Dirty Rice with Meatballs and Peppers
This complete dinner can be cooked in your Thermomix. Even meatballs can be mixed in your Thermomix, so no more messy hands!

Servings: 6
Prep Time: 15 min.
Cook Time: 29 min.

Ingredients:
Meatballs
•   1 small onion
•   1 glove garlic
•   480g ground beef
•   30g dry bread crumbs
•   1 tbsp. steak sauce
•   1 egg
•   salt & pepper, to taste
Vegetables
•   1 red bell pepper, cut into rings
•   1 green bell pepper, cut into rings
•   1 yellow bell pepper, cut into rings
Rice
•   1 small onion
•   1 glove garlic
•   60g butter
•   salt & pepper, to taste
•   600g beef bouillon
•   300g water
•   200g converted white rice
•   150g fresh, sliced mushrooms
•   2 tbsp. parsley
Sauce
•   3 tbsp. cornstarch
Topping
•   90g Parmesan cheese

Instructions:
Place onion and garlic into the Bowl. Mix for 5 seconds on speed 4. Add ground beef, bread crumbs, steak sauce, egg, salt and pepper to the Bowl. Mix for 20 seconds on speed 4. Scrape down the sides of the Bowl, using the Spatula, if needed, and mix a little longer. Shape into 2.5cm balls. Place meatballs in lightly oiled lower Varoma tray. Place peppers on top of meatballs. Set aside while preparing rice. Place onion, garlic, and butter into the Bowl. Cook for 3 minutes at 100°C on speed 4. Add .salt and pepper, bouillon, and water to the Bowl. Place the Basket into the Bowl. Add rice, mushrooms, and parsley to the Basket. Properly install the Varoma tray. Cook for 25 minutes at Varoma temperature on speed 4. Remove the Varoma tray and the Basket, leaving liquid in the Bowl. Gradually add cornstarch to the Bowl. Cook for I minute at 100°C on speed 4. Place rice, meatballs, and peppers in middle of serving platter. Pour sauce on top, and sprinkle with Parmesan cheese.

Chelsea:I modified the recipe a little to suit our tastes.  I used 1 sliced green capsicum and 1 sliced carrot rather than the three capsicums.  I also used half brown rice (that I had cooked for 20 minutes beforehand) and half white rice. I also reduced the mixing time and speed when making the meatballs, as I felt the given times would over-process the mixture.  I used about a quarter of the sauce, so I will tip some out before thickening it next time.
Chelsea:I didn't have any steak sauce so I threw in a splash of Worcestershire.  The rice weight I used was uncooked - 100g brown and 100g white.  Next time I would put another 50g of brown in as well though.  The white rice was quite soft after the 25 minutes so if I was just using white I probably would add the rice basket with 17-20 minutes to go rather than at the start. 

Spicy Asian Chicken in Garlic Sauce
This dish is usually served in Chinese restaurants as an appetizer, however, it also makes a nice
light supper or luncheon dish. The mild flavor of the poached chicken breast is a perfect companion for the gingery garlic sauce. To complete the meal, serve steamed rice and some stir-fried vegetables.

Servings: 2
Prep Time: 10 min.
Cook Time: 20 min.

Ingredients:
Chicken
•   400g water
•   4 slices fresh ginger, 0.6 cm thick
•   30g Scotch whiskey
•   350g skinless boneless chicken breast, cut into pieces
Sauce
•   1 clove garlic
•   2 scallions
•   1 piece ginger root (size of garlic clove)
•   2 tbsp. soy sauce
•   1 tbsp. unseasoned rice wine vinegar
•   2tsp. sugar
•   1 tsp. Asian chili oil
•   1/4 tsp. Asian sesame oil
Garnish
•   fresh chopped cilantro, as garnish

Instructions:
Place water, ginger, and Scotch into the Bowl. Place chicken in the Basket. Place the Basket into the Bowl. Cook for 20 minutes at 100°C on speed 4. Place chicken in a serving dish, and cover. Clean the Bowl. With the Blades running for 10 seconds on speed 7, drop garlic clove, scallions, and ginger into the Bowl through the opening in the Lid. Scrape down sides of the Bowl using the Spatula. Add remaining Sauce ingredients to the Bowl. Mix for 15 seconds on speed 2. Shred chicken with a fork, or slice it. Pour sauce over chicken, and toss. Serve at room temperature garnished with chopped, fresh cilantro.

