Chicken Cacciatore with Basmati Rice

Chicken Cacciatore is an Italian dish that many of you have probably heard of or tasted. The word "cacciatore" means “hunter” and this dish originated in the Renaissance period when only the wealthy could afford to enjoy the sport of hunting and subsequent poultry that was caught. It's a dish that has many variations, and this is my Thermomix version.

 

Great as a quick mid-week meal, it's usually one enjoyed by the whole family - even if some persist in picking out elements! I've presented it here with Basmati Rice but that can be substituted with some fresh bread to mop up all the yummy sauce. I hope you enjoy it :)

 

 

Chicken Cacciatore with Basmati Rice

 

Serves 4-5

 

400g Basmati rice

500g skinless chicken thighs, trimmed of excess fat and diced

3 cloves garlic

1 red capsicum, deseeded and chopped roughly

20g olive oil

400g can of crushed tomatoes

6-8 basil leaves

3-4 sprigs of parsley

1 tablespoon of TM vegetable/chicken stock

60g white wine

2 small-medium carrots, sliced

130g mushrooms, sliced

100g Spanish olives, sliced or whole and pitted

Salt and pepper to taste

 

1. Fill Thermomix bowl with approximately a litre of water.

 

2. Place rice in Thermomix basket and rinse for a few minutes under running water. Then place basket inside bowl. Cook for 20 minutes at 100 degrees/speed 4.

 

3. When rice is finished cooking, remove basket carefully and spoon rice into Thermo Server, fluffing with fork so as to separate grains. Set aside with lid on while you cook the chicken.

 

4. Place garlic and capsicum into Thermomix bowl and chop 3 seconds/speed 7.

 

5. Add 20g oil and sauté for 2 minutes at 90 degrees/speed 1.

 

6. Add chicken, crushed tomatoes, basil, parsley, stock, wine and carrots to the bowl and cook for 20 minutes on reverse at 100 degrees on soft speed (spoon symbol).

 

7. Place mushrooms into bowl and cook for 7 minutes on reverse at 100 degrees on soft speed.

 

8. Finally, add olives and cook for a final 1 minute on reverse at 100 degrees on soft speed.

 

9. Dish out rice on to individual plates and then spoon chicken cacciatore beside it or on top, however you prefer it.

Best Ever Banana Cake

I have been meaning to share this recipe for so long, that when I finally sat down to write this blog post, I discovered hundreds of banana cake photos on my computer! Every time I would bake this cake, I would take photos. I still don't think I have the perfect photo - the one that captures how wonderful this cake really is.

 

However, once you know the history of this cake, you'll realise that's a near impossible task. For this cake is tied up with a thousand childhood memories. The recipe was handed down from my paternal grandmother to my mum and aunties, and has now also been passed on to my mother in-law and beyond. I really don't know where it originated but I remember my Nonna and mum baking it - and quite frankly, it's the best banana cake I have ever, ever tasted!

 

You see, I hate bananas. I can't stand banana flavoured food of any sort and detest the smell of bananas. The only way I'll consume bananas is via banana cake or banana bread - and that's all thanks to this one cake.

 

I seem to make it every time I glance at the fruit bowl and discover a few over ripe bananas. The batter is quite large in quantity so I always bake it in a large bundt tin, however, you can also split the batter and make two smaller cakes. If you do this, don't forget to adjust the cooking time. It can be frozen either whole or in individual slices as well, however I love it fresh and so do the kids. It's also one of those cakes that really doesn't need a topping. Sometimes I sprinkle some icing sugar on top but it isn't necessary.

 

Both traditional recipe and adapted thermomix recipe is included below. Quantities in grams are for the thermomix.

 

Best Ever Banana Cake

2-3 over ripe bananas (approx. 180g total)
3 cups (490g) self raising flour
1 1/2 teaspoons bi-carb soda
1 cup (210g) caster sugar
2/3 cup (140g) milk
3/4 cup (120g) olive oil
3 large eggs
1 1/2 teaspoons vanilla essence

Thermomix version

1. Preheat oven to 160 degrees fan forced.

2. Place bananas in TM bowl and mix for 10 seconds/speed 5. Scrape down sides.

3. Add flour, bi carb soda and sugar to the bowl. Mix for 20 seconds/speed 4.

4. Add milk, oil, eggs and vanilla essence to bowl and mix for 20 seconds/speed 5. Scrape down sides and mix for a further 10 seconds/speed 5.

5. Pour batter into a large greased bundt tin and bake for approximately 40 minutes or until an inserted skewer comes out clean.

6. Let cake rest in tin for 10 minutes then turn out onto a wire rack to cool.

Traditional version

1. Preheat oven to 160 degrees fan forced.

2. Mash bananas with a fork and place them in mixing bowl.

3. Sift flour and bi carb soda into same bowl as bananas, then add the caster sugar. Beat together until combined.

4. Add milk, oil, eggs and vanilla essence and mix until well combined, scraping down sides of bowl to make sure all ingredients are well incorporated.

5. Pour batter into a large greased bundt tin and bake for approximately 40 minutes or until an inserted skewer comes out clean.

6. Let cake rest in tin for 10 minutes then turn out onto a wire rack to cool.