Tag Archive | Onion

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.

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.

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