Monday, 29 December 2014

Stuffed Turkey Roulade with Chorizo and Sausage

This is something I always wanted to try ever since I learned how to debone a turkey at Culinary school.  It has been a while, so it took me longer than expected however the result was worth it.  I deboned the whole turkey which leaves the white and dark meat in tact.  That way you can have both kinds of meat. My husband hates turkey so I decided to stuff it with italian sausage and chorizo. (He loves that!) It turned out great except it was quit long.  I wanted to try out cooking it in my new sous-vide machine.  It was too long to use that, so I baked it in the oven which worked out really well and it was crispy and moist.
Roll out the turkey so that the meat is even.

I added fresh spinach, layer of proscuitto, sausage meat mixed with sauteed onion, garlic and fresh parsley done in my Thermomix. As well as freshly ground pepper.  I didn't add salt because of the proscuitto.


Here is the hard part and you might need another pair of hands to help you close it.  You need to tie it with butcher twine trying to keep skin all the way around the rouldade.


I added sage leaves and melted butter mixed with wild Turkey bourbon and kept basting it.  It made the turkey smell delicious and helped to crisp up the skin. I also added salt and fresh ground pepper to season the skin.

Let it rest 20 minutes before slicing.

You get white and dark meat all rolled into one slice as well as the sausage stuffing.  I made gravy with the stock that I made from the carcass as well as the pan drippings and of course more Wild Turkey Bourbon.  It looks really festive and didn't take too long to bake.  I made sure a thermometer read 70C to make sure it was fully cooked. Everyone loved it!  I also did it 2 days before and kept it in the fridge so there was no last minute stress. 




Tuesday, 23 December 2014

Wild King Salmon Smoked Mousse

Making your own pate's and mousse's is so simple. (Is mousses's the proper word?) I don't understand why people buy them.  You never know exactly whats in them or when they were made.  I made this yesterday in under a couple of minutes and put it in the fridge to set and take to our friends house for a dinner appetizer.  Super easy and yummy!


300g wild smoked salmon
250 g fish stock mixed with 2T fishsfauce (total 250g)
150 ml sake
3T gelatin dried (enough to set 150 ml sake)
white pepper
fresh cilantro
250 g whipped cream
Add gelatine to sake and let sit 5 mins.
Add salmon and pulse 3 times Turbo
Add fish stock, cilantro and pulse 3-4 more times until desired consistency is achieved
Heat gelatine in microwave 30 secs to disslove gelatine
Add whipped cream and gelatine mixture and pulse 10 sec/ speed 4 until combined
Fill into oiled or saran wrapped lined molds.




Monday, 22 December 2014

Horseradish Cream with parsley

This was so simple to make in the Thermomix as compared to grating the horseradish root yourself.  It used to be very painful and time consuming.  The only problem is that when I remove the lid, I need to remember  not to sniff the Thermomix bowl.

One 7 inch horseradish root peeled and cut into smaller pieces
1/2 bundle of fresh flatlet parsley
250 g whipped whipping cream 35% fat
Pulse horseradish and parsley until fined chopped about 10 sec/speed 9
Mix whipping cream and serve.
Goes well with Salmon, ham roast beef etc...



Friday, 19 December 2014

Pork and Beans

I love putting my beans in my Thermomix overnight with water.  When I wake up I (that's always a good thing!) I cook them for 60 minutes and then they are ready to use in my recipes.  This time I soaked them with 2  dried ancho chilli's ( dried  mexican chilli's that aren't spicy) as well just to give added flavour.  I also got some guanciale (italian pork) from a lovely store on east hastings with my friend and fellow Thermomix team leader Jenny. Using dried beans is so much cheaper and better for you because your not paying for all the added sodium in the can.  Also the liners in canned foods are very controversial.  It's lighter to carry home and all you have to do is to pre soak them!
 I made this recipe before going to work and let them cook in my cast iron pot (dutch oven) in the oven. The longer they cook the better!

350g dried beans (whatever you prefer or have on hand)
2 dried ancho chilli's (they aren't spicy but they add flavour)
Soak overnight and change water, then cook 60 min/100C/speed 1 REVERSE
Add 300g chopped bacon to dutch oven
150 g chopped guanciale
1 onion
4 cloves garlic,  or 1 elephant garlic clove
1/2 cup red wine( you can use vinegar 1/4 cup your choice)
1/2 cup brown sugar
2Tsp grainy mustard (or regular)
1/2 cup ketchup (make your own in the Thermomix! super easy!!!!)
50 g spicy chocolate ( I used up the chocolate I bought on a recent trip to mexico) It's optional.
Cook in the oven at 250F for 6-8 hours and enjoy!
You can serve it with rice or  a pistachio sauce. Recipe to follow, very yummy!









Monday, 15 December 2014

Thermomix Zabaglione

For years I have been trying to make this dessert ever since I had it for the first time when I lived in Germany.  It is a really light cream that has an alcohol flavour.  It goes well over fresh fruit.  Especially after a heavy meal.  I change the alcohol to change the flavour.    If you do this in a double boiler and whip it by hand it will never become as nice as it does from the Thermomix. It's truly amazing!

100g sugar
150 g marsala or ice wine etc..
4 egg yolks
2 whole eggs
Insert butterfly and add all ingredients.
8 minutes/80C/speed 4

Friday, 12 December 2014

Lemon curd Pie Dough

This is a fast and easy way to whip up a simple dessert.
100g sugar ,turbo sugar speed 9, 3 times in Thermomix to make powdered sugar
350g flour
100g butter, mix using bread setting until combined approx 30 seconds.
Spray baking tin and press dough into pan.  Bake at 350F for 20 minutes until golden.
Fill with lemon curd and bake further 20 minutes.


