If the group leader couldn't remember my name I would be looking for a different group leader.
Here in South Africa TM is very new and we do not have groups yet - as we manage to get more consultants then no doubt it will happen. As to the ingredients we also ask the host to provide all perishables and we bring the flour veggies herbs etc. For a Varoma demo I also ask the hostess to provide the fish - so far I have always done the Asian Fish fillets for the Varoma Demo.
In this cold weather I also find it difficult to rise the dough and cook the bread in the timeframe so I bring one lot of risen dough and then make another batch which I take home - like the TV chefs! When I do demos for restaurants/chefs I  ask them to supply everything. Cost is probably 50/50 for host and myself.

Shayla from Cape Town

Salmon with salmon mousse stuffing and mango sauce
(from Full Steam Ahead book)
Prep time 20 minutes Cooking time 36 minutes Serves 6

Ingredients
1 salmon fresh – 2 fillets skinned left whole
250g salmon fresh skinned and boned and cut into pieces
25gm soft butter
200gm cream 30% fat
1 teaspoon salt
1 pinch cayenne pepper
1 pinch nutmeg
1 pinch white pepper

2 carrots cut into slices
250gm green beans cut into strips

Mango Sauce
250gm mango peeled cut into pieces (fresh or canned)
50gm brandy
2.5ml green peppercorns
2.5 ml curry powder
300gm fish stock
200g cream 30% fat
120g plain yogurt

1.   Place 250g salmon pieces and butter into bowl mince 15sec speed 6
2.   Add cream and salt and spices mince 15 sec speed 6 – Transfer mousse to a bowl
3.   Season salmon fillets with salt and pepper, place one fillet onto a square of clingfilm and spread with salmon mousse. Place second fillet on top, wrap in the cling film and close the ends tight so the filling stays inside (fish shape). Place salmon and vegetables into Varoma tray and set aside.

Mango Sauce
4.   Into a clean TM bowl place mango pulp brandy green pepper and curry into mixing bowl cook 5 minutes Varoma temp speed 1.
5.   Add stock, place Varoma tray into position and cook 25 minutes Varoma speed 1. Set Varoma aside.
6.   Add cream through opening and cook 5 minutes 90C speed 1.
7.   Add yogurt and blend 30 seconds speed 10. Season with salt and pepper to taste.
8.   Serve stuffed salmon cut into serving pieces hot or cold with sauce and vegetables.
9.   Garnish with parsley.

ENJOY!

Members' comments

sjharrop - Tonight we made the salmon with salmon mousse stuffing and mango sauce from the Full Steam Ahead cookbook. It was delicious but think the recipe is designed for TM21 - processing of salmon mousse was much shorter than recipe. I had no fish stock so used a weak chicken stock. Sauce in picture looked like a mayonnaise - sauce we cooked did not thicken but delicious flavour. Loved the dish served with baby potatoes peas and carrots.

ozzy-dj - I tried this for dinner last night with good results. I did rice in the bowl during the first 15 minutes of cooking and added baby zucchini and cherry tomatoes to steam with the mushrooms.

I earned a second jug but it didn't come with a second spatula - is that normal because you are all talking about jug basket lid and spatula? Just checking because I assumed I would get a spatula too.

Tonight we made the salmon with salmon mousse stuffing and mango sauce from the Full Steam AheAad cookbook. It was delicious but think the recipe is designed for TM21 - processing of salmon mousse was much shorter than recipe. I had no fish stock so used a weak chicken stock. Sauce in picture looked like a mayonnaise - sauce we cooked did not thicken but delicious flavour. Loved the dish served with baby potatoes peas and carrots.

We made this at the weekend and it was delicious but I also think I will leave out the chocolate next time for a smoother ice cream. Didn't know which kind of cream to use so used half double and half whipping - also used full cream milk and sea salt.

Miele is the best brand of washing machine - expensive but worth it. Definitely front loader.

I expect the reason this is taking so long is that the milk needs to be warm. Usually in milk bread recipes the milk is warmed and then added to the beaten egg then added to the dry ingredients - I then knead for only 3 minutes.