Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Five spice rub
- 1 tbsp olive oil
- 2 tsp instant granulated coffee
- 2 tbsp brown sugar
- 2 tsp ground allspice
- 2 tsp dried oregano
- 2 tsp ground paprika
- ½ tsp ground black pepper
- ¼ tsp cayenne pepper
- 1 tsp sea salt flakes (see Tips)
- 1400 - 1600 g whole chicken, trussed
Asparagus and pea salad
- 40 g extra virgin olive oil
- 60 g red wine vinegar
- 2 tsp caster sugar
- 1 tsp Dijon mustard
- ¼ - ½ tsp salt, to taste
- 2 pinches ground black pepper
- 500 g water
- 2 bunches asparagus, trimmed and cut into pieces (3 cm)
- 150 g sugar snap peas, trimmed
- 60 g mixed salad leaves
- ½ red onion, cut into thin slices
- Nutrition
- per 1 portion
- Calories
- 2676 kJ / 637.1 kcal
- Protein
- 50.5 g
- Carbohydrates
- 8.5 g
- Fat
- 44.5 g
- Saturated Fat
- 12.1 g
- Fibre
- 3.5 g
- Sodium
- 720.4 mg
Alternative recipes
Potato bake (Thermomix® Cutter, TM6)
1h 10min
Coq au vin blanc with mashed potato
1h 50 min
Lala's creamy lemon butter chicken
1h 10min
Singapore style noodles (Thermomix® Cutter)
40min
Frozen yoghurt bark (Thermomix® Cutter, TM6)
6h 10min
Chicken and risoni bake
1h 15min
Jo Whitton's Wholesome meatball soup
50min
Braised Lamb Shanks
3h 35 min
Butterflied chicken with chilli oil and pineapple salsa (Darren Robertson)
3h 15min
Chinese-style chicken
25 min
Swedish meatballs and mash
50min
Poached eggs using blade cover
30min