Thermomix Otak Otak

Well soft being the theme for the week, I immediately thought of otak otak. A dish that I have had a few times in various forms, but then ones that I particularly prefer are the soft, squishy ones that remind you of the texture of brains. After all, otak apparently means brains in Malay.

The best otak otak that I recall eating was prepared by Annie Lee at a cooking school in Penang. It had such a delicate, soft texture and melted in the mouth.

Usually the otak otak is cooked in a banana leaf or pandan leaf deftly folded before grilling or steaming. The fish mixture is flavoured with a spice mix that usually has turmeric and chilli, but other ingredients seem to vary.

One simple method of cooking for larger groups is to place the otak otak mixture into greased dariole moulds and cook in a bain-marie in the oven or steamer.

The Thermomix is great for making the spice mix, for chopping the fish and blending the custard mixture and then steaming the little custards.

The cookbook that I used to prepare a simple otak otak was Charmaine Solomon's Encyclopedia of Asian Food . It has an easy recipe that does not require unusual or difficult to source ingredients.

Rather than embarrass myself with poor banana leaf folding technique, I opted to cook the custards in dariole moulds.

It is a simple dish with great flavour and, as long as they are not overcooked, soft texture.

Otak Otak

Ingredients:

Spice mix:
3 dried red chillies, soaked in hot water for 10 minutes (or 1 tsp chilli powder)
1 lemongrass, white part only cut into 2 cm pieces
1 clove garlic
2 candlenuts (or macadamias)
1 medium onion
1 kaffir lime leaf, thick stem removed and thinly sliced
6 Vietnamese mint leaves
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp belacan, toasted (optional – even 2 tsp fish sauce)

500g firm white fish, in 2 cm pieces
200ml coconut milk
2 eggs
1 Tbsp rice flour
1 tsp salt
1/2 tsp pepper

8 greased dariole moulds

Method:

Place spice mix ingredients into the TM bowl and blend for 40 seconds at speed 7. Scrape the bowl down after 20 seconds.

Add fish and blend for 10 seconds on speed 5. Then add remaining ingredients and mix for 10 seconds on speed 3.

Place mixture into the moulds and put into the Varoma tray. Roughly clean out the TM bowl and add 700g water. Place lid on and position the Varoma and steam the custards for 20 minutes at Varoma temp on speed 1.

Serve warm with a suitable sauce.

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.

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.

La Lot - Grilled Beef wrapped in wild betel leaves.

The first time that I recall having this dish was at a briefing session for Tony Tan's first Gourmet Tour of Vietnam in 1998.

I had eaten a lot of Vietnamese food in Footscray and Richmond, but never seen these tasty little morsels. The restaurants possibly only served them to their special clients.

The little parcels should be wrapped in wild betel leaves, which can be sourced from Asian grocers, but with a little effort. The traders in Victoria Street in Richmond, in Springavle and in Footscray certainly have sold them to me over the years, but they are generally not obvious and not always available. Some planning may be necessary.

If you want to try the dish, but can't find wild betel leaves then there are alternatives such as perilla (shiso/beefsteak plant), vine leaves, or even large spinach leaves will work.

The taste is enhanced when they are cooked over charcoal as they are in Vietnam, but even when cooked in a frypan, the fat melting and mixing with the leaves and becoming charred gives a superb flavour.

They are worth the effort.




La Lot – Grilled Beef Wrapped in Wild Betel Leaves

Ingredients:

1/4 cup red shallots, (or red onion) roughly chopped
2 cloves garlic
1 small red chilli, seeded and roughly chopped
2cm piece lemongrass
500g beef, preferably rump, cut into chunks and partly frozen
100g pork back fat, cut into chunks
4 tablespoons vegetable oil
2 Tbsp fish sauce
1 Tbsp sugar
1 tsp salt

30 large “la lot (pepper leaves) or red perilla or grape leaves
Wooden skewers soaked in cold water

Method:

Place the shallots, garlic, chilli and lemongrass into the TM bowl and mince for 20 seconds on Speed 8. You may need to scrape down the sides during this process.

Add 300g of the beef and mince by placing the speed control to Closed Lid and hitting Turbo 3 or 4 times. It needs to be a little pasty, not like ground beef.

