Tag Archives: Cooking

Rose, Fig and Pistachio Chocolate Chunks

I came across this recipe in a magazine years ago, and have made it many times since.  This is SO much easier to do in the the thermomix than the traditional method!

 

Ingredients

200ml double cream

1 Tbsp caster sugar

1 Tbsp rosewater (or rosewater essence)

350g dark chocolate, minimum 70 per cent
cocoa solids

5g (a handful) dried rose petals

250g unsalted green pistachios

7 dried figs, chopped (use your thermomix to chop these if desired – but i recommend removing any stalks that might still be attached)

 

Method 

Line a very lightly greased tin or container (16cm-18cm square) with cling film.

Warm the cream with the sugar and rosewater until the sugar has dissolved.

Gently melt the chocolate in a heatproof bowl set over a pan containing a little simmering water and stir in the flavoured cream until thoroughly incorporated, smooth and glossy.

Add the remaining ingredients and fold together.

Press into the prepared tin, smooth the top and refrigerate until set, at least 4 hours.

Lift the slab from the container, turn on to a chopping board, and peel away the cling film.

Cut into bars or chunks the size you wish (as a guide, you should get about 64 small chunks 2cm square).

 

OR (thermomix method)

Line a very lightly greased tin or container (16cm-18cm square) with cling film.

Place the cream with the sugar and rosewater in the thermal bowl and cook for 3 mins/50C/Speed 2 or until the sugar has dissolved.

Add the chocolate to the cream and continue to cook for a further 5 minutes/50C/speed 2 or until chocolate has melted and become glossy.

Add the remaining ingredients and fold together for approximately 20 seconds/speed 3/REVERSE until combined. (you may decide to use the interval setting for this, but this may slightly chop your nuts)

Press into the prepared tin, smooth the top and refrigerate until set, at least 4 hours.

Lift the slab from the container, turn on to a chopping board, and peel away the cling film.

Cut into bars or chunks the size you wish (as a guide, you should get about 64 small chunks 2cm square).

Enjoy!

Beef Satay with Hot Mango Dipping Sauce

Beef Satay with Hot Mango Dip

Ingredients


strips of sirloin steak

For the Marinade

1 Tbsp coriander seeds

1 tsp cumin seeds

1/3 cup cashew nuts

1 Tbsp Vegetable Oil

2 shallots or 1 small onion, finely chopped

1 cm piece of fresh root ginger, peeled and finely chopped

1 garlic clove, crushed

2 Tbsp tamarind sauce

2 Tbsp dark soy sauce

2 tsp sugar

1 tsp rice wine or white wine vinegar

For the Mango dip

1 ripe mango

1-2 small red chillies, seeded and finely chopped

1 Tbsp fish sauce

Juice of 1 lime

2 tsp sugar

¼ tsp salt

2 Tbsp chopped coriander


Method

Soak 12 bamboo skewers in water for 30 minutes.  Thread beef strips onto skewers.  Place on a flat plate and set aside.

To make marinade, dry roast the coriander, cumin seeds and cashews until evenly brown.  Transfer to a mortar with a rough surface and crush finely with a pestle.  Add the oil, garlic, shallots or onion, ginger, tamarind and soy sauces, sugar and rice wine or white wine vinegar.

Or prepare in a thermomix by the following method;

Dry roast the coriander, cumin and cashews for 3-5 minutes on varoma temp speed 1 until (with MC off) fragrant.  Allow to cool, then blitz for a few seconds using the turbo button.  Add in ginger, shallots and garlic and Mince for 5 seconds at speed 8.  Add Tamarind paste, soy sauce, sugar, rice wine vinegar and oil.  Mix on  speed 5 until combined.  Taste and check the balance of flavours.  Adjust to taste.

Spread the marinade over beef skewers and cook under a moderate grill or on a BBQ for 6-8 minutes, turning to make sure they are evenly cooked. Meanwhile make the mango dip.

Cut away the skin and remove the stone form the mango.  Put the mango flesh, chillies, fish sauce, lime juice, sugar and salt into a food processor or blender and process until smooth.  Add the coriander.

Serve the skewers with the dip.