s been a lot of talk about how to cook a whole chicken lately in the Instant Pot® UK Community, a lot of brainstorming over whether the chicken should be breast down so that it’s more moist. So I wanted to give it a go. I also didn’t brown my chicken on Sauté this time (you can do this with some oil by pressing Sauté and then the Adjust button to set the Instant Pot to More).
The very succulent meat was used for several meals. First served with mashed potatoes and steamed vegetables. Then used in stir fries and even in sandwiches! You can pressure cook a lovely bone broth / chicken stock with the carcass once you’ve taken all the meat off or you could freeze it until you have more bones to add (and then pressure cook bone broth from frozen). Chicken goes a long way in the Tapas household and I bet it does in yours too!
Also, the liquid that is left is especially good to freeze in cubes and use to flavour stews, casseroles, even all-in-one pasta dishes.
Ready for the recipe?
Instant Pot Lemony Whole Chicken
– 1 whole chicken (you can fit up to a 2.5 kg bird in the Instant Pot, that was the weight of mine this time)
– 1 lime
– 1 lemon
– 1 large onions or two medium ones, very thickly sliced (approx. 2 cm thick)
– 1 carrot, sliced lengthways
– 5 garlic cloves, not peeled but whacked with the hand
– 1 teaspoon turmeric
– 1 tablespoon mixed herbs (I make my own mix of equal parts of rosemary, marjoram, parsley and oregano)
– 250 ml vegetable stock (I make my own stock in the Instant Pot or the Thermomix, find the recipe here). You can add it cold but I added it hot, it means that the pot will reach pressure faster
– Salt, a good pinch
– Black pepper, a few twists of the pepper mill
1. Zest the lemon and the lime. Reserve.
2. Juice the lemon and the lime. Reserve.
3. With a sharp knife, stab what you have left of the lemon and the lime, through the skin. Insert the lemon and lime inside the chicken cavity.
4. Place the onion and the carrot in the pot to create a bed for the chicken.
5. Add the garlic cloves, the teaspoon of turmeric, the tablespoon of mixed
herbs, the 250 ml of stock (hot), the salt and the black pepper.
6. Place the chicken on top, breast side down. Pour the reserved lemon zest and juice on the bird. Add a pinch of salt and some freshly ground black pepper. Press Manual, leave at 30 minutes for a bigger bird, you can do 25 minutes for a smaller bird. Natural release. In a conventional stove-top pressure cooker bring the pressure cooker to high pressure and cook for about 25-30 minutes (the psi is higher), turn off the heat and do a natural release.
Enjoy! And don’t forget to let me know how you get on!
If you haven’t got an Instant Pot yet, it’s only the most amazing bit of kitchen equipment! It can pressure cook, slow cook, keeps your food warm at the end, steams and the DUO even makes yoghurt! The list of what it can do is very long and it includes cheesecake! And, as Instant Pot UK‘s social media girl, I’m here (and there) to help you make the most of it.
**This post contains affiliate links, it doesn’t cost you any extra but I get a little kickback**
I am absolutely loving my Instant Pot, being able to make this kind of meal mid-week with the pressure cooker function is quite a luxury (and not at all as scary as you remember pressure cookers to be!). This Pressure Cooked Whole Soy chicken is my first Instant Pot recipe on the blog. Exciting times….
Here is a recipe that will have most of you clicking away but I am feeling brave and posting it anyway because, when my brother and I were little, we used to beg my mother to make Chicken Liver Rice for us and now my daughter loves it and eats it so well. I used to prepare it on the stove but nowadays it is just so easy with the Thermomix (well, now that I have mastered it, the first few attempts were rather mushily interesting!).
If you still are puzzled by the word Thermomix (despite me going endlessly about it), here is more information and, if you are considering buying one or already own one and are based in the UK, don’t forget to join my Thermo Cooking UK with Feisty Tapas group on Facebook.
