Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: Mrs Nesbit on February 06, 2012, 03:23:09 am
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Well it's a week till Valentines Day and normally we feed the babies a special dinner early put them to bed and I cook something super special for him and I. We have date night at home. But seeing as I have a new toy in the kitchen I thought I'd ask for some inspiration! So hit me with some fancy yummy recipes. I normally do a starter, main and dessert. And something alcoholic. I don't have any of the TMX specific cookbooks (yet!) so any suggestions would be much appreciated. Thanks guys!
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Well the red velvet cupcakes definately make a great dessert, and look spectacular:
http://catecancook.blogspot.com.au/2011/02/valentines-day-recipes.html (scroll down a bit) but there are some lovely valentine day recipes that may inspire you.
I can highly recommend the after eight liqueur:
http://www.forumthermomix.com/index.php?topic=5824.0
I am sure others will come up with some great ideas for you :)
Sharon
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Thank you! Will check them out.
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that After 8 liqueur is yum and does keep well.
Ask Judy how she cooks her Pork Belly , all the men (and women) love it.
A Chocolate dessert that can be made ahead.
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I love my Prawn Crepe (http://www.forumthermomix.com/index.php?topic=3601.0) recipe for something extra special Mrs Nesbit and this recipe of Proscuitto rolled chicken fillet (http://www.forumthermomix.com/index.php?topic=7879.0) looks delightful.
I have a recipe I haven't done yet called Spinach & Cheese Hearts from Super Food Ideas which would be perfect on Valentines Day.
4 sheets butter puff pastry partially thawed
150g tub baby spinach & cashew & parmesan dip - make your own, recipe here (http://www.recipecommunity.com.au/node/17098)
1/3 cup parmesan cheese
2 tblspns pine nuts
preheat oven to 200oC/180ofan forced.
Using an 8cm heart cutter, cut out 16 hearts.
Place 1 on a lined baking sheet and leaving a 1 cm border, spread with 2 tspns dip.
Top with another heart, pinching the sides to join.
Sprinkle with cheese and nuts.
Bake 12 mins or till golden and puffed.
Serve from oven.
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My slow roasted Pork belly is a Donna Hay recipe - not in the TMX of course. As you can guess, Chookie & her DH have had it here before and she is right, everyone loves it.
1 kg piece of pork belly
30 ml olive oil
10 - 15 g sea salt flakes
I cook the meat for 2 hours in a preheated 160oC oven, skin side down in a baking dish.
Up the temperature to 200oC, turn the pork over and cook a further 25 minutes (or however long it takes) until the skin is golden & crispy. Make gravy from the pan juices.
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The chocolate mouse from MWOC is good for romance, or sweet little cup cakes with hearts on.
I intend to make some heart shaped cakes.
Actually you have got me thinking too, i think i will do a valentines meal for dh & ds, thank you :)
JD which Donna book is it in, dh loves pork belly.
H :)
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Hally, don't bother to look. Just do what Judy says. She has it perfect. We feel like driving from Melb. just to visit her and Geoff. so she can spoil us again. ;D
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Hally, don't bother to look. Just do what Judy says. She has it perfect. We feel like driving from Melb. just to visit her and Geoff. so she can spoil us again. ;D
that's settled then, slow roasted pork belly for DH this Valentines day :-*
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Not always perfect Chookie, I just changed the amount of salt which I had posted incorrectly. So if you have printed it out already, please take note of the lesser amount.
It was a monthly magazine Hally, not a cook book. I do not know a man who does not like pork belly for some reason, lamb shanks are the same - they love them.
You are welcome anytime Chookie & Dh. :-*
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Thans JD sounds perfect :)
H :)
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We do slow roasted pork belly on the BBQ it's Hubby's fave and then we do duck fat potatoes in the oven. He says it's a mans meal ;)
Thanks guys! Keep them coming!
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My slow roasted Pork belly is a Donna Hay recipe - not in the TMX of course. As you can guess, Chookie & her DH have had it here before and she is right, everyone loves it.
1 kg piece of pork belly
30 ml olive oil
10 - 15 g sea salt flakes
I cook the meat for 2 hours in a preheated 160oC oven, skin side down in a baking dish.
Up the temperature to 200oC, turn the pork over and cook a further 25 minutes (or however long it takes) until the skin is golden & crispy. Make gravy from the pan juices.
