Super Easy Thermomix Shredded Chicken

Super Easy Thermomix Shredded Chicken

This is the easiest, tastiest and moistest (yes, this is now a word! lol) shredded chicken you will ever make. Try and see 🙂

Ingredients

  • chicken thighs (bone out, skin off)
  • seasoning

Method

  1. Place chicken into TM bowl and add seasoning.
  2. Cook for 17 minutes, varoma temp, reverse, slowest speed, until cooked.
  3. Hit reverse speed 4 for 5 seconds until tada! You have the perfect shredded chicken 😁

Notes

  • For seasoning I generally use herbamere and pepper. I also use Mexican spices if I’m making it specifically for a Mexican meal. Otherwise we keep it simple as we usually make quite a bit more than we need and keep some in the fridge and we always have some in the freezer!
  • Add to salads, use in tacos, burritos or enchiladas.
  • Use in wraps
  • Add to bakes with a cheesy topping
  • Use in a salad (as pictured below)

Try it and let me know what you think! What did you add to yours and what did you make with it? I’d love to know 😁♥️

Calamari ADU Style

Calamari ADU Style

We are very new to this whole cooking squid thing, but with a few tips from a pro named Malcolm from the Point Turton Caravan Park, we’ve nailed it! We now make the BEST calamari ever. Yep, better than from your fav seafood restaurant! Sure, it’s a big call, but we are willing to make it!

INGREDIENTS: (the amounts vary according to how many tubes you are prepping)

  • Squid tubes, cleaned
  • Kiwi Fruit
  • Rice Flour
  • Eggs
  • Seasoning of choice. We like garlic powder, onion powder and Herbamere.
  • Avocado oil to fry (deep or shallow). You can use any oil but we love the flavour of this oil

PREPARATION:

To be fair, we’ve only done this with fresh squid that we’ve just caught. We’ve also been told that if you ‘karate chop’ the squid, it will be more tender.

  1. Freeze it. This is SUPER important. Even if you’re going to eat it later that day. Freeze it for as long as you can. Whole in tubes is fine. We often freeze them in the plastic bag we put them in after we’ve cleaned them.
  2. Take them out of the freezer and slice them up into your desired thickness. We like ours pretty thin.
  3. Smoosh up some kiwi fruit and leave the rings to marinate in the kiwi fruit for at least half an hour but not too long! See note below.
  4. Place some rice flour into a bowl and stir in your seasoning.
  5. Crack an egg or two into another bowl and whisk.

Chris and I do this next part together so his fingers get all eggy and mine stay dry!

6. Dip the rings into the egg. (Chris’s job)
7. Transfer them into the flour. (Chris’s job)
8. Roll until well coated.
9. Heat your oil until quite hot and then fry the squid in batches.
10. Make your friends try it and tell you how AMAZING you are at cooking calamari!

 

 

PLEASE NOTE: DO NOT marinate in the kiwi fruit for too long. We left it overnight and until lunch the next day once and it turned to absolute mush. Whoops!

Camp Oven Chow Mein

Camp Oven Chow Mein

This healthy and delicious Chow Mein, cooked in the camp oven is quick, easy and somehow more satisfying than any other chow mein you will even taste. Try it and see! This is a low carb/keto meal which is why there are no noodles. Please add them if you like!

Ingredients:

  • 1 Tbsp. olive oil
  • 500-600g beef mince
  • 2 garlic cloves crushed
  • 1 large onion, diced
  • 2 large carrots, diced
  • 1/2 large cabbage cut in half, finely sliced
  • 1 1/2 Tbsp. curry powder
  • 1 Tbsp arrowroot flour (optional to thicken)
  • 1 cup beef stock/bone broth
  • 1/2 cup oyster sauce
  • 1 Tbsp. soy sauce

METHOD:

  1.  Preheat camp oven.
  2. Heat oil, add mince and onion and stir until beef is browned.
  3. Add curry powder & arrowroot flour (if using) and stir for about 1 minute .
  4. Add stock/broth and sauces and stir for about 2 minutes.
  5. Add carrots and cabbage and cook, stirring for about 15 minutes until the liquid has mostly evaporated and the cabbage is soft.
  6. Serve and enjoy!