– 1 small courgette
– 1 red pepper (or yellow, green or orange, according to your taste)
– 20 g extra virgin olive oil (EVOO) or your preferred oil
– 400 g chicken livers, washed and trimmed of any white/yellowy bits as best as possible, don’t chop them, leave them as big as whole as possible
– Half an MC of white wine (you could use red too or even no wine at all)
– 130 g risotto rice for 2 people / 200 g for 3 people
– 500 g hot chicken stock if using 130 g rice / 600 g if using 200 g, keep increasing proportionally according to your needs
1. Add 1 onion, 1 medium carrot, 1 garlic clove to the Thermomix bowl: 5 seconds, speed 5.
2. Add 1 small courgette + 1 red pepper: 2 seconds, speed 5.
3. Add the 20 g EVOO (or your preferred oil): Varoma, 5 minutes, speed 1.
4. Add the 400 g chicken livers + half an MC of white wine: Varoma, 3 minutes, REVERSE, soft speed.
5. Add your desired amount of rice: Varoma, 2 minutes + REVERSE + soft speed.
6. Add a proportional amount of chicken stock + a few twists of black pepper and salt if using: 18 minutes, Varoma, REVERSE, soft speed.
Optional: you can add a bit of tomato purée or a tablespoon of chopped tomatoes, I tend to add it when I remember but it can be added either in step 3 or step 4 really.
Tip: add a few drops of Worcestershire sauce if you would like to enhance the flavour.
Last year I published my old fajita recipe (without the Thermomix), the one that I had been cooking for a decade and a half, and then in recent months I changed it… But I only changed it because I can now do a bunch of things in the Thermomix and so I started experimenting a little. I haven’t changed it massively and you can totally do this at home too without a Thermomix, either by hand or with your food processor or blender.
I know a few of you really liked the original and have been making it ever since but I encourage you to play with it. Ok, ok, so you have your parents and grandparents voice firmly stuck in your mind saying: “don’t play with your food young man/lady!”. Remember, that is only when the food is on the plate; when you are cooking it, it’s a totally different matter!
A tip: I tend to squeeze the lemon into the measuring cup of the Thermomix, that way I can pick out any seeds with a spoon before pouring it into the TMX bowl. Do the same with a small cup. Have you ever bitten through a lemon seed by mistake? It really isn’t a nice flavour.
- 400 g chicken breasts cut in strips (or mini chicken fillets if you don’t want to be slicing meat or need to get food on the table within 30 minutes)
- 1 red chilli, seeds in, cut in chunks (I used a large one last time and it was lovely, just go with your own spiciness resistance on this one though)
- Juice of half lemon, if you like lemon quite a bit, use a whole one (you can also use lime)
- A good handful of fresh coriander (it’s important that it is fresh)
- Olive oil (about 1 tablespoon, probably less)
- 1 big onion or 2 medium onions, sliced
- 1 and a half red pepper, sliced (or pepper of the colour of your choice)
- 1 packet of tortilla wraps (the photos in this post use corn tortillas but wheat ones tend to wrap better
- 1 tub of soured cream (try to get half-fat to make the dish lighter)
- 1 tub of guacamole (I now make my own in the Thermomix but I haven’t quite perfected it enough to share)
- Grated cheese, optional (we use cheddar most of the time)
1. Preheat the oven to 200º (fan) / Gas mark 7.
2. Chop the red chilli in Thermomix bowl: 4 seconds, speed 5. Or in your blender or food processor or, of course, by hand (just be careful to wash yoru hands thoroughly afterwards)
3. Add the coriander and the lemon juice to the Thermomix bowl: 2 seconds, speed 7 or chop by other means. Have a quick peek to check that the chilli is small enough for your taste.
4. Drizzle, spray or brush a bit of olive oil over the bottom of the oven tray, add the chicken, pour the chilli, coriander and lemon mixture over it, mixing well. Then add the sliced vegetables (onion and red pepper) and mix well again, making sure it’s all well coated.
