Basic curry paste Thermomix recipe

 

Basic curry paste Thermomix recipe.

Basic curry paste Thermomix recipe.

This is a flavourful curry paste from a recipe originally published by an Indian friend. – for the original non-Thermomix recipe, click on Suneil’s website here, which will make enough paste for 4 curries – you can also use it to marinate chicken to grill.

It’s surprisingly easy to make and much healthier and better tasting than the shop-bought ones. You’ll know exactly what it’s your curry! No nasties or additives. 

A great home-made basic curry paste Thermomix recipe that freezes beautifully. Make it in batches and freeze for when you want to create an authentic curry.

Better than a takeaway, it is the basis for the ultimate fakaway – this fragrant, rich and versatile paste includes spices like coriander, cumin and turmeric, mixed with onions, garlic and ginger. 

There’s no chillis in this recipe but that doesn’t mean you can’t add some or lots – how hot do you want it to be?

Why make this with a Thermomix?

– no onion chopping

– no constant stirring

– no risk of anything burning

– put it on and carry on with your life 

– no pots and pans to wash up

– the finest spice mill you could ever wish for

  • 5 medium white onions
  • 6 garlic cloves
  • 2 cm fresh ginger
  • 5 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 5 tbsp cardamon pods
  • 5 tbsp cloves
  • 2 tbsp fennel seeds
  • 1 tbsp white peppercorns
  • 3 tbsp turmeric powder
  • 1 tbsp salt
  • 5 tbsp cinnamon powder
  • 7 tbsp vegetable oil
  • 400 mls water
  1. Add 5 onions, halved, 6 garlic cloves and 2 cm fresh ginger to the mixing bowl. Blitz for 20 seconds / speed 6 or until it forms a paste.

  2. Add 7tbsp vegetable oil and cook for 20 minutes / speed low / 100C without measuring cup. Set aside.

  3. Wash and dry your mixing bowl.

  4. Add 5 tbsp coriander seed, 2 tbsp cumin seeds, 5 tbsp cardamom pods, 5 tbsp cloves, 2 tbsp fennel seeds and 1 tbsp white peppercorns to the mixing bowl. Dry fry for 5 minutes / Varoma / speed 1. Enjoy the wonderful smell!

  5. Add 3 tbsp turmeric powder, 1 tbsp salt and 5 tbsp cinnamon powder. If you’ve decided to add chilli powder, now is the time to do it! Mill for 20 seconds / speed 10.

  6. Add the onion mixture to the spices and cook for 20 minutes / 100C / Speed low, replacing measuring cup with simmering basket. Add 100ml of water every 5 minutes.

  7. It should look like a thick paste. If it’s too liquid, cook for a further 5 minutes. Leave to cool.

  8. When cool, stir in some chopped coriander, divide into 4 equal parts, roll each into clingfilm to form a cylinder, which you can now freeze.

Mild, child-friendly thai red curry paste – Thermomix recipe

 

Mild, child-friendly Thai Red curry paste Thermomix recipe

Mild, child-friendly Thai Red curry paste Thermomix recipe

What would you like for dinner? Not Thai food… said no one ever!

 Is it just me though? Or is it simply impossible to buy a ready-made non-spicy Thai red curry paste? 

These little babies simply get everywhere and the kids don’t like them, and neither do I if I’m completely honest. 

What to do when one needs Thai red curry paste for a recipe such as this gorgeous coconut, quinoa, and lentil curry? Make your own, totally non-spicy Thermomix version of course. 

The good news >>>  Thai red curry paste Thermomix recipe is super easy to make and tastes amazing. 

Plus homemade curry paste makes for tastier curries, and they’re much healthier too! 

It’s done in under 5 minutes thanks to the mighty Thermomix and is packed with awesome flavours. 

Believe me, you will notice a huge difference with shop bought stuff. 

