Thermomix Varoma Steamed Dumplings

This is part of the recipe that I had prepared last year, and then forgot to put on the blog!!

The basic recipe can be altered with different fillings.

Chicken and Pistachio Dumplings in the Varoma

makes 20


80 g unsalted pistachio nuts
1 clove garlic
300 g chicken thighs cut into 2cm chunks,
and partly frozen
2 tablespoons mint
1 tablespoon grated lemon zest
1/2 teaspoon ground allspice
1/4teaspoon ground cinnamon
1/4 teaspoon Tabasco sauce
1/4 teaspoon ground black pepper
Salt

20 round gow gee dumpling or wonton wrappers

sauce
1 small onion, quartered
1 red chilli, seeded and roughly chopped
2 garlic cloves
1 tablespoon olive oil
3 tablespoons dry white wine
400 g tin chopped tomatoes
1 cinnamon stick
1/2 teaspoon Tabasco sauce (optional)


Place the pistachios in the TM bowl and chop for 10 seconds on speed 7. Add garlic and chop for another 5 seconds on speed 7. Add chicken, mint, lemon zest, allspice, cinnamon, Tabasco, black pepper and some salt to TM bowl. Chop and combine the chicken by hitting Turbo 4 or 5 times. It should still have some texture and not look like a paste.

Line the Varoma dish and tray with some baking paper and punch with holes. Spoon the mixture into the centre of the gow gee wrappers and bring the edges up around the filling, pleating as you go to encase the filling (leave the top open). Place the dumplings in a single layer on top and cover with the lid. Leave aside while preparing the sauce.

Place the onion, chilli and garlic in the TM bowl and chop for 10 seconds on speed 7. Add oil and cook for 5 minutes, or until the onion has softened. Add the wine, tomatoes, cinnamon and Tabasco, if using, set the TM for 20 minutes at Varoma temperature on reverse and speed 1. Place the Varoma on top and allow the dumplings to steam while the sauce is cooking.

You may need to check after about 10 minutes and move some of the dumplings from the main Varoma dish to the tray and vice versa to ensure even cooking. If the dumplings start to dry out during cooking, brush generously with water.

After the dumplings have cooked, remove the Varoma and leave aside covered to keep the dumplings warm. Open the TM lid and remove the cinnamon stick. Place the MC back in lid and slowly bring the speed up to speed 9 and blend for 40 seconds, or until smooth, then season well.

To serve, spoon the sauce onto serving plates and place the dumplings on top, or arrange the dumplings on a platter and use the sauce for dipping.

Thermomix Chicken Croquettes from Varoma

This is based on a recipe from Kate McGhie's book "Cook"

I am not into fried foods, but somebody is, and so I decided to try making up a batch in a form that could easily be frozen and then small quantities be thawed for a meal/snack.

I don't enjoy crumbing sloppy balls of croquettes, so thought that I would try par-cooking them first.

The logs of chicken mix can be steamed before they are sliced for the croquettes, but please don't overcook them, because they will be partly cooked again with the frying.

It is similar to the way my mum used to make logs of biscuits and freeze them, then cut off bits as needed. But this time, I cooked the chicken and then sliced it and froze the slices on trays before wrapping between pieces of foil for storage.

For a crunchier texture, use the Japanese Panko breadcrumbs rather than making your own and mix in the parmesan before coating.

You only need to shallow fry the croquettes, but I probably would not try to cook them in the oven, as they would harden up too much. I have coated and fried them, cooled them and then reheated them later in a slow oven for 10 minutes, and that works.

Have a play around and see if it appeals.



Chicken Croquettes

Ingredients:
100 g Parmesan cheese in pieces
200 g bread, crusts removed and
cut into chunks
1 clove garlic
500 g chicken thighs cut into
2cm chunks and partially frozen
1 egg
1/4 teaspoon ground black pepper
Salt
Another egg, beaten (for crumbing croquettes)

Method:
Place the cheese in the TM bowl and chop for 15 seconds on speed 8. Add bread and chop for another 10 seconds on speed 7. Remove crumb mix to a bowl and set aside.

