Cooking the perfect steak, sous vide, in the Thermomix

 

Cooking the perfect steak, sous vide, in the Thermomix

So today we experimented with sous-vide cooking in the Thermomix for the very first time and ooooh wow, I don’t think I have ever had a nicest, more tender & juicy piece of meat, anywhere in the world, ever. It was A.M.A.Z.I.N.G.! (Steak lover DH fully agrees too).

With the Thermomix giving you perfect control over the temperature, there’s honestly nothing difficult about cooking sous-vide.

Let’s do this:

  1. Chose your steak: fillet/tenderloin, rib-eye, sirloin or rump all work well, so long as it is at least 3cm thick.
  2. Be mindful of the size: it needs to fit in the simmering basket. Realistically, you’ll want to cook 2 steaks at a time maximum.
  3. Bag it up, without any seasoning. There are 3 options here:
  • Use your own vacuum food bag sealer.
  • Ask your butcher to do it (this is what we did. We took the Thermomix simmering basket with us too, to make sure steaks fitted).
  • Use Ziplock bags and apply the displacement method: Put your steak in a Ziplock bag. Push bag into the water, open side up, and gently push the steak under, submerging all of the bag bar the seal. Start sealing from one side, gently pushing the rest of the bag under as you seal (without getting any water in the bag) until it is fully sealed with as much air pushed out as possible.

4. Add 1.5 l tap water to the mixing bowl. Insert simmering basket with steaks in it. Add more cold water to come up to the ‘max’ line of the basket, making sure the steaks are covered in water.

5. Cook as follows:

  • Rare – 50C / Speed 2 / 70 minutes
  • Medium-rare – 55C / Speed 2 / 72 minutes
  • Medium – 60C / Speed 2 / 74 minutes

6. Sear
That is it – your steaks are cooked. All you need now is to quickly sear them to add some flavours.

Heat up a frying pan until very hot (the heat of the pan is very important here as you don’t want or need to cook your steaks anymore, just sear them).

Add salt & pepper to the steaks and bit of oil to the pan, then lay the seasoned steaks into it, leave a few seconds until browned, then quickly turn and repeat on the other side, and remove immediately to a plate.

And that is it. You can now enjoy the most tender, beautiful steak right away. It doesn’t need to rest so just plate your favourite accompaniments to go with it and bon appetit.

We had cauliflower gratin, potatoes and bearnaise sauce with ours (all made in the Thermomix obviously… I will post recipes soon!).

Delicious. Bon appetit x

 

* To ensure Momo & the Gang remains completely free to use, this post may contain affiliate links.

3 ingredients Oatmeal breakfast ‘balls’ in the Thermomix

3 ingredients Oatmeal breakfast ‘balls’ in the Thermomix.

These little balls are:

  1. Nut-free
  2. Gluten-free
  3. Egg-free
  4. Dairy free – if you replace the chocolate chips with raisins
  5. Full of healthy stuff
  6. Delicious
  7. No added sugar
  8. No butter
  9. No flour
  10. Incredibly practical for busy mornings
  11. And did I say, very morish?!

Can these be any more perfect?

Recipe found on Facebook and adapted to the Thermomix

It said:

“Cookies for Breakfast? YES!!! These EASY 3-ingredient breakfast cookies taste like banana bread and oatmeal cookies in one. They are warm and gooey, and taste best if eaten right out of the oven! Try them with any combination like raisins, walnuts, etc.”

So we did!

Makes about 16

Active time: 2 minutes – Total time: 17 minutes

The original recipe asks for

  • 2 ripe bananas
  • 90g uncooked quick oat*
  • 40g chocolate chips

* for gluten-free, watch out which oats you use as manufacturing methods can mean contact with wheat

This is how I made them just now and the kids can have them for after school snacks (if there’s any left!!).

If I was to make them for breakfast, I would replace the chocolate chips with raisins or any other chopped dried fruits or nuts (or both really!!), maybe add a bit of golden syrup too.

