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Topics - auds

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31
Recipe Requests / salad suggestions?
« on: December 03, 2011, 02:07:19 am »
I havent made one in the beast yet but we are having a barby tonight and I need to get a couple of salads made.

Are there any good ones in the EDC or can anybody recommend anything from the list on here?  friends are bringing the usual salads so I am looking for something a bit different.

Thanks in advance.  ;D

32
Main Dishes / Hamburger patties
« on: November 28, 2011, 08:43:32 am »
Hamburgers:
Serves 8:

500g beef mince
1 onion
2 cloves garlic
1 soup spoon veggie concentrate
2 tblsp tomato sauce
2 tblsp bbq sauce
2 thick slices bread
2 eggs
1 tsp mixed herbs
1 carrot

Drop garlic onto running blades
Add quartered onion, carrot cut into chunks, bread and eggs
Blitz speed 7 for 6 seconds - scrape down
Add all other ingredients ensuring mince is broken up into pieces.

Mix on reverse speed 3 for 4 minutes - check all is combined (time may differ due to type of mince)

Pan fry with some oil

Edited to add you could probably use a tablespoon of the Veg concentrate - I didnt want to for this test run as I worried it would be too salty but it wasnt - also you could add all sorts of blitzed veggies and hide them from the kids :)

In the beast this mix comes out a lot wetter than usual and the texture is "slushier"  but cooking carefully in the frypan will still hold together no worries.

members' comments

JD - I would definitely crumble the mince up to start with auds then it shouldn't take that long to mix with the other ingredients.  I watch through the hole with my torch until things like this just come together.

33
Starters and Snacks / Roasted Red Capsicum Coulis
« on: November 28, 2011, 02:02:36 am »
Roasted Red Capsicum Coulis:
Serves several as a dip:
4-6 Red capsicums
1 garlic clove
2 tbslp white wine
2 tblsp brown sugar
3/4 tbslp white vinegar
olive oil
sea salt
freshly ground black pepper
2 pinches sweet paprika
:


grill or roast and peel the capsicums (either on the open flame of your cooktop or in the oven
Slice the capsicum into strips
Drop garlic onto running blades
add capsicum strips, a little olive oil and saute on speed 1, temp 100 for 3 minutes
add wine and cook on speed 1, temp 100 for 2 minutes MC off
add sugar, paprika and vinegar and cook speed 1 temp 100 for 5 minutes

Blitz on turbo 4 or 5 times till a thick consistency

If sauce is too runny cook on speed 1, temp varoma with MC off until sauce thickens up (maybe 3 - 5 mins)

will last up to 5 days in airtight container in fridge.  Can be used on fish or chicken and can be mixed with sour cream for a tasty dip:


Photos:

Recipe adapted from a recipe by Paul Hegeman and taken from the Chefs Pencil website:


34
Starters and Snacks / Luscious Green cream cheese dip
« on: November 26, 2011, 06:04:28 am »
Luscious Green Cream Cheese Dip:
Party food:
250g cream cheese
80g  parmesan cut into chunks
1 small bunch parsley
1 small bunch chives
1 handful of basil leaves
1 clove garlic
pepper to taste:


Drop garlic onto running blades, Place all herbs in TM and blend for 7 secs speed 8.  scrape down bowl - blend again if needed.  Add parmesan, blitz on speed 9 for 8 seconds.  Scrape down and add cream cheese cut into 6 pieces. Put into TM with some cracked pepper to taste.   Blitz speed 9 for  10 seconds.  


Photos:

I got this recipe from www.glutenfreescallywag.com......  the original recipe had 2 cloves garlic but I thought it was too strong:

Modified to add that everybody loved this with the 2 cloves of garlic even though I thought it was a little strong - will be up to the maker to decide whether to put one or two cloves of garlic in.


