Monthly Archives: April 2012

Prawns with garlic and wholegrain mustard

Recipe from the Thermovixens blog)

I love garlic prawns and rice, but was looking for something a little bit different than the garlic-cream recipe. I stumbled across this recipe and loved that I hadn’t tried a version with wholegrain mustard, so I thought I’d give it a shot.

Ingredients

1 small/medium onion

2 spring onions (didn’t bother with this)

4 cloves of garlic (as usual, I used more)

1 red chilli (I actually forgot to buy this, so I added chilli flakes in at the end)

1 tablespoon of seeded mustard

40g butter

60g olive oil

400g fresh prawns, peeled, deveined and tails off

Cooked white rice

Lemon or lime wedges to serve

Vegetables (I had some french beans, otherwise you can make a salad too)

Method

  • Add the onion, spring onions, garlic and chilli into your Thermomix bowl and chop for 5 seconds/speed 6.
  • Add the mustard, butter and oil into the bowl and cook for 5 minutes/100 degrees/reverse/speed soft.
  • Add prawns and cook for 4 minutes/100 degrees/reverse/speed soft (I actually ended up having to double the cooking time to ensure all of my prawns were cooked.
  • I ended up with a lot of sauce, so I removed all the prawns and some of the sauce, before adding my beans into the bowl and cooking that for a further 5 minutes/100 degrees/reverse/speed soft.
  • Serve with your cooked rice and lemon/lime wedges. The lemon/lime really brings everything together in terms of flavour, so make sure you don’t forget this ingredient. The chilli is also a must, otherwise you end up with a gravy that’s quite sweet and unbalanced.

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Porcini mushroom risotto

(Recipe adapted from In The Mix)

During my Thermomix demo, the consultant made a mushroom risotto from a recipe found in the EDC cookbook. Apart from some of the rice sticking to the bottom of the bowl and burning, I was stoked to discover how easy it was to cook risotto in the T-dog!

For whatever reason it took me a while to actually make a risotto again, but when I saw a slightly more fancypants risotto recipe in Dani Valent’s cookbook, I couldn’t wait to go out and get some dried porcini mushrooms – an ingredient I hadn’t actually used in my kitchen before – and give it a crack!

The recipe in Dani’s cookbook is actually for mushroom risotto balls. I went down the lazy route here with a few things (pre-shredded parmesan, sliced button mushrooms rather than a mix, and the pack of porcini mushrooms I bought was 40g rather than 50g as needed in the recipe. In addition, I didn’t bother stirring in mascarpone which the recipe calls for, and oh my god holy crap THE INGREDIENTS DIDN’T INCLUDE GARLIC, which I just couldn’t leave out! So the ingredient list below is more to suit my personal taste and laziness.

Ingredients

40g dried porcini mushrooms

600g water

1 shallot, peeled

3 cloves of garlic

20g olive oil

200g fresh mushrooms

salt & pepper to taste

20g butter

100g white wine

200g arborio rice

A big handful of parmesan cheese to taste

Method

  • Place the porcini mushrooms into the TMX bowl and pulse on Turbo so that the pieces are chopped but not powdered.
  • Add 600g water and warm for 6 minutes/100 degrees/speed 1.
  • Pass the stock through a sieve and set the liquid and mushroom pieces aside.
  • Add the shallot and garlic and chop for 1 seconds/speed 7.
  • Scrape down the sides, add the olive oil, porcini mushroom pieces, fresh mushroom pieces, salt & pepper. Cook for 5 minutes/100 degrees/speed 2.
  • Add the butter, white wine and arborio rice for 4 minutes/100 degrees/reverse/speed soft. 
  • Add 450g of the mushroom stock, and give the mix a good stir to make sure that none of the rice is sticking to the bottom of the bowl. Cook for 6 minutes/100 degrees/reverse/speed soft.
  • Give the mix another good stir to make sure none of that rice is stuck at the bottom, and then cook for a further 6 minutes/100 degrees/reverse/speed soft.
  • Pop the risotto into the ThermoServer, stir in your parmesan cheese then cover the dish and allow it to go through the final stage of absorption. Add some more cracked pepper if you wish (I always do) and enjoy.

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Snapper & Prawns En Papillote (In Paper)

(Recipe taken from the thermovixens blog)

While there are still a number of recipes that I haven’t yet tried from my cookbook, I’ve started focusing more on other Thermomix blogs for inspiration. When I stumbled across this recipe, I just had to give it a go!