5. Place in the middle of the preheated oven for 30 minutes. At the end of that time, give it a good stir and return to the oven turning the heat up to about 220º (fan) / to give it that sizzling slightly-burnt-without-tasting-burnt look. Make sure that the chicken is cooked through and remember that every oven is different.
WRAPS: Heat a dry frying pan over a medium heat and add 2 tortillas at a time, they only need a few seconds (30 or so) on each side. Don’t get the heat too high as they will blister, burn and get hard. I tend to either cover them with a lid (you can cover them with an upside down plate) or leave some in the warm pan with the heat off while we eat.
The construction of the fajita is best done by each diner: place a tortilla on a plate, add the chicken, garnish with cheese, guacamole, soured cream, wrap it and fold the bottom to hold everything in. It gets messy but it’s good fun.
Here you have a step-by-step photographic guide:
TIP: To save time, you can get the sliced chicken into the oven as soon as you have mixed it with the coriander, chilli and lemon and then start slicing the vegetables (onion and pepper) and then in they go with the chicken, mixing everything well, if you have all the vegetables sliced up just mix it all well with the chicken and into the oven.
HINT: You can increase the quantities to your heart’s content, just make sure you increase amounts evenly across all ingredients so not to lose the flavour. This is a perfect dish for parties with family or friends as it is fun food and you are not chained to the hob, leaving you time to mingle from the time it goes in the oven until the timer beeps.
*La receta de este Pollo rápido al curry tailandés para la Thermomix la teneis en español más abajo*
I am new to cooking curries and it’s all down to the Thermomix, it would have never occurred to me to cook curry from scratch pre-Thermomix. Needless to say, my very
English husband is thrilled. I have cooked this Quick Thai Green Chicken Curry
several times now, adapting it from this Thai Green Curry in a Hurry recipe from the Recipe community and I finally got it exactly how we like it.
I have been working on finding meals that are diabetic friendly and husband likes, it’s hard work I tell you. This one had brilliant effects on husband’s blood sugar, i.e. it didn’t raise it much so it’s a keeper (with wholegrain basmati rice). He had presumed that coconut milk would be very high in sugar but it really isn’t, 0.7% per 100 g it said on the tin. The original recipe calls for non-diabetic friendly ingredients such as sugar though so I have had to remove those and it works just as well.
You can totally cook this without a Thermomix, you will need your trusted food processor and you’re set. You will just have a bit of extra washing up (try to delegate that part and you’re sorted!).
- 70 g cashew nuts
- 3 spring onions, you will cook the white part and slice finely the green part for the garnish. It also works with half a small onion (just don’t keep any of it for decoration)
- 1 large fresh green chilli
- 3 cloves fresh garlic, peeled
- 1 stalk lemon grass
- 2-3 Kaffir lime leaves
- 400 g tin of coconut milk
- 2 tablespoons fish sauce
- 1 red pepper/capsicum, cut in strips
- 650 g chicken breasts, cut in strips half cm thick
- 25 g olive oil or coconut oil
- A handful of chopped fresh coriander to garnish
- Place cashews (70 g) in the Thermomix bowl: 5 seconds, speed 9. Reserve in a bowl.
- Add the spring onions, the green chili, the 3 garlic cloves, the stalk of lemon grass and the 2 or 3 kaffir lime leaves to the Thermomix bowl: 10 seconds, speed 7.
- Add olive oil or coconut oil (25 g): 2 minutes, Varoma, soft speed.
- Add the coconut milk (400 g tin): 4 minutes, Varoma, speed 1.
- Then to create a smooth sauce, get to speed 9 gradually over a 20 second period, then count 20 more seconds once you’re at speed 9.
- Add the chicken strips: 9 minutes, Varoma, reverse, soft speed.
- Add the fish sauce (2 tbsp), the ground nuts and the red sliced red pepper, using the spatula of your choice to mix it all well: 2 minutes, Varoma, reverse, soft speed.
Serve with Spanish flair by sprinkling the spring onion and the coriander over the top. And, if you make it, make sure to send me photos or tag me and let me know how you have adapted it, if at all.
