Thermomix Mango Custards in the Varoma

Well sweet was the theme and as I love making custards in the Thermomix Varoma (steaming attachment) and mangoes are very plentiful at present, steamed mango custards it was for me.

The book that inspired me was “Belle Cuisine, The international encyclopedia of New Cuisine” by Hilary Walden ( and Jean-Louis Pollet) 1986, Quatro Publishing. It is interesting to look back at what was in vogue 25 years ago. Many of the dishes would still basically be acceptable with flavour combinations and techniques, but maybe not the presentations.



However, any book that has pictures of M. Bocuse and acknowledges his contribution to cuisine is bound to attract my attention.

There are many recipes for free-standing mousses, custards and bavarois, so I decided to try a mango custard, using just mango, sugar and eggs. The custards were cooked in the Varoma and when first cooked and unmoulded they wanted to collapse (as in the picture with the glazed mango cheek), but as they cooled, and especially after refrigerating, they became firm, yet silky smooth.





Mango Custards in the Varoma

Ingredients:

50 g sugar
2 large ripe mangoes, approx 400g flesh in chunks
4 large eggs
1 tsp vanilla extract

Method:

Place sugar in TM bowl and grind for 30 seconds on speed 9.

Add the mango flesh and blend for 20 seconds on speed 5.

Add the eggs and vanilla and mix through for 15 seconds on speed 3.

Pour the mixture into 6 greased dariole moulds and place into the Varoma tray.

Place 700 g water into the TM bowl and position lid and Varoma tray.

Cook the custards for 30 minutes at Varoma temperature on speed 1. Check after 25 minutes to see if the custards have set. They may need a little less or more time.

Leave for 5 minutes before gently unmoulding, or cool and place in fridge for a few hours to serve cold.

Thermomix Sea Urchin Custards

With soft as the theme for the week I just had to put in a custard. This was inspired by my meal at Ristorante Cracco earlier in the year. Carlo Cracco uses sea urchins (ricci di mare) in many of his dishes, including this beef kidneys with sea urchin roe.



He also made a creamed risotto with sea urchins and coffee in the Thermomix in Heston Blumenthal's episode on risotto.

The chapter "Harbour Picnic" in Stephanie Alexander's "A Shared Table" contains a recipe for a sea urchin custard. You can find a snippet with Janni Kyritsis and Stephanie talking about sea urchins and the sea urchin custard here at ABC downloads.

Many people will be put off by the appearance of the sea urchin and fortunately you can now buy them already cleaned. There are Australian and imported roe for sale from good fishmongers. They have a very delicate flavour and despite their appearance are easy to clean and obtain the roe.

I know this is not going to be a big hit, but we loved it and MrsT was very sceptical when she saw me preparing the dish. However, once she had tried it she was hooked on the flavour and texture.

Sea urchin custards in the Thermomix Varoma

Ingredients:

4 large sea urchins
2 Tbsp chervil leaves
1 golden shallot
600 ml cream
3 eggs
2 egg yolks
Salt and pepper
6 greased small ceramic dishes

Method:

Cut open the sea urchins, pointy nosed pliers inserted into the mouth and then opened is the easiest way. Reserve the orange tongues of roe (there should be 5 per urchin). Place on paper towel and cover with plastic wrap.

Place the shallot into the TM bowl and mince for 10 seconds on speed 5. Add the chervil, 14 of the sea urchin roe and the cream and cook for 10 minutes at 80°C on speed 1. Leave in TM bowl for 1 hour to infuse.

After 1 hour blend for 30 seconds on speed 10. Add the eggs and egg yolks and blend for 20 seconds on speed 6. Add salt and pepper to taste and pass the mixture through a muslin cloth (note that I was too lazy to do this and so there are specks on the custards :) ).

Pour the mixture into the ceramic dishes and arrange in the Varoma tray and dish. Put 700g water into the TM bowl, position the lid and Varoma and cook for 20 minutes at Varoma temperature on speed 1.

Leave the custards to settle for 5 minutes before garnishing with two sea urchin tongues per bowl.

Thermomix Panettone Pudding - Cookbook Challenge

This is from a book titled "Chez Panisse Cooking" by Paul Bertolli with Alice Waters published in 1988 by Random House.

