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.

Baccalà with tomatoes and potatoes

Roughly translated/adapted from A Tutto Vapore

Baccalà with tomatoes and potatoes

Number of People: 8 people

Ingredients:

Sauce and cod:
50 grams of extra virgin olive oil
100 g onion, cut in half
2 cloves garlic
800 g of tomato purée, fresh or canned
1 tablespoon sugar
1 teaspoon salt
1 pinch pepper
8 pieces of baccalà, desalted (pieces of 10x6 cm, 1200 g)

Potatoes and peppers:
100 grams of extra virgin olive oil, more as needed
100 g of water
600 g of potatoes, cut into slices of 0.5 cm
100 g of green peppers, cut into strips
salt

Mayonnaise without eggs:
300 g of sunflower oil
150 grams of milk
1 clove of garlic
1/2 teaspoon salt
10 g lemon juice

Preparation:

Sauce and cod:
1. Put onion and garlic in the TM bowl, chop for 4 seconds on Speed 4.
2. Add the oil, mix for 5 minutes at Varoma temperature on Speed 1.
3. Add the tomato purée, sugar, salt and pepper, cook for 25 minutes at Varoma temperature on Speed 1. Instead of Measuring Cup, place the basket over the lid.
4. Lightly oil the inside of Varoma and place the pieces of fish in layers (skin side up). Make sure that some of the holes in the Varoma are free, so the steam can move easily.
5. Remove the basket, position the Varoma and cook for 6 minutes at Varoma temperature on Speed 1. Remove the Varoma and set aside. Pour the sauce into an oiled casserole and keep aside. Clean the TM bowl.

Potatoes and peppers:
6. Place the butterfly over the blades.
7. Place the oil and water in TM bowl, cook for 4 minutes at Varoma temperature on reverse and Speed Soft.
8. Add the potatoes, peppers and salt, cook for 13 minutes at Varoma temperature on Reverse and Speed Soft.
9. Remove the butterfly.
10. Drain the potatoes and peppers using the basket. Set aside. Clean TM bowl.

Mayonnaise without eggs:
11. Weigh the oil into a container and keep aside.
12. Pour the milk into the TM bowl with garlic and salt for 1 minute at 37°C on Speed 5.
13. Three-quarters fill the Measuring Cup with water to stop it vibrating, or hold with your hand, for 3 minutes on 37°C on Speed 5
while slowly pouring oil onto the lid. The mixture should thicken like mayonnaise.
14. Add the lemon juice and mix for 5 seconds on Speed 5.

Gratin:
15. Set oven to 250°C. Arrange a layer of potatoes and peppers on some sauce in a baking dish and sprinkle with a drizzle of olive oil. Then arrange the salt cod and cover each piece with a tablespoon of mayonnaise. Place dish in the oven to brown for 5 minutes. Serve with remaining potatoes and sauce.

Originally posted here in the Thermomix Forum

Baccalà in milk

Roughly translated/adapted from A Tutto Vapore

Baccalà in milk

Ingredients:

1000 g of salt cod, 4 pieces, desalted
600 g of milk
20 g breadcrumbs
3 bunches of parsley, leaves only
1 onion, medium, cut into quarters
30 grams of extra virgin olive oil
400 grams tomatoes, cut into cubes
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation:

1.Soak the cod in 400 grams of milk for at least two hours.
2. Drain the pieces of salt cod and place in container and tray of Varoma.
3. Place the bread in the TM bowl with the parsley; chop for 10 seconds on Speed 8. Sprinkle on the pieces of salt cod.
4. Put the onion in the TM bowl; chop for 4 seconds on Speed 7.
5. Add 200 grams of milk, oil, tomatoes, salt and pepper, position the Varoma and cook for 30 minutes at Varoma temperature on Speed 1.
6. Place the cod on a platter and the sauce pour over fish.


Originally posted here in the Thermomix Forum

Sea Bream in salt

Roughly translated/adapted from A Tutto Vapore.

The timing will depend very much on the size of the whole fish. The times are those from the text, but it may need longer - so please be prepared. If you can check the temperature of the flesh to check if done then that is best.