members' comments

Molly Grubbles - Tried this with a few adjustments according to what was in my cupboard.
I used Mirin instead of Rice Wine Vinegar,
Ketjap Manis instead of Soy
I didn't have chilli oil & seeing as my family are a bit funny about hot stuff, I left it out entirely.
I also did a bit more chicken (420 g) & served it on brown rice to make it a meal for 4 (well 3 1/4 actually).

Should have double (or at least 1.5'd) the sauce but it did go a lot further than it looked like it was going to, to start with.
The Mirin & Ketjap Manis made it quite sweet.  Next time I would love to try it with the 'correct' ingredients.
Very, Very Yummy & will definitely do it again.

Janee Zee - The flavour of this was delicious............as expected.  I used palm sugar for the sauce & had to give that a blast at speed 6 to integrate it. Otherwise I followed the recipe to the letter.  Only served it with steamed vegetables.  I didn't read how many it served beforehand & it really was only enough for 2 & I used more chicken than recommended - got a tiny bit left for lunch tomorrow.  Somehow I managed - even though it was in the Thermoserver - to let the chicken go a bit cold while I steamed veggies which detracted from it a bit.  I possibly had too much chicken to cook in the initial 20 minutes so I had to steam it for longer.  DH said he wouldn't want any more ginger in the sauce (love the way you gave us an indication that we needed "a garlic clove sized piece" of ginger).
Think it would be a really good entree like san choy bow (?) in lettuce leaves with some chopped peanuts. 
Like I said - delicious & I would definitely try it again.  We give it 9.5/10

JD - I used 1/2 teaspn sambal oelek in lieu of the chilli oil & the only other change I made was that I cooked the sauce for 3 minutes 100^o on speed 2 then added some water to make it more saucy. I am not a great fan of steamed/poached chicken breast meat as it is usually dry so would use thighs next time. I wanted it all hot to serve with fried rice so kept the chicken in the thermosaver whilst I made the sauce then tossed it all together.  Lovely flavours and it tastes better than it looks.  4/5 from me.

Caroline J - We LOVED it.  5/5 for me.

Thermomixer - I think that the breast cut into chunks should work fine.  But cook less time and I would cook it for 15 minutes at 90 degrees in the TM bowl with reverse and speed 1
I made a chicken curry for staff dinner 2 weeks ago at our local restaurant.  They had chicken breasts and so I cut them into chunks and only cooked them in the curry sauce for about 3 minutes and then turned the heat off and left them to steep/stew in the sauce.  It was sooooooo tender (if i don't say so myself)  - but it is best not to have the breasts cook for long.
Even better to cut into strips across the grain and drop into the poaching liquor that is at 100 degrees and turn the heat off.

tarasis - Finally made it (using the version in the book which is slightly different as it uses the Thermomix to do the shredding).
It was very nice despite making it with Turkey (supermarket has run out of chicken breasts), which as a meat I don't like, and not having enough sesame oil. Leftovers worked great as a sandwich filler the next day. I very much suspect I'll be making more to use like that. I can highly recommend it and really it isn't that Spicy!

CarolineW - it was fabulous. We didn't have whiskey so I used brandy and I didn't have chilli oil so I used sweet chilli sauce and skipped the sugar.  Thanks so much for sharing this recipe.

chardie 18 - we loved it!!!!!! I made two tweaks to the recipe. I cooked the chicken for two minutes less (as I don't like overcooked chicken) and I doubled the sauce quantities as I love lots of sauce with my rice. It was also great re-heated the next day for lunch!




 

Fillet of Pork with Mustard Sauce

This is a delicious and unusual preparation for the most tender cut of pork; the tenderloin. Served
in a creamy mustard sauce, and dotted with mustard seeds, it makes a very attractive presentation. Top with some finely chopped parsley, and serve with individual crusty loaves of French bread and sweet butter.

