CURRIED SALMON PATTIES - Adapted from a Woman's Weekly cookbook.

220g can salmon, drained, bones & skin removed
1 tblspn chopped parsley
2 teaspns lemon juice
2 beaten eggs for glazing
Breadcrumbs, either fresh or dried - I use freshly made with some parmesan added (I always have a supply in the freezer)

Sauce - to which the above ingredients will be added later.

1 sm onion, halved
40g butter or margarine
1 tsp curry powder
60g cornflour
500g milk
S & P


Chop the onion in the TM bowl 2 seconds/speed 5
Add the butter & saute 3 mins/100^o/speed 2..
Add curry powder and continue sauteeing 30 seconds.
Add cornflour, milk, S & P and cook 7 mins/90^o/speed 4.
Add the flaked salmon, parsley and lemon juice to the sauce & stir to combine on reverse for a few seconds, speed 2.
Pour onto a shallow tray and refrigerate until mixture is firm.
Mould into patties, dip in beaten egg and press into breadcrumbs.
Refrigerate the patties for an hour before shallow frying.

Members' comments
CP - I was a little confused last night as I was making these as I was thinking that the sauce was to pour over the patties. It's very unusual to make a mix like this and then put in the fridge to firm up, and then to roll into patties. The patties were still a bit mushy on the inside when cooked, but that could have been because I doubled the salmon. This didn't really bother anyone because they tasted fantastic! I doubled the salmon because I wasn't sure if this was a recipe for more than 2 people - can you remember JD? Verdict: very economical, really tasty - and will definitely make it again.

CP - We had these for tea tonight. Made the mix up yesterday to cool in a slice tray in the fridge, and then tonight it was nice and firmish so I just cut into about 16 squares, rolled in the egg, breadcrumbs, and then fried. (Didn't worry about reshaping into patty shapes) This would be handy for someone who needs to prepare a meal a day ahead, and serve with a salad. Anyone who's following Weight Watchers, each patty is 2 points.

Name of Recipe:Moroccan Carrot and Lentil Soup
Number of People:serves 4
Ingredients:
1 tblspn olive oil
l onion quartered
l clove garlic
2 tsp Moroccan seasoning
1/2 cup red lentils (90 grams)
600g carrots, peeled and roughly chopped
l litre water
2 tblspns veg stock concentrate
60g crumbled feta or plain yoghurt, to serve
Salt to taste

Preparation:

1) Place the onion and garlic into the TM bowl and blitz 3 seconds on speed 5.

2) Add the oil and saute 5 mins/Varoma temp/speed 1.

3)Add the Moroccan seasoning and the lentils and cook 1 minute/100o/ speed 1.

4) Add the carrots and blitz for 3 seconds/speed 6. Repeat if necessary.

5)  Add the water and the stock concentrate and cook 100o/speed 1/ 30 minutes.

6) When cooked slowly work up to speed 9 and blend for 1 min.

Serve topped with crumbled feta or a dollop of plain yoghurt if preferred.

This recipe was adapted from one published in Take 5 magazine.

b]Members' comments[/b]

JulieO - I made this Judy using my own Moroccan seasoning. Added a umami paste cube also.  I thoroughly enjoyed it as is and next time I'm going to try 500g carrots and 100g sweet potato as sweet potato seems to go well with Moroccan flavours. I blitzed for 1 min/speed 10 to get really smooth and served with a dollop of thick natural yoghurt and a grind of black pepper.

TAT - Wow! This is soup-er! Simple, tasty and cheap! The soup is lovely and thick, and the flavour is spot on, I just needed to add a little salt. I reckon you could use the spice combination from the Moroccan Tomato and Red Lentil Soup in the Everyday Cookbook if you didn't have ready made seasoning to hand.

Name of Recipe:Steamed cheesecake
Number of People:6?
Ingredients:
500g Philadelphia cream cheese
2/3 cup castor sugar
6 eggs
1-1/2 tspns vanilla extract
200 mls thickened cream
200g raspberry conserve

Preparation: Mix cream cheese and sugar together , add eggs, vanilla and cream and mix until combined.  Pour into a 20cm lined ceramic dish.
Mix 100g of the slightly warmed conserve through the cream cheese mix with the tail of a spoon to get a marbled effect.  Wrap the dish in 3 layers of clingfilm and place in the varoma dish.

