Tag Archives: learn to make

Bread Rolls

Bread Rolls

Ingredients

2 tsp sugar

200g water

120g milk

2 tsp yeast

500g Laucke “00” flour

2 tsp pink Murray River Salt

5-10g Apple Cider Vinegar

 

Method

Place sugar, water, milk and yeast into the thermal bowl.  Cook for 2 minutes/37C/speed 4.

Add flour salt and vinegar to the warmed liquid and mix for 10 seconds/speed 6. 

Knead dough for 4 minutes/interval speed.  Wrap in a silicon mat or place in an oiled and covered bowl, and leave in a warm draught free place until dough has doubled in size.

Divide dough into 8 equal portions and shape into balls on a lined slice tin.  Allow rolls to double in size then place in a cold oven and cook for approximately 20-25 minutes at 200C

Goan Fish Curry

A quick curry that tastes delicious and is super easy to make – especially with a thermomix doing most the work!

 

Goan Fish Curry

Ingredients

2 tsp coriander seeds

1 tsp cumin seeds

2 dried red chilli’s

30g rice bran oil

1 onion, peeled and halved/quartered

1 knob of ginger (approx. 4 cm) peeled and cut into 1 cm “coins”

2-3 cloves garlic

1 tsp turmeric

1 x 400g tin coconut cream

2 tsp tamarind paste

1 long green chilli finely sliced

1 lime, juiced

400-450g firm white fish cur into large chunks

Steamed rice and roti to serve

 

Method

Toast coriander, cumin and dried chilli’s in a frying pan over high heat until aromatic.  Mill hot spices in a thermomix by dropping onto blades rotating at speed 10 for approx. 30 seconds. Set aside.

Place onion into thermal bowl (without washing) and chop for 6 seconds/speed 4.  Scrape sides and repeat if necessary.  Add 30g oil and salt to onion and sauté for 5 minutes/Varoma/speed 1.  Add ginger and garlic and chop speed 7/30 seconds, scraping sides and base and repeating if necessary. Add the ground spices and cook for 2 minutes/Varoma/speed 2.

Add coconut cream, tamarind paste and sliced green chilli and cook 5 mins/Varoma/speed 2.

Add lime juice and fish.  Cook 3 mins/100C/sp soft/reverse.

Serve with steamed rice and roti.

 

 

 

Semi Dried Tomato and Chorizo Focaccia

Tomato and Chorizo Focaccia

1 handful of semi dried tomatoes in olive oil, plus extra to decorate

25g fresh yeast (or 1 sachet dried)

300g warm water (37C)

500g Laucke Pizza and Focaccia Flour

pinch of Murray river pink salt

1 chorizo cut into pieces

olive oil to drizzle

 

Place tomatoes into your Thermal Bowl and blitz 10 seconds/speed 7

Add fresh yeast and warm water and emulsify 10 seconds/speed 4

add 500g Laucke Pizza and Focaccia flour plus a large pinch or pink salt.  Mix for 6 seconds/speed 6 until ingredients are combined

Knead dough for 3 minutes/Locked Lid/Interval setting.  If dough is too sticky add a little additional flour as required.

Turn dough into a well oiled deep pan and spread out.  Cover dough directly with cling film, then cover with a tea towel.  Set aside to rise in a warm place for approx 30 minutes.

Once dough has risen, use your fingers to place dimples in lines across the dough.  Drizzle with some olive oil, place a piece of chorizo and semi dried tomato in each of the dimples.

Allow dough to “rest for 10 minutes before baking in a preheated 200C (fan forced)/220C oven for 25-30 minutes until golden and Focaccia sounds hollow.

 

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.