Did you know that you can follow me on Twitter and Facebook for micro posts? And my particular favourite: Instagram.
Or of course you can subscribe to receive updates by email by scrolling
back up and looking at the top of the right hand column (no spam,
Esta receta la adapté de una del Recetario Thermomix australiano, es un curry verde tailandés
súper fácil, está listo en menos de media hora y sale de vicio. Lo mejor: a mi marido (diabético) le fue muy bien para el nivel de azúcar en sangre, para conseguirlo rebajé y quité algunos de los ingredientes de la receta original y lo adapté un poco a nuestro gusto; además de servirlo con arroz basmati integral.
Yo en mi vida había cocinado curries hasta tener la Thermomix. Vamos, que ni se me hubiese ocurrido.
Puede que tengáis que rebuscar para encontrar el “lemon grass” y las “hojas de lima Kaffir” pero la marca Bart las suele comercializar. Si resultan difíciles de conseguir y sabeis dónde comprarlos, contádmelo ¿vale? Para intentar ayudar que es que está divino y quiero que lo probeis.
Pollo rápido al curry verde tailandés en la Thermomix
Listo en 20 minutos
- 70 gramos de anacardos crudos
- 3 cebolletas, la parte blanca va a la Thermomix y la verde la cortamos en rodajas finitas para decorar. A falta de cebolleta se puede utilizar media cebolla normal y corriente (lo he probado). *Ojo* lo que yo uso como cebolleta son “spring onions” (Allium fistulosum) una variedad de la cebolleta alargada y casi sin bulbo. Si utilizáis la típica cebolleta de bulbo grande recomiendo quizá utilizar solo una, dos como máximo
- 1 guindilla verde grande, semillas y todo (aunque esto va a depender de cuánto os guste el picante)
- 3 dientes de ajo, pelados
- 1 palito de lemon grass (hierba limón)
- 2-3 hojas de lima Kaffir
- 400 gramos de leche de coco (en lata)
- 2 cucharadas de salsa de pescado o nam pla (es decir, 30 ml, en total)
- 1 pimiento rojo, cortado en tiras largas
- 650 gramos de pechuga de pollo sin piel, cortada en tiras finas (como de medio centímetro)
- 25 gramos de aceite de oliva
- Un puñado de cilantro fresco picado para adornar (que además le va muy bien al sabor)
- Pon los anacardos (70 g) en el vaso de la Thermomix: 5 segundos, velocidad 9. Resérvalo en un cuenco.
- Pica las cebolletas, el ajo, la guindilla, el lemon grass y las hojas de lima kaffir: 10 segundos, velocidad 7.
- Añade el aceite de oliva (25 g): 2 minutos, Varoma, velocidad cuchara.
- Añade la leche de coco: 4 minutos, Varoma, velocidad 1.
- Vamos a hacer una salsa cremosita: 20 segundos, velocidad 9 girando poquito a poquito, al llegar a la velocidad 9 contamos 20 segundos.
- Añade las tiras de pollo: 9 minutos, Varoma, giro a la izquierda, velocidad cuchara (tengo entendido que en la TM21 esto es velocidad 1 con la mariposa puesta).
- Añade la salsa de pescado, las nueces molidas que tenemos reservadas y el pimiento, ayudándote de la espátula para incorporarlo todo bien y mezclarlo con la salsa: 2 minutos, Varoma, giro a la izquierda, velocidad cuchara.
Una vez emplatado lo adornamos con cilantro (que además le queda riquísimo) y con las rodajitas de cebolleta que teníamos reservadas. Queda perfecto con arroz basmati, yo suelo preparar el curry primero y meterlo en un recipiente que me lo conserve calentito mientras preparo el arroz (en la Thermomix por supuesto), así el sabor del curry es aún mejor tras reposar esa media horita.
Para acabar una fotito más, por si acaso eran pocas.
*Those of you who fancy this fantastic recipe in English, it’s Me and My Thermie’s Healthy Butter Chicken for the Thermomix and you can find it here.
