Tag Archives: Recipe

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


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



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.




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!



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)



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).


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.



Beef Satay with Hot Mango Dipping Sauce

Beef Satay with Hot Mango Dip


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


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.

Beef Lasagne

Beef Lasagne


1 – 1½kg beef (either mince or if you have extra time to cook the sauce – oysterblade or similar stewing steak is brilliant)

1 onion, finely diced

3 cloves of garlic, finely sliced

2 bottles of Passata (tomato puree – available in the pasta sauce section – try and get one that is fairly thick – otherwise

1 can chopped tomatoes

2 tablespoons of tomato paste

1-2 stock cubes

Dried oregano

2 packs 250g San Remo Instant Curly Lasagne Sheets

1 large bag Pizza Cheese

Fresh grated parmesan/romano/pecorino

Olive oil

Salt and pepper



In a large pot, heat a drizzle of olive oil, then cook the diced onion on medium heat until they have softened.  Add garlic and then the mince, and cook until mince is browned.  Crush stock cube over mixture, and stir in tomato paste.  Cook for a few minutes, then add passata and tinned tomatoes. Add a large pinch of oregano, then season with salt and pepper. Simmer on low heat for around 40 minutes or until tomato loses its acidity and is cooked to taste.

Once sauce is cooked, use a ladle to spoon some sauce over the base of a large deep baking dish.  Lay sheets of curly lasagne sheets over the base, then layer with sauce and a generous sprinkling of pizza cheese.  Continue layering sheets until you have used up all the sheets and sauce finishing with a generous layer of cheese.

Place lasagne in a preheated 200°C oven and bake for 40 minutes or until lasagne is cooked through.