Thursday, 11 December 2014

Chocolate Ginger Spice Cookies

1 2inch piece of fresh ginger peeled
300g brown sugar
100g canola oil
3 eggs
1 tsp vanilla extract

Chop ginger 5 seconds/speed 9, scrape down
Add sugar, oil, eggs and vanilla and stir speed 5/30 seconds

Add 380g whole wheat flour
150g cocoa powder
1 tsp baking soda
1 tsp cinnamon
1 tsp cayenne pepper or more if you like it spicy.
400g chocolate chips
Blend on BREAD/30 seconds or until combined
Mixture will be dry.
Roll into ball and flatten with spoon, sprinkle with white sugar and coarse sea salt
Bake at 375 for 11 minutes

ground ginger









Saturday, 6 December 2014

Cheese Profiteroles "Gougeres" Thermomix

90g Gruyere Cheese Can use Emmentahler, swiss any hard white cheese
90g Parmesan  same substitution as Gruyere, Total grated cheese 180g
250g water
100g butter
pinch salt (watch out if cheese is salty, don't add it)
200g flour
6 eggs
Grate cheese until crumbly 25 sec/speed 9, Remove and save for later
Add water, butter and salt? 4mins/100C/speed4
Add flour 2min/speed4
Slowly add eggs one at a time until mixed and nice consistency.
Fill into piping bag and bake 20mins at 350F

Made this for the first time at a Thermomix demonstration and then again for this blog.  Super fast and easy. You can also fill them with savoury creams etc.

Friday, 28 November 2014

Profiteroles or Choux Pastry in Thermomix

This is the recipe that totally sold me on this machine.  When I passed my red seal exam for cooking, this is something that I had been practicing.  My eclairs were ok looking but never perfect.  I had made them over and over again and never did I obtain the results that I got on my first try with the Thermomix.  I have made them many more times and they have always turned out just like they did today.  Almost perfect and for someone who doesn't like baking, I still am amazed at this.  I can make these sweet or savoury which is great to have around for the holidays. You just throw them in your freezer and take them out when you need them. This recipe is on page 131 in Everyday Cooking.

250 g water
pinch salt
100 g butter
150 g white flour
4  eggs

Line baking tray with silpad or parchment.
Put water, salt, butter into mixing bowl and cook 5 min/100C/speed2
Add flour and mix 30 sec/speed 4 until pastry comes away from side of bowl
Cool pastry for 25-30 minutes
Add eggs, 1 egg at a time through lid speed 5 until mixed
Put into piping bag and bake 15-20 minutes depending on the size you have made
Bake at 350F
When golden prick with a toothpick and let bake 10 more minutes
Let cool in oven with door open.

Fill with sweet or savoury.








Lemon Curd Thermomix

This is such an easy recipe to make and it takes no time.  Also when making a custard/curd etc, you don't need the double boiler.  Hard to work with and more pots to wash.  Any beginner can make successful curd.

260g lemon juice
500g sugar
300g butter
6 eggs

Insert butterfly.
Place all ingredients in mixing bowl cook 8 min/80C/speed 3
If mixture covers the back of a spoon, if not cook 2-3 minutes more.

Use grapefruit, orange, passionfruit etc. juice for variations.

Semolina Dumplings in Broth

This is one of my favourite soups to eat when I lived in Germany.  It was really simple and it came out of a premade package.  I didn't realize then how simple and easy it was to make yourself.  My husband now requests it on a regular basis but I have to say this Thermomix recipe is fool proof.  It turns out light and tasty every time.

300 g milk
80 g butter
1 tsp salt
fresh nutmeg 1/2 tsp or to taste
160 g semolina wheatlets (cream of wheat)
2 eggs

Combine milk/salt/butter/nutmeg in bowl 2min/90C/speed1
Add wheatlets  10 sec/ speed 4
Heat 3 minutes/100C/speed3
Let mixture cool 60C
Add eggs through lid REVERSE/10 seconds until mixed. Let rest and spoon into hot broth.
Make sure broth is on low simmer.
20 minutes until they float.





Thursday, 20 November 2014

Wild Salmon and Spinach Roll (gluten free) Thermomix

This  a little more work in regards that you make the spinach omelet and bake it for 10 mins. The salmon mousse is really easy too.  All of these recipes in my blog can be made without a Thermomix machine however you will have more to clean and will take you much longer. This takes under 1 minute to do in the Thermomix.
50 g parmesan
4 eggs
150g spinach
salt and pepper and nutmeg

Place parmesan in bowl and mill 5 secs/speed 9
Sprinkle on silpad lined baking sheet or parchment paper
Whip spinach eggs and spices 10 sec/speed8
(No I did not cook the spinach because I want to keep the vibrant green colour)
Pour onto baking tray and spread out evenly at 325-350 F 10 minutes or until golden edges.

200g salmon (wild is best) smoked, canned,lox, (your choice)
200g Boursin (cream cheese and add your own herbs )
Blend speed 8/4 seconds
Add a little milk if too thick.  Needs to be like peanut butter. (spreadable)

Cool spinach and spread with cream cheese mixture.
Roll up and wrap in saran wrap.
Refridgerate overnight until firm.
Slice and serve as a starter with a salad or an appetizer.
Looks fancy but sooo easy.












Oven Roasted Tomato and Kalamata Olive/Caper Dip Thermomix

I roasted the tomato's in the oven. I know what's on them and no added oil. Super easy.  My toaster oven did all the work.

100g Oven roasted Tomato's with salt and pepper
100g Kalamata Olives
1-2 garlic cloves
1 tsp oregano or italian spice
2tsp capers
2 tsp olive oil
Throw everything in bowl and pulse 5X
Serve with crackers, homemade pita chips, vegetable credit etc.