Remove the mixture and add the remaining beef and pork fat. Again mince by hitting Turbo 3 or 4 times.

Add the oil, fish sauce, sugar and salt to the TM bowl with the remaining beef mixture and blend for 20 seconds on Reverse and Speed 4. You may need to use the spatula through the top to help combine the mix.

Place the betel leaves dark side down on a work surface and place about 1 tablespoon of filling in the middle of the leaf and roll up into a tiny cylinder, making sure that the meat is all covered by the leaf. Thread onto a skewer so that about 6 – 8 cylinders are lined up, side-by side.
Place the skewers in rows along side each other onto greased metal griddles, as shown, if cooking on a charcoal burner.






If you prefer, just cook on a metal plate or even in a frypan.

During cooking, to reduce the likelihood of burning, turn the parcels twice, until cooked through, about 8 – 10 minutes. Watch carefully as they tend to char if the heat is too high.

Serve with greens, rice paper rolls and dipping sauce.

Nuoc Cham Dipping Sauce

Ingredients:

1 clove garlic
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:

Place garlic clove and chilli into TM bowl with sugar and chop for 10 seconds on Speed 8 until fine. Add remaining ingredients and mix all together for 5 seconds on Speed 3.

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.

Thermomix Asparagus and Crab Soup

This is a simple soup with flavours that remind me of Viet Nam. Simple, but so tasty, and it somehow makes me feel good when eating it.



Crab and Asparagus Soup

Ingredients:

2 bunches fresh asparagus
2 cm piece of ginger
1 litre vegetable or chicken stock
1 tsp sugar, preferably palm sugar
1/2 tsp salt
1 Tbsp fish sauce
1 Tbsp cornflour mixed with 2 Tbsp water
200g crab meat, shredded
Salt and pepper to taste
2 eggs, lightly beaten

Method:

Peel the asparagus stalks (starting from just below the tip and going towards the base) and break off the hard part from the base of the stalks. Keep the woody sections and chop into 2cm sections. Wash the asparagus in cold water. Chop into pieces to go into the TMX basket. Preferably stand the pieces with the tips up if you wish to use them for garnish.




Place ginger in TMX bowl and chop for 5 seconds on speed 7. Scrape down as needed.
Place the woody stems and stock into the TMX bowl with sugar, salt and fish sauce. Place the basket in the TMX and cook for 20 minutes at 100°C on reverse + speed 1. Remove the basket with the asparagus and take out the pieces. Cool in iced water. Take the asparagus infused stock and strain, using the basket, into a bowl.

Place the asparagus pieces in the Varoma. Return the strained stock mixture to the TMX bowl with the cornflour mix, position Varoma and cook for 4 minutes at 100°C on speed 1. Add the crab and reposition the Varoma on top and cook for 3 minutes at 90°C on reverse and speed soft. Remove the Varoma, season the soup with salt and pepper to taste. Set the TMX to reverse and speed 1 and drizzle in the beaten eggs.

Place asparagus sections in soup bowls or serving dish and pour soup over top. Garnish with coriander leaves or spring onions(shallots).

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.

Thermomix Chicken and Sweetcorn Soup

This is a Thermomix adaptation of a recipe by Anthony Lui, part-owner and chef at Melbourne's famous Flower Drum restaurant.

The recipe appears in a book that was designed to provide better options for childrens' lunches. It was written by a Melbourne woman and also includes recipes by Philippe Mouchel of the brasserie by Philippe Mouchel. There are many simple recipes that are appealing also to adults, so you will get some of these served up in the coming months.

The recipe has some Chinese rice wine and sesame oil added. You may omit these and the results will still be good.

Sweet Corn Chicken Soup

Ingredients:

500g chicken breast, cut into 2cm chunks
2 tsp potato flour or cornflour
1/2 tsp salt
2 tbsp water
1 litre chicken stock
1 can (420g) creamed corn
1 tsp sesame oil
1/2 tsp salt, or to taste
2 tbsp potato flour mixed with 2 tbsp water
1 beaten egg

Method:

Place chicken, flour, salt and water into TMX bowl. Hit Turbo 3 times to chop the chicken and mix the meat with marinade. You may need to chop it more, but don’t make mince out of it. Look after each pulse on the Turbo. Remove and keep aside.