Place garlic in the TM bowl and chop for 10 seconds on speed 7, scrape down the sides as needed. Add 250 g of the chicken to TM bowl. Chop the chicken by hitting Turbo 4 or 5 times. It should still have some texture and not look like a paste. Remove and place in a bowl. Place remaining chicken in TM bowl and chop the chicken by hitting Turbo 4 or 5 times.

Place the chicken and garlic; half the breadcrumb mix; and, one of the eggs and seasoning into the TM bowl. Mix for 30 seconds on Reverse + speed 5, using the spatula through the lid if needed to push the mixture down.



Place some of the mixture onto greased aluminium foil and roll up into sausage shapes, about 3cm diameter, of lengths that will fit into the Varoma.

Place 1000 m l water in the TM bowl and set the TM for 30 minutes at Varoma temperature on speed 2. Place the Varoma on top and steam the “sausages”.

After the sausages have cooked, remove the Varoma and leave aside to allow the sausages to cool. Once cooled, slice into 1 cm slices, dip in the beaten egg and reserved crumbs. Shallow fry.

You can make up larger amounts, cook the sausages; cut into discs; and then freeze with silicon paper between, thaw and crumb as needed.

White Cooked Chinese Chicken

This recipe is based on a recipe from Stephanie Alexander’s “The Cook’s Companion”.

There are many versions of this recipe, and it is very easy to cook without the Thermomix, but for anybody who doesn't have a stove, this shows the potential of this wonderful machine.

You need to try not to allow the skin to be damaged - you can see the tear in the leg of my first attempt - keep the speed at soft and you should be able to avoid this mistake.



White Cooked Chinese Chicken


Ingredients:

1 size 13 (1.3kg) chicken with
parson’s nose removed
3 litres boiling water
60 ml Shaoxing rice wine or sherry
3 spring onions, sliced into 2 cm lengths
2 cm fresh ginger, cut into slices
1 tsp sesame oil


Method:




To start, clean as much fat away from inside the cavity. Then carefully pour half of the boiling water into the cavity of the chicken to blanch and clean the blood from inside. Drain the chicken and carefully place it in the TM bowl, bottom end down over and around the blades. Push chicken down carefully so it is firmly set on the blades. Do not tear the skin.



Put the wine, spring onions, ginger and oil into the cavity through the opening at the neck. Position the lid on the TM bowl and then carefully pour about 1500 ml boiling through the hole in the lid to barely cover the chicken. It may want to float, but it should still be OK. There should be about 1 cm clearance from the top.

Set the Thermomix for 10 minutes at 100°C on speed soft. Keep a check on the chicken. It should slowly rotate in the bowl without problems. Place the steamer basket over the opening in the lid.

Then set the Thermomix for 30 minutes at 50°C on speed soft. Place an inverted cup or bowl over the opening in the lid to help keep steam in.

After the time has been reached, turn off the Thermomix, and leave the chicken in the bowl for another 30 minutes. Then, very carefully remove the chicken to a bowl with some iced water being careful not to tear the skin. Cover the chicken with ice cubes and, let the chicken sit for another 60 minutes to thoroughly cool.

When the chicken has cooled sufficiently, drain the water away. Remove chicken to a board and cut into serving pieces. You should find that a delicious jelly forms between the skin and the flesh. The bones may look a bit pink, but it should have a velvety and soft flesh.

Traditionally the chicken is served with slices of spring onion and ginger covered with very hot vegetable oil (it spits as it hits the onions and ginger so beware) and some sesame oil drizzled over.

Drunken Chicken Version 1 in Varoma

My sincere apologies to Anonymous of Singapore, but finally I am getting around to writing up the recipes for some of the Asian dishes that I photographed last year.

This is for the first version of drunken chicken that I will present. White cooked chicken and another drunken chicken will follow.