This Thai red curry paste Thermomix recipe can be kept for up to 6 months in the fridge or divide into 4 portions and freeze. You will use it as the base of many dishes, such as soups, curries and stir-fries.

Enjoy and don’t forget to let everyone know how you got on with the Thai red curry paste Thermomix recipe!

  • 1 teaspoons white peppercorns
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 5 garlic cloves
  • 2 tbsp fresh coriander stalks
  • 1 tbsp lemongrass paste
  • 2 shallots
  • 4 cm fresh ginger (sliced)
  • 6 fresh kaffir lime leaves
  • 2 tsp paprika
  • 1 tsp salt
  • 2 tbsp fish sauce
  • 2 tbsp sunflower oil
  • And for the normal (hot version, 5 to 10 dried red chillis)
  1. Add all ingredients to the mixing bowl, blend for 30 seconds / speed 9. Scrape down the sides and repeat 2-3 times until a paste is formed. You’re looking for a buttery oily consistency with no chunks that almost look like a tomato sauce.

 

Easy Thermomix Dinner Party

Pork loin steak with creamy peppercorn sauce, roast potatoes and veggies. HelloFresh recipe in the Thermomix.

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Pork loin steak with creamy peppercorn sauce, roast potatoes and veggies. HelloFresh recipe in the Thermomix.

Click here for the original HelloFresh recipe.

Another HelloFresh hit we all really enjoyed. These guys are really really good at what they do, aren’t they?!

Their blurb says: “Pork loin steak is a really succulent cut of meat, making it the perfect thing to serve alongside a rich and creamy peppercorn sauce. Simple, comforting, and quick to make. Make this a go-to recipe.” We couldn’t agree more!

How ours was different:

  • Our pork was steamed in the Varoma dish which is actually a great way to keep it moist during cooking and make it healthier too. (and saves on washing up!!!).
  • We used a bit of cornflour to thicken the sauce.

 

If you’re not familiar with HelloFresh, they’re a food box company. You pick the number of meals and number of people that suit your family and they deliver ALL the ingredients you need to cook delicious food, really quickly!


Pork loin steak with creamy peppercorn sauce, roast potatoes and veggies. HelloFresh recipe in the Thermomix.

Serves 4

Active time: 10 minutes – Total time: 40 minutes.

Ingredients:

  • 4 large red potatoes or 6 medium ones
  • 1 tbsp dried thyme
  • 1tsp peppercorn
  • 1 shallot
  • a drizzle of olive oil
  • 2 packs fresh green beans (or you can use frozen)
  • 1 broccoli floret
  • 4 pork loin steaks
  • 100g creme fraiche
  • 5g cornflour

Let’s go…

  1. Preheat your oven to 200C.
  2. Chop the potatoes into 2cm chunks and pop on a lined baking tray. Drizzle over some olive oil and a pinch of salt & pepper. Sprinkle with 1 tbsp dried thyme and mix everything together to ensure the potatoes get a good coating. Spread out evenly in a single layer. Roast in the oven for 30 minutes, turning them halfway through cooking.
  3. In the meantime, add 1 tsp peppercorns to the mixing bowl. Grind for 5 seconds / speed 7. Scrape down the sides.
  4. Add a shallot, peeled & halved to the mixing bowl. Chop for 3 seconds / speed 5.
  5. Add a drizzle of olive oil and cook for 3 minutes / 100C / Speed 1.
  6. In the meantime, place the pork at the bottom of the Varoma dish, sprinkle with salt & pepper and place the green beans & broccoli florets at the top of the Varoma.
  7. Add 200ml boiling water and 1 chicken stock pot to the mixing bowl. Insert Varoma into place and cook for 20 minutes / Varoma / Speed 1 (or until the pork is cooked).
  8. Remove the Varoma and keep warm. Add 100g creme fraiche and 5g cornflour to the mixing bowl. Cook for 3 minutes / 90C / Speed 3 without measuring cup.
  9. To serve: slice each pork steak into 2cm strips. Add any escaped juice to the sauce. Serve with the vegetables, potatoes and sauce.