Sea Bream in salt


Ingredients:

1 sea bream (2000 g), well cleaned
2000 g of salt
700 g of water
olive oil
1 lemon

Preparation:

1. Pour water into TM bowl and bring to boil for 8 minutes at Varoma temperature on Speed 1.
2. Line the bottom container of the Varoma with a cloth and place a layer of salt on this, place the bream on the salt and cover with another layer of salt. Make sure the fish is well covered by salt.
3. Remove the Measuring Cup, position the Varoma and cook for 20 minutes at Varoma temperature on Speed 1. Before removing the Varoma let it cool a few minutes.
4. Break the crust of salt very carefully and fillet the sea bream. Place fish fillets in a serving dish and drizzle with some extra virgin olive oil and lemon juice.


Originally posted here in the Thermomix Forum

Zucchini Cream with fillets of sole

Roughly translated/adapted from A Tutto Vapore

Zucchini Cream with fillets of sole


Ingredients:

300 g of fillets of sole
salt and pepper
1 shallot
400 grams of zucchini
1 bunch of fresh basil
40 grams of extra virgin olive oil
100 g of dry white wine
30 g of flour type 00 (bakers’ flour)
800 g of water
1 teaspoon vegetable stock concentrate
30g of parmesan cheese, grated
2 tablespoons pesto
To serve:
Toast
extra virgin olive oil to serve

Preparation:

1. Line the container of Varoma with baking paper that has been moistened and squeezed of excess water. Lay cleaned fillets on paper, season with salt and pepper. Set aside.
2. Put the shallot, zucchini and basil into the TM bowl, mince for 5 seconds on Speed 7.
3. Add the oil and sauté for 3 minutes at 100°C on Speed 2.
4. Add wine and cook for 3 minutes at 100°C on Speed 1.
5. Add flour, water and stock concentrate, position the Varoma with fish and cook for 20 minutes at Varoma temperature on Speed 1. Remove the Varoma.
6. Add the parmesan, salt and pepper to the TM bowl, whip for 1 minute on Speed 7.
7. Pour the zucchini cream into a bowl, lay out over the fillets of sole and combine the pesto.
8. Serve with toasted bread and oil.


Originally posted here in the Thermomix Forum

Fillet of perch with lemon and feta sauce

Roughly translated/adapted from A Tutto Vapore

Fillet of perch with lemon and feta sauce

Ingredients:

2 tablespoons fish sauce
1 tablespoon sesame oil
400 grams of perch fillets, 4 pieces
1 bunch of dill, leaves only
1000 g of water
1 vegetable stock cube (or TM stock concentrate)
200 grams of basmati rice
4 green lettuce leaves, to use as baskets
1 cucumber
2 teaspoons of olive oil flavored with lemon
pepper & salt

Lemon and feta sauce:
150g Feta cheese, in pieces
100 g sour cream, 20% fat
2 tablespoons lemon juice

Preparation:

1. Mix fish sauce and sesame oil in a bowl; add fish fillets and let marinate.
2. Put dill in the TM bowl, chop for 3 seconds on Speed 7. Remove and set aside.
3. Pour water and stock cube/concentrate into the TM bowl. Place the basket in TM bowl and weigh in the rice.
4. Arrange lettuce leaves in the container of Varoma to form the baskets.
Cut the cucumber into slices of 0.5 cm. and cut into quarters. Distribute between the four lettuce leaves.
Sprinkle half the chopped dill on each leaf with a few drops of oil flavored with lemon. Season with salt and pepper.
5. Place fillets on cucumber and lettuce leaves in the Varoma. Put Varoma in position, cook for about 18 minutes at Varoma temperature on Speed 1.
6. Remove Varoma and basket, keep warm. Empty the TM bowl.

Lemon sauce and feta:
7. Place the feta in the TM bowl and mix for 2 minutes at 80°C on Speed 3.
8. Add the sour cream, lemon juice, dill the continue cooking for 2 minutes at 80°C on Speed 2. Season with salt and pepper.
9. Place rice on a serving plate, lay the stuffed lettuce leaves on top and serve with the sauce.