Let’s go…

  1. Preheat oven to 200C
  2. Add all the ingredients to the mixing bowl. Mix for 5 seconds / speed 5. Scrape down the sides.
  3. Form about 16 balls either using your hands or 2 spoons. Place on a baking tray.
  4. Bake for 15 minutes.

Delicious. Bon appetit x

 

Spicy lentil and carrot soup – with or without a Thermomix

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Spicy lentil and carrot soup – with or without a Thermomix

* To ensure Momo & the Gang remains completely free to use, this post may contain affiliate links.


Serves 4

Active time: 5 minutes – Total time: 27 minutes

Ingredients:

 

  • 1 onion, peeled and halved
  • 2 garlic cloves
  • 1tbsp olive oil
  • 2 tsp cumin
  • 1 tsp chilli flakes
  • 600g carrots
  • 200g red split lentils
  • 1 litre vegetable stock
  • 125ml milk
  • A bit of fresh coriander
  • A few dollops of plain yoghurt

 

Let’s go…

  1. Add 1 onion, 2 garlic cloves and 600g carrots (no need to peel), roughly chopped into the mixing bowl and chop for 5 seconds / speed 6. Scrape down the sides.
  2. Add 1 tbsp olive oil, 2 tsp cumin, 1 tsp chilli flakes and salt & pepper to taste. Saute for 5 minutes / 120C / Speed 1.
  3. Add 200g red split lentils, 125ml milk and 1 litre vegetable stock to the mixing bowl. Cook for 20 minutes / 100ºC / Speed 1.
  4. Blend 1 minute / speed 5 to 10, increasing speed gradually.

Top with fresh coriander, a dollop of yoghurt, and serve with warm naan bread or a loaf of crusty bread.

Delicious. Bon appetit x

Chunky beef ragu – Thermomix adaptation of a HelloFresh recipe

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Chunky beef ragu – Thermomix adaptation of a Hello Fresh recipe

The one thing I hadn’t been able to master yet with the Thermomix, is bolognese sauce. No matter what setting I used, reverse speed, low speed etc, it always turned into complete mush, much to the disgust of the kids.

When Hello Fresh delivered the ingredients and recipe to make a beef ragu with spaghettis (a rather fancy name for spag bol), I remembered all the wonderful comments about fellow Thermomix blogger, Skinnymixer’s chunky bolognese recipe.

Here’s how I mixed both HelloFresh & Skinnymixer’s recipes. The result was perfectly chunky and rather delicious too, even if I say so myself!

* To ensure Momo & the Gang remains completely free to use, this post may contain affiliate links.

For a gluten-free option, replace pasta with rice or potatoes

 


Serves 4

Active time: 5 minutes – Total time: 25 minutes – COST: £5.83

Ingredients:

  • 1 onion, halved – £0.17
  • 1 garlic clove – £0.05
  • 2 courgettes, roughly chopped – £0.41
  • 1 yellow pepper, roughly chopped – £0.50
  • 500g beef mince – £3.00
  • 2 tbsp soy sauce – £0.05
  • 1 tbsp dried oregano – £0.05
  • 2 cartons chopped tomatoes with garlic and onions – £0.75
  • 400g spaghetti – £0.85

Let’s go…

  1. Add one onion, halved, one garlic clove, 2 courgettes and 1 yellow pepper to the mixing bowl. Chop for 5 seconds / speed 5. Scrape down the sides.
  2. Add a good gulp of oil and cook for 5 minutes / 100C / Speed low.
  3. Add 2 tbsp soy sauce, 1 tbsp dried oregano, 2 cartons chopped tomatoes with garlic and onions and salt & pepper to taste.
  4. Insert your simmering basket into the bowl and put 500g beef mince inside. Cook for 10 minutes / 100C / Speed 1.
  5. In the meantime, boil some water in a large saucepan. Add a large pinch of salt. Bring to the boil and cook 400g spaghetti as per packet instruction.
  6. Carefully break up the mince with a spatula, cook for a further 10 minutes / 100C / Speed 1.
  7. Mix the cooked mince and the sauce together before serving.
  8. Drain the pasta and toss into the ragu.

