Smoked Salmon Risotto

Name: Smoked Salmon Risotto
Prep time: 15 min
Cook time: 30 min
Yield: 4
Ingredients: 25 g butter; 1/4 red onion, very finely chopped; 1 garlic clove, very finely chopped; 50 ml dry white wine; 250 g Arborio rice; 1 litre hot chicken (or vegetable) stock; 200 g freshly grated parmesan; 100 g mascarpone; 140 g frozen peas, thawed; 10 g chopped fresh parsley; salt & freshly ground pepper; 225 g sliced smoked salmon, chopped; extra virgin olive oil

October 31, 2015October 31, 2015 Zoe P

Smoked Salmon Risotto

October 31, 2015

by Zoe P

Category Dinner Rice Salmon

This is an easy risotto dish which combines salmon with fresh greens.

Persons

Prep Time

15 minutes

Cook Time

30 minutes

Notes

You can use the whole pea itself or use just the pea without the pods, either way it adds great colour to the dish.

Ingredients

25 g butter
1/4 red onion, very finely chopped
1 garlic clove, very finely chopped
50 ml dry white wine
250 g Arborio rice
1 litre hot chicken (or vegetable) stock
200 g freshly grated parmesan
100 g mascarpone
140 g frozen peas, thawed
10 g chopped fresh parsley
salt & freshly ground pepper
225 g sliced smoked salmon, chopped
extra virgin olive oil

Instructions

Melt the butter in a heavy pot and gently saute the red onion and garlic until tender.
Pour in the wine and reduce.
Add the rice and cook until it changes colour, continually stirring.
Add one ladle of the hot stock at a time, mixing well between each addition until it is incorporated.
When the rice is tender, add 100 g grated parmesan with the mascarpone, peas, parsley, a little salt and ground pepper. Stir, briefly cook and taste for seasoning.
Turn off the heat and stir through the smoked salmon.
Serve into individual bowls and sprinkle with a little extra parmesan.

Thermomix Chicken Veloute

October 25, 2015 Zoe P

Thermomix Chicken Veloute

October 25, 2015

by Zoe P

Category Chicken Dinner Thermomix

Thermomix accessories required: Varoma and Simmering basket.

Persons

Prep Time

10 minutes

Cook Time

25 minutes

Notes

Use chicken breast as an alternative to tenderloins.
You can also adjust the amount of rice and/or chicken to suit how many people you are cooking for.

Ingredients

1 litre water
2-3 tbsp vegetable stock concentrate
250 g white rice
2 carrots, peeled into thin strips
1 zucchini, peeled into thin strips
500-600 g chicken tenderloins
Fresh coriander
3 tbps creme fraiche
1 tbsp Dijon mustard
50-100 g cornflour

Instructions

Weigh 1000g water into bowl.
Add 2-3 tbs vegetable stock concentrate.
Insert steaming basket and weigh 250g rice.
Rinse under tap rice until water runs clear.
Place chicken tenderloins on Varoma tray and sprinkle with coriander.
Replace lid and place Varoma dish with tray and lid into position on top.
Cook for 17-20 minutes/Varoma/speed 2.
After cooking time has elapsed, add sliced vegetables into the Varoma dish (keep chicken on in the tray).
Cook for a further 5 minutes/Varoma/ speed 2 or until chicken is cooked through and vegetables are cooked to your liking.
Remove Varoma tray and set aside.
Remove steaming basket and set aside.
Leave enough of the remaining liquid to cover the blades - pour out the rest.
Add creme fraiche, dijon mustard and 50g cornflour and mix 20 seconds/speed 5.
Check consistency, add remaining cornflour if necessary and mix again 20 seconds/speed 5 or until mixed together.
Serve chicken and vegetables on a bed of rice, drizzled with the veloute sauce.
Enjoy!

Nachos with Guacamole

October 20, 2015 Zoe P

Nachos with Guacamole

October 20, 2015

by Zoe P

Category Beef Dinner

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Notes

A quick and easy mexican inspired meal that's fun to make.