Tip: You can replace the fillet of perch with other types of fish (eg cod). The fish sauce and sesame oil can be purchased in Asian supermarkets or in the ethnic department of large stores.


Originally posted here on the Thermomix Forum

Cream of fish with seafood

Roughly translated/adapted from A Tutto Vapore

Cream of fish with seafood


Ingredients:

500 g mussels, well cleaned and debearded
500 g of fish fillets
300 g prawns,(shell, but reserve heads and shells)
saffron
30 g extra virgin olive oil
50 g brandy
200 g water

For the soffritto:
50 g extra virgin olive oil
200 g leeks, cut into pieces
1 clove garlic
100 g onions, cut in half
200 g tomato purée

To complete:
100 g cream
1 tsp salt
pinch pepper
basil leaves, to decorate

Preparation:

Put mussels and fish fillets in the container of Varoma and arrange the shelled prawns sprinkled with saffron in the tray Varoma. Keep aside.

Put oil in the TM bowl, heat for 3 minutes at Varoma temperature on speed 1. Add the heads and shells of prawns and cook for 3 minutes at Varoma temperature on Speed 4. Add the brandy and let it evaporate a few seconds. Add water and cook for 5 minutes at 100°C on Speed 2. Filter with the basket and hold as prawn stock. Clean the TM bowl.

Put into the TM bowl all the ingredients for the "soffritto" and chop for 4 seconds on Speed 4, and cook for 5 minutes at 100°C on Speed 1. Add the prawn broth, position the Varoma and cook for 10 minutes at Varoma temperature on Speed 1.

Once cooked, remove the Varoma and take the prawns and fish fillets out and place in the TM bowl. Remove the mussels from their shells and add to TM bowl. Chop for 30 seconds on Speed 7.

Add the cream, salt & pepper and cook for 2 minutes at 80°C on Speed 5. Add a little water if necessary. Chop for 30 seconds on Speed 7 until the soup is creamy.

Pour the soup into serving plates, decorate with some basil leaves and two or three prawns per serving.


Originally posted here at the Thermomix Forum

Varoma Russian Salad

I have eaten many varieties of Russian salads over the years. If you wish to read about its origins then you can check Wikipedia.

This is based on a recipe from an Italian site for the Varoma. It is likely to be very similar to the Full Steam Ahead recipe, hopefully.

RUSSIAN SALAD

600g potatoes cut into cubes
150g diced carrots
100g frozen peas
600g water
4 eggs, washed
salt as needed
60g olives, and more to decorate
60g pickled cucumber
200g drained tuna
300g mayonnaise

Garnish
100g red pepper, canned, cut into strips
6 cherry tomatoes
4 green lettuce leaves

Method:

Place potatoes, carrots and peas into the Varoma.

Pour the water into the TM bowl, place the eggs inside the basket and position the Varoma on the lid. Cook for 15 minutes at Varoma temperature on speed 1. Remove the eggs from the basket and allow to cool in cold water.

Reposition the Varoma and cook for another 10 minutes on Varoma temperature on speed 1. The vegetables should be cooked but not too soft. Transfer cooked vegetables to a large salad bowl. Salt to taste and leave to cool. Empty the water from the TM bowl.

Put 3 shelled eggs, olives and cucumbers in the TM bowl, chop roughly for 2 seconds at speed 4.

Transfer the mixture to the salad bowl, add the tuna broken into small chunks with 2/3 of the mayonnaise and mix gently. Transfer into a serving dish and cover with the remaining mayonnaise. Decorate with strips of peppers, tomatoes, lettuce leaves, remaining egg cut into slices and olives. Store in refrigerator until serving.

Thermomix Salmon Sausage

What do you do when your tartare suddenly looks like paté? Early days with the new Thermomix were interesting. Rather than just try anything I decided to religiously follow the cookbook. Well, the tuna tartare that was supposed to emerge from my magic machine looked like tuna paste. So, then where to go? I recalled a dish that Alla Wolf-Tasker had prepared at a cooking demonstration years before & so tossed the TMX cookbook aside and flew by the very big seat of my pants.