Pour in a litre boiling water into the TM bowl, place the varoma on top and steam for 1-2 hours.  The cheesecake is cooked when it is firm to the touch all over the top and the sides are coming away from the edges.  Refrigerate 1/2 hour.

Slightly warm the remaining conserve with juice of 1/2 lemon and spoon over the cheesecake.  Place back in the fridge for 10 minutes.

Hope this is OK everyone, someone can put the mixing times in if they wish.  Now all we need is someone to try it and let us know if it works in the TMX.



TMX Method

This is what I did for 1/2 the recipe:-

Into the TM bowl I put a 250g packet Philly cream cheese (mind you, it weighed 230g so maybe the scales aren't that accurate after all), 75g castor sugar, 3 x 50g eggs (even these varied - 50, 55 & 60g), 1/2 tspn vanilla concentrated extract, 100mls thickened cream (I used light cream because that is what I had so don't know whether this affects the finished product or not). Blitzed it for 12 seconds on speed 6.

Prepared 4 x 200ml ramekins by spraying and placing a circle of baking paper in the bottom.  Poured the mixture evenly into the ramekins.  I warmed 50 mls of the conserve and drizzled 1-1/2 teaspoons in dots onto the surface of each ramekin. There is no need to run a skewer through to marble the mixture the dots do just fine.

Covered 2 completely in plastic wrap (like a parcel) and the other 2 in alfoil the same way, just to see the difference for those of you who don't like using plastic wrap. Had 4 layers on the top that way.

Placed 1 litre boiling water in the bowl with the varoma dish on top with the 4 little cheesecakes fitting snuggly in there. Set temperature to varoma, 60 minutes  on speed 3.  I checked them at 40 and 50 minutes but decided to leave them there for the whole hour.

I had 1-1/2 mc's full of boiling water left at the end of the hour but there was still enough in there at the 40 and 50 minute mark.  Don't know if I should have let it get that low so maybe top up with more boiling water at the 40 minute mark.

The cheesecake swells a lot and those with the plastic wrap on top fared a little better than the alfoil ones as the plastic wrap gives and the alfoil doesn't (unless you pleat it at the beginning.) I unwrapped them and placed them straight into the fridge for 1/2 hour (maybe I should have let them cool a little first on the sink).  The middle sunk when cold but that wasn't a problem - I just poured the combined lemonjuice and remaining conserve in there.

They were really nice and next time I will do the big one in a casserole dish.  I'm sure it will need a lot more than an hour though and I will definitely need some more people here to help me eat it

Name of Recipe:Goulash Soup converted from an old Womans Weekly cookbook.
Number of People:6 serves
Ingredients:
25g butter or margarine
10g oil
2 large onions, quartered
2 large carrots, cut into large pieces
3 sticks celery, cut into chunks
400-500g pork forequarter chop - remove meat from bone and cut into large chunks
125 g bacon, cut into 2cm pieces
2 tablespoons sweet paprika
1/2 cup plain flour (80 grams)
l litre beef stock
2 chicken stock cubes
1/4 teaspoon caraway seeds (optional)
1/3 cup tomato paste (90 grams)
3 tablespoons chopped parsley
cream to serve (optional)

Chop vegies for 3 seconds/speed 5.  Add butter and oil and saute 9 minutes/100^o/speed 2.  Add meat and bacon and cook 3 minutes/100^o/reverse/speed 1-2. Add flour and paprika and cook 1 minute/100^o/reverse/speed 2. Add the stock cubes, caraway seeds, tomato paste and as much of the 1 litre of stock as you can without going over the maximum fill mark of the bowl (add the rest later when it has evaporated ). Cook 40 minutes 100^o/reverse/ speed 1. You may need to start off on speed 2 or 3 here then turn it down to speed 1 once the food is moving freely.
At this stage add the remainder of the stock then you can either blitz the whole dish for 10 seconds, gradually turning the dial to speed 9 ** and holding the MC in place during this process or you can remove the bigger chunks of pork (which will have floated to the top once the machine is turned off), cut up finely and return them to the dish AFTER the blitzing stage which is what I do, along with the chopped parsley.

** no longer advised to do this
 
Tips/Hints:
Serve with a swirl of cream for dinner parties (optional)

Members' comments
Faffa - This is a real hit with my family. Thanks JD.  It is so hearty you would only serve the smallest amount if you served it before a meal. A real cheap main meal for us.

