It’s no surprise to me or anyone else that I love this video site that Dani Valent has put together. Sign up here. It is a subscription site for amazing Thermomix recipe videos, you get 1 free video a month for the free subscription or for $89 a year you get 1 Thermomix video (with printable) recipe a week & you start with all the recipes when you join. It’s great value & features home cooking recipes by Dani & also amazing Chef’s recipes too. What’s not to love? Being inspired to try & taste new recipes, learning new skills & ideas for your Thermomix cooking plus I love seeing how chefs use the Thermomix for their dishes. I have made a lot of the recipes already & some of them I have made a few times because they are so delicious 🙂
Here is one of the free videos with Jo Whitton from Quirky Cooking making Coconut Pancakes with Blueberry Syrup.
Matcha Smoothie Bowl
Black Rice Pudding
Breakfast Curd with Toasted Grains recipe by Chef Jesse Gerner – It was really yummy!
Miso Hollandaise (served with slow 60 degree eggs)
Mango Lassi recipe by Jessi Singh
Khachapuri (a cheese pie from Georgia) recipe by Anthony Femia – so GOOD!!!
Steamed Oysters with Ginger & Spring Onion Oils, recipe by Victor Liong
Steamed Corn with Spicy Allioli another drool worthy recipe by Chef Jesse Gerner. Watch the free video here.
I love using the Varoma on the Thermomix to steam delicious meals & treats, here are a few of my favourite Varoma recipes from the Thermomix Baking Blogger ‘s new Cookbook called Steaming Hot – I will be updating with many more very soon. My absolute favourite varoma recipe would have be the whole steamed chicken!! YUM!!
Steamed Pork Buns are a huge hit too!!
Hainanese Chicken Rice recipe by Sophia the Thermomix Baking Blogger
Spinach Gnudi & Cherry Tomato Sauce
Thai Chicken Balls & Coconut Sticky Rice ( I used some black rice in mine too)
I have made this recipe in the Thermomix too you just need to make sure you don't go above the max line so you may need to adjust the quantities. Also cook on 90 degrees on speed soft & keep checking it to see if it is tender, the time will depend on the type of meat you have used & how large you have chopped it up - don't forget to use reverse.
1 kg meat (*see note below)
½ kg potatoes (approx)
1 onion, medium sized
2 cinnamon sticks
6 star anise
4 cardamom pods
1 tablespoon tamarind block/paste
25 ml fish sauce
25 ml palm sugar
1 can coconut milk (might need extra)
1 small can Maesri (114 gm) massaman paste or ⅓ cup of massaman paste (see previous post)
HINT Buy palm sugar in the round blocks, then break up into lumps with pestle and chopper, and keep in an airtight glass jar
HINT Buy the 1 ltr cartons of coconut milk. The oil separates much better in carton coconut milk.
*Can be chicken, beef, lamb….whatever you want it to be. On the bone is best, chicken marylands can be halved. Chicken thighs are fine, halved too, or chuck steak or leg of lamb with the lamb cut off.
For 1 kg of meat, use a ratio of the ingredients below to make a slurry mix (to be added to the massaman at the start of the cook):
25 ml fish sauce
25 g palm sugar
25 g tamarind block
Dry Spice Mix
2 cinnamon sticks
1 tablespoon coriander seeds
2 star anise
NOTE This recipe may seem complex. It’s not. But there are a series of separate different things that need to be done to ultimately lead to the finished product.
Slurry Mix - Blend with enough water to make a slurry, then set aside
Dry Spice Mix - After dry roasting the ingredients for about 5 mins, add all except the cinnamon sticks into muslin or a chux wipe, tie up with kitchen string, and set aside, so then that little muslin bag too can be added to the massaman at cooking time.
Chop up dutch cream potatoes (approx 1 kg) into large chunks
Chop meat into large chunks
Quarter a medium sized onion
Pour approx ½ cup coconut milk into your large saucepan.
Add massaman paste, and stir fry mix till the oil in the coconut milk separates (approx 10 mins)
Then add to the saucepan: the tamarind slurry, chicken pieces (or beef, or whatever meat you’re using) the muslin bag containing the dry roasted spices, the cinnamon sticks, the quartered onion & approx half cup water.
Let the onion cook for approx 5 mins in this mixture, then add the chopped potatoes, ½ cup coconut milk (can add more if required later too)
Cook on a low heat for approx 45 mins. (For a beef massaman, if using a cheaper cut of beef, like chuck steak, you'll need to cook longer till it reaches the pull apart, fork tender stage). Obviously, the cooking time is also dictated by the size you have cut your meat pieces.
You want the onion and meat to be slow cooked, and for the sweetness of the onion flavour to come out into the massaman.