Steamed Dumplings

Roughly translated/adapted from A Tutto Vapore

Steamed Dumplings

20 pieces

Ingredients:

740 g water
10 g. dry yeast
10 g. oil
50 g. sugar
500 g. flour 1 pinch of salt

Preparation:

Line Varoma container and tray with damp clothes and set aside. Place 240 g. water, yeast, oil and sugar in TM bowl, mix for 30 seconds at 37°C on speed 3.

Add the flour and salt and knead for 3 minutes on Knead (ear of wheat).

Divide the dough into 20 equal parts and form into balls and place on the clothes in container and tray of the Varoma, let rise for 40 minutes.

Place remaining 500g water into TM bowl, position the Varoma and cook for 15 minutes at Varoma temperature on speed 1.

Open the Varoma and serve dumplings hot as a side dish.


Originally published here in the Thermomix Forum

Paté of foie gras

Another recipe roughly translated/adapted from "A Tutto Vapore"

Paté of foie gras

Ingredients:

500-600gr duck liver, fresh
4 teaspoons cognac
2 teaspoons of salt
1 teaspoon freshly ground pepper (five colours if possible),
1.2 lt water
300 grams of ice cubes

Sweet wine sauce
750 g of sweet wine, (eg Pedro Ximenez)
250 gr cream 35% fat
1 teaspoon corn starch
juice of 1 orange,
1 pinch of salt
1 pinch black pepper, freshly ground

Preparation:

Paté of fois gras:
Open the liver and with the tip of a knife, remove all the arteries and sinew.
Place the liver in a bowl, sprinkle 2 teaspoons of cognac, 1 teaspoon salt, 1/2 teaspoon pepper mixture over entire surface. Let the liver marinate for 30 minutes (in the meantime, prepare the sauce). Turn the liver in the bowl and cover with the remaining cognac, salt and pepper and marinade again for another 30 minutes. Using your hands form into a compact shape.

Place the liver in the center of a sheet of transparent film (allowing about 50 cm per side); press and roll out well and expel all the air, to form a sausage. Repeat the process by covering with another 4 pieces of foil. Arrange in the container of the Varoma.

Pour 800 grams of water in the TM bowl and position the Varoma, cook for 15 minutes on Varoma Speed 1.

Turn carefully and cook the sausage for another 15 minutes at Varoma temperature on Speed 1.

Gently put the liver parcels in a bowl with the remaining 400ml water and ice cubes. Allow to cool for 20 minutes. Then put the sausage, still wrapped in film in the refrigerator for 3 days.

Sauce:

Pour wine into TM bowl and reduce for 30 minutes at Varoma temperature on Speed 2.

Instead of having the Measuring Cup in place, support basket on the lid, to allow greater evaporation. The wine needs to reduce to half its volume.
Add the cream mixed with the corn starch, orange juice and season with salt and pepper. Cook for 15 minutes at Varoma temperature on Speed 2, with the basket on top instead of the Measuring Cup. Transfer to a bowl, allow to cool and then keep refrigerated.

SERVE the Paté with thin slices of bread or a toast with a pinch of black pepper, accompanied by the sauce.

Originally published here on the Thermomix Forum

Three Meat Meatloaf

Another recipe roughly translated/adapted from "A Tutto Vapore"

Three Meat Meatloaf

Ingredients:

500 gr beef cut into pieces
2 eggs
40 gr bread soaked in milk
100 gr veal cut into small pieces
100 g of frozen spinach, squeezed
150 gr chicken or turkey cut into strips
oil to grease aluminium foil
water for Varoma 700gr
salt and pepper

Preparation:

Chop beef in 2 lots of 250 gr in the TM bowl; chop each batch for 10 seconds on speed 7

Place all the chopped beef in the TM bowl; combine with 1 egg, half the bread with milk squeezed out, salt and pepper and stir for 1 minute on reverse + Speed 3. Transfer mixture to a bowl.

Next chop the veal for 20 seconds on speed 7.
Add the other half of the bread drained of milk, the spinach, remaining egg, salt and pepper to taste and stir 1 minute on reverse + speed 3.

