Picture taken a bit too late. We couldn’t stop eating the salmon from this easy 5 star recipe. It was so soft , it melted in your mouth and was delicious. Steamed in varoma with ginger, spring onion, garlic, and a lemon, honey, soy sauce dressing over the top. So yum!
nb if salmon is thicker, may have to steam 12-15 mins , check cooked to liking and seasoning and reduce honey to 5g so not too sweet .
Been on a 3 month project that has meant a lot of time out but now ready to try some more Thermomix recipes. Cycling through all our favourites has been great, but now can’t wait to try some recipes from the new Festive Flavour book and we have some recipes from (Masterchef winner) Brett McGregor’s last Thermomix course too that are excellent.
Tried the guided fish parcels with mixed vegetables from Basic cookbook for dinner tonight. Its a great timesaver meal because the potatoes steam in the basket at the same time as the fish parcels in the varoma. Fish parcels marinated in lemon, olive oil, salt and pepper. Vegetables chopped in tm bowl then placed onto fish before steaming. Drizzled with reserved lemon and parsley sauce and it’s simply delicious. Kids didn’t even notice the cooked carrots and celery which can often be a turn off for them.
Chelsea Winters greek style fish salad is so light, fresh and tasty. Made enough for afternoon tea and dinner. Potatoes steamed in Thermomix Varoma dish 25 mins, Varoma temp, speed 2. Feta dressing blitzed at speed 5/6 for a few seconds. Hoki tossed in oregano and sumac then pan fried. Salad just an assembly job and made ahead because I’m going out tonight. Kids love this with toasted pita bread and I’ve left a bag of salsa corn chips for them to eat with it tonight. Delicious, perfect to welcome the first day of spring.
Using this recipe for fishballs from Thermomix in Malaysia and for the first time using mackerel instead of tarakihi. The fishball texture is even better with the oily fish, more springy. 5 minutes to make the paste and a couple more minutes to shape into balls. Made in the afternoon and left to rest in a bowl of water until dinner. 10 minutes to boil 1.2 ltrs of chicken stock using TM chicken stock paste. Flavoured with some extra soy sauce and sesame oil. They cook in the boiling stock on reverse speed stir within 5 minutes. Lined serving bowls with cos lettuce and cooked rice noodles and poured stock and fish balls into the bowls. Almost as easy as instant noodle soup but so clean and healthy.
What to do with old bread. Make panko, sesame crunch fish fillets with yoghurt sauce, based on the Something for Everyone recipe. Blitzed parsley, lemon peel, with old bread on speed 8 (3 seconds) until fine, then season with salt and pepper. Miss 9 happily crumbed the fillets after school today dipping the seasoned fish fillets in wholemeal flour, then beaten egg, and into panko with sesame seeds. Served with Chelsea Winter yoghurt dressing, fresh herbs ( oregano, parsley and mint, the only herbs that have survived winter in the garden ) blitzed at speed 7, add Greek yoghurt, lemon juice and salt and pepper to taste. Miss 9 ate hers as a fish burger, with homemade burger buns. ( using thermomumma jumbo white bread recipe ). Note re burger buns 180 c 20 mins long enough in our oven and didn’t use fanbake.
Yummy seafood chowder is perfect for a miserable wet cold Tuesday. The seafood chowder from the Something for Everyone cookbook is great but wanted to try a Chelsea Winter recipe for seafood chowder today because it makes a larger quantity suitable for afternoon tea and dinner. Chelsea’s recipe has some extra ingredients compared with the Something for Everyone chowder; 1 1/2 cups of wine, 1 1/2 cups of cream and zest of a lemon and the juice of a lemon. It was easy to convert. Can’t share recipe on this blog but it’s from her Everyday delicious cookbook. You could replace the cream with evaporated milk or milk for a lighter chowder but it’s so tasty I’m glad I didn’t go “light” today.
Chelsea Winter Seafood Chowder conversion
Blitz garlic, onions, celery on speed 7 for a second, then sautéed in butter for 6 minutes at 100 c.
Add wine, cooked off for 5 minutes at 100 c with MC off.
Add fish stock into TM bowl and diced potatoes to steamer basket, fish and seafood to Varoma dish and tray and cooked for 20 mins, Varoma temp, speed 1. ( check seafood and potato are cooked) set aside the seafood and potato
Add milk and cream to soup in TM bowl, cook 6mins 90 c.
Transfer to a large pot ( with the addition of seafood this chowder goes over 2.2 ltr bowl ) add fresh spinach ( wilts in the hot soup) cooked seafood and potato, zest and juice of a lemon, fresh / dried parsley and dill. Season with salt and pepper Reheat to serve. So yum.
Another amazing dish from Chelsea Winter’s blog. The buttery snapper with the sweet kumara against the salty spicy salad is so yum. Salad dressing leftover from her vietnamese salad used for the salad. None of the kids are hungry tonight because they’ve had the bacon rolls with salad already, so there is going to be a lot of leftovers tonight.
Made the kumara purée in the tmx using the pumpkin purée method in the above link. Chop the peeled kumara roughly and steam 25 mins, Varoma temp, speed 2. Pop steamed kumara into the TM bowl, add salt and pepper and blend at speed 5 for a few seconds, then blend speed 10 a few seconds. Added a bit if boiling water to thin slightly.