While I was making this it caused me to reminisce – when I was about 14 maybe 15 my parents used to holiday in a caravan in Tuncurry. For as long as I can remember I have been obsessed with faffing in the kitchen, and sometimes Mum was happy to let me, especially if we were on holiday.
Anyhow I made a veal in a creamy garlic sauce ( yes it seems even then I was obsessed with creamy sauces) and we only had powdered garlic. Id never used it before and the recipe called for a teaspoon of crushed. Not knowing the difference between tsp and Tsp ( thats how it was written) I put a TABLESPOON of garlic powder into my sauce and ALL OVER MY VEAL. Needless to say – I nearly killed my parents – especially my mother who still had her gallbladder back then. I wasn’t ever allowed to use garlic powder ever again.
But tonight I did – I wanted to use onion and garlic but not have it be WET in the crumb. Onion Flakes located – Garlic Flakes – not located – powder it was. AND I was afraid – very afraid that I may kill either myself or my gall bladder intact hubby or one of the kids. Happy to report – we are all alive and no one has fallen off the perch yet.
You will need a high speed processor for this one as it involves making a crumb from almonds and seeds. That can also be used to crumb lamb cutlets or maybe even fish. Because come on – who doesn’t love a crumbed cutlet?
INGREDIENTS – CRUMB ( Plus method for Thermomix)
Weigh into your bowl 150g Whole Raw Almonds
25 g Pumpkin Seeds
20g Sunflower Seeds
5 g Psyllium Husk ( this acts like a glue – you need it)
50 g Of Thermo blitzed parmesan Cheese
1 teaspoon of Onion Flakes
Half a teaspoon of Garlic Powder ( if you find the flaked style use a teaspoon)
A good Sprig of fresh parsley and Pink Salt and Pepper to season
Blend Speed 9.5 for 10 seconds. Scrape down bowl repeat for 5 seconds. You will have a fine crumb.
( if you are using a high speed processor pulse until you have a fine crumb)
Remove from bowl set aside ( do not wash bowl – you can even leave a little in the bowl – remember psyllium – glue – )
You don’t want it chunky AT ALL.
CHIICKEN INGREDIENTS ( And Thermomix Method)
400 g Chicken Breast Fillet Cut into Cubes
400 g Chicken Thigh Fillet cut into cubes
Don’t remove the fat – fat is flavour.
1 Egg ( If you have an egg allergy leave this out)
Blend Speed 9 for 5 seconds, Scrape Bowl repeat. Scrape bowl – repeat. ( The natural proteins in the meat form a glue combined with the egg and psyllium residue in bowl)
You will get 5 x 150 g patties from this mix plus a little leftover to make some nuggets for your lunch the next day.
Place some of your crumb to cover the bottom of a baking tray ( lined with baking paper) – you’re going to need 2 lined trays.
Now pick up your patty and smash it into the crumb spreading until you have a fine plate size snitty. Repeat this with each patty refilling your crumb tray as you go.
Place each snitty onto another lined tray ( I got two and then placed another piece of baking paper then another two and made the rest into nuggets for the kids lunches tomorrow).
Let them rest in the fridge to re form the proteins for at least 15 -20 mins.
Shallow fry in a combination of Cultured Butter and Garlic Olive Oil. Pop each into the oven as you fry them ( to finish cooking on the inside). They are fragile so be careful lifting and turning – they will stick together but. Trust me.
We had these with broccoli and creamy mushroom sauce – but you can be as creative as you want to with toppings.
Enjoy!
NUTRITONAL INFORMATION: (5 Serves)
Calories: 599 Fats:45.9 ( Saturated 13.6g) Carbs:9.1 Net Carbs:5.2 Protein:43.2
The Domesticated Ms Hemsworth 