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Mushroom Risotto

Mar12

Ingredients

350 grams Arborio Rice
200 grams Mushrooms – sliced
1 Clove Garlic – peeled
1 Onion peeled & quartered
1 Rasher Rindless Bacon
80 grams Butter
20 ml Olive Oil
150 ml White Wine
1 litre Beef Stock
2 tbsp Fresh Parsley – roughly chopped
Pinch Salt & Pepper as desired

METHOD TIME

HEAT

SPEED

ACTION
*Add Garlic, onions & bacon 8 seconds

6

Chop
Add 80g butter 2 minutes

100

1

Saute
**Add 20ml olive oil & mushrooms 1 minutes

100

Reverse 1.5

Saute’
**Add 150ml wine & 350g rice 2 minutes

100

Reverse 1.5

Saute’
**Add 1 ltr stock, place steamer basket on top to prevent spitting.
 15 minutes

100

Reverse 1.5

Cook
  • * TM21: Drop onto rotating blades. **Insert Butterfly Speed 1
  • Pour into serving dish and allow to stand for 5 minutes, stir before serving.
  • Serve with freshly ground pepper, parmesan & chopped parsley.

STEAMED ROAST CHICKEN

Mar24

Ingredients
1 Size 15-16 Chicken (no giblets)
1 Onion (quartered)
2 Lemons (quartered)
1 clove Garlic – Peeled
50 ml Light Soy Sauce
1 knob Fresh Ginger – (peeled)
String To truss chicken with
1 ltr Water
Aluminium Foil to wrap chicken
1 Heavy Baking tray for chicken

METHOD

TIME

HEAT

SPEED

ACTION
Add 1ltr water & 50ml of soy sauce to TM bowl. Insert strainer basket. Add onion, garlic, ginger & ½ of the lemons.
Insert leftover lemons into cavity of chicken & truss up with string. Place into bottom of Varoma place lid on top. Make sure lid is sitting correctly.
45 mins
Varoma
4
Cook
Allow chicken to rest in Varoma
15 mins
Cool
Remove chicken wrap in foil & place in fridge, until required.
Set oven to 200c insert empty baking tray, until temperature has been reached.
Add chicken to hot pan (Breast side up) bake until brown & golden all over. Baste at least twice with pan juices.
30 mins
200c
Brown
If desired: Add some water & a splash of soy sauce to leftover pan juices, heat on stove & pour over vegies or rice.