Place the chicken stock in TMX bowl and heat for 5 minutes at 100°C on speed 1. Add marinated chicken and cook for 3 minutes at 90°C on reverse + speed 1.

Add creamed corn, sesame oil and salt and cook for 5 minutes at 90°C on reverse + speed 1. Once the blade is turning then pour in the thickening through the opening in the lid and continue cooking until mixture thickens.

Once thickened, slowly pour in the beaten egg through the lid and stir until there are soft strands through the soup. It only takes a few seconds. Stop the TMX and serve.

Thermomix Varoma Steamed Dim Sum with hot and sour cucumber salad

Thermomix Varoma Turnip Cake

Thermomix Asparagus and Crab Soup

Thermomix Drunken Chicken

Thermomix Eggplant Curry

Thermomix Tiger Pork

Thermomix Spaghetti & Meatballs - Japanese style

Another, little less confronting dish for the Thermomix today. This is adapted from a recipe from Jane Lawson's book "Yoshoku". The press release attached to the information on the book states that Jane has left Murdoch Books to become a freelance writer. However, she has returned and is now the Food Editor for Murdoch books. We will bring you more of her recipes later.

Jane says that it is a "Japanese version of spaghetti and meatballs." The sauce with ginger and tomato is "a surprisingly great combination" and makes for a "light, zesty sauce."

It really is so simple in the Thermomix, and the idea of steaming the balls while cooking the sauce appeals to me. The original recipe used oil to fry the balls partly, before adding to the sacue to cook.

Thanks Jane.

yoshoku chicken meatballs in gingery tomato sauce

Ingredients:

chicken meatballs
60 g bread, crusts removed, partly frozen
600 g chicken thigh fillets, roughly chopped and partly frozen
1/2 large onion, cut into chunks
1 large garlic clove, crushed
1 Tablespoon vegetable oil
1 teaspoon sesame oil
1 tablespoons sake
2 tablespoons Japanese soy sauce
1 large egg
ground white pepper

sauce
1/2 large onion,
1 small red chilli, seeded
1 garlic clove
2cm fresh ginger
1 tablespoon vegetable oil
60 ml mirin
2 x 400 tins tomatoes
1 teaspoon dashi granules
2 teaspoons Japanese soy sauce
1 teaspoon sugar

For garnish
3 tablespoons finely chopped mitsuba or
Flat-leaf (Italian) parsley
1 spring onion (scallion)

Method:

To make the meatballs, start by placing the bread in the TM bowl and grate for 15 seconds on speed 8. Remove and set aside.

Place the chicken pieces into the TM bowl, 300g at a time and mince for 15 seconds on speed 7. Set aside.

Put the onion and garlic into the TM bowl and chop for 10 seconds on speed 7. Scrape down sides after 5 seconds. Add the oils and sauté for 5 minutes at 100°C on speed 1.

Add the chicken mince and breadcrumbs, sake, soy sauce, pepper and egg. Mix for 40 seconds on speed 4.

To make the sauce, place the onion, chilli, garlic and ginger into the TM bowl. Chop for 15 seconds on speed 7. Scrape down after 5 seconds. Add the oil and sauté for 5 minutes at 100°C on speed 1.

While these are sautéing, form the chicken mixture into walnut-sized balls (about 1 level tablespoon for each) and place onto the varoma tray and into the main Varoma dish.

Add to the TM bowl the mirin, tomatoes, dashi granules, soy sauce and sugar and set to cook for 4O minutes at 100°C on speed 2. Place the Varoma with meatballs on top to steam the balls. Check the chicken balls after 20 minutes and when cooked, remove to a Thermoserver or dish to keep warm.

Once the sauce has cooked pour over the meatballs and allow to sit for a few minutes for the flavours to meld.

Stir through the mitsuba or parsley and season, to taste. Serve with freshly cooked noodles.

Jane used udon noodles, I used soba noodles. Its up to you – the udon look better, but I didn’t have any on hand.