Thanks for the recipe Judy,my DH loves pork.I've a piece of Pork Belly in the freezer so definitely trying this.I tried doing my own thing last time I cooked a piece.... it was revolting :P :P :P
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My DH loves duck which I usually roast but sometimes I just buy the premarinated duck breasts that just go in the pan or the oven. As far as the TM goes, I love making vanilla pannacotta and using heart shaped molds specially for Valentines day.
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CC, not sure how you coukd go wrong with pork belly, its just delicious. We have it once in a blue moon because of all the fat. Yummy though.
JD you shoud put this in non TM recipes, it will be popular :)
H :)
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When we do it I score it and then pour a kettle of hot water over the rind. This opens up the scores which enables a crispier skin. Then I pay it dry and salt it. The water then keeps the meat soft and tender underneath. We cook it on the BBQ for 4-5 hours on indirect heat with the hood down and the meat is so moist and tender it's like butter.
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I'm thinking of giving duck confit a go. Has anyone tried trissilicious confit method in the TMX?
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I did think of it Hally but now you have prompted me, I have done it ;)
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Re pork belly- I do the Annabel Langbein recipe slow cooked in milk- absolutely delicious! The crackling is perfect and the meat is so tender. I have made this so many times now and it never fails, although it is far too much for two people.
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You wouldn't think there would be so many ways to cook a piece of belly pork, that sounds interesting Merlin. We like leftovers here, DH would be very disappointed if there were none for him the next day.
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Milk? That sounds amazing. Can you share the recipe Merlin. I love unusual recipes.
I think I've decided on mushrooms kilpatrick for entree, pan fried duck confit with potato rosti and baked asparagus. And for dessert I'm still unsure. Thinking of trying out a frozen kir royal recipe I have for drinks as I have some champagne I need to use up. But I will keep you posted and I'll share pics on the day. Would love to make dulce de leche and incorporate that into something... Still undecided!
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Well i have decided to wait until winter for the pork belly.
I am going to try & create a dish I had at the rockpool bar & grill. I have the recipe but the chicken was cooked on a rotissiere, i will have to use my oven.
Mrs Nesbitt, sounds great, chookies swedish cheesecake is amazing.
If you have MWOC champagne slshys are fab.
H :)
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Unfortunately I don't have that cook book! Dont have any except the EDC. Might ask a friend today if she has the recipe. Thanks Hally! Let me know about the rockpool recipe. I love Neil Perry his recipes are amazing. I also love stealing ideas from restaurants. And don't be shy of the pork belly it is amazing and well worth it. I find the slower you cook it the better it is. And for more yumminess it goes really well with a cherry or raspberry sauce or even a nice red wine jus. I'm salivating just thinking about it. I can't wait to try my had at sauces in the TMX. I think I'll make a garlic sauce to go with the duck. I am loving this :)
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Well i have decided to wait until winter for the pork belly.
I am going to try & create a dish I had at the rockpool bar & grill. I have the recipe but the chicken was cooked on a rotissiere, i will have to use my oven.
Mrs Nesbitt, sounds great, chookies swedish cheesecake is amazing.
If you have MWOC champagne slshys are fab.
H :)
Oh yes please keep us posted with the chicken recipe :) we cook a chicken on the rotisserie once a week.
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Mrs Nesbitt, we love pork belly, there are 2 reasons I am waiting to do the pork belly,
1 its so full of fat!!!!! & we love it so a kilo woud be eaten easily between the 3 of us
2 i have so much beef and lamb in my freezer & 2 chickens
Plus I thought in appreciation of dh birthday efforts he would like the special effort I made
Knittercook, now thinking about it i think i have rotisserie in my oven, how do you use yours. Now that scares me. What type of oven do you have? I have a miele.
Will let you know how it gies anf if successful will post recipe in non TM recipes
H :)
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I'm sure he'll LOVE it for his birthday. I love having a freezer full of meat it's the best feeling. Can't wait to hear this recipe ;)
Another tip is to check out the asian butchers, I find it's the cheapest place to get pork belly.