He de confesar que hasta hace unos años no era yo muy de curries ni de comida exótica en general. La primera vez que probé un curry debía de tener 25 años (estoy a punto de cumplir 40) y la verdad es que no me encantó pero, con los años y a medida que mi gusto ha cambiado a base de vivir en Inglaterra rodeada de sus diversidades culinarias, me he ido adaptando y ahora me encantan, siempre que no sean demasiado picantes ni demasiado frecuentes, si es que si no pierden su encanto.
Lo curioso de este Pollo a la mantequilla (en inglés se llama Butter Chicken y su nombre original es Murgh Makhani) es que no lleva mantequilla alguna, una chica india me explicó que hay gente que le añade ghee (una mantequilla clarificada) para justificar el nombre pero que no hace falta. También me explicó que es de la provincia india de Punyab. Se cree que el nombre se debe a la salsa, si es que tiene una salsa tan cremosa que te chuparás los dedos, pero lo mejor es tener un poco de pan para mojar ¡eh! Mejor si es naan. Bueno, y que te voy a decir de una buena cervecita para acompañarlo.
La receta original es de mi presentadora de Thermomix (Lesley, de Me and my Thermie), es una opción sana para este curry, lo llama Healthy Butter Chicken, y fue el primer curry que yo cociné, en mi vida se me habría ocurrido a mí hacer un curry antes de la TM31. No es ni muy especiado ni muy picante, que no te dé miedo a probarlo porque siempre puedes poner menos guindilla.
Te parecerá que tiene muchos ingredientes y que es una receta muy complicada pero de verdad que no, que es de lo más sencilla y queda tan rico que lo repetirás, así que te merecerá la pena comprarlos para tener en casa, porque muchos de los ingredientes son especias que puedes tener en la despensa permanentemente. Lo mejor es tenerlo todo listo en grupitos antes de empezar, así lo hago yo.
Lo de los anacardos para espesar salsas y hacerlas más cremosas es todo un descubrimiento para mí, y menudo descubrimiento.
Es apta para celíacos y se puede congelar (perfecto porque sale mucho, por lo que también es ideal cuando tengais gente a cenar).
¿Os animáis? Genial, a por la receta.
1 pieza de jengibre de 2 cm, lavada y cortada en rodajas más bien gorditas
1 cebolla, pelada y cortada en 4 trozos
3 dientes de ajo, pelados
1 guindilla roja fresca (o ¾ de una cucharadita de guindilla en polvo). Echad media guindilla si no quereis nada de picante
4 vainas de cardamomo
1 palito de canela
4 clavos (opcionales pero quedan riquísimos)
2 cucharaditas de cilantro en polvo
1 cucharadita de comino
1 cucharadita de pimentón
1 cucharada de vinagre de vino blanco
80 g de tomate concentrado
140 g de yogur griego (o natural) light
400 g tomate en lata o tomates frescos
1 cucharada de Kasoori Methi (opcional y puede que os sea difícil de encontrar pero, si lo conseguís, os quedará un sabor más auténtico). Son hojas de alholva (fenogreco) secas y se preparan estrujándolas con los dedos
180 g de caldo de pollo (o agua + ½ o 1 pastilla de caldo)
750g-1kg filetes de pollo, sin piel y sin grasa
250 g de crème fraîche light
Arroz basmati (entre 50 y 70 g por persona)
2 cucharaditas de garam masala (es una especia, no os preocupeis si no la encontrais, sale riquísimo sin ella)
1. Pon los anacardos (si los vas a utilizar) en la Thermomix: 30 segundos, velocidad 9-10. Resérvalos para el paso 4 en un cuenco o plato.
2. Pon en el vaso de la Thermomix (vacío): jengibre, cebolla, ajo, guindilla, las vainas de cardamomo, el palito de canela y los clavos: 5 segundos, velocidad 7. Baja con la espátula lo que se haya podido subir por los lados.
