gluten free, thermomix recipes from karen aka brazen, based in canberra australia
A Moroccan inspired meal for a Summer night
i don't seem to have posted these recipes yet - i can't believe it!
the other night for dinner we had grilled chicken with moroccan spices, cous cous salad and a potato salad with a mix of potatoes including purple congoes :) this is based on a recipe from mum, which i will also post, but which is different from what i made.
grilled chicken with moroccan spices
to serve 6ish
3 chicken breasts, cut into tenderloin sized stripe
2 heaped tspns brazen's moroccan spice blend
cover the chicken all over with the spice blend and leave for 20 minutes or overnight.
grill on a bbq plate (we have an indoor grill, our bbq is broken :() until cooked through.
cous cous salad
maybe around 1 1/2 cups of uncooked cous cous
1 1/2 tspns cumin seeds
1 tspn coriander, ground
1 1/2 tspns chicken stock powder
water to cover (sorry i have no idea how much, maybe 2-3 cups?)
3 tomatoes, diced (remove seeds if you can be bothered)
1 lebanese cucumber, diced
a few sprigs mint, shredded
(other ingredients which would be good in this include half a finely diced red onion, currants - add to the water with the cous cous - and nuts such as cashews, pistachios etc)
bring the water to the boil. turn off heat and add in cous cous (at this stage you can remove extra water if you have too much - you want about 1cm above the level of the cous cous)
add spices and stock powder, stir and cover.
leave for 10 minutes or until all water is absorbed. stir with a fork to fluff and let cool for as long as possible.
mix through the rest of the ingredients and serve. you can eat it at the temperature it comes or chilled.
pretty potato salad
around 6-8 purple congo potatoes, scrubbed but not peeled
around 6-8 small potatoes suitable for a salad (i think i might have used nicola maybe), scrubbed but not peeled
half a finely diced red onion
few sprigs parsley, finely chopped
1/3 cup cashews, toasted *
1 tab olive oil
few tspns of dijon or seeded mustard, to taste
large squeeze of lemon juice
salt & pepper
optional - some crispy diced bacon would be great too
boil the potatoes until they are just cooked, let cool a little and cut into 1" pieces. let them cool as long as you can.
mix everything together well, though gently (you might find it easier to mix the dressing first)
* to toast the nuts just place them in over a medium-low heat in a small pan or pot. keep moving them around every few minutes so they don't burn. you can use the microwave but i find it much easier to burn them than on the stove.
PS: sorry about the picture, blogger is still not making them the size i want :(
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