One Girl and her Thermie

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Breaded chicken

I read recently an article in the Guardian about the ‘What is Britain eating? The ultra-proccessed truth about 10 of our bestselling foods‘. What really made me sad was yes, the amount of processed food we’re feeding our kids. Now, I must admit, even pre-Thermomix, my mother brought me up cooking from scratch so even if I was making a pasta sauce, burger or cake, I normally did it from scratch.  Even without a Thermomix, one can do things easily if you try. A Thermomix just makes it easier.

What I thought I’d share with my readers is how to make these top 10 best-selling products and how easy they are to make. Some might be alternatives but they will be the best alternative to the store bought, over processed food (if we can even call it food) we are feeding ourselves and our families.

The first food I want to tackle is Bernard Matthews Turkey Dinosaurs

(Taken from the article)

Ingredients: turkey 46%, breadcrumb (wheat flour (calcium carbonate, iron, niacin, thiamin), salt, yeast, turmeric, turmeric extract, colour (paprika extract)), water, rapeseed oil, batter (wheat flour (calcium carbonate, iron, niacin, thiamin), salt), starch, skimmed milk powder, milk protein, salt, potassium chloride, natural flavouring (milk), lemon juice concentrate, spirit vinegar.

“Something that has only 46% turkey is going to be full of a lot of other stuff,” says Scott; we should, therefore, be wary of this, nutritionally, if we’re looking for a healthy source of protein.

In spite of the breadcrumbs, there’s not much fibre – 0.7g per 100g once cooked. The company’s website promotes its dinosaurs as “Jurassic fun for kids” with “no artificial colours, flavours or preservatives”, but, says Scott, “I don’t know anyone who would have paprika extract in their home kitchen.” Paprika extract is a highly concentrated oil-soluble extract from capsicum pods. Nor would they have milk protein, which is extracted in a factory, or skimmed milk powder. The dinosaurs also contain two forms of salt – sodium chloride and potassium chloride, making up 16% of a child’s daily allowance in 100g (just over two dinosaurs).

We can make breaded chicken or turkey very easily and one of my family favourites. The breadcrumbs are actually one of the demonstration recipes we used to do back in the Thermomix TM31 days because firstly, it was such a wow factor using fresh (not stale or dry bread) and secondly, it tasted so good with the parmesan and herbs. With such fresh and flavoursome breadcrumbs, all you really need to do is roll the chicken pieces into the bread crumbs and either grill or fry them. So easy and so healthy. No additives, no preservatives, and no nasties. The better the quality of your chicken (or turkey), the better the quality nugget; but most importantly because you are making it, you know every ingredient in the dish.

So please, let’s stop buying store-bought nuggets and start making them at home. This recipe for breaded chicken is easy to make and truly delicious. I often make a double batch – one ready for dinner and one popped into the freezer for next time. Your kids will thank you.

Murgh Makhani (Butter Chicken)

Butter chicken or murgh makhani is a dish, originating in India, of chicken in a mildly spiced tomato sauce.  This is one of the ultimate curry dishes. The secret is to marinate the chicken in the chicken tikka paste overnight before combining it with the rich, indulgent makhani sauce.

I’ve seen ‘skinny’ or diet versions of this on various Thermomix bloggers websites. I’m going to take a stand on this and say don’t go there. If you translate murgh makhani it literally translates to chicken butter. If the key ingredients weren’t chicken or butter, then it wouldn’t be called that. If you don’t want to indulge in these, then choose another dish. Something like chicken tikka masala which uses tomatoes as the base, not butter and cream. There is absolutely no point of even attempting this dish if you are not going to stay true to the dish.

Seriously though, if the ingredients give you cause for concern or you are following a particular diet, then use the tikka paste and make chicken tikka masala which uses tomatoes as a base instead of cream and butter. It’s another Punjabi dish and one of our family favourites.

N.b. I have a separate post for the tikka paste on the website.

Satay Chicken, Beef or Pork

Satay Sauce

Satay lovers rejoice! This is the stuff food dreams are made of – chicken marinated in an authentic homemade satay sauce, then simmered in an incredible Satay Peanut Sauce. No hard to find ingredient and ready in under 30 minutes.

Satay sauce or peanut sauce is typical recipe usually contains ground roasted peanuts or peanut butter (smooth or crunchy), coconut milk, soy sauce, tamarind, galangal, garlic, and spices (such as coriander seed or cumin). Other possible ingredients are chili peppers, sugar, fried onion, and lemongrass.

I’ll be using the satay sauce as a serving dip with my chicken/ beef satays in another blog post but thought this needed its own post as it will keep in an airtight container in the fridge for about a month.

Whole Chicken

Poached Chicken

This poached chicken recipe came up on the Australian Recipe Community a couple of years ago and I’ve made it many, many times. It’s an excellent way to make a whole chicken and the taste is absolutely wonderful; moist and delicious.

You first make the spring onion mix and then the master stock. If you have multiple bowls, then you can make the spring onion mix in one and then the master stock in the other. And in a third, rice and vegetables while the chicken cools down. Of course, if only one bowl, wash and clean in between.

Original recipe link: Matt Moran’s Poached Chicken in a Master Stock

I had no idea who Matt Moran was for the many years I was making this recipe, but a quick Google search for this blog post has shown that he’s an Australian Chef. With a career spanning over 30 years in the Australian food industry, Matt Moran has a plethora of awards to his name, TV shows, best-selling cookbooks and ownership of some of Australia’s most celebrated dining establishments; it’s safe to say that Matt Moran is an Australian food icon.

So try this recipe, it’s great and comes from two great chefs!


BBQ food

Peri Peri Chicken

Is your family like mine…obsessed with Nandos Peri Peri Chicken? It’s my husband and kids first choice of meal when we go out for lunches or dinners. “Let’s go to Nandos, I hear them all scream”. I don’t know why chicken and chips (fries) is such a delight but I’ve been forced to find this fakeaway recipe out of necessity.

Not only does this Nando’s copycat taste pretty awesome and pass the Stopa taste bud test, it’s way cheaper than going out.  And I’ll let you into a little secret…it’s actually really easy to make! Just throw together some simple spices, smother them over the chicken, marinade and then pop the chicken in the oven to do its stuff. The key here is to plan ahead, make the marinade the day before and let in infused overnight and all day before you cook it. I have tried this recipe and done it straight from Thermomix to oven, but it just doesn’t taste as good if you do it the day before. The wait is worth it. I also prefer to BBQ it than bake in the oven, which is perfect for the summertime.

Serve with chips or French fries and sweetcorn and you’ll be having this fakeaway all the time.

Credit: Thank goodness for Nicole and Skinnymixers who have developed this Peri Peri Chicken recipe. Re-blogging for ease.

Alpine food


Tartiflette, péla, fondue, raclette or even a plain old toastie: what’s your favourite way to overdose on melted cheese at this time of year? And are there any other Alpine favourites you’ve brought home with you. I have just returned from a week skiing in the Alps and this recipe is an alpine staple.

Tartiflette  is a dish from Savoy in the Alps and is made with potatoes, reblochon cheese, lardons and onions.

A warning: don’t even think of making this unless there’s a chill in the air and you’ve been out in it, working up an appetite. Stupidly uncomfortable boots and damp thermals are entirely optional, but you will need to be hungry. It’s a heartache waiting to happen but after a long day on the slopes, it’s the perfect meal to end the day. Served with a green salad and glass of wine.