Chook Nuts!!

I had an epiphany…another one! They’re few and far between but when they happen, they’re something to behold, that’s for sure. I decided to make some chicken nuggets, or the like, and these little crunchy balls of sheer deliciousness are what resulted.

I’ve used quinoa for coating as it adds an amazing texture but you could certainly use rice crumbs or even bread crumbs…but they won’t be as crunchy.

I will ramble on no more….

1kg chicken breast chopped into chu
nks (you could use breast mince)

6 spring onions roughly chopped

2 cloves of garlic

1 tsp saffron

2 tsp salt

2 tbsp maple syrup

1/4 tsp citric acid

1/4 cup besan (chickpea) flour

Quinoa for rolling in

Grind salt and saffron in a mortar and pestle to form a powder. Place spring onions, garlic and saffron salt in food processor and blitz until finely chopped. Add remaining ingredients (except the quinoa) and blitz until well combined. Using wet hands, roll the mixture into smallish balls then roll in quinoa to coat thoroughly. Deep or shallow fry in HOT oil until golden and cooked through (between 5 and 10 minutes).


Gluten Free Protein Slice

I’ve been going mad making and eating my gluten free muesli slice lately, so much so that I’ve been making a double batch every week. It has been a very versatile snack indeed and a very convenient breakfast…I’ve even been fighting the kids for the last piece in the container!

Since bubs came along back in February, I’ve been struggling to get a wholesome breakfast down my throat…not because I’m not hungry but because of time and convenience. It’s very tricky eating cereal one handed whilst breast feeding a baby. If you don’t believe me, try it, haha. So my love affair with the above mentioned muesli slice led me to an epiphany…..why don’t I make a protein rich version? So guess what….I did…and here it is. It is YUMMY!

Oh, by the way, this makes a BIG batch!!

2 cups of puffed rice

2 cups of puffed quinoa

1 cup of quinoa flakes

1 cup of roast buckwheat (or buckwheat puffs)

1 cup of sunflower seeds

1 cup of pepitas

1 cup of sesame seeds

1 cup of coconut

1 cup of coconut flour

1 cup of chopped macadamias (or any other nut of your choice)

2 cups of dried cranberries (or other dried fruit of your choice)

250g of honey

125g of butter or dairy free spread

1 cup of brown sugar or sugar substitute

Preheat oven to 120°C. Line a baking tray with baking paper (oil the tray lightly to help paper stick if you wish). Mix all dry ingredients, except the sugar, in a large bowl. Put honey and butter in a saucepan and bring to the boil then reduce heat and simmer for 5 minutes. Add the sugar and stir to dissolve. Mix thoroughly through the dry ingredients. Press into baking tray, making sure it is evenly distributed and bake for 30 minutes. Allow to cool in tray before removing and slicing otherwise it will fall apart.

Fresh from the oven

Fresh from the oven

Cut up and ready to devour

Cut up and ready to devour

Vanilla Saffron Chicken Thing

Oh dear lord, it’s been a while since I posted anything. Life has been chaotic to say the least!! I gave birth to a gorgeous baby boy (number 4) back on February 25th, after what felt like years of suffering. It was really only a couple of months but gee did it drag!!! Sitting at the computer became a thing of the past…and still is really although today I have managed to steal a few moments of uninterrupted computer time…so best I make this quick before those moments are gone.

Ok, so I was experimenting with flavours last year…oh look, the toddler is awake, he can wait a few minutes…and discovered that saffron and vanilla go swimmingly with chicken. That’s saffron and vanilla together in the one dish. Yes, surprising that a “sweet” flavouring like vanilla could work so well in a savoury meal but trust me, it does! It’s my new taste sensation.

I discovered vanilla powder (ground vanilla beans) at a local health food store and have fallen in love with the stuff. It is a fraction of the price of whole vanilla beans and is much nicer than any extract, essence or paste I have ever tried. I suggest you get your hands on a pack. If you can’t find it at your local health food store, let Google help you as it is also available online.

1 leek

1 stalk of celery finely sliced

4 largish carrots roughly diced (or swede if looking for a low chemical option)

3-4 cloves of garlic, crushed

1 1/2 tsp of salt

1 tsp of saffron

1/4 tsp of vanilla powder (or 1 vanilla bean, scraped)

1 kg of chicken (I prefer drumsticks with the knob end removed but thighs work well too)

Enough water to just cover

2 cups of cabbage or the like (eg silverbeet, spinach, buk choy if tolerated)

1/2 cup of rice milk (or whatever milk you tolerate)

1-2 tbsp of potato starch

4-6 spring onions

Grind the saffron with the salt in a mortar and pestle to break up the saffron strands. Sautee leek, garlic, celery and carrots in a little oil until leek is just wilted. Add the chicken, saffron salt, vanilla and water and bring to the boil. Reduce heat and simmer until chicken is cooked through, adding the cabbage for the last 5 minutes of cooking. Add the spring onion then stir the potato starch into the milk and add to the pot, stirring constantly until thickened. Season with extra salt to taste. Tis delish served over a mix of rice and quinoa.

vanilla saffron chicken thing