The Chez Panisse Restaurant was established in 1971 by Alice Waters and some friends. Some more of the history can be found on this Wiki page.

Alice Waters is also an International Vice-President of Slowfood International and has long supported the ideals of the Slowfood movement.

She has long been involved in promoting cooking based on the finest and freshest seasonal ingredients that are produced sustainably and locally. It is sobering to think that while kitchen gardens are being promoted for restaurants; and books like "Stephanie Alexander's Kitchen Garden Companion" and "Jamie at Home" encourage us to follow a similar mission at home, Alice Waters has been doing this for nearly forty years. There are some in Australia who have been doing the same for many years, such as George Biron at Sunnybrae Restaurant and Cooking School.

I wanted to make a panettone pudding in the style of a bread and butter pudding with leftover panettone from Christmas. I had been thinking that this was a modern interpretation of the classic dessert until I was browsing through "Chez Panisse Cooking", where I saw a recipe for panettone and then panettone bread pudding on page 309. The recipe was for 12 people. The Thermomix conversion is for 6 serves.

The recipe uses the steaming attachment - Varoma - to cook the pudding, so that you don't need to turn on the oven. But you can cook it in a bain-marie, especially if you double the recipe. I used a 1.5 litre bowl to fit into the Varoma.

Panettone Bread Pudding

Ingredients:

500g panettone cut into thin slices
50 g butter
100 g sugar
5 eggs
2 egg yolks
1 teaspoon vanilla extract
2 cups milk
1/2 cup cream
Sugar to sprinkle over top (optional)

Method:

Place butter into TM bowl and warm for 4 minutes at 60°C on speed 1. Place in a bowl and keep aside.

Without cleaning the TM bowl, add the sugar and mill for 20 seconds on speed 8, scraping down the sides after 10 seconds.

Add the eggs, egg yolks, vanilla extract, milk and cream and cook for 8 minutes at 80°C on speed 3.

While the custard is cooking, spread the panettone with the melted butter and cut into triangles. Place bread in a buttered baking dish that will fit inside the Varoma tray.

Place the dish into the Varoma tray and pour the custard mixture carefully over the buttered bread and allow to settle for a minute or two.

Put 700ml water into the TM bowl and put lid on and position the Varoma. Set the TM to steam for 35 minutes at Varoma temperature on speed 1. When ready the custard should be set and the pudding fluffy. You may need to cook it for a little longer.

If you wish you can sprinkle sugar over the top and place under a hot grill to give a crunchy top.

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 Beetroot and Chocolate Custards

A dish using the combination of chocolate and beetroot in a sweet custrad that cooks well in the Varoma. So you only need the Thermomix to prepare these little delights

Sweet Beetroot and Chocolate Custards


Ingredients:

rind of half an orange
100g sugar
300g beetroot, unpeeled, cut into chunks
1 MC (100ml) orange juice
1/2 tsp salt
90g dark chocolate, Melts or broken
roughly into chunks
3 eggs
6 greased dariole moulds
600g water

Method:

Place orange rind and sugar into TM bowl and chop for 30 seconds on Speed 7.

Add beetroot to TM bowl and grate for 20 - 30 seconds on Speed 8. The pieces should be similar in size to rice grains. Add orange juice and salt and cook for 20 - 30 minutes at 90°C on Speed 1 with the MC in place.

Add chocolate and blend for 10 seconds on Speed 5.

Add eggs and blend for 10 seconds on Speed 4.

Place mixture into greased dariole moulds and position in the Varoma. Place the 600g water into the TM bowl (no need to clean) and set for 20 minutes at Varoma temperature on Speed 1.

Serve with whipped cream, yoghurt, yoghurt ice cream, ice cream, ….

Thermomix Carrot & White Chocolate Custards

Well, following on from the cake, it seemed natural to try a custard cooked in the Varoma.

It has a delicious flavour and wonderful texture with the carrot and white chocolate.



Carrot and White Chocolate Custards


Ingredients:

rind of half an orange
50g sugar
300g carrots, peeled and cut into chunks
1/2 MC (50ml) orange juice
1/2 tsp salt
100g white chocolate, Melts or broken
roughly into chunks
3 eggs
6 greased dariole moulds
600g water

Method:

Place orange rind and sugar into TM bowl and chop for 30 seconds on Speed 7.

