http://chelseawinter.co.nz/greek-style-fish-salad/ Chelsea Winter is a star ! Another fabulous recipe that is easily put together with the thermomix but really you don’t even need one because it’s so simple and the flavours are so delicious. This has to be the freshest most tasty fish salad we’ve ever had. Made it for afternoon tea and dinner because we have a busy evening ahead with kids activities and concerts. Toasted some pita bread so the kids could fill with the salad. I couldn’t believe it when I saw Miss 8 eating the red onions and the olives by themselves (she’s never liked these before) and filling her pita bread to the brim. The hero of the dish is the feta herb dressing, blitzed a few seconds in TM bowl. Will be doubling the dressing next time. Lucky for us we have tons of oregano growing the the garden so we could chop and sprinkle fresh oregano onto the fish fillets. The sumac gives the fish a slightly lemony flavour and pan fried in butter, it’s just sublime. Steamed the potatoes in the Varoma, 20 minutes, varoma temp, speed 2 with 500g water in TM bowl. Didn’t have asparagus, used blanched beans instead. This will now be our number one favourite fish salad.
Guided recipe for mussels steamed in Varoma while the sauce cooks in the TM bowl is fantastic. Added some coriander to the tomato base instead of chilli so the kids could eat. The picture doesn’t show but there’s alot of tasty sauce to eat with the mussels. First peek at 15 minutes some of the mussels still closed ( possibly because I was cooking 1.5 kg instead of 1kg ), put the cooked ones in serving dish and steamed the remaining for another 6 minutes. Great so simple and could get onto another dish while the thermonix cooked the dish by itself. The only problem was it was almost all gone at afternoon tea. Miss 14 said better than the ones at the pub … Wow never heard that compliment before.
Annabel Langbein’s ( Great Food for Busy Lives) recipe for Lemon Fish Pie, is an easy one dish family dinner. The two main elements white sauce and mash potatoes made by the thermomix using guided functions.
Lemon Fish Pie
- 2c white sauce (bechemal sauce)
- 3-4 TB lemon juice
- 500g boneless fish
- 3 hard boiled eggs
- 4c mash potato
- Make bechemal sauce using one step method ; Add 40g butter, 40g flour, 500g milk, pinch of nutmeg, 1/2 tsp salt and pepper to TM bowl – cook 7 mins, 90C, speed 4. Mix in 3 TB of lemon juice to cooked sauce.
- Make mash potato using guided function or recipe community method. One quantity of the guided recipe seems to be the perfect amount for a family meal like this. I tried this method by thermomike (link below) because sometimes the butterfly pops out when the potatoes are cooking using guided. Put the eggs in the Varoma dish on top while the mash potatoes are steaming. Note: be careful to use correct amount of water per recipe to prevent it boiling over. http://www.recipecommunity.com.au/side-dishes-recipes/best-mashed-potato-ever/163866
- Lay fish fillets at bottom of the dish ( we don’t even bother cutting up fish because it’s so soft once it’s cooked) top with peeled quartered boiled eggs, lemon white sauce and mash potatoes.
- Bake 220C for 25-30 minutes until top is slightly browned.
Used guided recipe for Thai fish cakes, added salt and some fish sauce to the fish paste and only used a tablespoon of red thai curry paste (100g per recipe seemed excessive) before pan frying. Served with Chinese style stir fried vegetables guided recipe. (Broccoli, green beans, mushrooms and yellow capsicums)
The Thermomix makes this dish super easy, one element the vegetables are cooking by themselves while you cook fish. The sauce is cooked without you having to stand at the stove. A one dish meal that suits family eating where we are all coming and going at different times. I have adapted our recipe for sweet and sour fish, no prizes for presentation but it’s tasty and at least it’s homemade! Sweet and sour fish
- 500g fish
- 1 egg
- 1/2 c cornflour
- 1cm piece of ginger
- 2 cloves garlic
- 1/4 pineapple
- 500g – 1kg mixed vegetables
- 120g tomato sauce
- 4 TB white vinegar
- 3-4 TB sugar
- Cut fish into small pieces and coat in egg and dust in cornflour ( I tip the lightly beaten egg into the fish pieces and then tip batches of fish into the cornflour to coat, saves time)
- Cook battered fish 1-2 minutes each in fry pan, drain on paper towel and set aside.
- Use Chinese style stir fried vegetables guided recipe in the Thermomix to cook the pineapple and vegetables ( I used broccoli, celery, carrot, mushroom, capsicum and left out oyster sauce ) set aside in thermoserver
- No need to clean the Thermomix, add sauce ingredients and cook 3 minutes,varoma temp, speed 1 until sugar dissolved.
- Heat a large pot, put in cooked sauce, cooked vegetables and cooked fish and gently mix and warm through. Served with rice.
If running out of time , don’t bother coating fish, just dust in a little cornflour or fry fish uncoated or use the Varoma to steam the fish. If the sauce is a bit thick add a little water, too thin add some cornflour mixed in water to thicken.
yahoo … A new Thermomix cookbook arrived today so had to pick a recipe from it. Seafood chowder is super yummy. Blended and sautéed, onion, celery, garlic, added the bacon, flour, stock, and milk and potatoes to cook soup base. Then used the varoma to steam mussels and fish. Topped with chives. Ready for afternoon tea and dinner. Great easy family meal.
Super quick meal. The thermomix has made food preparation so fast that now if the meal can’t be prepared in 10 minutes, it’s usually not on the weekday menu. Finding it more difficult to recall the meals made pre thermomix. This meal is what happens when one ingredient is missing. Tonight’s dinner was supposed to be wonton soup or dumplings. The filling had been premade in the thermomix earlier but on discovery my packet of wonton wrappers was well past expiry date, had to think creatively. Stuffed peppers is one of my mums favourite meals. So I used the chicken and prawn filling to stuff halved and deseeded bell peppers. The peppers filled both layers of the.varoma tray and dish perfectly and steamed for 20 minutes at Varoma temperature. Dinner was cooked while I cleaned up. Served with rice and a small salad for the kids. Neither of them are keen on cooked capsicums yet but greedily scooped out the filling from the peppers. Delicious, the first time I made these the peppers were slightly over cooked, this time with slightly less steaming peppers still had a lovely crunch factor. Note I used 1.5 ltr hot water in the TM bowl before turning to Varoma temperature.