Drunken Chicken in the Varoma

Ingredients:

1.5 kg chicken
150 ml Shaoxing rice wine
3 Tbsp Chinese spirit (or brandy, grappa)
3 slices fresh ginger
3 spring onions, cut into 2 cm lengths
1 tsp salt
1/4 tsp freshly ground black pepper
Coriander leaves and/or
finely-sliced spring onion to garnish

Preparation:

Rinse the chicken, drain and remove any fat from the cavity and around neck. Cut off and discard parson’s nose. Joint chicken and cut into approximately 8 pieces. Place into a bowl and cover with boiling water, leave for 2-3 minutes, then refresh in cold water.

Place the chicken pieces into a bowl that fits into the Varoma. Add the wine, spirit, ginger and spring onion. Place 1000 ml water into the TM bowl and position the Varoma with chicken. Cover and steam for 30 minutes at Varoma temperature on speed 2.

After the time has been reached, set Varoma aside still covered and leave for 20-30 minutes to cool in marinade. Baste chicken pieces from time to time to moisten.

For service, strain the marinade from the chicken pieces and place into the TM bowl, add the salt and pepper and cook for 4 minutes at Varoma temperature on speed 2, with steamer basket replacing the MC. Strain marinade into a bowl.

Then, either use a cleaver to cut through the bones into bite-sized pieces, or bone the chicken and slice pieces across the grain. Place chicken pieces into a serving dish and cover with the marinade.

Garnish with coriander and/or spring onion.

Soy Chicken in the Varoma

This recipe is based on a recipe in Kylie Kwong's book "Simple Chinese Cooking". The recipe has been adapted and a further adaptation would be to joint the chicken before steaming. That would reduce the cooking time and enable a larger bird to be used.

It is a simple dish and the marinade can be reserved like a master stock to be used again.



Soy Sauce Chicken in the Varoma

Ingredients:

1 x 1.3 kg chicken
2 garlic cloves
2 cm piece of fresh ginger
1 cup shao hsing wine, or dry sherry
1/2 cup dark soy sauce
1/2 cup brown sugar
1 star anise
1 cinnamon quill
2 strips of orange rind, cut
with vegetable peeler
1/2 teaspoon sesame oil
1200 g water
4 spring onions, trimmed and cut in half
Cornflour, to thicken sauce, if desired

Method:

Place the garlic and ginger into the TM bowl and mince for 15 seconds on speed 7. Add all other ingredients except chicken and spring onions to TM bowl and cook for 20 minutes at 100°C on reverse + speed 2.

Wash the chicken and remove any excess fat from the cavity. Place the spring onions inside the cavity and then push down on the back bone of the bird to flatten it a little. Now, either place the chicken into a roasting bag or, breast side down, into a deep dish that will fit into the Varoma and place marinade in the bag or dish. Leave any marinade that does not fit into the bag or bowl in the TM bowl. Place the bag or bowl inside the Varoma.


Put more water into the TM bowl to make up to 1200 ml, position the lid and then Varoma and steam the chicken for 30 minutes at Varoma temperature on speed 2. If using the bowl, you will need to carefully turn over the bird during cooking to allow it to be properly marinated.

After the steaming time has elapsed, if the bird is in the roasting bag and completely immersed in liquid, then just leave in the bag for 2 hours to cool. If you have used a bowl, then carefully remove the chicken to a pot or dish that will allow you to completely immerse the bird with marinade form the dish in the Varoma and the liquid from the TM bowl. Again, leave to cool for 2 hours. It needs to stay in the marinade to cook through.

Once cooked, carefully remove to a tray to drain and cool. Place 500ml of the marinade in the TM bowl and cook for 15 minutes at Varoma temperature on speed 3. You may add some cornflour mixed with water to thicken the sauce more. Allow to cool.

To serve, chop chicken into serving pieces and arrange on a platter and spoon over some sauce.

Chicken Liver Parfait in the Varoma

This is based on a recipe from the book "BANC" with recipes by Liam Tomlin from his time at Banc Restaurant in Sydney.

I recall visiting the restaurant on the Friday, September 14, 2001. The twin towers had crumbled a few days before, Ansett had collapsed and I was supposed to be flying back to Melbourne the next day on an Ansett flight.

The meal was superb, starting with the most sublime and clear Peking Duck Consomme. It was so clear, free from any trace of fat and full of exquisite flavour.