 

Delicious. Bon appetit x

Couscous in the Thermomix- the simpler yet delicious version that our family really enjoyed.

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Couscous in the Thermomix- the simpler yet delicious version that our family really enjoyed.

 


 

Serves 6

Active time: 10 minutes – Total time: 30 minutes

Ingredients:

  • 1/2 small bunch fresh coriander
  • 1/2 small bunch fresh parsley
  • 3 onions, peeled and halved
  • 6 chicken drumsticks
  • 6 merguez sausages (make your own from scratch following our recipe here)
  • 20g olive oil
  • 400g carrots
  • 1tsp ground cinnamon
  • 1tsp ground ginger
  • 1tsp cumin seeds
  • 1tbsp paprika
  • 500g water
  • 400g courgettes
  • 70g raisins
  • 1 can chickpeas, drained and rinsed
  • 300g couscous
  • 1 tbsp harissa paste (optional)

Let’s go…

  1. Preheat your oven to 200C.
  2. Mix 1tsp cumin seeds, 1 tbsp paprika, 2tbsp olive oil with a bit of salt. Rub the chicken drumsticks in the spice mixture.
  3. Add 3 onions, halved, 1/2 bunch fresh coriander and 1/2 bunch fresh parsley to the mixing bowl. Chop for 10 seconds / speed 5. Scrape down the sides.
  4. Add 20g olive oil and cook for 3 minutes / 100C / speed 1.
  5. In the meantime, cook the sausages and chicken drumsticks in the oven. Alternatively you can cook both in the Varoma by putting the Varoma dish in place at step 7
  6. Peel and chop 400g carrots. Set aside. Chop 400g courgettes and place in the Varoma dish.
  7. Add the carrots to the mixing bowl, with 1tsp ground cinnamon, 1 tsp ground ginger, salt and pepper to taste and 500g water. Cook for 10 minutes / 100C / Reverse Speed low.
  8. Put the Varoma dish in place. Cook for a further 10 minutes / Varoma / Reverse speed low.
  9. In the meantime, cook the couscous as per packet instructions.
  10. Remove Varoma dish and set aside. Add 70g raisins 1 tbsp Harissa paste (if using – careful if you’re feeding children – Harissa is pure chilli!) and 1 can chickpeas to the mixing bowl. Cook for 5 minutes / 100C / Reverse speed low.
  11. Add the courgettes to the vegetable mix and serve with the couscous and the sausages.

Delicious. Bon appetit x

 

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

Homemade Merguez sausage meat recipe in the Thermomix

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Homemade Merguez sausage meat recipe in the Thermomix

For those of you who follow this blog, or know us personally, you will know that DH reached the tender age of 50 recently.

And with this milestone, comes the inevitable mid-life crisis.

Luckily he hasn’t traded me for a younger model or purchased a bright red Ferrari.

Instead, he has now joined the ‘making from scratch’ brigade, foraging for food whenever he can.

Books such as ‘The Art of Fermentation‘, ‘River Cottage Curing & Smoking‘ now take pride of place on his bedside table and he is happily busy making lots of things from scratch  – from jam to real ale, via wine, sake, saurkraut, mozzarella, and cordial to name just a few.

This weekend he ventured into the world of homemade sausages, merguez sausages to be precise. We don’t have a sausage casing machine… yet. So off he went to a friend with his merguez sausage mix he had proudly made in the Thermomix.

Too few of us (including us, up until just now), realise just how little effort it takes to actually make our own sausages, controlling the quality, flavours and what actually goes in them. We are most certainly investing in a sausage casing machine soon.

In the meantime, these merguez sausages were so damn good, I had to change my blog schedule to share this recipe with you.

I made a couscous in the Thermomix to go with them – recipe to follow shortly.