Añade un poco de aceite: 100ºC, 2 minutos, velocidad 1.
3. Añade el cilantro, el comino, el pimentón, el vinagre, el tomate concentrado y el yogur: 100º, 1-2 minutos, velocidad 1. Para un sabor más intenso pon 100º, 10 minutos, velocidad 1, esto lo descubrí yo por casualidad, es decir, me equivoqué una de las veces que lo preparé.
4. Añade el tomate triturado/fresco, el caldo y los anacardos que tenemos reservados: 100º, 10 minutos, velocidad 1.
5. Con la salsa en marcha en la Thermomix, corta el pollo en dados y saltéalo en una olla grande con un poco de aceite de oliva. Puedes añadir una cebolla picada y unas tiras de pimiento si te apetece.
Volvemos a la salsa
6. Añade la crème fraîche. Sin programar tiempo ni temperatura, pon la Thermomix en velocidad 4 y vete subiendo gradualmente hasta llegar a la 9, cuenta 1 minuto (bueno, que lo haga la Thermomix).
7. El pollo ya debería estar dorado, puedes eliminar el líquido que haya en la olla pero deja el pollo que te va a hacer falta.
Añade la salsa que acabas de hacer en la Thermomix a la olla y tápala. Deja a fuego lento (de hecho ponlo al mínimo) durante unos 20 minutos, el tiempo que vas a tardar en hacer el arroz en la Thermomix. Lee la nota más abajo si solo usas 750 g de pollo*
No laves el vaso de la Thermomix, le va a dar un sabor muy rico al arroz.
Sin lavar el vaso de la Thermomix, colócale la cesta y pesa el arroz (unos 50-70 g por persona). Saca la cesta y lava bien el arroz con agua, escúrrelo. Pon 800 g de agua en el vaso de la Thermomix. Mete la cesta con el arroz: Varoma, 20-22 minutos (va a depender de la cantidad de arroz), velocidad 4. Aprovecha para hacer algo en el Varoma (unas verduritas para la comida de mañana o para los que digan que no les gusta el curry, puedes poner, por ejemplo, brécol, acelgas o judías con unas rodajitas de patatas).
Cuando tengas listo el arroz, echa las dos cucharaditas de garam masala al curry. Es el toque final, ya está listo para comer, basta con servirlo y atacar.
* Si solo usas 750 g de pollo, lo puedes añadir a la Thermomix cuando tengas la salsa preparada, (aprox. 8 minutos, 100º, giro a la izquierda y velocidad cuchara). Aunque, ya puestos, mejor preparar un kilo porque se puede congelar. Pero la verdad es que también se puede congelar solo la salsa que pueda sobrar, comprar pollo cuando la descongeles, freírlo, añadir la salsa y listo.
Receta versátil donde las haya ¿os animais? Os dejo unas fotitos, algún día las sacaré sin prisas y saldrán mucho mejor.
Gracias a Lesley por darme permiso para traducirla, publicarla y adaptarla (que está claro que yo no sé seguir recetas tal cual).
Para los que no conozcais mi blog: Hola, me llamo María, una gallega afincada en Inglaterra, traductora, madre, esposa y algo desastre en la cocina pero, por alguna razón, me suele acompañar la suerte. En el blog escribo en inglés y en español y ya incluye varias recetas para la Thermomix (las podeis ver todas aquí). Si veis que os apetece alguna pero veis que aún no tiene traducción, me lo decís ¿vale? Me podeís encontrar en Twitter, Facebook, Instagram… y podeis registraros para seguir el blog, no teneis que subir al principio de la página y lo teneis todo a la derecha.
This week I have made one mistake after the other in the kitchen, for some reason they have turned out well. Today wasn’t an exception, my plan was to make chicken nuggets quickly for T’s dinner. I was mixing this recipe from La encimera de Gema with a recipe from the Australian Recipe Community that was recommended by someone (perhaps it was you?).
The result was a few small chicken patties that LittleT gulped down so next time I will make sure I add some more vegetables!
