Chicken Quinoa Rissoles With Orecchiette Pasta Soup

You are here:

Print to PDF

[X]

Print recipe

Chicken Quinoa Rissoles With Orecchiette Pasta Soup

Print:

main picture

tips

step pictures

comments

Print recipe

I'm cooking this today

Ingredients

6 portion(s)

Chicken Quinoa Rissoles

1 clove garlic
20 grams dry roasted almonds
4 pieces black peppercorns
1/4 teaspoon rock salt
200 grams steamed chicken meat
40 grams shallots
3 sprigs parsley
30 grams little dill cucumbers
2 cumquat
200 grams steamed quinoa
1 egg

Soup

1 litre water
2 teaspoon Vegetable Paste
1 Shallot cut into 5 cm pieces
1 large carrot cut into 4cm pieces
40 grams Red Capsicum cut into 4cm pieces

Add to shopping list

6

1h 1min

Preparation 30min

Baking/Cooking
7

easy

Preparation
8
- 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.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Alcohol-free Gluten free Non-dairy Autumn Father's Day Mother's Day Spring Summer Winter Creative Easy Low budget Natural Quick New Zealand American Australian Cooking Steam cooking All-in-one cooking with Varoma Dinner Lunch Everyday Main course Meat dish

Recipe's preparation

Chicken Quinoa Rissoles

For the Chicken Quinoa Rissoles

To "Closed lid" add garlic and blend for 5 seconds on speed 6

To "Closed lid" add nuts, rock salt, pepper corns and blend for 5 seconds on speed 6.

To "Closed lid" add steamed chicken meat, shallots, parsley, dill cucumbers, cumquats and blend for 5 seconds on speed 6.

To "Closed lid" add egg and steamed quinoa and blend for 15 seconds on "No counter-clockwise operation" on speed 2.

Shape into 6 large patties and place into Varoma Tray. Set aside.

For The Soup

No need to clean "Closed lid" after making rissole mixture just add water, vegetable paste, shallot, carrot, red capsiicum into the "Closed lid"

Steaming Rissoles and Cooking Soup

Place Varoma with Rissoles on top of "Closed lid" for 20 minutes varoma on speed 1

Remove Varoma Tray carefully and add Orrechiette pasta into "Closed lid" and return Varoma Tray to "Closed lid" and "No counter-clockwise operation" for 10 minutes on speed stir.

Happy dinning!

Accessories you need

Varoma
buy now

Spatula TM5/TM6
buy now

Tip

If you don't want to do the soup just add water only to the "Closed lid" and steam on Varoma for 30 mins on "Gentle stir setting"

If you want to use raw chicken for Rissoles cook chicken first in "Closed lid" with a little coconut oil salt and pepper first. Rinse and dry "Closed lid" and start from the beginning.

Make rissoles by placing mixture into a 6 Silicon Patty Cake Tray. Then gently tip rissoles out and place into Varoma Tray.

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.