I made a modified version of this salad, and dressed it with a orange juice, whole grain mustard and just a teaspoon of EVOO per serve so we could eat it on the 5 2 fast diet. If you like raw fennel, as I do, the Tmx is a great way to prepare it. Processing for 1 second on speed 5 really works. There were still a couple of biggish chunks, that I fished and returned to the jug and chopped for 1 more second. I thought the texture was great. We ate this salad with some marinated gummy shark.

Stil trying to figure out Tap-a-talk, hope this is posting where I think it is!

Linked JD

Am out of practice with posting, hope this is the right spot to put this and moderators will link later??

Anyhoo, I thought this was an easy, healthy, tasty side dish.  I only used 200g of kalamata olives because I thought 300g would make it too olivey for one of my boys.  He didn't eat it anyway, so next time I will use the whole amount.  Perhaps because I used fewer olives I thought it needed a bit of salt.  I mashed up the olives a bit by forgetting to use reverse for a few seconds, but it didn't matter.  Will cook again.
Linked CC

Hi all. Have not had much time to contribute to the forum lately, other than to quickly find something for dinner, but I was really pleased with this recipes by Justine Schofield, one of the original Masterchef contestants, that I got for Taste.com, that I thought I'd share. The comments on Taste.com indicate that people thought that it was a yummy, but time consuming meal to prepare, but I didn't find it a chore with Clancy (tmx) on board.

Ingredients (serves 4)
Meatballs
1 tablespoon olive oil
2 bacon rashers,
1 brown onion
2 thyme sprigs, leaves picked (didn't have any, so left out)
500g beef mince
250g veal mince
250g pork mince (I used 1/2 beef, 1/2 pork, you can mince in tmx if you like)
50g day old bread
2 tablespoons fresh ricotta
1 egg, lightly whisked
30g Parmesan
1/2 cup flat-leaf parsley leaves
2 garlic cloves
16 small bocconcini mozzarella (I used 8 boconccini, the size of a walnut in the shell)
Finely grated parmesan, extra, to serve
Basil leaves and crusty bread, to serve

Tomato sauce
2 tablespoon olive oil
1 brown onion, finely chopped
2 garlic cloves, finely chopped
2 anchovy fillets in oil, drained, finely chopped
1 long red chilli, seeded, finely chopped (I used 1/2 a tsp of chilli flakes)
400g can chopped tomatoes
700ml btl tomato passata (sieved tomatoes)
(I added a heaped teaspoon of sugar)
1 dried bay leaf
 
Heat oven to 180.
Chop onion and bacon for a few seconds, speed 6. Scrape out and cook in the olive oil in a small frypan with thyme (if using) until onion is browned. (could do this in thermomix, but I find the bacon goes kind of watery). Allow to cool.  

Meanwhile chop garlic and parsley, by dropping on to spinning blades through hole on top of lid, few seconds, speed 8. Scrape  into large mixing bowl, no need to wash the tmx bowl, grate the cubed Parmesan, empty into mixing bowl, and make breadcrumbs, empty into mixing  bowl.

Add the meats, the egg and ricotta into the large mixing bowl and mix ingredients together and season with salt and pepper.

Start to make sauce in tmx, chop onion and garlic and chilli, 5 seconds, speed 6. Add anchovies and olive oil, and cook varoma temp, speed 1, 5 minutes. Add passata and tomatoes, bayleaf and sugar if using. Cook 30 minutes, 100 deg, speed 1, with steaming basket on top, instead of measuring cup, to stop spattering. Taste and season if required.

While sauce is cooking, divide mixture into 8 and shape each piece into a tennis ball sized sphere.  Pierce the ball and poke in a bocconcini, and carefully seal the meat around it. Place on lined tray (I cooked the meatballs in a Pyrex  lasagne dish, so that I could just add the sauce later). Bake for 15-20 minutes.