Delicious. Bon appetit x

 

Delia Smith’ Thai chicken with lime and coconut cream adapted for the Thermomix

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Delia Smith’ Thai chicken with lime and coconut cream – adapted for the Thermomix

This is definitely in our top 10 all-time favourite recipe.

We came across it in a supermarket TV ad probably about 7 or 8 years ago.

We’ve made it since more times than I care to count, for dinner parties, family dinners, with chicken (as per this recipe) but also with prawns or even white fish. But never in the Thermomix… until last night!

It’s always been just wonderfully delicious and hard to believe it is as simple as it is to put together and that is still very much the case with a little help from Momo!

* To ensure Momo & the Gang remains completely free to use, this post may contain affiliate links.


Serves 4

Active time: 10 minutes – Marinade: minimum one hour – Total time: 1h25 minutes

COST: £7.30

Ingredients:

  • 4 spring onions – £0.60
  • 400g chicken breasts mini fillets – £3.00
  • Zest and juice of 2 limes – £0.70
  • 250ml creamed coconut – £1.00
  • 1 green chilli, deseeded – £0.60
  • 3 tbsp fish sauce – £0.10
  • 40g pack coriander – £0.70
  • 400g Basmati rice – £0.60

 

Let’s go…

  1. ‘Peel’ the zest of 2 limes with a potato peeler. Add the zest to the mixing bowl. Chop for 5 seconds / speed 10. Chop for a few more seconds if needs be.
  2. Marinade the chicken with the lime zest & juice for an hour or longer if you have time.
  3. In the meantime, add 4 spring onions, roughly chopped to the mixing bowl. Chop for 5 seconds / speed 5. Set aside. Rinse and dry the mixing bowl.
  4. After an hour put the chicken together with its marinade into the mixing bowl. Cook for 5 minutes / 100C / Reverse speed low.
  5. In the meantime cook the rice in a saucepan as per packet instructions.
  6. Add one green chilli, sliced, 250ml coconut cream, 3tbsp fish sauce, 20g chopped coriander. Cook for 15 minutes / 100C / reverse speed low.
  7. Serve spooned over the rice with the remaining coriander sprinkled over.

Delicious. Bon appetit x

 

 

Creamy fish curry with rice and coconut – Thermomix adaptation of a Hello Fresh recipe

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Creamy fish curry with rice and coconut – Thermomix adaptation of a Hello Fresh recipe

With small kids to feed, we don’t like anything too hot in this house. What happens usually is that I cook everything mild and DH adds his own chilli flakes.

With this HelloFresh recipe, this is exactly what happened. When they say that this curry doesn’t bite as its north Indian spice is tempered by a creamy sauce with the added sweetness of coconut, they are absolutely right. There was nothing to be afraid of!

And DH was happy with his added chilli flakes too!

It is simply delicious and one I will do again and again.

* To ensure Momo & the Gang remains completely free to use, this post may contain affiliate links.


Serves 4

Active time: 10 minutes – Total time: 25 minutes – COST: £8.72

Ingredients:

  • 1 onion – £0.17
  • 1 garlic clove – £0.05
  • 1 red pepper, sliced – £0.50
  • 1 small bunch coriander – £0.70
  • 500g fish mix – salmon, prawns, white fish – skinless and boneless but kept whole – £5.00
  • 25g desiccated coconut – £0.60
  • 4 cardamon pods – £0.05
  • 300g Basmati rice – £0.45
  • 2 tsp North Indian curry powder (1 pinch of each: fenugreek, black peppercorns, ginger, turmeric, cardamom, cumin, cloves, coriander, cinnamon, red chilli, cayenne) – £0.10
  • 1 tin plum tomatoes – £0.50
  • 1 vegetable stock pot – £0.31
  • 100g creme fraiche – £0.29