 

Name of Recipe: Chicken curry

Number of People:Serves 2-3

Ingredients:

20g canola oil
140g onion, quartered
100 - 150g sliced cooked carrot
40 - 100g thai chilli jam stir-fry paste
270mls Carnation light evaporated coconut milk
130g frozen peas or beans
200 - 220g cooked chicken cut into 4cm chunks

Preparation:
Chop onion for 2 seconds on speed 5.  Add the oil and saute for 4 minutes/100^o speed 1.
Add chilli jam and coconut milk.  Cook 5 minutes at 90o on soft speed.
Add peas and carrots.
Cook 3 minutes/90o/reverse/soft speed.
Add chicken pieces and heat through for 3 mins/90^o/soft speed.
Serve over rice or over an oven baked potato topped with sour cream and a salad.


Tips/Hints:
This recipe was adapted to use some leftovers from yesterdays roast from a recipe from Table Magazine 2005 which used all fresh ingredients.  It worked really well.  If you haven't used chilli jam before, it is not hot - just tasty.

The above mixture is really nice in vol-au-vents as finger food or in crepes or as Thermomixer suggested, in little toasties made by pushing buttered bread into muffin tins and baking them? Yum.

Name of Recipe: Mince meat curry
Number of People: 4 serves
Ingredients:
1 onion, quartered
2 cloves garlic
2 carrots, roughly chopped
2 sticks celery, roughly chopped
45g oil
2 teaspoons curry powder (or more to taste)
500g minced beef (or make your own in the TMX)
300g 200g water
1 teaspoon homemade meat stock or a beef stock cube
2 tablespoons tomato paste
l heaped tablespoon fruit chutney
3 teaspoons cornflour

Preparation:
Place onion, garlic, carrots and celery in the bowl.  Chop 3 seconds on speed 5.
Add oil and curry powder & saute 4 minutes/100^o/speed 1.
Add minced meat and cook 10 minutes/varoma temperature/reverse/soft speed (or speed 1 if the food isn't moving enough).
Mix the cornflour with a bit of water, add the rest of the water, tomato paste, fruit chutney and meat stock and add to the bowl.
Cook for 15 minutes/100^o/reverse/soft speed (or speed 1) with MC on. If you feel as if there is too much liquid in the bowl, leave the MC off to help with the evaporation.

Serve over rice.
Tips/Hints:
You could stretch this meal further by adding any vegies of choice after you add the stock etc and cook until the vegies are done. We don't like hot curries so this is only a mild one - I'm sure the kids wouldn't even know it is in there.

12/4/10 Have reduced the original quantity of water to make it thicker.



members' comments

Rowyfo - Thanks SO much for this. My 10 yo daughter loved it and she is soooo fussy. And DH said it was good enough to have once a week!  I used pork & veal mince instead of beef and added frozen peas, corn and beans until it was sitting at the 2L mark. Everybody ate it apart from miss 4 but that's normal!

Carrie - I made this tonight, a nice quick easy dinner. Was very yummy too. Thanks for posting it, JD.

tonydav - Very nice. Kids both had seconds and the wife said "it's a keeper". I added zucchini, mushrooms and capsicum as well. Just love how it ends up still textured but tiny so the kids just think it's mince.

maddy - Thanks Judy......kids wolfed your dish down tonight! I also added mushroom, capsicum and used 3 tablespoons of leggos (garlic/herb) pizza sauce, instead of the tomato paste. We had some sauce left so I will freeze it and use it as a topping for whole baked  potatoes.

MJ - This was delicious! Mine was very sloppy, even though I used less water. But, I'll definitely make it again, thanks JD!

chookie - Made JD's curry mince. Thought I had better stick with the recipe, thought there was too much veg but pressed ahead. It was perfect except DH doesn't like carrot so I zapped it on speed 7 for 5 seconds.  Chopped the carrot nicely.
Judy, this is soooo easy and tasty. I made it again today to fill some little round bread rolls. I will cut off the tops, dig out the crumb and fill with the curry mince then heat in the oven. Thanks for making this so easy.

farfallina - I finally made it and it was great. Thank you for the recipe. I am happy I managed to make also chutney, it wouldn't be the same otherwise. For me it should be served with rice. They are just great together. It could be used also as pasta sauce.

