Tag Archive | Olive oil

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.

Kazza’s Spicey Herb Loaf

Feb17

Equipment Required

  • TM21 or TM31
  • 700gram Bread Tin greased with Olive Oil.
  • Large bowl inside base greased lightly with Olive Oil.
  • Cooling Rack
  • Jug for water
  • Glad Wrap
  • Tea Towel
  • Pastry Brush
  • Floured Board or Bench
  • Preheated oven 180° C (Fan Forced) or 200° C (Standard Oven)

Ingredients List

  • 1 Tablespoon Dry Active Yeast
  • 2 Teaspoons Sugar
  • 2 Teaspoons Salt
  • 20ml Extra Virgin Olive Oil1
  • 1 Teaspoon Apple Cider Vinegar (with the mother) or 1 teaspoon bread improver.
  • 600 Grams Bread Flour – Pasta Dura is great for a sandwich loaf.
  • 290 ml Water
  • 1 Clove Garled – peeled
  • 1 Small Onion – peeled & quartered
  • 3 Fresh Rosemary Sprigs
  • 3 Chillies
  • Poppy or Sesame Seeds for Garnishing.
  • Extra flour for board or bench

Method:

  • Remove Sprigs from Rosemary add to TM Bowl
  • Add Onion, Garlic & Chillies
  • Chop 5 Seconds Speed 7
  • Do Not Scrape down inside of Bowl
  • Add all dry ingredients to the TM Bowl.
  • Add 290 ml water (if you have used less chillies you may need to add 5-10 ml more)
  • Mix speed 7 for 7-10 seconds
  • Knead setting for 3 minutes
  • Empty onto a floured board or bench
  • Make into a ball no kneading is necessary at this point.
  • Place into oiled bowl rough side first then smooth side up
  • Cover with glad wrap and cover with a tea towel
  • Place in a warm place for approx 30 minutes. (on a stool near the oven works well)
  • When double in size, punch down in middle and empty onto a floured board.
  • Divide into two even pieces.
  • Gently knead out any air pockets, and roll into 2 even balls.
  • Place into oiled bread tin
  • Place in a warm place & allow to rise a second time for approx 15-25 minutes (Can be omitted if placing into a cold oven if you do this cooking time increases by around 15 minutes)
  • Spray with water and sprinkle with preferred seeds.
  • Lightly spray seeds again.
  • Cook for approx 25-35 minutes, depending on oven.
  • When golden brown remove from tin onto a cooling rack.
  • If bread sticks to tin wait 5 minutes for the tin to sweat.
  • Bread should release easily, if it doesn’t wait a little longer
    • Once you master the basic shape then why not try some different shaped loaves.
    • I have included some of these in the slide show.

      This slideshow requires JavaScript.

Kazza’s Basic White Sandwich Loaf

Feb16

Equipment Required

  • TM21 or TM31
  •  700gram Bread Tin greased with Olive Oil.
  • Large bowl inside base greased lightly with Olive Oil.
  • Cooling Rack
  • Jug for water
  • Glad Wrap
  • Tea Towel
  • Pastry Brush
  • Floured Board or Bench
  • Preheated oven 180° C  (Fan Forced) or 200° C  (Standard Oven)

Ingredients List

  • 1 Tablespoon Dry Active Yeast
  • 2 Teaspoons Sugar
  • 2 Teaspoons Salt
  • 20ml Extra Virgin Olive Oil1
  • 1 Teaspoon Apple Cider Vinegar (with the mother) or 1 teaspoon bread improver.
  • 600 Grams Bread Flour – Pasta Dura is great for a sandwich loaf.
  • 350 ml Water
  • Poppy or Sesame Seeds for Garnishing.
  • Extra flour for board or bench

Method:

  • Add all dry ingredients to the TM Bowl.
  • Add water
  • Mix speed 7 for 7-10 seconds
  • Knead setting for 3 minutes
  • Empty onto a floured board or bench
  • Make into a ball no kneading is necessary at this point.
  • Place into oiled bowl rough side first then smooth side up
  • Cover with glad wrap and place Tea towel on top.
  • Rest in a warm place for approx 30 minutes. (on a stool near the oven works well)
  • When double in size, punch down in middle and empty onto a floured board.
  • Divide into two even pieces.
  • Gently knead out any air pockets, and roll into 2 even balls.
  • Place into to oiled bread tin
  • Place in a warm place & allow to rise for a second time for approx 30 minutes.
  • Spray with water and sprinkle with preferred seeds.
  • Lightly spray seeds again.
  • Cook for approx 25-35 minutes, depending on oven.
  • When golden brown remove from tin onto a cooling rack.
  • If bread sticks to tin wait 5 minutes for the tin to sweat.
  • Bread should release easily, if it doesn’t wait a little longer

    This slideshow requires JavaScript.

Asian Style Chicken and Mushroom Soup

Mar13

 

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

Mar8

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