Season the strips of the chicken/turkey with salt and pepper as desired.
Place half of the beef mixture on an oiled sheet of aluminum foil.
Spread over a half of the veal and spinach mixture and then the strips of poultry meat.
Roll and form into a meatloaf with the aluminum foil.
Repeat with the other meat to form a second meatloaf.
Arrange both loaves in the Varoma. Cook for 40 minutes at Varoma temperature on speed 1.

Allow to cool for about half an hour before you unwrap and slice the meatloaves.

Serve with a sauce such as used for the chicken galantine.

Originally published here on the Thermomix Forum

Veal Rolls with dried fruit and nuts

Another recipe roughly translated/adapted from "A Tutto Vapore"


Veal Rolls with dried fruit and nuts

Ingredients:

30g of sultanas
50 g rum
30g walnuts
30 grams of almonds, whole, blanched
500 g veal, a piece (3x3cm)
100 grams of dried apricots, pitted, cut into strips
100 grams of dried plums, pitted, cut into strips
1 teaspoon vegetable salt or fine salt
1 pinch pepper
oil as needed
600 g of water

Preparation:

Put the raisins and rum in a bowl, allow to soak a little and then strain the raisins before use.

Put the walnuts and almonds in the TM bowl, chop for 3 seconds on Speed 6, remove and set aside.

Place 250 grams of veal into TM bowl, chop for 10 seconds on Speed 7, set aside in bowl with dried fruit. Chop the other half of meat for 10 seconds on Speed 7.

Add the meat with raisins, walnuts and chopped almonds, dried fruit, salt and pepper to the meat in the bowl, mix for 20 seconds on Reverse and Speed 3. Form 2 rolls of meat and wrap each in oiled aluminum foil. Close the ends of the foil and place in the container of the Varoma.

Pour water into TM bowl, position the Varoma and cook for 30 minutes at Varoma temperature on Speed 1.

Remove the Varoma and leave the meat to cool.

Put in refrigerator for about 2 hours. Serve cold sliced (1 cm.).


Originally published here in the Thermomix Forum

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

Mussels with mint

This is another recipe adapted/translated roughly from "A Tutto Vapore" and again shows the value of the Varoma for gently steamimg the Mussels

Mussels with mint


Ingredients:

1500 g mussels, well cleaned and debearded
300 g of water
1 clove of garlic
20 mint leaves, cut into pieces with a knife
lemon juice, (2 lemons)
40g of extra virgin olive oil
black pepper as needed

Preparation:

Put the mussels in the container of Varoma.

Pour the water into the TM bowl, position the Varoma and cook for 20 minutes at Varoma temperature on speed 1. Set aside.

Filter the cooking liquid at least three times and put it into a bowl. Keep aside.

Put the garlic in the TM bowl, chop for 3 seconds at speed 7. Add the chopped mint, 280 grams of reserved cooking liquid, lemon juice, oil and pepper. Mix for 5 seconds on speed 1.

Remove upper half of the open shells of mussels and place on a large flat plate. Pour the sauce over mussels.

Serve cold. Enjoy mussels with all the liquid.

Originally published here in the Thermomix Forum

Mussels with spicy sauce

Yet another recipe from "A Tutto Vapore" showing the versatility of the Varoma.

Great use of Varoma while the sauce is cooking below.

Mussels with spicy sauce

Ingredients:

120 g onion
1 clove garlic
85 g extra virgin olive oil
1/2 tsp chili, or ground into pieces
1000 g mussels, well cleaned and debearded
200 g puréed tomato, fresh or canned
100 g dry white wine
1 pinch of salt

Preparation:

Place the onion and garlic in the TM bowl, chop for 4 seconds on speed 5. Scrape down sides with spatula.

Add the oil and the chili, cook for 7 minutes at 100°C on speed soft.

Meanwhile remove beards from mussels and arrange them in the container of Varoma. Set aside.

Add to TM bowl the tomato purée, wine and salt, leave the measuring cup tilted in the lid to allow sauce to thicken while cooking for 15 minutes at Varoma temperature on speed 1.

Position the Varoma on the lid and cook for 13 minutes at Varoma temperature on speed 1.

Set aside the Varoma, and reduce the sauce if necessary by cooking for longer at Varoma temperature on speed 1.

Arrange the mussels in a bowl, sprinkle with the sauce and serve hot.

Originally published here in the Thermomix Forum