Ingredients (it made approx. 12 patties, a mixture of small and medium)
– 1 carrot
– 40 g milk
– Parsley to taste (i.e. depending on how much you like it or not you can use more or less, or why not try coriander?)
– 1 clove of garlic
– 30-35 g baguette chunk (or 1 slice of bread loaf)
– 350 g chicken breast or chicken thigh fillets, trimmed of all fat and cubed
– 30 g grated cheddar cheese (or whichever cheese you like)
– Pepper (optional)
– Half a teaspoon of salt
– Olive oil to fry
1. Add the carrot, milk, parsley, garlic and bread and chop: 6 seconds, speed 5. Use the spatula of your choice to lower down any bits that have gone up the walls of the bowl.
2. Add the chicken breast, pepper and salt: 10 seconds, speed 5. Lower any bits with the spatula.
Add the grated cheese and mix: 10 seconds, speed 5.
3. You are ready to turn them into meatballs, patties or burgers. Grab a bit of the mix with your hans and roll into meatballs. If you want patties or burgers, flatten them down with your hand. You can make the patties as big or as small as you want, I make mostly mini patties and some medium ones so that they would cook faster.
4a. To fry: Heat olive oil (or oil of your choice) in a large frying pan, turn over a couple of times, make sure they are cooked through.
Serve with Spanish flair! And a lovely fresh salad. If you make mini patties like I did you could serve them with dips (I bet a yoghurty one would go really well). Otherwise why not make a few burgers.
When I started cooking this, it was a rather different affair. I got the recipe for a chicken saltimbocca with green beans from Olive Magazine and gave it an “a la Feisty Tapas” twist, I originally kind of followed it but then started to play with it, until I found the perfect way of making it.
My husband loves it and my toddler will eat it, I find it delicious. I couldn’t ask for more really.
If you’re vegetarian, just follow steps 5 and 6 for very tasty beans with shallots.
- Chicken thigh fillets (calculate 2 per person), it’s lovely the next day if there are leftovers
- Parma ham slices (as many as chicken thigh fillets)
- 1 egg, whisked and in a bowl or deep plate (don’t worry if you suddenly realise that you’re out of eggs though, it will work without it)
- Breadcrumbs spread on a plate with a bit of salt and pepper seasoning, not much (they can be fresh, out of a pack or homemade, whatever you have handy). If you got everything else but forgot the breadcrumbs, just use plain flour. I tend to make my own breadcrumbs in my Thermomix and freeze them if I don’t need them straight away, they can be used straight from the freezer
- Olive oil
- 300 g fine trimmed beans (more if feeding lots of hungry people)
- 3 shallots, sliced
- 100 vegetable stock (you’ll need 150 to 200 ml if not using wine)
- 100 ml dry white wine (optional but it goes well with the meal too and I bet you deserve a glass!)
- A large frying pan
- A baking tray
- A healthy appetite
1. Preheat the oven to 200ºC/190ºC fan/gas mark 6.
2. Wrap each chicken
thigh fillet in a slice of parma ham, you can also half the fillets and buy extra slices of parma ham, they will cook faster that way. To make it easy and organised, I
personally lay each parma ham slice out on a board, place the thigh on
top and wrap.
3. Coat each fillet first with the beaten egg and then with the breadcrumbs and reserve (it’s good if the breadcrumbs have a chance to harden up a bit).
4. Fry the chicken in olive oil over a medium to high heat until golden, place in an oven tray and bake for 20-30 minutes. Make sure it’s cooked through before serving. If you didn’t manage to get all the breadcrumbs to go golden in the frying pan and they are a bit loose (it happens to me when in a hurry), just turn them a couple of times while in the oven.
5. In the meantime, boil the beans for 3-4 minutes until tender or place in the Varoma of the Thermomix with 800 g of water in the bowl: 20-25 minutes, speed 1 (don’t forget that you could make a soup for tomorrow’s lunch in the bowl at the same time).
