Thermomix Recipes

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!!

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

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
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.

 

The Great “Truffle Off” 2018

Don’t tell me you have never heard of a “Truffle Off”?? Ok so I made it up, because my friend Rita & I both bought a 20g truffle at the same time & didn’t realise it so we decided to have a truffle off & cook as many different things as we could with our truffles. I will update my pics as I go through the delicious challenge. Bring it on!! YUM!! (If you need more truffle drooling see post from 2017 truffle season)

Leek, Potato and Truffle Soup recipe by Dani Valent

 

Truffle & cheese sourdough pizza

 

Barolo Braised Beef with Polenta Cremoso – Joseph Vargetto recipe from the Dani Valent site – I also used my truffled polenta for this recipe to lift it to the next level!!

 

Truffled Scrambled Eggs

 

Cauliflower & Truffle Soup – Peter Gilmore recipe from the In the Mix 2 Cookbook by Dani Valent