This makes enough for 2 - 3 serves.

1 tbspn garlic oil
4 chicken thighs - defatted and cut into at least 5cm sized pieces
120g water
60g marsala
1.5 tsp dijon mustard
2 cloves confit garlic, chopped
50g cream
3 tsp cornflour
S & P to taste

Heat oil 2 mins/varoma temp/ soft speed

Place the thigh meat around the blades evenly and cook 5 mins/varoma/reverse/speed 1/MC off. Stir to evenly distribute again after 2 mins.

Add the water, marsala, mustard and confit garlic and cook 20 mins/100 degrees/reverse/speed 1

At the 10 minute mark remove the MC and place the steaming basket over the hole.

Mix the cornflour with the cream and add through the hole in the lid to thicken the sauce whilst the blades are running for 1 minute/speed 1/reverse.

Note - If using raw garlic, add it with the chicken fillets.

Serve with rice, pasta or mashed potato and veggies.

Flavour develops more if made in advance and reheated.

This book will be available from Monday 14/12/15, see the contents list here.

Listings will be added to this topic by one of the Moderators by way of a link to your review.

Fresh Lemon and Pea Risotto page 80
Mexican Beef Stew Page 83
Peanut Chicken Noodles Pge 101
Pumpkin Prawn Laksa Pg 85
Spicy Beef Salad Page 32

Thanks to Katie for typing this list out for us.

Alyce Alexandra
Recipes From Our Cooking School Index
 
Bread
Potato bread
Two-way bread
French baquette
Cinnamon scrolls
Lemon cream cheese icing
 
Champagne Breakfast
Cream cheese pastry tart
Creamed onions
Bap rolls
 
Desserts
Chocolate soil
Custard tart
Mini pavlovas
 
Healthy Desserts & Snacks
White bean dip
Smokey paprika oil
Fibre-rich seed rolls
Coconut & raspberry cake
Orange & fig biscuits
Chocolate cake
Lamington balls
Latte squares
 
Paleo
Red onion crackers
Paleo hummus
Paleo basil pesto
Cinnamon banana fig loaf
Lime & pistachio cake
 
Varoma
Rack of lamb w.hazelnut crust
Linguine w.flaked salmon
“Roast” beef salad
Horseradish hollandaise
 
Christmas
Salmon rillettes
Herbed ricotta
Orange & roasted capsicum butter w.steamed greens
Waldorf Christmas salad
Roasted sage potatoes
Christmas ice cream
Cranberry & watermelon granita
 
Yum Cha
Chicken corn soup
Spring onion pancakes
Char siew
Steamed pork buns
Hainanese chicken rice
Ginger sauce
Egg tarts
Fruit tea
 
Indian
Nann bread
Coriander chutney
Rice pilaf
Sri lankan curry
Lassi
Kulfi ice cream
 

Thanks cookie for typing up this list of contents. http://www.forumthermomix.com/index.php?topic=16793.0

All recipes made from this book will appear there as a link to your review. 

MELBOURNE FF ITINERARY

TUESDAY 21st OCT  Gert arrives at the Swanston Hotel

THURSDAY  22nd arrivals at the Swanston Hotel
CP & DH, Uni, cookie, Denise & Evan, Kezza, Trudy & Wayne, MF, Judy
 
Chookie & Ral will be at the Clock Tower on Thursday and we are going to meet them for dinner that night.  Those interested in joining us please meet in the Cocoon Bar at 5 pm and we will tram it to Lygon Street to meet them at Papa Gino’s at 6 pm.
 
FRIDAY 23rd arrivals at the Swanston Hotel or Welcome Hotel
Chookie & Ral, Gert, Gayle, Kerry, Adrian & Alayna, Brenda, Colette 

FRIDAY ACTIVITIES
 
Free time in the morning for shopping.  Some people are planning to go to the Vic Markets and Books for Cooks which is now near there.

After lunch meet in foyer at 2 pm for cookie’s walking, talking Chocolate Tour – free of charge. We’ll stop anywhere that looks interesting, maybe include Laurents.

Dinner at Red Spice Road, 37 Artemis Lane 6 pm – 7.45.  Meet in foyer at 5.40 pm to walk up there. A decision will be made for the rest of the evening whilst at dinner.  There’s a Dan Murphy’s or BWS nearby if needed.

SATURDAY ACTIVITIES
 
Yum Cha class at Alyce Alexandra cooking School for Forumfest for those who booked with Chookie.   Some are going in private cars, others are travelling on the tram. Meeting time in foyer will be 9 am for those using public transport. We can catch a tram in Bourke Street and arrive near Alyce’s at 9.40 am then walk to her place.  It is one stop outside the free zone.
The address is 417 City Road, South Melbourne.
Time - 10.00 am to 1.00pm, with 1/2 an hour for shopping within Alyce’s facility, if desired. Her new book is not available yet but you can pre-order whilst there.
Also the South Melbourne Market which is close by is open until 2 pm if anyone wants to have a quick browse.

Those on the AA class are Chookie, Marina, CP & DD, Kimmy, Kezza, Colette, Cookie, Gert, Judy, Bedlam, Wonder, Aussie Brenda, Mamma Fergie, Trudy & Wayne, Djinni, Bogie 1, Kerry (kmw), Wendy (chookie’s DIL) & GD, Anita (ex consultant).

Michele & Jeninwa can’t make it so we do have 2 spare places to sell if anyone is interested or has a friend who would like to come along.
 
Free time in the afternoon. By the time we get back it will be after 2 pm.  The casino is near Alyce’s for those that are so inclined.
 
Dinner  6 pm Saturday night at the Swanston Hotel.  Cookie will collect the money beforehand and we will pay for our drinks as we go.  We’ll do the lucky dip with our gift cards at dinner.
 