The restaurant had also suffered recently, at the hands of the Sydney food media and Banc had lost a hat. I had been recommended to eat here by a chef and was not disappointed. It was a Five Star experience and finished with a glass of armagnac chatting to Remi Bancal, who had been at Jacques Reymond's.

For those who have not heard of Liam Tomlin and Banc, this Sydney Morning Herald article may help show his influence on Austrlian food.

The book has become a collectors item and will always be treasured, along with the memories of a wonderful restaurant; superb chef and team; and, food prepared with love.

This dish is one of the various parfaits on offer and the Thermomix does a superb job of preparing the dish with a light texture.

If you are able to source duck livers then they produce an even better result. Duck Liver Parfait will always remind me of Philippe Mouchel and the plates of duck charcuterie that were available at Paul Bocuse Restaurant at Diamaru, and now available in a more modest form at the brasserie by Philippe Mouchel.



Chicken Liver Parfait

Ingredients:

500g chicken livers
60ml madeira
60ml port
60ml cognac or brandy
2 large eggs
300g softened unsalted butter
salt, freshly ground pepper

Method:

Thoroughly clean the livers, removing any sinew or green parts left from the gall bladder, as these will turn the livers bitter. Place the livers in a bowl and cover with madeira, port and cognac. Marinate for 2 hours in the fridge.

Pour the livers into TM basket over a bowl and catch all the alcohol. Put the alcohol in TM bowl and cook for 15 minutes at Varoma Temperature on speed 3 to reduce its volume by about half. Pass through TM basket and allow to cool.

Place the livers in TM bowl and blend for 30 seconds on speed 7. Scrape down the sides during the processing. Set the TM to speed 3 and add the eggs one by one, and then add the reduced alcohol. Once blended pass the mixture through a very fine sieve into a bowl and set aside.

Place the butter in the TM bowl and blend for 30 seconds on speed 3 or until smooth. Add the liver mixture to the bowl and blend for 30 seconds on speed 9. Season to taste with salt and freshly ground pepper, before blending for 10 seconds on speed 3 to incorporate.

Line a 1litre terrine mould or dish that will fit into the Varoma with cling film, making sure that you press it right into the corners to ensure you achieve a nice even surface when turning out, and leave enough overhang to cover the top of terrine mould during the cooking of the parfait.

Pour the liver parfait into the terrine and fill to about 2cm (3/4in) from the top. Gently tap the terrine on the benchtop to expel any air bubbles through the parfait. Cover with the over-hanging cling wrap, and place a lid on top or cover with foil.

Place 1200 g water into the TM bowl. Place the terrine into the Varoma and position Varoma on TM lid. Cook for 45 minutes at 100°C on speed 2 and test with a skewer. If the parfait is still soft and runny give it a few more minutes before testing again (when the skewer is removed, it should be clean and barely warm to touch).

Remove from the Varoma and allow the parfait to cool before placing in the fridge to set over night before turning out. To turn out, run a sharp knife around the sides of the terrine mould to loosen the parfait. Invert the mould onto a board or plate. If it doesn't slide out easily, run a tea towel under hot water, squeeze out and place on the terrine. The heat from the tea towel will loosen the parfait.
Heat a sharp knife under hot water, wipe dry and cut the terrine into 1½ cm slices.

Thermomix Chicken Livers with Dukkah

This recipe has evolved from a dish that I was served at a restaurant in Castlemaine (Victoria), called The Globe, many years ago. The meal was memorable for the antics of the owner/waiters and the chicken livers that I had as an appetiser while thinking about what to have for the main part of the meal.

The chicken livers had been cooked perfectly and the sauce/seasoning accompanying them made them even more delicious. I asked the waiter to let the chef know that they were superb. As the waiter returned to the kitchen with the plate I could hear him call out to the chef - "Alright on the livers". Glad I'm not a chef relying on feedback.

You don't need a Thermomix to make the dukkah, nor do you need one to cook the livers, but since I have one I used it to do both.

The combination of chicken livers and dukkah is great and I have made a dip along the lines of chicken liver pate with finely milled dukkah.

