Tag Archive | Garlic

Mushroom Risotto

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.

Chillie Sauce

This is not quite as sweet but sure has zing with a bang of flavour.
Heat of this sauce relates to the type of chillie used.  Seeds in or out also makes a huge difference.
Play around with different chillies and use the ones that suit your palette.

Sweet Chillie Sauce

Ingredients

130g Red chillies – remove seeds for a milder flavour

4 cloves Garlic – peeled

3cm Fresh ginger

380ml Sugar

380ml White vinegar

500ml Sterilised Jars

 

METHOD

TIME

HEAT

SPEED

ACTION

Onto rotating blades (TM21 only), drop garlic, 130 grams chillies and fresh ginger

20 seconds

8

Chop

Remove lid, scrape down sides, replace lid.
Repeat

10 seconds

Turbo

Chop

Add 380ml sugar and 380ml vinegar, remove Measuring Cup

45 minutes

90 c

1

Simmer
Reduce

Remove lid

10 minutes

Cool

Replace lid

45 seconds

1-9 slowly repeat x 3

Puree

Remove lid scrape down sides

3 minutes

90 c

1

Reheat

Allow sauce to cool to room temperature, stir just before pouring into sterlised jars and seal.

Once opened, store in the fridge.

Makes approx 2 cups

STEAMED ROAST CHICKEN

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.

Marnie’s Pickled Chillies

INGREDIENTS

6 cups         White vinegar
1 1/2 cups   Sugar
1 tsp            Sea salt
4 cloves     Garlic, chopped
2 tsps          Italian parsley, chopped
Juice 2        Lemons
Quantity     Fresh Chillies

METHOD

Bring the first 6 ingredients to the boil, simmer uncovered for 5 mins.
Blanch chillies in boiling water for 1minute (I use a pasta cooker).
Remove from heat and refresh with cold water.
Pack into sterilised jars (eg. just washed in dishwasher) and pour over strained vinegar.
Seal tightly with metal lids.

Marnie brought a jar down with her they are delicious!!

Marnie’s Pickled Chillies

Asian Style Chicken and Mushroom Soup

 

Ingredients

1 Clove Garlic
1 Spring onion – roughly chopped
250 Grams Chicken breast – thinly sliced
30 Grams Olive oil
300 Grams Button or pre-soaked Shitake mushrooms
1200 Grams Chicken stock
1 Bunch Choy sum – chopped
250 Grams Fresh thin cooked egg noodles
150 Grams Enoki mushrooms – trimmed
30 Grams Olive o

METHOD

TIME

HEAT

SPEED

ACTION

Place garlic and spring onions into the TM bowl.
10 sec 6 Chop
Remove lid, scrape down sides of bowl. Add 10grams Olive oil. 2 min 100 1 Saute’
Remove lid. Add 20grams Olive oil and 300 grams mushrooms. 4 min 90 Reverse 1 Cook until tender
Pour in 1200 grams stock and choy sum stalks only, reserve the leaves. 12 min 100 Reverse 1 Bring to the boil
Reduce the heat 5 min 90 Reverse 1 Simmer
Add the reserved choy sum leaves, 250 grams chicken and 150 grams of enoki mushrooms. 3 min 90 Reverse 1 Cook until leaves have wilted
  • Divide noodles into bowls and ladle soup over the top wait 1 minute and serve

STEAMED CRISPY PORK BELLY

Ingredients

 

1 kg Pork Belly (skin on)
3 tsp Salt mixed with herbs of your choice
1 tsp Olive Oil
30 cm Aluminium foil
50 ml Soy Sauce
1 small Onion (diced)
1 clove Garlic peeled & bruised
3 dried Chinese mushrooms
2 litres Water
1 Jug for transferring liquid
1 bunch Choy sum or Bok Choy (washed)

Method

Time

Heat

Speed

Action

1.  Score the fat of the pork belly in straight lines, rub both sides of meat with salt mixture
2.  Add 1 litre water into TM bowl add basket with the mushrooms, garlic and onion
3.  Baste Varoma tray with oil. Attach Varoma and place pork belly skin side up onto top shelf 60 min Varoma 4 Steam
4.  After 1 hour replace with fresh 1 litre of water, replace steamer with ingredients still in it 60 min Varoma 4 Steam
5.  Tip leftover liquid and mushrooms into a jug for later
6.  Place pork belly onto foil, wrap and place in fridge overnight with liquid or go to step 7
7.  Remove from fridge when required, turn grill onto high, place pork skin side up under grill 15-30 min Grill Until crispy
8.  Remove pork and allow to rest, place Bok Choy & mushrooms into steamer basket 10 min Cool
9.  While pork is resting, Add leftover liquid to TM bowl, insert steamer basket 12 min Varoma 4 Steam
10.  Slice pork into strips or squares
11.  Place mushrooms and greens onto serving platter pour over liquid place pork on top