Ingredients

1 tbs olive oil
2 small brown onions, chopped
2 garlic cloves, crushed
600g lean beef mince
2 tsp ground cumin
2 tsp ground coriander
2 long red chillies, deseeded and finely chopped
400g canned red kidney beans, drained and rinsed
400g canned crushed tomatoes
extra light sour cream
Cheesy pita bread
4 small pita bread rounds, cut into small pieces
1/2 cup grated light/low fat tasty cheese
1 small red onion, chopped
1 large avocado, chopped
100g cherry tomatoes, quartered
1/2 cup fresh coriander leaves
1 1/2 tablespoons lime juice

Instructions

Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
Add cumin, coriander, chilli and beans. Cook, stirring, for 2 to 3 minutes. Add tomato. Reduce heat to low. Simmer for 5 minutes. Season with salt and pepper.
Meanwhile, preheat oven to 180°C/160°C fan-forced. Grease 2 baking trays. Line with baking paper. Place bread, in a single layer, on trays. Bake for 5 minutes or until browned and crisp. Sprinkle with cheese. Bake for 2 minutes or until cheese has melted.
Place ingredients in a bowl. Season with pepper. Stir to combine.
Place pita bread on a serving plate. Top with beef mixture and guacamole. Serve with sour cream.

Asian Style Fish Cakes

October 12, 2015October 12, 2015 Lenny Hayne

Asian Style Fish Cakes

October 12, 2015

by Lenny Hayne

Category Asian Thermomix

Goes well with steamed rice and sweet chilli sauce.

Persons

Prep Time

10 minutes

Cook Time

20 minutes

Ingredients

1 medium onion halved
2 small red chillies, seeds in
1 clove garlic
2 tablespoons vegetable oil
100 g breadcrumbs
1/2 bunch coriander leaves, Chopped
1 egg
1 teaspoon finely grated lemon rind, Optional
2 teaspoons soy sauce
2 teaspoons Sweet chilli sauce
500 grams Finely flaked salmon, Fresh or tinned, drain liquid if tinned
1/2 Cup Plain Flour

Instructions

Chop onion, chillies and garlic 5 seconds on speed 9
Add oil and sauté for 2 mins at 100C speed 1
Add other ingredients mix for 30 seconds Gentle stir settingcounter-clockwise operation
Shape mix into 8 large round cakes toss in flour
Fry in pan with 30 ml oil, remove from pan and rest
serve with lemon wedge and garnish with fresh coriander

BBQ Coconut Chicken

October 4, 2015October 4, 2015 Lenny Hayne

BBQ Coconut Chicken

October 4, 2015

by Lenny Hayne

Category Asian Chicken Dinner

Why not try this tasty Asian inspired chicken dish for dinner tonight?

Persons

Prep Time

15 minutes

Cook Time

1 hour

Notes

You can make chicken up to end of step 1 two days ahead. Set aside to cool. Place chicken in coconut cream mixture. Refrigerate until required. Barbecue chicken just before serving.

Ingredients

8 chicken thighs, skin on
2 x 33 g sachets ayam goreng spice mix
1 lemon grass stalk, cut into 3 pieces
2 dried bay leaves
3 cups chicken stock
270 ml coconut cream
Long red chillies, to serve

Instructions

Heat a large, heavy-based saucepan over medium to high heat. Add chicken, spice mix, lemon grass, bay leaves and chicken stock. Bring to the boil. Boil, uncovered, for about 20 minutes or until chicken changes colour. Turn chicken over. Add coconut cream. Season with pepper. Cook, uncovered, for 20 minutes or until sauce has thickened. Remove chicken from pan.
Preheat a barbecue plate or char grill on medium-high heat. Cook chicken, turning occasionally, for 20 minutes or until golden and charred.
Using a sharp knife, cut chillies into flowers. Place in iced water for 5 minutes or until curled. Place banana leaves on a platter. Top with chicken and chillies, Serve with a side of steamed rice and enjoy!

Find My Dinner

Month: October 2015

Smoked Salmon Risotto

Smoked Salmon Risotto

Notes

Ingredients

Instructions

Thermomix Chicken Veloute

Thermomix Chicken Veloute

Notes

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Instructions

Nachos with Guacamole

Nachos with Guacamole

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Asian Style Fish Cakes

Asian Style Fish Cakes

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BBQ Coconut Chicken

BBQ Coconut Chicken

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