I was lucky enough to go to an Indian Seafood Course at Rick Stein’s Cookery School in Padstow Cornwall. Here are some of the delicious recipes I have recreated from the day.
I’m going to Japan this May & I’m so excited I want to be inspired to cook some delicious Japanese food before & after I go there. You can follow my cooking adventures 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!!
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 🙂
I’ll keep updating this page as I go with photos of the recipes I have made from the site – as you can see there is a good range of family meals & exciting fun things to give a try too.
Click here for Helen’s Massaman Curry Paste Recipe -Thanks so much Helen for letting me post your delicious recipe, it’s a regular in our house now & a family favourite 🙂
- 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.
- Slurry Mix
- 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
- 2 candlenuts
- 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.