Thermomix
Thermomix Chicken Veloute
Thermomix Chicken Veloute
October 25, 2015
Thermomix accessories required: Varoma and Simmering basket.
Persons
4
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!
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Asian Style Fish Cakes
Asian Style Fish Cakes
October 12, 2015
Goes well with steamed rice and sweet chilli sauce.
Persons
4
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
© 2023 Copyright Find My Dinner
Thermomix Satay Chicken
Thermomix Satay Chicken
September 15, 2015
Here is a great satay chicken recipe which also combines a number of healthy vegetables with a tasty satay sauce. This takes bit longer to prep and cook but is packed full of flavour.
Serving Size
6
Prep Time
30 minutes
Cook Time
30 minutes
Notes
Feel free to add more vegetables to the mix if you have any lying around, beans and other greens usually work well.
You will need a Varoma, Steaming basket and spatula for this recipe.
Recipe credit: Vorwerk recipe community.
Ingredients
- Satay Sauce:
- 1/4 tsp fennel seeds
- 1/4 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1 tbsp tumeric ground
- 3 clove garlic
- 1 red chilli, (seeds optional)
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 2 tbsp sugar
- 2 tbsp olive oil
- 1 can coconut milk
- 3 heaped tbsp crunchy peanut butter
- pinch salt
- Chicken Stir-fry:
- 600 g Chicken Thigh Diced
- 2 carrots
- broccoli
- cauliflower
- 1 cup frozen peas
- 400 g Basmati or Jasmine rice
Instructions
- Sauce: Place all dry spices and salt in the TM Bowl Mill for 1 min speed 10
- Place garlic and chilli in the bowl and chop for 8 secs speed 7
- Add remaining sauce ingredients and milled spices, cook for 5 mins 90deg speed 2
- Once cooked blend up, 30 sec speed 10.
- Set aside in the thermoserver
- Chicken Stir-fry & Rice: Cook rice as EDC directions - Add required amount of rice to basket. With the veggies and sliced chicken in the varoma. Place chicken in the bottom of veroma. Cook 12 - 16 mins on Varoma temp, stopping after 8 mins to stir chicken. Cook rice, chicken and veggies all together.
- Remove Rice and set aside in thermoserver.
- Continue to cook chicken for a further 5 minutes, until cooked in vermoma.
- Finally place all chicken, veggies with sauce in TM and cook 100 deg reverse operation Gentle stir setting for 5 mins.
- Serve over the rice and enjoy.
© 2023 Copyright Find My Dinner
Piquant Pork
Piquant Pork
September 8, 2015
Here is an easy Thermo pork recipe for lovers of pork. Serve with steamed vegies and mash potato or pasta for something different.
Persons
4
Prep Time
10 minutes
Cook Time
40 minutes
Notes
Orignal recipe from Vorwerk recipe community.
Ingredients
- 1 onion, halved
- 1 clove garlic
- 20 g olive oil
- 750 g pork 2-3 cm cubed (I used pork fillet)
- 400 g tin chopped tomatoes
- 120 g white wine
- 2 tsp English mustard
- 1 tbs paprika
- 1 tbs Worcestershire sauce
- 1/2 tsp turmeric
- 1 tbs tomato paste
- 1 tbs vegetable stock concentrate
- 1 small red capsicum, seeded and chopped
- 1 small green capsicum, seeded and chopped
Instructions
- Chop onion and garlic for 3 seconds on speed 7
- Scrape down sides of bowl and add oil and cook 3 mins at Varoma temperature speed 1
- Add pork, tomatoes, wine, mustard, paprika, Worcestershire sauce, turmeric, tomato paste and vegetable stock concentrate.
- Cook 30 mins, 100 degrees, reverse, speed 1
- Add red and green capsicum and cook for a further 10 minutes, 100 degrees, reverse, speed 1.
- Remove from mixer and place in server or plate up and enjoy.
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