Let’s go…

  1. Add one onion, halved, one garlic clove and a small bunch of coriander to the mixing bowl. Chop for 5 seconds / speed 5. Scrape down the sides.
  2. Add a good gulp of oil and cook for 5 minutes / 100C / Speed low
  3. In the meantime, boil some water in a large saucepan. Add a large pinch of salt and 4 cardamom pods. Bring to the boil and add 300g rice. Cook as per packet instruction.
  4. Add the sliced red pepper and curry powder to the mixing bowl. Cook for 5 minutes / 100C / Reverse speed low.
  5. Add one tin plum tomatoes, 100ml water, one vegetable stock pot, 100g creme fraiche and 500g fish mix, keeping the pieces whole. Cook for 10 minutes / 100C / Reverse speed low.
  6. Add 25g desiccated coconut and cook for a further 5 minutes / 100C / Reverse speed low.
  7. Drain the rice, remove the cardamom pods.
  8. Serve the rice in a bowl with a good spoonful of fish curry on top. Sprinkle with coriander leaves for anyone that wants it!

Delicious. Bon appetit x

Smoked salmon, comte and cream cheese bites – Christmas recipe with or without a Thermomix

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Smoked salmon, comte and cream cheese bites – Christmas recipe with or without a Thermomix

These little fluffy bites are gluten free, low carbs and whisked together in minutes. What more would you want…

This recipe makes 36 bite-sized mini muffins which look beautiful sprinkled with fresh chive.

My children also love them in their lunch box.

* To ensure Momo & the Gang remains completely free to use, this post may contain affiliate links.

Makes 36

Active time: 2 minutes – Total time: 17 minutes

Ingredients:

  • 100g comte cheese
  • 6 eggs
  • 250g cream cheese – Philadelphia type
  • 200g creme fraiche
  • Salt & pepper to taste
  • A small bunch of fresh chive
  • 100g smoked salmon, roughly chopped

Let’s go…

  1. Preheat your oven to 200C.
  2. Lightly grease mini muffin tray. This is the one I use. (affiliate link)
  3. Add 100g comte cheese to the mixing bowl. Grate for 5 seconds/speed 5. Set aside.
  4. Add 6 eggs, 250g cream cheese, 200g creme fraiche, a small bunch of fresh chive and salt & pepper to taste to the mixing bowl. Mix for 20 seconds / speed 3.
  5. Add the smoked salmon. Mix for 10 seconds/reverse speed 1.
  6. Pour into greased muffin tray. Sprinkle grated comte on top.
  7. Bake in the oven for 15 minutes

Delicious. Bon appetit x

Two salmon pate – Christmas Thermomix recipe

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Two salmon pate – Christmas Thermomix recipe

Whip up this creamy, delicious salmon pate in no time, great served as a dip or as a starter with blinis or toasted sourdough.

* To ensure Momo & the Gang remains completely free to use, this post may contain affiliate links.


 

Serves 8 to 10 as a starter, more as a dip

Active time: 5 minutes – Total time: 20 minutes

Ingredients:

  • 750g fresh salmon
  • 125g smoked salmon
  • 1/2 lemon juice
  • Zest of one lemon
  • 2 egg yolk
  • 100g Greek-style yoghurt
  • 50g salted butter, at room temperature
  • A few sprigs of chive
  • Salt & pepper to taste

Let’s go…

  1. Place zest of one lemon in the mixing bowl, chop for 3 seconds / speed 7. Transfer to a bowl and set aside.
  2. Place the fresh salmon into the Varoma dish, making sure you leave gaps for the steam to circulate. Fill the mixing bowl with 700g water. Place Varoma dish into position and cook for 18 minutes / Varoma / Speed 1.
  3. Empty the water from the bowl. Remove the skin from the salmon. Flake it with a fork.
  4. Add 125g smoked salmon, 50g butter, 2 tbsp olive oil, 1/2 lemon juice, 2 egg yolks, 100g Greek-style yoghurt, the lemon zest and salt & pepper to taste to the mixing bowl. Mix for 20 seconds / speed 3. Scrape down the sides.
  5. Add the fresh salmon. Mix for 20 seconds / Reverse speed 1.
  6. Taste to check the seasoning as smoked salmon can vary greatly in its saltiness. Add more salt, pepper or lemon juice if needed. If you do, mix again for 20 seconds / reverse speed 1.
  7. Transfer to a serving bowl and refrigerate until needed.
  8. Serve sprinkled with chopped chive.