6. Add a slice of butter, not very thick, to the frying pan (don’t wash it!) and let it melt, then add the sliced shallots and let them sweat for a few minutes, stirring occasionally so that they are coated. Add the vegetable stock (add the wine now too if you’re using some, remember it’s 100 ml of each in that case) and let it bubble. Add extra stock if it’s too dry. Add a tiny bit of flour if it needs thickening. Looking good? Then add the beans and coat them well with the lovely sauce.
Get the chicken out of the oven, serve with Spanish flair be it prettily, quickly or whatever you’re in the mood for (let’s face it, sometimes all we want is to eat). You could always place it all in serving dishes on the table and tell your lot to help themselves. But for that you have to call everyone: ¡A la mesa!
Hint: I don’t tend to add much salt and pepper to this as the parma ham is naturally salty and adds plenty of flavour. Next time try adding some finely chopped fresh (or even dry) parsley or your favourite herb to the breadcrumbs.
Tip: If you have lemon at home, try serving it with wedges to sprinkle some lemoon juice over the chicken and/or add a nice dash to the shallot sauce while it’s cooking. It works really well.
Note: I tend to use old plates for the raw eggs and meat, something I always saw done at home in Spain when growing up. Although it confuses my husband no end.
|The menu: I have already scratched out a few dishes that, while placing the order, I decided not to include|
On Saturday afternoon I placed an Ocado order, it arrived on Sunday afternoon and today I cooked the first dish: Roast meatballs with tomatoes from the September 2011 issue of Delicious Magazine.
|Roast meatballs with tomatoes|
The rest of the recipes include:
– Maple-glazed chicken (Delicious, August 2011) a firm family favourite already, so easy and tasty and with enough leftovers to make another dish the following day.
– Thai fried chicken rice (Delicious, August 2011) with the leftover chicken, really quick and fabulously tasting dish. *10th Sept. 2011 update* This recipes calls for mint and pistachios but I have never added them and it is extremely tasty without them.
– Mini meatloaves (Nigella Lawson) these will be frozen individually. I have done them before, they defrost quickly to spice up lunch in front of the computer on a week day.
– Summery chorizo stew (Delicious August 2011), I have been dying to try this one and finally got my hands on the Merchant Gourmet grains thanks to Ocado. *Prepared this for the first time on 12/09/2011, it was yummy, I shall be cooking it again soon, even if the recipe name says “summery”, it’s perfect for Autumn/Winter. Very easy to prepare.*
– Sesame-crusted halloumi with Mediterranean veg (Delicious August 2011), perfect for a nice weekend lunch, really easy. *Update 10th September 2011* We don’t tend to add olives to this recipe in the Tapas household (I’m a huge fan of olives but I think this recipe works even without them)
– Chilli coriander prawn tagliatelle (Delicious August 2011) super easy and super quick, I now tend to have the prawns in the freezer and a bag of fresh tagliatelle in the fridge (they tend to have a long best before) ready for this. *Update 14/09/2011 – I just realised I have never ever used one of the ingredients of this recipe, the 150g pack Marks & Spencer Edamame Soya Bean Salad (edamame beans, broad beans, fine green beans, sugarsnap peas and rocket) and it tastes lovely without them.*
– Sticky ginger and chilli chicken (Delicious August 2011), I have already cooked this dish a couple of times and always on a Friday night, it’s a good substitute for the Chinese takeaway, it’s a bit more laborious than the other dishes but still very easy, tasty and well worth the effort. Unfortunately I can’t find it on their website.
– Pesto pasta, as easy as adding the contents of a jar of ready-made pesto to cooked pasta. What can I say, sometimes I’m just too tired for anything else, Mr Tapas spices it up with roasted pinenuts.
– Chicken saltimbocca with green beans and shallots, another perfect weekend lunch or mid-week dinner, LittleT loved this one.
– Pork, lemon and herb meatballs with orzo salad (Olive August 2011), I have cooked this before, it was lovely and easy for a mid-week dinner and the yoghurt dip was particularly successful.