Remove meatballs from oven and tip off any fat if desired (the pork mince I used was quite fatty). Cover with the tomato sauce and bake another 30-35 minutes (I turned the meatballs over a few times in the sauce while baking). Garnish with extra grated Parmesan, basil leaves and serve with crusty bread (I made Isi's extraordinary "ordinary" bread)

We thought these were delicious and filling.  Serve them very hot so the cheese is stretchy rather than rubbery. I only took a picture of the uncooked meatballs, and can't figure out how to upload from ipad, but the finished product looks exactly the same as on Taste.com (yah!) I hope others enjoy too.

http://www.taste.com.au/recipes/28911/giant+meatballs+stuffed+with+mozzarella

members' comments

maddy - 1 meatball was enough!, very filling. Enjoyed but thought the sauce was a little lacking, so added a little more sugar and pizza topper herbs to it. I think meatballs/meatloaf do fare better texture wise, by mixing by hand, not by TM....just my opinion.I did add marinated feta instead of ricotta and used only 1/4 tsp. dried flaked chili in the sauce....enough heat for us.

jakodai - it was beautiful! I don't add the ricotta because I didn't like the smell of it.I took a shortcut and added the meatballs to the sauce when I first started cooking it, so the fat from the meatballs went into the sauce which meant it wasn't really usable to pour over the meatballs when serving which would have been very nice. I will definitely be making this again!

Hally - These are delish. Did change them slightly, 500g pork & 500g beef minced. Used fetta instead of ricotta as I had fetta.
Meatballs absolutely yum but they are huge, 1 for me, 2 for dh & cp (cp not quite finished no.2)   dh & I had crusty bread, cp had rice.
I cheated on the sauce, used Leggos (as had in my cupboard) & added herbs from the garden.  Still very nice then baked in oven with slices of parmesan cheese on top. Result, yes loved by all. OK Went back for 2nds, 30 mins later 

cookie - made only a half mix and made 4 large meatballs. We had one each and the freezer got the other. We loved it and will definitely make it lots more times.

Edit:

Okay, so I apologise to anyone who I confused.   I had it in my head that this was another chicken rendang recipe that was different from the one in For Food's Sake . . . oops!  Of course it's dfiferent because it's actually CHICKEN VINDALOO!  So if you read my earlier post, sorry. This was one of the recipes that came in the latestupdate to the app that was available earlier this week.  

My rating 5/5!! This recipe is dead easy.  The most time consuming part (other than taking the excess fat off the chicken thighs) was dishing out the spices--there are 12 different spices!! This may be off-putting for some, but I cook a lot of Indian food and had all of them in my cupboard but only whole fenugreek and cardamom, which I ground before toasting the spices.  Because there was only a small quantity, it didn't grind that well, but it didn't affect the recipe.  I also didn't have cayenne so used 1/2 a teaspoon of chilli flakes instead.  The resulting curry was pleasantly spicy, but not too hot (infact son and husband would have probably liked more heat).  The sauce was quite thin, some might like to thicken with cornflour, but we liked it as is.  I served it with chopped tomato and cucumber with coriander as Tenina suggested.  The flavour is beautiful and well worth locating the spices!!

Yum!  Yum!

I really think it's fabulous that Tenina has added to the Dinner Spinner content.  I have enjoyed the new recipes and think it's very generous of her.

I made this recently for a cocktail party.  I used beautiful big honey gold mangoes.  I used the quantities described in the booklet, and while delicious found them  strong (and that's a bit unusual for me) so I probably only put in 2/3rds of the alcohol for the second batch.  Make sure you use the plenty of ice as brings the volume up a bit and dilutes the alchohol!

I didn't have quite aenough fish for this recipe and probably made the cakes a little on the big side, so I got about 20 fishcakes which I could fit all in the varoma dish and tray at the same time.  I liked the flavour, but not the appearance of these when they came out of the varoma, so when it came time to reheat them, I put them in a nonstick pan and just flipped them over once or twice.  This made them brown up abit and they looked much more attractive.  This was quite a quick and easy recipe to do and my guests enjoyed them.

I love quinoa and we loved all the bits and pieces in this salad, it had a great texture.  (I cooked the quinoa a little longer than the recipe stated, because it didn't look done enough to me, but on comparing the method to the "minted quinoa salad", I wonder if the quinoa in this salad is meant to be a bit crunchier and more seedlike, as the minted salad doesn't stipulate pre-soaking and has a longer cooking time.)  I didn't have any tamari, so I used just kikoman soy, and I was a little disappointed as I thought this taste dominated the salad, and made it too salty. I find the taste of tamari a bit "lighter", so next time I will fiddle a little and perhaps use a little less soy or tamari in the dressing.  Will definitely make again, with tweaks.

BTW Judy, is there a way for us to add reviews to the list, or do we sit back and let you work your magic?  I noticed that Cookie mentioned in a post that she added a link herself, but thought that maybe she could do this because she is a moderator??