Makes around 600g sausages

Active time: 1 minute

Ingredients:

  • 1 garlic clove
  • Peel of 1 lemon
  • 500g minced lamb (shoulder is perfect)
  • a good pinch smoked paprika
  • 1tsp ground cumin
  • 1tsp ground coriander
  • a pinch cayenne pepper
  • 2tsp harissa paste
  • 2tbsp breadcrumbs
  • 1 pinch black pepper
  • 8g sea salt

Let’s go…

  1. Add 1 garlic clove and the peel of 1 lemon to the mixing bowl. Chop for 5 seconds / speed 5. 
  2. Add all the other ingredients. Mix for 15 seconds, speed 6.
  3. That’s it – done and ready to get stuffing as per sausage stuffer instructions.

Delicious. Bon appetit x

 

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

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.

Hidden vegetable Cheeseburger – Thermomix recipe

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Hidden vegetable Cheeseburger – Thermomix recipe

Got fussy eaters on your hands? This clever recipe is a great way of sneaking in a few extra veggies…

Shredding vegetables is so easy and literally done in seconds in the Thermomix, it’d be rude not to hide some in pretty much every meal!

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


Serves 4

Active time: 5 minutes – Total time: 15 minutes

Ingredients:

  • 1 red onion
  • 1 carrot
  • 1 courgette
  • 400g beef mince
  • 2tbsp Ketchup
  • 50g breadcrumbs
  • Sliced cheese of your choice
  • 4 brioche buns, halved
  • 2 tomatoes, sliced

Let’s go…

  1. Add one red onion, halved, 1 carrot, roughly chopped, and 1 courgette to the mixing bowl. Chop for 10 seconds / speed 6. Scrape down the sides.
  2. Add 400g minced beef, 2tbsp ketchup, 50g breadcrumbs and salt & pepper to taste in the mixing bowl. Mix for 10 seconds, speed 5.
  3. Shape into burger patties, about 2 cm thick. Refrigerate until needed.
  4. Cook in a frying pan. Once one side is cooked, flip over to the other side and top with a slice of cheese. It will turn into golden melted heaven!
  5. Serve with brioche buns, sliced tomatoes, a simple green salad, ketchup, mayonnaise etc.

Delicious. Bon appetit x

Awesome sausage rolls – Thermomix recipe

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Aww sausage rolls, the perfect treat for any occasion from snacks to canapes with a drink – it’s not a party without a good sausage roll! – or make them a bit bigger and serve them for an easy dinner with a simple salad!

They are so versatile too, add your favourite herbs or dried fruit, and totally transform the flavours.

Once you’ve had a go and tasted a home-made sausage roll, you will never go back to a shop bought one again.

They can be cooked well in advance, frozen then defrosted and warmed through when needed.


 

Makes about 16

Active time: 10 minutes – Total time: 25 minutes

Ingredients:

  • olive oil
  • 1 red onion
  • 1 garlic clove
  • 1tbsp Dijon mustard
  • About 10 sage leaves
  • 15ml olive oil
  • 400g sausage meat
  • 2 pinches of nutmeg
  • 250 g ready-made puff pastry
  • 50g grated cheddar cheese (optional)
  • 1 free-range egg
  • Ground pepper

Let’s go…

  1. Add one red onion, halved, one garlic clove and 1 tbsp Dijon mustard to the mixing bowl. Chop for 5 seconds / speed 5. Scrape down the sides.
  2. Add 400g sausage meat, 10 sage leaves, 2 pinches of nutmeg and salt & pepper to taste. Mix for 10 seconds / speed 5.
  3. Cut pastry sheets in half lengthways into 2 long rectangles.
  4. Divide the meat mixture between each pastry strip and spread out in the middle.
  5. Sprinkle with grated cheese (optional).
  6. Roll and cut each strip into mini sausage rolls.
  7. Space each sausage roll out on a baking tray. Brush with egg wash and top with ground pepper.
  8. Bake for 20 minutes or until golden brown

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