35
Seafood and Fish / Macadamia and parmesan crusted Salmon with Lemon Cream
« on: November 26, 2011, 01:28:08 am »
For the fish

80g parmesan
half a cup of macadamias
1 clove garlic
1/4 cup parsley no stems
1 slice bread
1 egg beaten
1/4 cup flour
4 salmon fillets about 200g each

For the Lemon cream

1 tbsp butter
2 shallots
juice of 2 lemons
300ml cream
2tsp cornflour

To make the salmon crust

Preheat oven to 200

Grate parmesan 10 sec sp 9
drop garlic onto blades as parmesan is grating
Add macadamias blend 2 sec sp 9
Add parsley and bread 2 sec speed 9

salt and pepper the salmon fillets to taste
dip the top in flour and shake off excess
Brush floured top lightly with beaten egg
Press top into the crust mix firmly making sure the whole top has a good layer

Spray a baking tray with oil and place fillets crust side up spacing apart evenly
bake in oven on bottom tray for 25-30 mins depending on thickness of fillets

To make the lemon cream

Chop shallots 5 secs sp 7 scrape down
add butter cook sp 1 varoma temp for 2 mins
saute with MC off at 90, speed spoon for 20 mins
Add lemon juice, speed spoon mc off varoma temp for 2 mins (or until juice is evaporated)
Add cream and cornflour - cook spoon speed at 90 for 6 mins MC off.
Blitz 10 secs speed 9 to make sauce smooth
Add salt and pepper to taste.


SErve with mashed potato  and steamed asparagus (made in your TM of course)

You could do this with any fish and coat the whole thing - or its also a good crust to do with chicken breasts.

Also I put in the juice of 2 lemons as I like the tartness to cut through the richness.  If you prefer it milder only use juice of one lemon.

Members' comments
shazzy - Made this tonight and in spite of a power failure in the middle it was lovely.  I hadn't read the recipe properly so didn't realise that the sauce at one point needed 20 mins - so just did about 6 and also only added the juice of 1 lemon to the sauce. It was lemony enough for our family. Thanks auds - we all really enjoyed it.

Twitterpated -  The crust was really easy to work with unlike others that don't tend to stick. I made it early in the day and kept in the fridge. Broke it up with a fork when it came time to use it. The sauce was really lovely and complimented the fish really well. I only used 1 lemon and added a little finely chopped dill just before serving. Served with steamed baby potatoes, asparagus and green beans. Yum - will definitely be making again

36
Spice Mixes / Chilli Salt
« on: November 25, 2011, 04:55:23 am »
half a cinnamon stick
15g good quality sea salt
1 tsp sechuan peppercorns
1 tsp whole coriander seeds
1 star anise
1 tsp chilli flakes
1 green cardamom pod

Put the lot in the TM

toast on veroma temp for 7 minutes speed soft. I did note that in the EDC spices are toasted for about 3 mins I think - this is no way near long enough for the spices to become properly hot and aromatic.


Grind at speed 10 for 10 seconds

use spatula to scrape mix off the bottom and sides and scrape lid as well back into jug

Grind at speed 10 for 10 seconds.

Repeat until you have a fine spice mix.

I mainly use this mix for 2 different dishes.

BBQ prawns

peel and devein prawns leaving tails on and thread onto skewers lengthways with tail at the bottom .  sprinkle a little of the chilli salt on the prawns and BBQ on a grill until prawns are cooked.  Serve with lime aioli.  These are always the biggest hit at any of our bbq's.

Salt and pepper squid - this is a very loose quantity mix as I usually just taste until the mix feels right.

Put a cup of rice flour into a bag and put a soup spoon of the chilli salt in and shake around till mixed well.  Put batches of prepared squid in and shake to coat and deep fry squid.

This is lovely with an asian greens salad with fresh mint, coriander and thai basil.

dressing is easy and can just be blitzed in TM

50 g grated palm suger blitzed in TM for 5 seconds speed 9

Add each 50ml fresh lemon juice and 50ml of fresh lime juice and turbo once or twice until sugar is dissolved.

I can post proper quanitites if needed but I dont think its necessary

soooooooo yummy

37
Recipe Requests / something to take to a concert?
« on: November 24, 2011, 12:38:51 pm »
we are off to Cold Chisel on Saturday night and need to get there early so will probably miss dinner.

We are allowed to take food into the venue and some friends are taking nibbles, cheeses etc.  I said I would bring something else.

We cant take in an esky and I want something easy to carry in and wont need to be kept cold.

