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.
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.
50 g peanuts
900 g water, boiling
500 g Chicken breast
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)
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.
The Barbecue definitely gets a good run over Christmas and New Year and if you're lucky enough to be close to a good fish monger then then definitely try this fresh Barbecue Snapper recipe out. It will add a fresh dish to your family New Years day get together.
You will need 4 lots of 80cm pieces of foil and 4 lots of 60cm pieces of baking paper. Cook for 20 to 30 minutes, turning halfway, or until cooked through.
4 (400g each) whole baby snapper, cleaned (see note)
1 lemon, thinly sliced
8 fresh flat-leaf parsley sprigs
100g butter, chopped
Steamed baby potatoes, chopped parsley and lemon wedges, to serve
Preheat a barbecue on medium-high heat with hood closed. Rinse the fish inside and out under cold running water. Pat dry with paper towel. Make 3 shallow cuts, 1cm deep, in the thickest part of each side of the fish.
Place 1 piece baking paper in the centre of 1 piece of foil. Repeat with remaining baking paper and foil. Place 1 fish in centre the of each.
Divide the lemon and parsley between the fish cavities. Divide one-eighth of the butter between the cavities. Top with remaining butter. Season with salt and pepper. Bring 2 sides of foil up towards the centre the fold foil edges to create a seal. Roll up the remaining ends of foil to enclose fish.
Barbecue the fish, with the hood closed, for 8 to 10 minutes or until cooked through. Serve with potatoes, parsley and lemon wedges.
This is a modern take on the traditional Italian lasagne using meatballs.
you can shape the meatballs to suit your liking and grate extra parmesan and mozzarella to server.
500g pork and veal mince
35g (1/2 cup) fresh breadcrumbs
1 egg, lightly whisked
2 tbsp chopped fresh basil
1 tbsp extra virgin olive oil
2 x 400g bottle Napoletana sauce
10 dried lasagne sheets
200g thinly sliced smoked ham
250g (2 1/2 cups) coarsely grated mozzarella
375ml (1 1/2 cups) water
25g (1/3 cup) finely grated parmesan
Fresh basil leaves, extra, to serve
Line a baking tray with baking paper. Place the mince, breadcrumbs, egg and chopped basil in a large bowl. Season well. Use clean wet hands to mix until well combined. Shape heaped tablespoonfuls of the mince mixture into balls. Transfer to prepared tray. Cover and place in the fridge for 30 minutes, if time permits.
Heat the oil in a large non-stick frying pan over medium-high heat. Cook the meatballs, in batches, for 5 minutes or until browned, then transfer to a plate.
Preheat the oven to 180°C/160°C fan forced. Lightly grease a 19 x 26 cm baking dish. Lightly spread one-third of the Napoletana sauce over the base. Cover with a layer of lasagne sheets, breaking the sheets to fit, if necessary. Spread with one-third of the ham, half the meatballs and one-third of the mozzarella. Repeat with half of the remaining Napoletana sauce, another layer of lasagne sheets, half of the remaining ham, the remaining meatballs and half of the remaining mozzarella. Finish with the remaining sauce, lasagne sheets, ham and mozzarella.
Pour over the water and sprinkle with the parmesan. Cover with baking paper and foil. Bake for 40 minutes. Remove foil and paper. Bake for 10-15 minutes or until golden. Set aside for 10 minutes before serving. Sprinkle with basil leaves.
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.
2 hours, 15 minutes
2 hours, 15 minutes
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.
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
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
You can also boil any other vegetables you have available to serve along with the mash potato to add colour. For convenience you can also strip the meat off the bone before serving.
1/4 cup (60ml) olive oil
2 brown onions, chopped
2 carrots, chopped
2 celery sticks, chopped
2 garlic cloves, crushed
1/4 cup (40g) plain flour, for coating
Salt & freshly ground pepper
8 (about 1.5kg) veal osso bucco
1 cup (250ml) white wine
400g can diced tomatoes
1 cup (250ml) Campbell's Real Stock Beef
Chopped fresh parsley
Creamy mashed potato
Preheat oven to 160°C. Heat half the oil in a large non-stick frying pan over medium heat. Add onions, carrots, celery and garlic to the pan. Cook, stirring occasionally, for 8 minutes or until softened. Remove from pan and set aside.
Season flour with salt and pepper. Coat osso bucco in flour, shaking off any excess. Heat remaining oil in the frying pan over medium-high heat. Add meat and cook for 2-3 minutes each
Increase pan heat to high and add the wine. Boil for 2 minutes, scraping any remaining meat off the base of the pan. Stir in the tomatoes and stock. Bring to the boil. Pour over the meat in the dish. Ensure the meat is covered by the liquid. Cover with a lid and cook for 1 3/4-2 hours or until the meat is very tender and the sauce thickens.
Serve sprinkled with parsley and accompanied by the mash potato.