There is a recipe in Alla's book "Lake House, a culinary journey in country Australia" for Smoked Salmon Sausage, on which the following is based. Stephanie Alexander has a similar idea steaming balls of fish, but I like the sausage.

The mixture needs to be fairly firm, not too watery, but you may need more or less cream than specified. Please use your judgement and don't blame me - like I did the TMX book.

Salmon and Coriander Sausages

Ingredients:

500g Fresh Salmon, raw
Juice of 2 limes
1 small onion (preferably red/Spanish)
Small handful of coriander leaves
50ml cream (35%)
1 egg white
Salt & Pepper

Method:

Place coriander leaves and onion into TM bowl and chop for 7 seconds on speed 7.

Add salmon, lime juice, salt & pepper and egg white and set dial to closed lid position. Chop and mix by pulsing the Turbo button 5 times. The mixture should be a coarse paste.

Add the cream and mix for 5 seconds on speed 4 to blend.

Take 3 tablespoons of the mixture and place on plastic film, mould into a sausage shape and then fold over and roll the plastic film twisting both ends tightly to close the sausages.

Place these in the fridge for an hour before cooking.

Place 500ml water in the TM bowl and set to Temperature Varoma and speed 1 with Varoma in position. Once temperature has reached Varoma place the sausages in the Varoma and cook for 4 - 6 minutes.

Remove sausages and allow to cool in the plastic film for a few minutes before unmoulding.

Serve warm as part of a salad or with a sauce of your liking such as sweet chilli sauce.

The sausages may be left in the wrap and cooled before placing in the fridge for service later. If serving later then bring to room temperature before gently cooking unmoulded sausage in some oil.

Thermomix Recipes for Kedgeree

This is a dish that usually is trotted out for Easter. While I simply adore smoked fish, many people simply abhor it and perhaps it is related to how it was served to them in their childhood.

Kedgeree is a dish that conjures up pleasant memories and make my mouth water.

Recently it appeared in the Australian Gourmet Traveller as a Classic Dish.

This version has been adapted for the Thermomix and has been changed since I first produced it for others to try. Now I use the Varoma to poach the fish while the rice and eggs are cooking in the basket inside the Thermomix bowl.

Their are numerous variations that have been published and you can certainly add in extra bits or delete bits, but eggs, rice and smoked fish are a constant.


Kedgeree

Ingredients:

200g long grain rice
Pinch of saffron threads
3 eggs
400g smoked haddock or cod
300ml milk
80g butter, chopped into small pieces
Juice of 1 lemon
150ml cream (35%)
Cayenne pepper
Salt & Pepper
Parsley to garnish

Method:

Wash the rice thoroughly with cold water, and preferably soak for an hour or so before cooking, add saffron threads and mix through the rice. Wash the eggs thoroughly. Place 1000ml water in TM bowl, insert basket with rice and eggs on top of rice.

Place haddock in a bowl that fits easily into the Varoma. Place milk in bowl to just cover the fish. Place in Varoma and position it over the Thermomix bowl.

Cook for 14 minutes at Varoma temperature on speed 4. After 10 minutes it may help to open lid of the Thermomix & fluff the rice around the eggs.

Remove bowl with fish from Varoma, drain and leave to cool.

Remove basket from inside the Thermomix bowl with aid of spatula. Remove eggs, cool and shell before setting aside. Place rice in Thermo server or bowl and mix through 50g of the butter.

Remove skin and any bones from fish before flaking.

Cut 1 egg lengthwise into quarters and hold for garnish later. Chop other eggs and mix with rice, fish, cream, lemon juice, cayenne pepper and season to taste with salt and pepper.

Grease an ovenproof dish and gently place kedgeree mixture in, dotting with the extra 30g of butter. Bake in a preheated oven for 10 - 15 minutes at 180°C.

Garnish with remaining egg and parsley and serve immediately.