Ingredients

2 snapper fillets

12 uncooked and peeled prawns

2 cloves of garlic (I used a tad more)

Half a bunch of coriander

Small chilli (add to your liking)

Half an onion

20ml soya sauce

20ml olive oil

1/2 tsp sesame oil

1 lemon cut into thin slices (I had a lime in the fridge so I used that instead)

1 tin coconut cream

450g water

300g rice

Side salad to serve (I had some kailan leaves that I popped on top of the Varoma dish while cooking everything else)

Method

  • Add garlic, coriander, chilli and onion into the TMX bowl and chop for 5 seconds/speed 6.
  • Scrape down the sides, and add the soya sauce, olive oil and sesame oil into the bowl. Mix for 10 seconds/speed 6.
  • Tear out a piece of baking paper, and place the lemon/lime slices in a row. Pop your fish on top, with 6 prawns on top of each fillet of fish.
  • Add the mixture to the top of this mini seafood tower you’ve created.
  • Wrap the baking paper around the fish, quite tightly so the liquid can’t escape.
  • Don’t worry about washing the bowl. Add the water and coconut cream, then place the basket into the bowl and weigh out your rice.
  • Add your fish to the Varoma. Ensure you have left space for the steam to rise. Cook for 16 minutes/Varoma temperature/speed 4.
  • Remove the rice and place in the Thermoserver to keep warm. Cook the fish parcel for an additional 15 minutes/Varoma temperature/speed 4. My fish fillets were quite thick, so at the end of this I actually added another 6-7 minutes of cooking time.
  • Serve the fish and its juices with your coconut rice and veggies. A great all-in-one meal that tastes pretty dang fantastic.
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Lemon Chermoula

(Recipe from the Official Thermomix Recipe Community)

The other half was away for two weeks, so my Thermomix went on a bit of a vacation while my bin filled up with takeaway containers and pizza boxes. But upon his return – and the arrival of the Easter long weekend – I thought I’d go on a bit of a Thermomix rampage. Starting with this lemon chermoula recipe. The link I’ve included actually shows you what to do with the chermoula, but I’ll just cover off the paste here (FYI, GREAT as a marinade for fried chicken!

Ingredients

60g cumin seeds

30g coriander seeds

2cm piece ginger, peeled

2 garlic cloves

1 small chilli

1 small handful coriander roots and leaves

1 tbsp preserved lemon peel (or the zest of 1 lemon, which I used)

Juice of 1 lemon

100g olive oil

2 tsp white vinegar

1 tsp sweet paprika

1 tsp turmeric powder

S&P to taste

Method

  • Place cumin and coriander seeds into the TMX bowl, and dry roast for 5 minutes/Varoma temperature/speed 1.

  • Take the lid off and allow the mix to cool slightly, then pulse a couple of times on Turbo until the mixture is powdered.
  • Add the ginger, garlic, chilli and coriander into the bowl, and chop for 10 seconds/speed 7.
  • Place the remaining ingredients into the bowl, and chop for 20 seconds/speed 7.

  • Set aside in a screw-top jar and refrigerate until use. It should keep for about two weeks.

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Minced pork, spinach and carrot congee (Chinese porridge)

(See my first try here)

I had a hankering for some comfort food, and because I’ve been on my own these past few weeks I wanted a one-pot meal with my veggies, carbs and protein all whacked into one. I followed the steps in my previous post, but omitted the dry stock powder, cornflour and sesame oil, replaced the pork strips with 500g of mince marinated in white pepper and soy, and added garlic and spinach to bulk up the veggie content.

  • Mill your rice for about 8 seconds/speed 8, then set aside.
  • Pop your garlic cloves and carrot (I used three cloves and one big carrot cut into large chunks), and grate these for about 5 seconds/speed 8.

  • Pour the milled rice back in, add water and cook for 12 minutes/100 degrees/reverse/speed 1.
  • Drop teaspoons of the mince into the congee, and cook for a further 12 minutes/100 degrees/reverse/speed 1. I added a large handful of spinach leaves through the hole on the cover when there was one and a half minutes left on the timer, and stirred it into the congee to wilt the leaves. Add additional salt and pepper to taste. Dunzo.

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Lime and Coconut Cookies

(Recipe adapted from this blog)

I was at Coles a couple of weeks ago, and spotted a bag of limes for $2. Had NO idea what I was going to do with a bag of limes, but I figured that someone out there in the interweb would have a ridiculously easy Thermomix recipe. And woo hoo, I found it! I’m not a fan of white chocolate so I didn’t bother with that part. I also didn’t have quinoa flakes, so I gave rolled oats a shot.

Ingredients

Zest and juice of two limes

170g raw sugar

120g cold butter

120g plain flour

60g self raising flour

100g oats

45g shredded coconut

1 egg

1 tsp vanilla extract

Method

  • Place zest into the TMX bowl, and mill for 15 seconds/speed 8, stopping halfway to scrape down the sides if necessary.

  • I skipped the next step (lazy, you know how it is) and popped the sugar and butter in and blend for 10 seconds/speed 6.

  • Add remaining ingredients, and mix for 10 seconds/reverse/speed 4. Scrape down the sides and then mix for a further 7 seconds/reverse/speed 4.

  • Preheat your oven to 180 degrees celcius.
  • Roll mixture into balls (roughly 1 heaped teaspoon to a ball), pop it on a tin lined with baking paper, and flatten slightly. I had to prepare two tins.

  • Pop in the oven and bake for 12-15 minutes until the edges start to brown. Dunzo.

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