Add carrot to TM bowl and grate for 20 - 30 seconds on Speed 8. The pieces should be smaller than rice grains. Add orange juice and salt and cook for 15 - 20 minutes at 90°C on Speed 1 with the MC in place.

Add chocolate and blend for 10 seconds on Speed 5.

Add eggs and blend for 10 seconds on Speed 4.

Place mixture into greased dariole moulds and position in the Varoma. Place the 600g water into the TM bowl (no need to clean) and set for 20 minutes at Varoma temperature on Speed 1.

Serve with whipped cream, cream mixed with melted white chocolate, ….

Thermomix Steamed Eggs

This is a simple way of "poaching" eggs in the Thermomix. You can simply place the egg poachers that are available commercially, or even a coddler in the Varoma, rather than the silicon paper.

With the new clear Varoma lid it is easy to keep a check on the eggs progress.

Steamed eggs in Varoma

600g water
4 eggs
salt & pepper to taste

Place wet and wrung out baking/silicon paper into the Varoma tray, pour water into TM bowl.



Place the empty Varoma into position and cook for 6 minutes at Varoma temperature on Speed 1.

Place greased egg rings onto the paper in the Varoma tray and then place an egg into each mould in the Varoma, steam for 5-6 minutes at Varoma temperature on Speed 1.

Season with S & P and serve immediately with toast soldiers.

Pork (or Chicken) Balls with Minted Peanut Sauce

Well, I cannot believe that I do not have a photo of these balls, but they were wonderful.

It was based on a recipe from the Murdoch book "Steam It".

You can, of course, grill the balls, but they are delicious simply steamed if you only have a Thermomix.

This recipe is equally delicious made with chicken breast meat.

Both the pork balls and the sauce can be made ahead of time. Set the balls aside on a tray until you are ready to cook them if cooking on the BBQ.

Pork (or Chicken) Balls with Minted Peanut Sauce

Ingredients:

400g pork, trimmed and diced
2cm piece fresh root ginger, peeled
1 garlic clove, crushed
2 tsp sesame oil
1 tbsp Chinese rice wine or medium-dry sherry
1 tbsp soy
1 tsp sugar
1/2 tsp salt
a pinch of white pepper
1 egg white

1 Iceberg lettuce, to serve

For the sauce

90 g roasted peanuts (or 4 tbsp smooth peanut butter)
400 ml coconut milk
juice of 1 lime
1 red chilli, seeded
1 garlic clove
2 tbsp fresh mint
2 tbsp fresh coriander (cilantro)
1 tbsp fish sauce (optional)

Method:

To make the pork balls, place the ginger and garlic in TM bowl and grate for 15 seconds on speed 7.
Add the diced pork, sesame oil, sherry, soy sauce and sugar, salt and white pepper and blend for 40 seconds on speed 6 . Add the egg white and mix through for 15 seconds on Reverse and speed 4.

Using wet hands, shape the pork mixture into thumb-size balls for steaming, or into larger patties for barbecuing.

To make the sauce, put the chilli and garlic into the TM bowl. Mince for 15 seconds on speed 7. If using peanuts, add these now and blend for 30 seconds on speed 7. (If using peanut butter add now).

Add the remaining ingredients to the mixture in the TM bowl, blend for 30 seconds gradually increasing to speed 6 for 20 seconds. Remove to a serving bowl and set aside. Roughly clean the TM bowl.

If steaming the balls, place the pork balls onto silicon paper in the Varoma. Add 600 g water to the TM bowl and position the Varoma. Steam for 10 -12 minutes at Varoma temperature on speed 2.

If grilling, place the pork (or chicken) balls between the layers of a greased metal grill and place over a charcoal burner and cook until golden brown.

Arrange the lettuce leaves on a large serving platter. Place the pork balls on the leaves and serve with the dipping sauce in small bowls for guests to help themselves.

Pork Buns in the Varoma

Pork buns are a sweet delight that is always a welcome part of yum cha / dim sum.

It is fascinating to watch experienced chefs whip them up effortlessly, as if second nature. It is such an ordeal for me, but generally worth it. The preparation of the dough alone is a challenge, but the Thermomis helps speed up and simplify the process.