Frozzie - thanks JD love this recipe.  Always a hit...have made this recipe several times in the past couple of months and everyone always loves it, even the French and they aren't big fans of spice!

missgrunge - I made this for my first dinner meal in my TMX as a newbie.  It was so easy, quick, nutritious and tasty. I used Branston pickle for the fruit chutney and the finished curry was delish!  I told my son the meal was called "Meat-o-rama" as I don't believe 'Mince Meat Curry' does it justice, and I didn't want to put him off with thoughts of hot spicy curries.  He LOVED it!  Well done and thank you for the recipe.  Meat-o-rama has a secure place in our home now.

nix - Made this but didn't have some ingredients so ad-libbed - it tastes great.  I used chopped dried apricots instead of chutney and added garam masala and chilli flakes for some heat. Also added pumpkin.

dede - This is a hit. Very quick and easy and everyone loved it. My 4 year old asked if I could make it again in the thermomixer thing. Thanks for sharing this.

CarolineW -  made this for my family and it was a big hit - even with suddenly fussy DD1.  It has been requested by all that it gets added as a regular family meal from now on.
I didn't have curry paste to hand, so I just put in various spices I would put in a curry.  The only chutney I could find at that precise moment was mango chutney, so I used that.  My other chutneys came out from their hiding place the next day but I'm a bit afraid to use anything but mango in future, in case I have to face the Wrath Of The Family.
Thanks so much for sharing - this is now a family favourite.

foodiebate - it was a winner with my two fussy children....
Today when I made it, a bit sad .....I heard you could walk away after the timer goes off and not worry that the dish will continue cooking with a tmx.... Well I had to race to an appointment and when I came back the meat is almost mush....no fault of the recipe...just going to remember that it does indeed still cook...

JD -  foodiebate, I wouldn't advise leaving the TMX on and leaving the house.  Yes you can leave it whilst you go off somewhere in the house and do other jobs but once the timer goes off, it really should be turned off as soon as you can get to it.  The continuing movement of the blades would be what has caused it to turn to mush. 

johnro - This dish was one of the first meals I did in thermie and has always been tops - did this for dinner tonight with jacket potatoes, sour cream and grated cheese - fed 4 adults and 4 children.

Jamberie - This is great! I had 250g pork mince and 250g beef mince I wanted to use and didn't feel like bolognaise (again).
I made quite a few tweaks based on what I had in the cupboard, thought I'd post the tweaks just in case someone finds it useful.
The biggest tweak I made was to add 200g rice to the bowl after the mince was browned - to minimise dishes! I then added a can of crushed tomatoes and 300g water and 1/2 packet of frozen spinach and cooked the lot for 17mins/reverse/sp1...about 2 minutes from the end I added a cup of peas.
Also, I didn't have any fruit chutney so I added 2tbsp golden syrup and 1 or 2 tbsp of soy sauce.

obbie - Made this with vegies. yummy.

JuliaC83 - Made this and although it is visually unappealing, everyone loved it. Used 500g pork/veal mince. Served with buttery couscous and peas/corn mix!

djinni373 - Made this and it was really good. I did a few things differently and I think I’ll do them again. If my memory is correct this is what I did:
-added an extra carrot
-fried the curry powder with the onion etc
-didn’t have cornflour so put equal amount normal flour in with the mince and fried it
-didn’t have fruit chutney so I sliced 4 or 5? dried apricots and added them instead.
-added a diced large zucchini and added with the water etc
-added a big handful of broccoli floweret pieces and a small handful of sultanas with 10 minutes to go.
Chookies rice for the family cooked itself in the thermoserver while this cooked in the thermie. (I always use quality “heart smart” mince which I think has a lower fat content)
Very quick, very easy and tasted good too - just a hint of sweet.
Sorry no pic but it actually looked pretty good too. Next time.

Has anyone made this one, page 59 Everyday cookbook (not the new one).  DD wants to make it for me when she has us to her place for brunch on Mothers' Day.  Does it need tweaking or OK as is?

I just received this by email and did it straightaway.  Amazing and would be lovely served with our TMX chocolate custard or a hot chocolate sauce.  If anyone wants the recipe I'll post it.  Great for singles or for unexpected visitors.