(Recipe from the Everyday Cooking for Every Family TMX cookbook)
I googled “di Josie” to find out whether it actually meant a cooking style or whether this dish was just conjured up by someone called Josie. I’m leaning towards the latter but if you know, shoot me a note!
2 cloves of garlic (I used 4. This family ain’t the Cullens.)
200g white wine (I used a cheap chardonnay)
S&P to taste
Approx 800g snapper or trout, either whole or filleted (I bought 800g of ocean trout fillets, but for two I’d recommend something closer to the 500/600g mark)
Mixed vegetables cut into bite size pieces (I had 3 small red capsicums, 1 medium green capsicum and 1 leek, you can use carrots/broccoli/cauliflower too)
1 tbsp TM vegetable stock concentrate (the recipe’s on its way, but in the meantime if you don’t have this, 200g of liquid vegetable stock can replace the water. I actually heaped tablespoons onto clingwrap and froze the portions into little ‘wontons’ for ease of use.)
Oh, and because I took a fancy picture of my veggies, for shiz and gigs, here you go.
- Place garlic into TM bowl and chop for 5 seconds on speed 7.
- Add oil and saute for 2 minutes at 100 degrees celcius on speed 1.
- Add water, wine, stock, s&p into the bowl. (This will become your sauce).
- Place fish into the Varoma dish…
- …and vegetables in an even layer on the varoma tray. Place tray on top of the dish, which goes on top of the TMX.
- Make sure the Varoma dish cover is on, then cook for 25 minutes at Varoma temperature on speed 1.
- Remove the dish and tray, and portion the food onto your serving dishes.
- Add the cornflour to the bowl, and cook for a further 3 minutes at 90 degrees celcius on speed 4. Pour over the fish and veggies. Garnish if you feel like it, and enjoy because you’re being awesomely healthy (no, the alcohol has evaporated so it’s not like you’re drinking. I promise.)