There is a recipe for a terrine of chicken livers pressed with dukkah in Greg & Lucy Malouf's book "Arabesque"

It would be good to try a lightly cooked egg with the livers and dukkah too.

Chicken Livers with Dukkah

Dukkah - adapted from "Everyday Cooking for Every Family"

Ingredients:

100g white sesame seeds
70g hazelnuts
40g coriander seeds
25g cumin seeds
1 tsp salt
1/2 tsp ground white pepper
1 tsp za'atar or dried thyme

Method:

Place the sesame seeds, hazelnuts, coriander and cumin seeds into the TM bowl and dry roast for 10 minutes at 100°C on speed 1.

Remove lid and allow to cool. Once the mixture has cooled, replace lid and set dial to closed lid position and pulse 2 or 3 times with Turbo button to produce a coarse powder - as seen in picture.

Keep in airtight container and refrigerate what you don't use.

Chicken livers

Ingredients:

250ml oil, olive or vegetable
500g chicken livers, trimmed of veins and cut into roughly 5cm pieces
100ml port, sweet sherry, marsala or Madeira

Method:

Place oil into TM bowl and heat for 5 minutes at Varoma temperature on speed 1.

Position butterfly on blades and carefully add chicken livers to the TM bowl. Cook for 4 minutes at Varoma temperature on reverse + speed soft. Check after 2 minutes - you may need to move some of the livers around to ensure even cooking.

Once the livers have changed colour on the outside they should be OK. It is best not to overcook them, they should be pink inside. Drain the livers using the basket and place onto absorbent paper on a plate that fits in the Varoma. Place plate in Varoma and set aside.

Quickly rinse TM bowl and put Madeira (or other) into TM bowl, position lid and Varoma and reduce the port for 5 minutes at Varoma temperature on speed 3.

Place livers on warmed plate, cover with the reduced sauce and then sprinkle with dukkah.

Thermomix Varoma Stuffed Chicken Legs

Thermomix Truffled Chicken Rolls

Thermomix Drunken Chicken

Chicken Galantine

This is another recipe roughly translated/adapted from "A Tutto Vapore"

Chicken Galantine


Ingredients:

150 grams of peppers, preferably 50 g of each red, green, yellow
2 chicken breasts, cut into pieces (300g)
2 chicken thighs, boneless and skinless, cut into pieces (300g)
100 grams of sweetcorn, fresh or frozen kernels or canned
1 pinch of salt
1 pinch of black pepper
2 teaspoons vegetable salt, recipe HERE
600 g of water

For the sauce
1 bunch of dill, leaves only
1 clove of garlic
300 g of natural yogurt
2 tablespoons mayonnaise, prepared with Bimby

Preparation:

Place peppers in pieces in the TM bowl, chop for 3 seconds on Speed 5. Remove and set aside in a bowl.

Place the chicken into the TM bowl (in portions up to 300 g), chop for 10 seconds on Speed 7. Remove and set aside in a bowl.
Repeat this step until all the chicken is chopped.

Place the chicken in the TM bowl with the corn, peppers, salt, pepper and vegetable salt, mix for 15 seconds on Reverse and Speed 3 until the mixture is well mixed.

Distribute the mixture onto two sheets of transparent film. Roll well and form meatloaves. Close ends of the film and place it in the container of Varoma.

Pour the water into the TM bowl, position the Varoma and cook for 30 minutes on Varoma temperature on Speed 1. Set aside the Varoma. Clean and dry the TM bowl.

Allow galantines to cool and then put them into the refrigerator for about 3 hours. Unroll the galantine and cut into slices (1 cm.). Arrange on a flat range.

For the sauce:
Put into the TM bowl the dill and garlic, chop for 4 seconds on Speed 7.
Insert the butterfly. Add to TM bowl the yoghurt and mayonnaise, mix for 10 seconds on Speed 4.

Remove the butterfly. Pour the sauce into a a small bowl and serve with slices of galantine.


Tips/Hints:
Cut the slices very thin and enjoy with bread or with sauce.
It is a dish suitable for picnics

Originally published HERE on the Thermomix Forum