Saturday, 5 March 2016

Pinto Bean Mole Thermomix

The hardest part about making mole is cooking the beans before hand.  I don't use canned beans as they are loaded with sodium and other preservatives and they cost a lot compared with dry.  I also find dry easier to carry home from the store, as you get a lot without extra packaging and fluid.  There are tons of different moles as they vary by region and are a staple in many cultures. This turned out really yummy and I'm very happy with it.

1 onion any colour
600g cooked pinto beans
1/2 roasted jalapeno
6 garlic cloves ( I oven roasted mine first but optional)
5 roasted tomatos
medium size
1/1/2 tsp salt
3 bay leafs
2 tsp oregano
2 tsp cumin (I used whole seed)
1 tsp paprika
2 tsp veggie stock (homemade)
1 T brown sugar
2 T balsamic vinegar
1/2 bundle chopped cilantro
280g water

Add onion/garlic and chop 3 sec/ speed 10 scrape down
Saute 3mins/100c/speed2
Add all other ingredients
REVERSE 22minutes/100C/speed2
Check seasoning and serve.
Serve with rice, chicken etc. Goes with anything.YUMMY!!!!!!!!

Thursday, 3 March 2016

Chilli Relleno Thermomix Batter

I just came back from Ixtapa where I wasn't able to have my favourite Chilli Rellenos. I decided to make them myself.  The skinning and roasting of the peppers is a bit labour intense and I'm not sure it's worth it.  They tasted very good. I don't like frying but I only did 2 per pan to keep the heat up and from keeping them from getting soggy.

100g egg whites whipped in Thermomix 3-4 minutes/ speed 4 butterfly
175g flour
1 tsp baking powder
2 eggs
pinch nutmeg
You can use salt and pepper however I used a jalapeno cheese to stuff them which is already salty and spicy so I didn't add anything.
Combine flour, baking powder and eggs, add in whipped egg whites and use Reverse until just combined. approx. 30 seconds speed 4.

Before roasting.

After Roasting.

Serve with rice, guacamole, salsa, beans etc.

Wednesday, 2 March 2016

X O Sauce Thermomix

I have been wanting to make my own XO sauce for some time and have finally gotten around to it. I missed the start of getting this posted in time for Year of the Monkey celebrations but that's life. It is still an excellent and easy gift to make and give away or just use it yourself. You can use it to start sauces for going on vegetables (green beans, eggplant) or use it on chicken, fish and in stirfrys.  It has become very trendy in the high end places to use on almost anything.  It originated in Hong Kong and is on every table in most restaurants.  It is called XO (Cognac) which refers to a classy, high end almost prestigious sauce. Most sauces don't have real cognac in them because it would make them too expensive, however I love cooking with Cognac. I used prosciutto instead of the Chinese ham and I couldn't find any dried scallops. Apparently they can cost up to 100 dollars a pound. I think it really tastes fantastic and I've started putting it on almost everything.

1 onion (use any colour)
100g peeled garlic
50g oil
150g prosciutto
370g Chinese sausage (I used pork)
35g red Thai chillies
50g soy sauce
110g dried shrimp
150g oil or more for topping up glass
30g Cognac(optional)

Add onion and garlic, TURBO 2 seconds and scrape down.
Add 50g oil and saute speed 1/100C/3 minutes
Add prosecution, sausage (chopped)  and chillies chop speed 9/30 seconds
Add soy sauce, shrimp and 50-100g oil Saute speed1/100C/ 1 hour removing measuring cup after 30 minutes
Add 30g Cognac in last 10 minutes (optional)
Store in jars and top with oil to cover. Keep in refrigerator for up to 1 month.

I used up the last of my fresh garlic.

Scrape down paste.