 

Air Fryer Garlic Butter Salmon

Air Fryer Garlic Butter Salmon

Deliciously healthy, keto salmon with a buttery, Parmesan coating cooked mess-free in the air fryer. Um – yes please!

Ingredients:

  • 250g salmon fillets, skin off (2 large pieces)
  • 2 Tbsp melted butter
  • 2 Tbsp Parmesan cheese, crumbled or grated
  • 1 Tbsp minced garlic
  • salt and pepper to taste (I use Herbamere)

Method:

  1. Season salmon with salt and pepper.
  2. Mix the melted butter, parmesan cheese and minced garlic together in a small bowl until combined.
  3. Place the salmon fillets into your baking dish (or onto the tray) and then carefully spoon the parmesan mixture on top of them.
  4. Place the baking dish in the air fryer, and set the temperature to 180C and cook for 5 minutes.
  5. After the 5 minutes, check to make sure it’s ready and if not, add another minute or two. Be careful not to overcook the salmon as it will continue to cook for a while after the air fryer stops.
  6. Serve it up! I love to serve mine with my Zucchini Egg Salad
Quick & Easy Lamb Ragu

Quick & Easy Lamb Ragu

This is a delicious and easy way to use up your leftover lamb. In fact, it’s so tasty, it’s worth buying some if you don’t have any in the fridge!

Ingredients:

  • 2 Tbsp olive oil
  • 1 brown onion, finely chopped
  • 1 bunch bok choy, rinsed and chopped
  • 3 Tbsp crushed/minced garlic (or to taste)
  • 500-800g g cooked lamb leftovers cut into small pieces
  • 400g tin of chopped tomatoes or 350 ml passata
  • 300 ml chicken broth or stock
  • 2 large bay leaves
  • Herbamere, or salt and pepper
  • 250 g pasta ( we use konjac pasta)
  • Parmesan to serve

Method:

  1. Heat olive oil in a large frying pan and sauté onion over a gentle heat with a lid on for 5 minutes until translucent, stirring occasionally.
  2. Add the lamb and garlic and cook for a further 3 minutes over a low heat.
  3. Add the chopped tomatoes (or passata), stock, bay leaves, and seasoning. Turn up the heat until it boils.
  4. Reduce the heat and simmer (lid off) for 15 minutes or until the sauce has thickened.
  5. Meanwhile, cook your pasta and drain.
  6. When the ragu is ready, remove bay leaves and mix the pasta with the sauce.
  7. Serve with grated parmesan cheese.

 

Tips:

  • Replace bay leaves with a couple of sprigs of rosemary or thyme
  • Add other veggies (use whatever is in the fridge!)
  • Add a splash of red wine
Cheesy Veggie Cups

Cheesy Veggie Cups

Easy, delicious and made with almost no mess, these cheesy veggie cups will surely become your new favourite dish! Simply mix all the ingredients together and pop them in the air fryer. This is also low carb.

Serves 2

Ingredients:

  • Spray oil
  • 3 large eggs
  • 1 cup diced veggies
  • 3/4 cup grated cheese + extra for topping.
  • 2 Tbsp cream
  • 2 Tbsp milk
  • Herbs and spices (I use Herbamere)

Method:

  1. In a medium sized bowl, whisk eggs, cream, milk and herbs/spices.
  2. Add cheese and vegetables and stir to combine.
  3. Spray whatever dish you will be cooking them in with oil.
  4. Divide mixture beween dishes.
  5. Bake in air fryer for 12 minutes at 180C.
  6. Add remaining cheese and cook for a further 4-5 minutes or until cheese is golden and bubbly.

Tips:

  • Can be cooked in a regular oven, simply allow oven to pre-heat before cooking and adjust cooking times to suit.
  • This is a delicious breakfast dish.
  • Play with your flavourings. Garlic, paprika, onion powder, different herbs etc.
  • Add some crumbled bacon and spring onion.
  • I use ramekins but you can cook this in one bigger dish if you prefer. Adjust cooking times to suit.
  • I keep little frozen packets of veggies in the freezer as it takes up less room. I use one of these for my veggies.
  • Serve on its own or with 1/2 an avocado or side salad.