When my daughter was little we were staying at my parents’ house and my mum was cooking fried chicken. My dad came home and asked her what we were having for dinner and my daughter’s response was, ‘Bumpy chicken’, so we’ve always called fried chicken ‘bumpy chicken’. I’ve been wanting to make a nice bumpy chicken recipe for a while and on the Thermomix Recipe Community site is a recipe for Krispy Fried Chicken. It’s not gluten-free or egg-free. I decided to have a go at making it without wheat flour and eggs and in the process changed the proportions of ingredients to suit our taste so I’ll put my version here. I’m sorry there is no picture. Hopefully I can add one later:
1 tablespoon (4 teaspoons) salt
3 teaspoons black peppercorns
1 tablespoon dried rosemary
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon dried tarragon
1 teaspoon yellow mustard seeds
175 g white rice flour
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
- Put all of the ingredients except the rice flour, garlic and onion powder and paprika into a mini-chopper or thermocooker (I use a Bellini Intelli Kitchen Master). I put my Bellini on speed 9 for 10 seconds then repeat it. I don’t like the herbs too finely ground, but if you want them finer just repeat until it is to your taste.
- Add the rest of the ingredients and mix on speed 6 for about 10 seconds (or mix together well in a bowl).
- I use half of this mixture at a time. I just coat the chicken by placing the mix on a plate and then dipping chicken breast pieces in it. You could also use a bag and shake all of the pieces together.
- Fry in a layer of oil of choice until cooked and crispy.
I’ve been doing some travelling this year, visiting Scotland and England. I was born in the UK so had a lovely time catching up with relatives as well as doing some sightseeing. The Scottish Highlands are absolutely amazing and I did see a ripple on Loch Ness so Nessie made an appearance just for me!
I was thrilled with finding the wonderful Schar bread in Tesco and Sainsbury stores. I really wish that our regular shops stocked it here in Australia. I was surprised to find that it was not so easy to obtain the Orgran No Egg (egg replacer) that I often use in cake recipes. Eventually I tracked it down in a Holland and Barrett store and I also saw it in a different health shop. So, if in the UK, check out the Holland and Barrett shops for it. This cake recipe was given to me 24 years ago, so I decided to make it gluten-free and vegan. The icing is made from cream cheese so if you want it vegan, have a look at substituting a vegan cream cheese and non-dairy margarine or just enjoy without icing. If not nut-free, a handful of walnuts thrown into the mixture go down well too.
190 g gluten-free self raising flour
20 g cocoa powder
110 g sugar
1/4 teaspoon salt
1/2 teaspoon bicarbonate of soda
1/2 teaspoon cinnamon
1 cup grated carrot (weighs approximately 140 g)
225 g crushed pineapple
80 g water + 2 teaspoons Orgran No Egg (or use EnerG or use 2 eggs if you can have them)
115 g vegetable oil (I use sunflower oil)
- Mix all of the dry ingredients together in a bowl with a wooden spoon. Add the carrot and mix well again.
- Add all of the wet ingredients into the middle and mix well with a wooden spoon.
- Spoon into a medium sized ring tin.
- Bake at 160 C fan-forced (180 C conventional) oven until a skewer inserted comes out not sticky. I found this took around 60 minutes.
Icing (not vegan)
- Mix 60 g cream cheese and 30 g soft butter together with electric beaters.
- Add 1/2 teaspoon vanilla and beat again.
- Add 175 g sifted icing mixture (powdered sugar/confectioner’s sugar) – make sure if it has starch that it is cornstarch not wheat start.
- Add 2 teaspoons lemon juice and mix well.
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.