SUNDAY ACTIVITIES

Free day for some, free time Sunday morning for those going on the Tramcar Restaurant for lunch.

1 pm – 3 pm  Passengers must be there 15 mins prior to departure time, it will not wait for latecomers. We’ll be catching a tram down to where the restaurant tram departs, it’s the same tram we will use to get to Alyce’s place.

Cookie, Judy, Marina, Gert, CP, Trudy, Kezza, Colette, Gayle, Kerry (kmw) and  MF.

Departs from & returns to Tramstop  No. 125 Normanby Road near cnr Clarendon St, Sth Melbourne diagonally across the road from Crown Casino and adjacent the Exhibition Centre.

SUNDAY DINNER  -  As some are having a large lunch on the tram, a very small or no dinner will be required by those people. 
 
Hotel Information
Breakfast  6.30 am  – 10.30 am
Dinner from 6 pm
Check-in 2  pm/Check-out  11 am
The Cocoon Bar is not open on Sundays

6 Introduction
7 Symbols & standards
8 Sample menus/gift ideas
10 Countdown calendar
220 Index

AUSSIE/KIWI CHRISTMAS

14 Mixed tomato and labne salad
16 Beetroot, pear and blue cheese salad
18 Pumpkin and antipasto risoni salad
20 Peanut and soba noodle slaw
22 Polish vegetable salad
24 Aussie potato salad
26 Citrus seafood salad
28 Thai noodle and seafood salad
30 Beetroot and tequila cured salmon
32 Nam jim
34 Apple, leek and sage sauce
36 Plum and cherry paste
38 Pork and chicken terrine
40 Turkey breast roulade with
apple and sage stuffing
42 Savoiardi with mango and
passionfruit
44 Mixed berry pavlova stack
46 Black Forest pavlova stack
49 Gingerbread pavlova stack
52 Chocolate brownie trifle
55 Mulled cider sorbet
56 Candy cane ice creams
58 Panforte ice cream bombe

TRADITIONAL CHRISTMAS

62 Steamed greens with lemon feta
64 Root vegetables with hazelnut
pangrattato
66 Smashed roasted potatoes
with Rosemary salt
68 Cauliflower, broccoli and
blue cheese gratin
70 Pancetta-wrapped apricot stuffing roll
72 Pineapple and orange glazed ham
74 Lime glaze
75 Earl Grey and whiskey glaze
76 Caramelised onion jam gravy
78 Turkey roll with cranberry and
cherry sauce
80 Whole steamed chicken
82 Cranberry bacon stuffing
83 Prune and orange stuffing
84 Apple and sage stuffing
86 Brandy cream
86 Brandy cashew cream
88 Brandy butter
90 Spiced cherry brioche wreath
93 Fruity pear mince tarts
96 Christmas cake
98 Steamed chocolate and prune
puddings
100 Sago plum pudding
103 Christmas stollen

ENTERTAINING

110 Sparkling white sangria punch
108 Lychee sorbet cocktail
112 Coconut lime spritzer
113 Espresso martini
114 Mulled cider
116 Advocaat (Eggnog liqueur)
118 Steamed prawns or scallops
120 Traditional cocktail sauce
122 Wasabi mayonnaise
124 Chilli lime sauce
126 Asian dipping sauce
128 Steamed scallops with cauliflower
and truffle purée
130 Oysters Mignonette
132 Oysters with lime granita
134 Oysters Kilpatrick
136 Smashed pea and bean dip
138 Beetroot, Parmesan and cashew dip
140 Baked artichoke dip
142 Melted brie with basil and lemon pesto
144 Cheese and bacon cob loaf
146 Herbed lavosh
148 Olive and fennel grissini
150 Gougère puffs with salmon mousse
152 Asian crab cakes with wasabi
mayonnaise
154 Wasabi devilled eggs
156 Mini chive pikelets with mushrooms
158 Peanut soba noodle wonton cups
160 Watermelon canapés with
whipped feta and walnuts
162 Jalapeño and corn croquettes with
chipotle mayonnaise
164 Yoyo slice
168 Kourabiedes (Greek moon biscuits)
170 Berry marshmallow slice
173 Chocolate mint thins
176 Chocolate and anise fruit bark
178 DIY chocolate truffles

HOMEMADE GIFTS

182 Trio of salts (Porcini mushroom,
Citrus, Rosemary)
184 British spice rub
186 Spicy Cajun rub
187 Brown sugar spice rub
188 Trio of oils (Lemon and thyme, Garlic,
Chilli)
190 Cranberry and rosemary chutney
192 Brinjal (eggplant pickle)
194 Walnut and blue cheese shortbread
196 Almond addiction
198 Speculaas (Dutch spice biscuits)
200 $250 chocolate chunk cookies
202 Red and green Christmas shortbread
204 Gingerbread biscuits
206 Pfeffernüsse (German spice biscuits)
208 White Christmas
210 Almond biscotti
212 Chocolate hazelnut kisses
214 Panforte
216 Caramel vanilla bourbon sauce
218 Summer fruits in mulled cider syrup

This is a delicious drink from The Best of our Recipe Communities.  I reduced all quantities to make 1 glass, loved it so much that later I made another glass but I changed the method slightly as I hate wasting the flesh of fruit if I can help it. 

Basic recipe was for 4 serves but quantities for 1 serve is 95 g orange juice, 100 g frozen evaporated milk cubes and 25 g sugar mixed on speed 10.

For 1 serve I will now use the flesh of 1 peeled orange cut into chunks, blitz for 20 sec/speed 8, add 100 g frozen evaporated milk cubes, only 10 - 20 g sugar depending on how sweet your oranges are and blend 15 sec/speed 10.  The sugar could be blitzed with the orange.

Linked JD