Gado-gado with Chicken sates

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I adore chicken sates and gado-gado, both firm favourites from learning Indonesian at school and many many visits to our northern neighbour.  I love gado-gado as a fantastic way of having a filling salad at dinner with plenty left over for lunch the next day.  Here's my recipe, adjust it to suit your favourite veggies.


Ingredients

  • 600 gm, chicken, cubed
  • 1 onion
  • 2 tab lemon juice
  • 2 cloves garlic
  • sml knob of ginger peeled
  • 1-2 fresh red chillis (seeded if you don’t want it too hot)
  • 1/3 cup tamari
  • 1 tab brown sugar
  • 270ml coconut milk
  • ½ cup 100% crunchy peanut butter
  • 3 handfuls baby spinach
  • 4 soft boiled eggs
  • 6 new potatoes, boiled until soft, about 10 mins
  • 2 carrots
  • big handful of green beans
  • 2 lebanese cucumbers, cut into long batons
  • bean shoots

Method

  1. In a food processor blitz the onion, garlic, ginger, chili. Mix in the tamari, lemon juice and sugar. Add to a ziplock bag with the chicken pieces. Leave to marinate for a couple of hours in the fridge. Soak 12 bamboo skewers.
  2. Prepare your gado-gado salad by assembling the veggies that you like, I’ve included a suggested list in the ingredients, but use the gado-gado to clean up your fridge. You can also include quickly fried firm tofu pieces.
  3. Remove the chicken pieces from marinade (reserve the marinade) and thread onto the skewers.
  4. Pour the reserved marinade into a saucepan, add the coconut milk and peanut butter. Bring to the boil and heat through until thickened. Taste and adjust for lemon juice, tamari and chili.
  5. Barbecue the chicken for 6 minutes or so until they are browned and cooked through. Serve sates with the gado-gado salad.

Wholemeal Spelt Pizzas

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I love homemade pizza on a hot summer night.  I use a wholemeal spelt flour in my pizza base to improve the fibre content, and because I find the wholemeal spelt gives better results than wholemeal flour.  If you have a sensitive tummy spelt can sometimes be better tolerated than a traditional wheat flour as it has less gluten (but it is NOT gluten free).  If you're pushed for time you can use wholemeal pita breads - however a Thermomix or stand mixer means the making the dough is very painless as long as you have time to let it rise.


ingredients

  • 200 grams wholemeal spelt flour
  • 200 grams bakers flour
  • 125 grams semolina
  • 5 grams salt
  • 1 sachet dry yeast (7 grams)
  • 300 ml mineral water
  • 15 ml olive oil
  • passata
  • a mix of grilled veggies, I like eggplant and capsicum
  • fresh bocconcini, drained
  • prosciutto
  • A big rocket and spinach salad, with sliced pear and parmesan shavings, dressed with lemon and EVOO to serve

Thermomix recipe

  1. If the mineral water is fridge cold, cook for 50 seconds at 90 degrees on speed 1
  2. Place the water, yeast, oil and salt in TM bowl. Mix for 5 seconds on speed 3.
  3. Add flours, mix for 6 seconds on speed 8.  Set dial to closed lid position. Knead the dough for 2 minutes on Interval speed.

Stand mixer recipe

  1. Using a stand mixer with a dough hook, add the flour, semolina and salt. Whisk the yeast, mineral water and oil in a separate bowl. Turn the mixer to slow, add the liquid all at once, and bring together to a soft dough. Once combined, turn the speed to high and mix for a further 6 minutes until you have a smooth, silky, springy dough.

METHOD

  1. Cover and allow to prove for 45 minutes in a warm spot.
  2. Preheat oven to 220°C.
  3. Knock back dough and shape into 4 small balls. Allow to rest for another 5 minutes, then roll out thinly. 
  4. Top with passata and pizza toppings bake for 10-15 minutes.
  5. Serve with a big green salad.