It was Hubby’s birthday last Monday and when I asked what he would like for his birthday he requested chicken satay. I first made this years ago but had to stop making it as a regular meal as my daughter is severely allergic to nuts. Now that she lives with her husband, we can safely have peanuts in the house again. I decided to try to make it suitable for the Bellini thermocooker, so that I can speed up the process. This is a very quick recipe without a lot of ingredients:
5 teaspoons of red curry paste (I bought some from the Asian section of the store – you can make your own but I was in a hurry on the day. I like mine a bit spicy and would have added an extra teaspoon, but the rest like this amount. Add more or less to taste.)
20 g olive oil
600 g chicken, cut into largish cubes
1 tin (400 g) coconut milk
30 g fish sauce
30 g brown sugar
120 g crunchy peanut butter (I used the Kraft ‘All Nuts’ one) For nut-free, try using the Eskal ‘Free Nut Butter’. It is made with sunflower seeds and tastes very nutty. You could also make your own sunflower seed paste using the machine.
- Add the red curry paste to the Bellini bowl with the oil and cook on ST temp, speed 1 for 5 minutes. For stovetop cooking, cook in a saucepan for a few minutes.
- Add the chicken to the bowl and cook on 100 C, speed 1 for 5 minutes. On a stovetop, fry the chicken for a few minutes.
- Add the rest of the ingredients and cook on 100 C, speed 1 for 10-12 minutes. Check that the chicken is cooked through before serving. On a stovetop, add the other ingredients and simmer for about 10 minutes.
- We had ours with rice and a squeeze of lemon. Steamed veges would go nice with this too.
I’ve been meaning to do a blog post about these for some time. My friend’s daughter is both gluten and lactose intolerant and these scones can be adjusted to make them low lactose. She has been asking for the recipe so here goes:
300 g gluten-free self raising flour (I use the Aldi or Orgran brand)
1 teaspoon GF baking powder
80 g butter (chopped into cubes – butter contains very little lactose)
200 g feta cheese, in cubes (feta cheese has a small amount of lactose – 0.5 g per 100 g product)
100 g fresh baby spinach leaves
190 ml milk (for the low lactose version, use a low lactose dairy milk, or use rice milk)
A little extra flour
- Preheat the oven to 200 C/390 F (fan-forced) or 220 C/430 F (conventional)
- Place the flour, baking powder, butter, cheese and spinach into a food processor or thermocooker (I use the Bellini Intelli Kitchen Master).
- Press pulse on the machine until the butter, spinach and cheese is incorporated into the flour.
- Add the milk and pulse in short bursts until the mixture has just come together.
- Turn onto a floured board and roughly pat out. The mixture will be very moist.
- Cut into about 12 squares with a knife and place on an oven proof tray.
- Bake for 15-20 minutes or until golden.
- If you don’t eat all of these in one sitting, freeze the remains and re-heat using a microwave when needed. They do not keep well on the bench overnight.
- If you don’t like feta cheese, different types of cheese should work fine.
It’s only just starting to cool down here, near Brisbane, but it’s cool enough to think about soup making. I make this soup in my Bellini Intelli Kitchen Master, but can be cooked on a stovetop and with a blender. This is a fairly standard base recipe. If you like a bit of curry or something else, feel free to add to taste.
500 g pumpkin, cut in cubes
1 medium sized potato
1 large onion
2 cloves garlic
675 ml chicken stock (use vege stock for vegan) – I use 700 ml water and 2 teaspoons of chicken stock paste made in the Bellini.
200 ml cream (if using – omit for dairy-free and vegan)
- Add pumpkin, potato, garlic and onion to the jug*. Use speed 7 for 3 seconds.
- Add stock and cook on speed 1, 100 C for 20 minutes. Leave the measuring cup off and place the simmering basket over the opening to prevent splatter. (On stovetop, bring to the boil then turn down and simmer until the vegetables are cooked).
- Take the lid off the jug and allow to cool for at least 10 minutes. I take the jug out and leave on a hot mat for 10 minutes. *Do not omit this step. It is dangerous to blend hot food at high speed.*
- Return the jug to the base and replace the lid and ensure the measuring cup is in place. Set the timer to 25 seconds and speed 1. Press start and as it is working, gradually increase the speed up to speed 8. When it has finished, remove the lid and check. If it needs to be smoother, replace the lid and repeat. For soup cooked on the stovetop, use a stick blender or other blender according to the instructions. Take care with blending hot food!
- Add the cream and reheat on speed 1, 90 C for about 5 minutes.
- Serve with grated cheese and black pepper, if desired.
* For a roasted garlic taste, just add the garlic to the jug at first with a little olive oil and cook for 5 minutes, speed 1 on the steam temperature (ST). Then proceed with the other steps in the recipe.