Thermomix Italian Meatballs

Name: Thermomix Italian Meatballs
Prep time: 10 min
Cook time: 35 min
Yield: 4
Ingredients: 350 g veal mince; 350 g pork mince; 40 g Pine nuts; 35 g bread; 1 lemon, Zest and Juice; 20 g parmesan; 1 Small Onion halved; 4 sprigs basil; sea salt & pepper to taste; 700 g Passata Sauce; 375 g water; 30 g Vegetable stock paste; 2 teaspoons lemon juice

November 1, 2015 Zoe P

Thermomix Italian Meatballs

November 1, 2015

by Zoe P

Category Dinner Italian

Here is an easy meatballs recipe you can whip up in a Thermomix, great to have as a meal on their own served with your choice of pasta or as a starter/side dish.

Persons

Prep Time

10 minutes

Cook Time

35 minutes

Notes

You can use 2 tins of diced tomatoes instead of Passata. You can also substitute one type of meat for the other by doubling the amount of either one you prefer.

Ingredients

350 g veal mince
350 g pork mince
40 g Pine nuts
35 g bread
1 lemon, Zest and Juice
20 g parmesan
1 Small Onion halved
4 sprigs basil
sea salt & pepper to taste
700 g Passata Sauce
375 g water
30 g Vegetable stock paste
2 teaspoons lemon juice

Instructions

Blitz Veal and Pork meat in your TM bowl, 4-5 Secs/Speed 7. Put aside and clean bowl.
Put Pinenuts in your TM bowl and roast 5mins/Varoma/Speed 1.
Add the Bread and the Lemon Zest to your TM bowl and chop 15 Secs/Speed 7. Put aside. No need to clean bowl.
Put Parmesan into your TM bowl and grate 20 Secs/Speed 9. Tip into bowl with bread and lemon and leave aside.
Put in Onion (halved) and Basil leaves, chop 3 secs/Speed 7.
Add your bowl with the pinenuts, lemon and breadcrumbs into the TM bowl and the minced meat. Season with Salt and Pepper and give a little stir with your spatula and then mix 30 secs/Reverse/Speed 2.
7. Lightly spray your varoma tray and dish. Make mixture into small balls and then put on your varoma tray and dish. Do not put any balls right in the middle of the tray. Leave the varoma dish to the side.
Pour into clean bowl, Passata and Water. Put in TM Vegetable stock and lemon juice. Stir 5 Secs/speed 3.
Place lid on TM bowl, then place the varoma dish and tray on top of lid. Put Varoma lid on and cook 30mins/Varoma/Speed 2.
Serve in a bowl with sauce over the meatballs.

Smoked Salmon Risotto

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.

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!

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