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1 Chicken Quiona Devil Balls with a Spicy Dipping Sauce

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Chicken Quiona Devil Balls with a Spicy Dipping Sauce

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Ingredients

35 portion(s)

Devil Balls

  • 500 g chicken breast, semi frozen and cut into 4cm cubes
  • 2 onions, quartered
  • 200 g quiona, pre cooked
  • 2 clove garlic
  • 1 tablespoon Smokey Paprika
  • 2 tablespoon Vegetable stock paste
  • 1 l warm water

Spicy Sauce

  • 20 g rince wine vinegar
  • 5 g tamari
  • 10 g Soft brown sugar
  • 10 g fresh ginger
  • juice of a whole lime
  • 2 red chillies cut in half, (seeds left in if you want it spicy, de seeded if you like it mild)
  • spring oinion to garnish
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  • 6
    17min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Devil Balls

  1. 1. Add chicken to bowl and mince 250g at a time. Turbo for 2secs repeat till happy with texture. (recommend doing it twice) Set aside.

  2.  

    2. Add onions and garlic and chop 3secs speed 5. Scrape down sides of bowl.

  3.  

    3. Add chicken mince, cooked quiona, paprika to bowl and combine 3secs speed 5.

  4.  

    4. Wet your hands with a little water (the water on your hands will stop the mixture sticking to you), then roll mixture into balls and place in varoma dish and tray.

  5.  

    5. Add 1 litre of warm water to Thermomix jug place lid in position with varoma on top. steam balls for 12mins varoma tempreture speed 2. Check after 12mins and prolong cooking time if needed. Once cooked clean and dry bowl ready to make sauce.

    6. Spicy Sauce

  6. 1. Place ginger and chillies into bowl and chop on speed 8 for 3 secs. scrape down sides of bowl.

  7.  

    2. Add rice wine vinegar, brown sugar, lime juice and tamari and combine speed 8 for 5 secs. Scrape down sides of bowl and puree on speed 10 for 10 secs. Then pour sauce into serving bowl and garnish with spring onions. ENJOY!

10

Accessories you need

  • Varoma
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  • Spatula TM5/TM6
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11

Tip

These delicious balls were created with the help of my fellow Thermomix Consultants Janis Page, Felicity Poke and Nicole Eagling from the Delightful Devils Team in North West Tassie! Hope you all love them us much as we do!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Nice when cooked and hot, but

    Submitted by HW on 7. April 2016 - 17:28.

    Nice when cooked and hot, but delicious the next day cold , for a party. Sauce lovely. Thank you.

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  • nice quick and easy snack. I

    Submitted by janewilson on 13. June 2015 - 19:21.

    nice quick and easy snack. I found I needed to double the sauce. 

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