I have outlined a traditional method below adapted for the Thermomix, but in Melbourne, you can get a packet mix for the buns from Vietnamese grocers which is much easier:

Mix the flour mixture in the package with 1 cup of fresh milk and 1/2 cup of sugar. Knead dough well for 3 minutes and then add 1 tbsp of cooking oil. Continue to knead again for 1 minute. Leave aside for 30 minutes.

Pork Buns in the Varoma

Number of Buns: 12

Ingredients:

Dough
250 ml water
2 tablespoons sugar
1 1/2 teaspoons dried yeast
310 g plain (all-purpose) flour
1 tablespoon vegetable oil
1/2 teaspoon sesame oil
1 1/2 teaspoons baking powder

Filling
1 teaspoon vegetable oil
250 g Chinese barbecued pork, cut into cubes
2 tablespoons oyster sauce
2 teaspoons sugar
2 teaspoons Chinese rice wine
1 teaspoon sesame oil
1 teaspoon soy sauce

Preparation:

To make the dough, place water into TM bowl and add the sugar, 1 Tbsp of the flour and yeast. Stir for 10 minutes at 37°C on speed 1 to dissolve the sugar and activate the yeast. Cover the bowl and leave for 10 minutes.
Add the remaining flour and vegetable oil into TM bowl and mix for 20 seconds on speed 6. Then set to closed lid and knead for 2 minutes and 30 seconds, or until smooth and elastic. Brush a large bowl with the sesame oil and put the dough in the bowl, turning it around in the bowl to coat it all with the oil. Cover the bowl and set aside to rise for at least 3 hours.

Lift the dough onto a lightly floured work surface. Punch the dough down and flatten into a large round. Sprinkle the baking powder in the centre of the circle, bringing the edges up towards the centre. Firmly press the edges together, then place the dough back into the TM bowl and knead the dough for a further 2 minutes.

Divide the dough into 12 equal portions and roll into balls. Cover with a damp cloth to prevent them from drying out.

Clean the TM bowl and place the pork chunks into the bowl. Chop for 2 seconds on speed 7, add the oil and cook for 3 minutes
at 100°C on speed 1. Add the oyster sauce, sugar, rice wine, sesame oil and soy sauce and cook for 3 minutes at 100°C on speed 1. Transfer the mixture to a bowl to cool.

Take each ball of dough and press it onto a lightly floured surface to form a circle 12 cm in diameter. Place a heaped tablespoon of the filling in the centre of each dough circle, then bring the edges up to the centre. Press the edges firmly together. Sit each bun on a 5 cm square piece of baking paper.
Place pork buns on each layer of Varoma and cover with lid.

Add 600 ml water and 2 tbsp vinegar (to help keep the buns white) to the TM bowl and position Varoma on lid and steam for 25 minutes at Varoma temperature on speed 2. After 20 minutes take the lid off the Varoma and continue to steam.

Serve buns warm.

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.

One year of blogging - Sugar Cane Prawns from the Thermomix

Well, thanks to Ed over at Tomato,
I suddenly realised that this blog has been going a year. A little haphazardly, but still, it has helped those poor Thermomix users who have needed some inspiration at times.

Ed's blog is having its fourth birthday and has a request for BBQ recipes, so here is a Vietnamese recipe that is perfect in the Thermomix and can be finished on those little Vietnamese charcoal braziers for a tasty finish.

You can just eat them after they have been steamed, but the charcoal finish helps give them a lift.

Sugar Cane Prawns

Ingredients:

1 stem sugar cane, peeled
3 garlic cloves
2cm piece of fresh ginger
1/2 small bunch coriander, including roots and stalks, washed and roughly chopped
1 red chilli, seeded and roughly chopped
30g palm sugar
60g pork back fat, chilled and chopped into 1cm cubes
1/2 teaspoon salt
500g peeled, deveined green prawns
1 egg white
10g cornflour
2 teaspoons fish sauce
1/2 tsp ground white pepper

Dipping sauce:

1 clove garlic (from above)
1/2 teaspoon chilli, seeded and roughly chopped
1 tablespoon sugar
4 tablespoons fish sauce
2 tablespoons rice vinegar
Juice of 1 lime
pinch salt

Method:

Cut sugar cane into 10 cm lengths, and then cut into sixths lengthways. Place in water to soak while preparing mixture.