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Have pm you champagne recipe
H :)
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Hally, with the pork belly cooking for so long, there is very little fat left at the end of it. I know a lot of people turn their noses up when you mention pork belly and always comment, 'too fatty' - but it's not if you cook it correctly. I am a fat hater and if I can eat it then anyone can ;)
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Ok JD, lucky I trust you, LOL
Another time
H :)
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Hally our BBQ has a rotisserie so we use that, but I think it would be similar. The temperature is about 180c and we cook it about 1 1/2 hours, your oven manual should tell you how to use the rotisserie. I have a Smeg but it doesn't have a rotisserie.
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Thanks hally. You are awesome :D
My oven is an old St George that has a rotisserie, I've never used it as I've been worried about fat splattering. Maybe I need to get adventurous!
It even has a stop start timer so you could head out to church, come back and the roast would have started cooking all by itself and be ready for when you got home for Sunday lunch (seriously it's in the manual). Who cares about food poisoning right? LOL!
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Thanks knittercook.
I have made it todays mission to check ths out, i have seen the parts buried in a drawer & the manual Dh has filed away. He files everything & anything.LOL
Still hot here, no gym today so will be in pool most if day :D
Mrs Nesbitt, my oven is pyroletuc(huge sp) LOL, basically self cleaning.
H :)
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Oh I'm totally jealous of your oven!!!! I would love self cleaning oven.
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It is good not as good as it sounds. You have to take everything out which includes the vertical racks, these are a pain to remove & replace >:(
I might even clean it today!!!! Ready for tuesday
H :)
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Re pork belly in milk, I don't have the cookbook but have only seen the recipe on Annabel Langbein's TV series-Free Range Cook. You first put the seasoned and scored pork belly in a hot oven ie 220-230°C for about 25 min to get the crackling crisp -turn the oven down to 160°C then pour milk into the bottom of the roasting dish -High enough to cover the meat but not the crackling. Cook for about 1 1/2 hours. Discard the milk at the end of cooking. The meat is so tender and juicy, it just falls apart. If there are ever any leftovers, we shred the pork and use in breadrolls or wraps.
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Have decided to do a rack of lamb instead. I have a busy afternoon so easier to do the rack with some nice sides.
How is everyone elses menu going?
H :)
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We're having a very romantic meal :-)) bangers and mash. We have a meeting at home at 7 so it needs to be something quick. I do love bangers and mash though.
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i am working tomorrow night ,i told frank to start without me ;)
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Love it. ;D ;D ;D
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:D :D :D Don't put ideas into his head Uni ;D
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LOL JD ;D
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So whats everyones menus??
Starter
Bococini arancinni balls, with aoili dip
Main
Rack of lamb with balsamic jus (masterchef recipe)
Mashed parsnips & potatoes
Steamed mixed veg
Rolls (not sure which ones yet)
Dessert
Heart shaped oreo cakes, served with white chocolate ice cream
H :)
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Your Valentine's Day menu looks great Hally - the men in your lives will be very impressed.
Got the GS here today so not going to any trouble at all with meals - having home made mince pies, mashed potato, peas & carrot. He has just made his Mum a heart shaped cake.
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Thanks JD, bread on 2nd rise, risotto in tm.
Bless him, love to see a photo.
H :)
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His Mum will love the cake Judy.
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I'm going to attempt to make heart shaped (and red colored) ravioli... Filled with beef and served with a tomato and basil pasta sauce ... Wish me luck! And thanks for the inspiration... I love reading about everyone's creations!
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Thermoaddict, wow heart shaped ravioli. Love to see them & red. :D
H :)
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They worked! Here they are ...http://www.facebook.com/photo.php?fbid=210623585703188&set=a.200938630005017.42004.194702590628621&type=1&ref=nf
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They look so cute thermaddicted.. Hope hey tasted as good as they look!
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Thermoaddict, they look great, well done.
H :)
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Don't they look just gorgeous. How did you get the pasta dough red thermaddicted?
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After playing around with "natural" colours.. Beetroot, capsicum, pasta sauce ..and not getting the WOW ! Factor.. I opted for ... *hangs her head in shame ... Food colouring.. Pillar box red..
To be honest,whilst all the family were happy with it, I think the naturally colored ones tasted better.. And the red ones lightened after they were cooked anyway... :)
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Well, they look pretty impressive. Great job.
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Bump
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Thanks Cecilia - cupid will be shooting his arrows around very shortly ;D