Any suggestions?

Thanks in advance :)

38
Drinks / Iced coffee
« on: November 24, 2011, 07:44:28 am »
I had a crack at this because my son just loves iced coffee.  It was so easy and really yummy. 

2 x teaspoons any mocha coffee granules - I used the Nescafe Cafe Menu one (3 teaspoons if you like it stronger)
2 x scoops vanilla ice-cream
half a cup of milk.

Blend on speed 7 ten seconds.

This makes a smallish glass so you could either times it by one and a half or even double.

39
Questions? Technical Issues? The Survival Guide / the butterfly?
« on: November 23, 2011, 06:53:41 am »
I think I have only used this once - most of the casserole type things I have made I have just done on slow speed on reverse and they have worked out fine.

What kind of recipes would you use the butterfly for as I am not really sure?

Thanks in advance

40
Starters and Snacks / Mexican dip
« on: November 23, 2011, 01:01:49 am »

Name of Recipe: Mexican dip
Number of People:  
Ingredients:1 x 440g tin refried beans
1 x 300g tub sour cream
1 x cup grated cheddar cheese


Preparation:
Put everything in the TM - cook on speed 3 for 4 mins - temp 90 until well mixed (may take another minute or 2 depending on the cheese)

serve warm with cc's


Photos:

Tips/Hints:  you could blitz a chilli before putting everything else in for a hotter dip


41
Recipe Requests / Taco Mince?
« on: November 22, 2011, 09:11:51 am »
has anybody made this in the TM - not sure if it will work as usually I brown the mince on a very high heat first?

Thanks in advance

42
Main Dishes / Lamb Korma
« on: November 21, 2011, 06:26:31 am »
Name of Recipe:    Lamb Korma
Number of People:   4-6
Ingredients:
750g Diced lamb rump (fat and sinew removed)
1 Onion
2 coins fresh ginger (about 10g)
3 cloves garlic
1 tblsp coriander seeds
2 tsp ground cumin
1 tsp cardamom pods
1 tsp salt
pinch cayenne pepper (large pinch if you like it hot)
20g oil
2 tblsp tomato paste
125g natural yoghurt

Preparation:

Cut onions into quarters add to TM with Ginger, garlic, coriander seeds, ground cumin, cardamom pods, salt and cayenne

Place rice basket into bowl  . Puree for 7 secs speed 10,  Scrape bowl down and add 1 tblsp water and puree again for 7 secs speed 10

scrape out paste and mix with lamb in another bowl and marinate for at least one hour. (If you didn't want to marinate and wanted to cook straight away you could probably just add the lamb to the paste in the TM and combine at speed spoon - reverse for about 3 mins)

I didn't bother to wash the TM and went to the next stage after marinating for 1 hour

Heat oil in TM varoma temp, speed 1, 1 minute

Add lamb mixture and cook for 10 mins on speed spoon, temp 90  - reverse - . MC off

Add tomato paste and yoghurt and cook for 30 min, temp 100, speed spoon - reverse. Add salt to taste if required


If mix is a little dry add water - This curry is not supposed to be too wet but I like mine with sauce.

Serve with rice

This is adapted from the Family Circle Classic essential curries book
Photos:

Tips/Hints: edited to add - I probably should have used the butterfly to do the main stirring but I didn't but it was still fine.


43
Chit Chat / coriander
« on: November 21, 2011, 02:43:55 am »
Does anyone know of a substitute for fresh coriander.  I don't use it often so don't remember to buy it and when I grow it it goes to seed so quickly before I get to use it!

Cheers

44
Rules and Instructions Of Use / inserting pictures in a post?
« on: November 18, 2011, 03:21:16 am »
prolly wrong place for this but I am trying to put a picture up - I got an error message saying picture too large had to be 500kb or there abouts.  So I shrink the pic and now its saying too large pic has to be 200kb??

what am I doing wrong?

45
Questions? Technical Issues? The Survival Guide / help with spatula and basket please
« on: November 17, 2011, 11:50:57 am »
I cannot for the life of me hook my spatula onto the basket. It just won't go on -the angle is wrong.  Any tips? Thanks

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