Place garlic cloves into TM bowl and then peel the cloves for 5 seconds on Reverse + Speed 4. Remove the papery coating from the bowl and remove one clove and keep aside for the dipping sauce. Add the ginger and chilli and chop for 10 seconds on Speed 7 (remember to take it off Reverse). Next add the palm sugar, pork fat and salt to the TM bowl and process for 15 – 20 seconds on Speed 6, until nearly smooth.

Finally, add the prawns, egg white, cornflour, fish sauce and pepper and mix for 30 seconds on Speed 6. The mixture should be sticky.



Remove sugar cane sticks from the water and dry well. They must be very dry on the outside to hold the mixture. With oiled hands, wrap mix around sugar cane.



For ease of eating outdoors, place the mixture at one end of the stick. If you are going to remove the prawn mixture and wrap in lettuce leaves or roll in rice paper, then place midways along the sticks.

Place some oiled baking paper with holes cut in, to allow better steam penetration, into the Varoma tray. Place the prawn skewers into the tray. Put 600ml water into the TM bowl and position the Varoma tray on top. Set the TM to cook for 10 - 12 minutes at Varoma temperature on Speed 1, until the prawn mixture has changed to be opaque and firm to the touch.



They may be served as they are in rice paper or lettuce leaves (remove from the sugar cane before wrapping!) , or for a more authentic flavour, place between Vietnamese metal grill and grill over charcoal until charred on the outside.







Serve the sugar cane prawns surrounding a small bowl with dipping sauce.


Dipping Sauce
Place garlic clove and chilli into TM bowl with sugar and chop for 10 seconds on Speed 7. Add remaining ingredients and mix all together for 5 seconds on Speed 4.

Stuffed Mushrooms in the Varoma

This recipe is based on a recipe that I first saw in Antonio Carluccio's book "The Complete Mushroom Book". I have since seen a version in a little Murdoch book called "Steam It".

Fresh shiitake mushrooms are best for this dish, but mushroom caps of a similar size will do.

The great thing with this dish is that you can cook it all in the Thermomix and that you steam the mushrooms while making the sauce. You have a wonderful aroma filling the kitchen while this is all happening.







Stuffed Mushrooms


Stuffing:

2 cm piece of fresh ginger
1 clove garlic
1 large spring onion, cut into segments
30 g ham or Chinese sausage (optional)
60 g water chestnuts
300 g chicken thighs cut into
2cm chunks and partially frozen
150 g raw prawns, shelled (or an extra
100g chicken and 30 g breadcrumbs)
1 egg
1 Tbsp Chinese rice wine (or sherry)
1 Tbsp oyster sauce
1 Tbsp light soy sauce
1/2 tsp sesame oil
1/4 tsp Chinese five spice powder
1/4 teaspoon ground black pepper
Salt

300 g mushrooms (preferably shiitake), suitable to be stuffed as in the picture

Sauce:
700 ml chicken stock
1 star anise
2 Tbsp soy sauce
2 Tbsp sugar
1 Tbsp sake, Chinese rice wine or sherry

Method:

Place the ginger and garlic in the TM bowl and chop for 10 seconds on speed 7. Add spring onion, ham/sausage and water chestnuts and chop for another 10 seconds on speed 7. Remove mixture to a bowl and set aside.

Place chicken in the TM bowl and hit Turbo 5 or 6 times. It should still have a little texture and not look just like a paste. Remove and place in the bowl with the ginger/garlic mixture. Place prawns or remaining chicken in TM bowl and chop the chicken by hitting Turbo 3 times (prawns) or 5 times (chicken).

Place the chicken, ginger and garlic mixture together with the remaining stuffing ingredients into the TM bowl and mix for 30 seconds on Reverse and speed 3 or 4, using the spatula through the lid if needed to push the mixture down.

Remove the mixture to a bowl and clean out the TM bowl.

Place the sauce ingredients into the TM bowl and place the steamer basket over the lid, rather than the MC. Cook the sauce for 15 minutes at Varoma temperature on speed 1 while stuffing the mushrooms.

