Friday, June 21, 2013

The BEST Thermomix bouillabaisse

This is just what I used to make on the stove top adapted for the TM31
We have it instead of take away as it is quicker and nicer

So on a chilly Friday you buy some good quality marinara mix and either make or buy some nice bread to go with it. Tonight I have 450g fish, scallops, mussels and prawns.
Grab your veroma and spread the fish evenly through the dish

You also need
a large onion, peeled and halved
2-3 cloves of garlic, peeled
1 red chilli, deseeded and halved
a handful of fresh basil

Place these in the TM31 and chop for 5 seconds speed 5

Then add
6 tomatoes quartered
1000 ml water
1 tablespoon olive oil
2-3 tablespoons stock paste
1/2 cup of white wine
pinch saffron
salt and pepper

Place veroma on top. Cook 20 minutes Veroma speed 2

While it cooks you can set a fancy table or have a relaxing drink or three with anyone else eating with you
When it is done you won't believe how little the seafood has shrunk - it's all plump, juicy and tasty
Spoon into bowls and top with the soup which is absolutely delicious

That's it. Serves 4 or 2 as a complete meal. Preparation time less than 5 minutes, Cooking time 25 including prep. Weight Watchers points 5.

Sunday, June 2, 2013

Comfort food - Beef pot roast

Although there is not much call for comfort food in sunny North Queensland some comfort food principles can be applied to give you back part of your weekend.

I grabbed my CT saute pan and browned a piece of blade roast in it

While it is browning coarsely chop 2 brown onions and when you turn it throw them in the hot pan too

Then add:
1 sliced carrot
250g mushrooms (halved or quartered depending on size)
1 red capsicum roughly diced
1 green capsicum roughly diced
3 cloves chopped garlic 

In a separate jug or bowl mix:
1 can diced tomatoes
1/2 cup red wine
1/2 cup water
2 tablespoons oyster sauce
2 tablespoons worcestershire sauce
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon salt
Pour over roast and bring to the boil. 

Put lid on with vents closed, turn heat right down and simmer for 2 hours Top up with water if necessary - my beef sprung up and lifted the lid so I have just switched it for the tagine cover to stop evaporation.

About 20 minutes before you want to serve add 3-4 tablespoons of red lentils to thicken the sauce. I put 3/4 cup frozen peas in then too - to save cooking veg separately.
Remove beef and carve

Serve with a green vegetable and mashed potatoes. My potatoes were done in the Thermomix with a teeny piece of pumpkin

Saturday, June 1, 2013

Capsicum and Chorizo pasta

A lazy meal for a busy day


2 red capsicums
1 chorizo sausage
1/2 punnet cherry tomatoes (I used kumatos)

slice capsicum and chorizo and halve tomatoes 
Place on a Chefs Toolbox silicon sheet and drizzle with olive oil - I used the Cobram Estate Lemon infused oil 

Cook in preheated oven at 200 deg for 20 - 30 minutes - take out when it begins to char

Meanwhile cook 500 g pasta in a large pot of water 
We chose orecchiette 

Toss roasted vegetables and chorizo together

Drain pasta, toss vegetables and chorizo through with 1 tablespoon capers and 2 big handfuls of fresh basil

Serve with grated parmesan and fresh ground pepper