Servings: 4
Prep Time: 20 min.
Cook Time: 23 min.

Ingredients:
•   60g dry vermouth
•   90g light cream
•   60g onion, quartered
•   1 clove garlic
•   2 tsp. Dijon mustard, with seeds
•   1 tsp. hot mustard
•   1 cube chicken bouillon
•   l/2tsp, salt
•   1/8tsp. pepper
•   120g fresh mushrooms, cleaned and sliced
•   450g pork tenderloin, thinly sliced
•   2 tbsp. sour cream
•   1 tbsp. cornstarch
Garnish
•   fresh parsley

Instructions:
Place vermouth, cream, onion, garlic, Dijon mustard, hot mustard, bouillon cube, salt, and pepper
into the Bowl. Insert the Basket into the Bowl. Alternate layers of mushrooms and pork in the Basket. Cook for 20 minutes at 100°C on speed 5. If boiling too rapidly, turn heat down slightly. Remove the Basket and empty mushrooms and pork into a serving dish and keep warm. Add sour cream and cornstarch to sauce already in the Bowl. Cook for 3 minutes at 70°C on speed 4. Pour mustard sauce over mushrooms and pork. Serve over very hot steamed rice or noodles.
Garnish with finely chopped, fresh parsley.

members' comments

faffa - It was divine. I doubled the recipe and cooked it in the varoma bowl instead of the rice basket.

Salmon Fillet with Mushroom Sauce

Servings: 6-8
Prep Time: 15 minutes
Cook time: 34 min.

Ingredients:

Salmon
- 700g skinless salmon fillets
- 2 tbsp butter, divided
- 1 lemon ,divided
- salt & pepper to taste
- 240g fresh mushrooms, cleaned and trimmed
- 480g water

Sauce
- 1 shallot, peeled
- 60g dry white wine
- 120g whipping cream
- 120g cream cheese
- dash of ground nutmeg

Garnish
- Chopped Parsley

• Cut salmon into 8 equal pieces
• Using 1 tablespoon butter, spread a piece of aluminum foil large enough to enclose salmon. Place salmon on foil. Squeeze half of the lemon over salmon pieces and season with salt & pepper (slice other half for garnish) Carefully seal salmon inside foil.
• Place prepared salmon in upper Varoma tray. Place mushrooms in lower varoma tray. Pour water into bowl. Properly install Varoma trays. Cook for 15 minutes at Varoma Temperature on speed 1. Carefully turn salmon packet over and cook another 15 minutes at Varoma temperature on speed 1.
• Remove Varoma trays . Empty liquid from the bowl. Leave salmon in foil to keep warm while making sauce.
• With the blades running for 10 seconds at speed 6, drop shallot into the bowl through the opening in the lid.
• Add remaining butter and cook for 1 minute at 90degrees on speed 1.
• Add remaining ingredients and half of mushrooms. Heat for 3 minutes on 100degrees on speed 2.
• CServe salmon with sauce. Garnish with remaining mushrooms, lemon slices and chopped parsley.

Members' comments
ES - I made this tonight in my Thermo Chef. I cooked a cup of rice at the same time in the basket, so I increased the water to approx 900ml. I wrapped the fish in separate parcels and cooked them for the first 15 min at speed 2, turned them over and cooked for only another 5 min as I like my salmon still pink in the middle. It was overlooked for my liking, so next time I would stop after the first 15 min.
I had trouble sautιing the shallot as the quantity is too small for the blades to mix around. Next time I would add all the mushrooms with the butter, the shallots and the white wine. I also dropped the temp to 70C and cooked at speed 2 for 1 minute. Then added the cream and cream cheese and cooked for a further 3 minutes at 90C.
Next time I would also steam some other vegetables with the mushrooms.
Everyone enjoyed this meal, and I will make it again.

One of the reasons I got my Thermomix was hearing what amazing risottos it can do. Sadly, my Canadian version of the basic TM cookbook does not include a risotto recipe!

I believe that pg 85 of the Australian cookbook has a Mushroom Risotto. Would anyone be willing to pass that (or another) recipe along? I have the mushrooms, have the arborio rice, but have no recipe!

Thank you all.