Thai Style Pumpkin Soup

Name: Thai Style Pumpkin Soup
Prep time: 30 min
Cook time: 25 min
Yield: 4
Ingredients: 1 Tbsp sunflower oil; 3 Tbsp Thai red curry paste; 200ml light coconut milk; 3 cups (750ml) Campbell's Real Stock Chicken Salt Reduced; 4 Asian (red) shallots, thinly sliced; 1 Long red chilli, thinly sliced; 2 Kaffir lime leaves, finely shredded (optional); 250g pumpkin, peeled, cut into 2cm pieces; 1 green capsicum, cut into strips; 2 tablespoons tamarind puree; 2 tablespoons fish sauce; 1 tablespoon brown sugar; 600g skinless chunky fish fillets (such as blue eye, ling or snapper), cut into 3cm pieces; 100g baby spinach leaves

March 29, 2016March 29, 2016 Zoe P

Thai Style Pumpkin Soup

March 29, 2016

by Zoe P

Category Asian Dinner Soup

For the best results when trying this recipe, look for pumpkin with a rich, dense orange flesh, and team it with a spicy/sour Thai fish curry light on coconut milk.

Persons

Prep Time

30 minutes

Cook Time

25 minutes

Notes

Asian shallots, fresh kaffir lime leaves and tamarind puree are all available from Asian food shops.

Ingredients

1 Tbsp sunflower oil
3 Tbsp Thai red curry paste
200ml light coconut milk
3 cups (750ml) Campbell's Real Stock Chicken Salt Reduced
4 Asian (red) shallots, thinly sliced
1 Long red chilli, thinly sliced
2 Kaffir lime leaves, finely shredded (optional)
250g pumpkin, peeled, cut into 2cm pieces
1 green capsicum, cut into strips
2 tablespoons tamarind puree
2 tablespoons fish sauce
1 tablespoon brown sugar
600g skinless chunky fish fillets (such as blue eye, ling or snapper), cut into 3cm pieces
100g baby spinach leaves

Instructions

Heat oil in a saucepan over medium-high heat. Add curry paste and cook, stirring, for 2 minutes or until fragrant.
Add the coconut milk, stock, shallots, chilli and kaffir lime leaves, if using, and stir to combine. Add pumpkin, capsicum, tamarind, fish sauce, sugar and a pinch of salt and cook for 20 minutes or until the pumpkin is tender.
Add fish and simmer for 5 minutes or until the fish is opaque.
Place half the spinach in 4 warm bowls and top with the fish and veg. Scatter with remaining spinach, then ladle the sauce over the top and serve.

Thermomix Pad Thai with Chicken

February 20, 2016February 20, 2016 Zoe P

Thermomix Pad Thai with Chicken

February 20, 2016

by Zoe P

Category Asian Chicken Dinner

Here's a great Pad Thai recipe which you can whip up in a Thermomix for those lucky enough to have one in their kitchen. Note that you can use chicken or beef mince in place of the chicken breast strips if you like.

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Notes

You will need the varoma attachment for this recipe. Cut, trim and clean your coriander before adding to the Thermomix bowl with the onion and garlic.

Ingredients

50 g peanuts
900 g water, boiling
500 g Chicken breast
2 eggs
1 tablespoon Water. extra
1 package medium thickness Rice Noodles, (approx 350g)
1 package bean sprouts, (roughly 250g)
1 brown onion, large (approx 200g)
2 clove garlic
1 green chilli, (optional)
1.5 tablespoon peanut oil
55 g brown or coconut sugar, (Sauce Ingredient)
20 g soy sauce or tamari, (Sauce Ingredient)
60 g fish sauce, (Sauce Ingredient)
1 tablespoon tomato sauce, (Sauce Ingredient)
80 g Chilli Sauce (Hot or Sweet), (Sauce Ingredient)
fresh coriander

Instructions

Chop peanuts Sp 5 / 5s. Set aside.
Add the boiling water to Thermomix bowl. Place a piece of baking paper onto Varoma tray after you have scrunched, wet and flattened it out.
Cut chicken into strips and fry separately on a pan until golden brown then place strips into Varoma dish, making sure to leave a hole in the middle for steam to rise through. Pour eggs, lightly whisked with water, extra, onto baking paper in Varoma tray.
Cook Varoma / Sp 4 / 5 min. Check omlette is cooked then remove from tray. Continue cooking chicken for another 10 min.
Roll omlette up tightly then slice into thin strips. Once mince is cooked, break apart a little.
Meanwhile, prepare noodles as per packet directions then drain and place into large ThermoServer along with rinsed bean sprouts and omlette strips. Cover with lid to keep warm.
Empty water from Thermomix bowl then add onion, garlic and chilli (if using). Chop Sp 5 / 5s then scrape down.
Add peanut oil then sauté on 90c / Sp 3 / 2min.
Add sauce ingredients to Thermomix bowl and mix Sp 3 / 5s.
Add chicken to Thermomix bowl and cook 90C / Sp 3 / 3min.
Add everything to ThermoServer, add a generous sprinkle of coriander and mix well. Serve topped with chopped peanuts.

Beef & Broccoli Stir-Fry

November 18, 2015 Zoe P

Beef & Broccoli Stir-Fry

November 18, 2015

by Zoe P

Category Asian Beef Dinner Rice

This is an easy to prepare beef stir-fry recipe which you can put together quickly and enjoy. I like to throw in extra veggies that might be lying around in the crisper of the fridge to add some extra colour and freshness. Carrots and Cauliflower are good examples to use.

Persons

Prep Time

2 hours, 15 minutes

Cook Time

15 minutes

Total Time

2 hours, 15 minutes

Notes

You can marinate the beef overnight if you have more time, this will make the beef more tender and absorb more flavour. You can also use a rice cooker if you have one to prepare the rice quicker.

Ingredients

1/4 cup oyster sauce
1 tbsp dark soy sauce
1 tbsp dry sherry
2 garlic cloves, crushed
Medium size piece ginger, peeled & grated
1 tsp caster sugar
500g rump steak, trimmed and cut thinly into diagonal strips
2 1/2 tablespoons peanut oil
4 green onions, sliced diagonally
2 heads of broccoli, trimmed
1 large carrot, peeled and cut into thin strips
1 tbsp water
1/2 cup cashew nuts
Steamed Jasmine Fragrant Rice
Coriander

Instructions

Combine oyster sauce, soy sauce, sherry, garlic, ginger and sugar in a ceramic bowl. Add steak. Stir together to combine. Cover and refrigerate for 2 hours.
Heat a wok or large frying pan over high heat until hot. Add 2 teaspoons oil. Add a quarter of the beef. Stir-fry for 1 to 2 minutes or until browned. Remove and place onto a plate and cover. Repeat with remaining oil and beef in 3 batches.
Add remaining 2 teaspoons oil to wok or pan. Add green onions and stir-fry for 1 minute. Add broccoli and carrot stir-fry then for a further minute. Drizzle water over vegetables. Cover and cook for 1 minute or until just tender.
Return beef to wok with cashews. Stir-fry for 1 minute or until heated through.
Serve with steamed rice and top with fresh coriander

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!