Remove the stalks from the mushrooms, these can be added to the sauce mixture to give extra flavour.

Place the mushrooms, with stuffing uppermost, into the Varoma dish and tray. Once they are all stuffed, position the Varoma on the TM lid. Steam for 15 - 20 minutes at Varoma temperature on speed 2.

It is best to check the mushrooms after 10 minutes and possibly swap some of the ones in the Varoma base to the tray and vice versa to ensure even cooking (but not essential)

After the mushrooms have cooked, remove the Varoma and leave aside to allow them to cool.

Strain the sauce into a bowl through the streamer basket and rinse the TM bowl. Return the strained sauce to the TM bowl and cook for 5 minutes at Varoma temperature on speed 4 with the basket over the lid. This will help thicken the sauce.

Once cooled, place the mushrooms on a serving platter or individual plates and spoon over some sauce.

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.

Mini Ham and Asparagus Frittatas in the Thermomix Varoma

Following on from yesterday's posting about how to make frittatas in the Thermomix, here is a recipe to give you some more ideas.

It is very easy to make the frittatas this way and hopefully it will inspire othere.



Quick Mini Frittatas in the Varoma

Ingredients:

1 large onion, peeled and quartered
150 g bacon or ham cut into chunks
30 g oil, olive or vegetable
1 Tbsp water
100 g asparagus spears chopped into short lengths
60 g milk
6 large eggs
Salt and pepper

Method:

Place the onion and bacon in the TM bowl and chop for 10 seconds on speed 7.

Add oil and water and cook for 6 minutes at 100°C on speed 1.

Place the asparagus pieces into the Varoma and steam these while sauteeing the onion and bacon.

To prepare the Varoma dish and tray: For ease, you can simply purchase greased patty pans and spray the insides with either cooking spray or oil, or use silicon patty pans. Place them into the Varoma dish and tray so they will support each other when filled.

You may prepare them in greased dariole moulds or mini muffin tins and place in the Varoma. You can even use plastic trays, or line the Varoma tray with a piece of silicon baking paper that has been crumpled, then wet and spread inside the tray, as in this post. With these last two methods you can cut the resulting frittata into small pieces for service.

Place some of the ham and onion mixture and some asparagus into the patty pans or tins/dishes. (If using the paper-lined Varoma tray, then just spread some evenly over the paper.)

Add milk, eggs and S&P to TM bowl and beat for 15 seconds on speed 4.

Add some of the egg mix to the moulds used. (If you have some left over, then transfer to a bowl and then wash out the TM bowl roughly.) Place some paper towel over the tops of the moulds to prevent moisture dropping onto the frittatas. You don’t need to do this if making a large frittata just using the tray and silicon paper).

Place 600 g water into the TM bowl and position the Varoma with moulds. Set the TM for 20 minutes at Varoma temperature on speed 2.

You may need to check after about 10 minutes depending on the size of the frittatas you make.

This method means that you do not have to turn on the oven and there is only the one dish to clean.

The frittatas freeze well and can be reheated in the Varoma if desired.

For the large frittata in the previous post, I used approx, 250 g frozen vegetables (peas, corn, red pepper mix), thawed and drained.

Frittata in the Varoma

Well, I have said a few times, in various places that you can make an omelette or a frittata in the Varoma tray. This post is to show that, not only can you do it, but it is very easy.

So, here is how to do it, the recipe with the mini Ham & Asparagus Frittatas will appear tomorrow.


Firstly, take a piece of silicon (baking) paper that will fit into the Varoma tray. Crumple it up and wet it, wring it out, then straighten it back out and place in the tray, which you have sitting in the Varoma base.



Add what ever vegetables, seafood, fish or meats that you wish:



Blend up your eg mix in the Thermomix bowl and pour over the contents. This mix had 6 eggs and some milk.



Place 600 ml of water into the TM bowl and position the lid and Varoma. Cover the Varoma with the lid. Set the Thermomix for 15 minutes at Varoma temperature and speed 2.

Check after the 12 minutes has elapsed to see if the frittata has cooked sufficiently. It depends on what is mixed in with the frittata as to how long it may take - so no definite times.



When you have finished there is a moist, delicious frittata waiting to be devoured, and only the Thermomix to clean (which it does itself mostly !!!)