Thermomix Cocktails

Thermomix Cocktails

 

Some people I have been told just buy a Thermomix to make cocktails – I am only new to the world of cocktails – I know I’m a bit late to the party!! It’s only the last couple of years I have been trying some amazing recipes mainly thanks to Dani Valent LOL!! Anyway as I try more recipes I will update this post – It’s a tough job but someone has to do it 🙂

Espresso Martini

 

Mojito

Award Winning Weston Farm Products

Award Winning Weston Farm Products

I’m super excited to try these award winning products by Weston Farm, they grow everything themselves & produce these gorgeous products from their produce, which they also use in their cafe Pidgeon Hole Cafe. You can buy these products from the cafe too.


Life Changing Food Cookbook Challenge Aug 18

Life Changing Food Cookbook Challenge Aug 18

You know I like nothing better than a cookbook challenge YUM!! And because Jo & Fouad are coming to Tassie at the end of August – this was a good excuse to cook the book!! Plus it’s great because the recipes are so healthy in the Life Changing Food cookbook too!! I have already made a few delicious recipes from the book but I’m looking forward to trying some I haven’t tried yet too. Bring it on!! YUM!! I have a few left over Life Changing Food Cookbooks, so if you live in Hobart and want a copy for $60 (collection form me) you will save on postage!! So please get in touch with me here.

Mexican Hot Chocolate

 

Golden Butter Coffee

 

Runner Bean & Garlic Braise

 

Cream of Broccoli Soup

 

Apple & Pork Belly Hotpot

 

Roasted Berries

 

Coconut-Chai Chia Pudding with Roasted Berries

 

Beetroot Hummus

 

Hummus

 

Buckwheat Crackers

 

Jo’s “Best Ever” Butter Chicken with Cauliflower Rice

 

Roast Vegetable Salad (without avocado or salad leaves)

 

Hazelnut Tabouli

 

Cabbage & Bacon Stir-fry

 

Slow-cooked Lamb Shoulder with Red Wine Sauce with Cauliflower & Leek Mash

 

Toum

 

Baba Ghanouj with Garlic Mushrooms

 

Hainanese Chicken Rice

 

Fermented Chilli Relish

 

Fermented Salsa

 

Apple Cinnamon Nut Porridge

 

Saffron & Lemon Chicken with Toum (Lebanese garlic dip)

 

Salted Caramel Peanut Butter Milkshake

 

Labne (Yoghurt Cheese)

 

Beetroot Labne Dip

 

Sauerkraut

 

Pumpkin with Pesto

 

Beef & Quinoa Patties

 

Sunflower Seed Paella with Prawn & Chorizo

 

Mango Macadamia High-energy Smoothie

 

Charred Capsicum & Walnut Dip

 

Egg, Bacon & Spinach Pies

 

Purple Power Smoothie

 

Red Rocket Smoothie

 

Sweet Potato Rosti

 

Chilli Bowl

 

Grain Free Scones

 

Apple Pie

 

Almond Meal Pastry

 

Chicken Broth

 

Sweet Potato Mousse

 

Coconut Milk

 

Coconut Flour

 

Apphia’s Lemon Chicken with Roast Veg & Rosemary

 

Meat-za

 

Zucchini & Mushroom Strata

 

Gypsy Chicken

 

Lebanese Style Herb & Nut Crusted Salmon

 

Sweet & Sour Prawn & Coconut Soup

 

Moroccan Cauliflower “Cous Cous” Salad

 

Nutty Chocolate (I made them in silicone moulds for the seminar so it’s easy for all the gusts to try)

 

Asian Style Beef Salad

 

Probiotic Coleslaw with Homemade Mayonnaise

 

Lamb & Prune Tagine

 

Super-tender Chuck Steak

 

Sweet Potato Shepherd’s Pie (I used white sweet potato)

 

Spanish Tortilla with Sweet Potato

 

Kale Triangles – made with the Grain Free Dough

 

Red Cabbage Salad

 

Chicken Liver Parfait

 

Russian Custard

 

 

DIY Degustation Dinner

DIY Degustation Dinner

Last night we had a DIY Degustation Dinner for 8 guests – each couple was responsible for 2 courses and a cocktail.

I called my entree “The Sound of The Fat Duck”  – I had 4 boxes of “cereal” (flavoured like a full English breakfast) left over from the Fat Duck in Bray – so each couple were given a Fat Duck carry bag (also left over from my previous Fat Duck visits) that had the cereal & 2 squeaky ducks! (The sound of the Fat Duck )
I made macadamia milk to serve with the cereal too.
Inside each cereal box was a wooden puzzle that when completed was a little Fat Duck money box.
Thanks to my hubby’s trip to Kmart & my dry ice supplier – I created a Fat duck centrepiece with dry ice so when you poured the water in you had the drama of the cold smoke with the aromatherapy of wild orange to compliment the Heston meatfruit I made using Super Kitchen Machine (Thermomix) post recipe here.
I also made “quackers” duck shaped crackers (which had duck fat in them) to go with the chicken liver parfait (I had wanted to make it with duck livers but my butcher was waiting for their order still) Needeless to say my Thermomix’s have had a major workout the last few days!!
Each couple took home the other half of their meatfruit to enjoy at home. The chicken liver parfait has equal parts butter to chicken livers!! It was frozen into domes & once joined together dipped into the mandarin jelly!! Guess what I’m having for breakfast?

Heston’s Famous Meat Fruit Recipe

For my dessert dish I made the Peter Gilmore Recipe Snow Eggs but used my own flavours rhubarb from the garden with some fresh truffles in the ice cream.

Peter Gimore’s famous Snow Egg Recipe -I used my own flavours of Rhubarb & strawberry for the Fool & the Granita & Truffle Ice cream

 

Pork Rillettes

Pork Rillettes


Pork Rillettes
Author: 
Recipe type: Snack
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 12 serves
 
I just love Pork Rillettes - they are so easy to make & so tasty, just perfect to pull out of the fridge when you have guests or get a snack attack!! It takes me back to the awesome food markets in Paris - YES!!
Ingredients
  • 1 tbs salt flakes
  • 1 tsp cracked black pepper
  • 6 juniper berries
  • 20 all spice berries
  • 16 cloves garlic
  • 120g brandy or apple cider
  • 1 kg pork shoulder cut into 3 cm cubes
  • 500g pork belly or bacon (rind removed) cut into cubes
  • 1 tbs dijon mustard
  • 1 tbs veggie stock paste
  • 150g water
  • 150g dry white wine
  • fresh thyme leaves optional
  • fresh bay leaves optional
  • butter or duck fat optional
Instructions
  1. Place the salt, pepper, juniper berries and all spice berries into the TM bowl and mill for 20 secs speed 10.
  2. Add the garlic and chop for 3 secs / speed 7.
  3. Scrape out the mixture into a container and add the pork shoulder, pork belly or bacon and the brandy, cover and marinate over night in the fridge.
  4. Place the marinated pork into the TM bowl, add mustard, water, wine, thyme and bay leaves and cook for 1.5hrs /100 degrees/ reverse, speed 1.5 with the simmering basket on top instead of the MC. If you need to shred the pork anymore you can go onto speed 4 reverse for 5 - 10 secs.
  5. Allow to cool and place into sterilised jars.
  6. If your pork wasn't fatty enough you may need to melt some butter or duck fat to cover the mixture.
  7. Place into the fridge to cool completely and serve with cornichons and crusty bread or crackers.