This pate is so easy to make yet I can promise you it impresses every single time.

Delicious. Bon appetit x

Fish tagine – with or without a Thermomix

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Fish tagine – with or without a Thermomix

* To ensure Momo & the Gang remains completely free to use, this post may contain affiliate links.

Serves 4

Active time: 5 minutes – Total time: 25 minutes – COST: £4.70

Ingredients:

  • 2  garlic clove, peeled – £0.10
  • 10 black olives, stoned – £0.10
  • 2tsp harissa paste – £0.20
  • 2tsp ground cumin – £0.05
  • 2tsp paprika – £0.05
  • 700g passata – £0.80
  • 1 preserved lemon – £0.50
  • 4 white fish fillets, skinless – £2.20
  • Fresh coriander – £0.70

Let’s go…

  1. Cover the fish fillets with a mix of cumin and paprika. Season with salt and pepper. Place in the simmering basket.
  2. Add 2 garlic clove to the TM bowl. Mix for 5 seconds / speed 5. Scrape down the sides.
  3. Add 10 black olives, 2 tsp harissa paste, 700g passata and 1 preserved lemon to the TM bowl. Insert simmering basket with fish in. Cook for 20 minutes / 100C / speed 3 Reverse speed.
  4. Pour the sauce over the fish, sprinkle with fresh coriander and serve with couscous and a simple carrot salad.

 

Delicious. Bon appetit x

Beef meatballs curry – with or without a Thermomix – gluten free

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Beef meatballs curry – with or without a Thermomix – gluten free

An easy, delicious and healthy recipe that’s a bit different from your usual curry!

* To ensure Momo & the Gang remains completely free to use, this post may contain affiliate links.


Active time: 7 minutes – Total time: 37 minutes – COST £8.17

Serves 4

Ingredients:

  • 250g cooked puy lentils (I use a ready-to-eat pack but you can cook your own) – £2.00
  • 1 tbsp garam masala – £0.05
  • 400g minced beef – £3.00
  • 1 onion – £0.17
  • 3 spring onions – £0.10
  • 1 tin chopped tomatoes – £0.40
  • 2cm fresh ginger – £0.10
  • 1 red chilli – £0.60
  • 1 bunch coriander – £0.70
  • 1tsp turmeric – £0.05
  • 2tbsp curry paste – £0.20
  • 1/2 tin coconut milk – £0.70
  • 1tsp runny honey – £0.10

Let’s go…

  1. Put 250g cooked lentils, 1 tbsp garam masala, 400g minced beef in the TM bowl. Mix for 15 seconds, speed 6.
  2. Divide the mixture and form 16 meatball shapes. Place in oiled Varoma.
  3. Rinse your bowl.
  4. Place 1 onion, halved, 3 spring onions, 1/2 red chilli, the coriander stalk and 2 cm fresh ginger to the TM bowl. Mix for 5 seconds / speed 5. Scrape down the sides.
  5. Add 1 tin chopped tomatoes, 1tsp turmeric, 2tbsp curry paste, 1/2 tin coconut milk, 1tsp runny honey, and salt & pepper to taste. Mix for 10 seconds / speed 2.
  6. Place Varoma with kofta fingers on top of the bowl. Cook everything for 30 minutes / Varoma / Speed 3.

To serve: finely chop the remaining chilli and the coriander leaves. Sprinkle them over the curry.

Serve with rice and poppodoms

Delicious. Bon appetit x