Hearty sausage cassoulet – Thermomix recipe

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Hearty sausage cassoulet – Thermomix recipe

Cassoulet is probably the best French ‘peasant’ dish you can ever come across.

There is no dish in South West France that is more iconic. Some serve it with duck, pork, sausages – there are so many versions, it’s impossible to try just one!

It’s a loose, almost soup-like stew of beans and meat – it’s perfect for cold winter family dinners and can be equally served to impress your guests at your next dinner party.

This Thermomix version might not be the original cassoulet from South West France but it’s more than good enough for my family and I on this frosty Tuesday evening! And it only took me 10 minutes to put together!

* 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 – £9.75

Ingredients:

  • 2 onions, halved – £0.34
  • 4 garlic cloves – £0.10
  • 1 small bunch flat leaf parsley – £0.70
  • 1 yellow pepper, sliced – £0.50
  • 1 stick celery, sliced – £0.10
  • 1 large carrot, sliced – £0.10
  • 30g tomato puree – £0.08
  • 1 punnet baby plum tomatoes, halved – £0.90
  • 2 tins cannellini beans, rinsed – £1.70
  • 100g lardons – £1.00
  • A few sprigs of fresh thyme – £0.10
  • 1 chicken stock pots – £0.30
  • 1 red chili, stabbed – £0.50
  • 8 Toulouse sausages – £3.33

Let’s go…

  1. Preheat your oven to 200C.
  2. Add 2 onions, 4 garlic cloves and 1 small bunch of fresh parsley to the mixing bowl. Chop for 5 seconds / speed 5. Scrape down the sides.
  3. Add a good gulp of olive oil and 1 yellow pepper,  1 carrot, 1 stick celery, all sliced. Cook for 5 minutes / 100C / Reverse speed low.
  4. Add 30g tomato puree, 1 punnet baby plum tomatoes, halved, 2 tins of cannellini beans, rinsed, 100g lardons, a few sprigs of fresh thyme, 1 red chili, whole and stabbed, 1 chicken stock pot and 200ml water. Cook for 20 minutes / 100C / reverse speed low.
  5. In the meantime, cook the Toulouse sausages in the oven for 20 minutes.
  6. Season cassoulet with salt & pepper to your liking. Remove thyme sprigs and red chili before serving. Spoon into bowls and top with the sausages.

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

Herby sausage bolognese – a HelloFresh recipe cooked in the Thermomix

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Herby sausage bolognese – a HelloFresh recipe cooked in the Thermomix

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!

If you’ve not subscribed to HelloFresh, the list of ingredients you need is below.

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


Herby sausage bolognese – a HelloFresh recipe cooked in the Thermomix

Serves 4

Active time: 10 minutes – Total time: 25 minutes – COST: £8.61

Ingredients:

  • 2 carrots – £0.21
  • 1 red pepper – £0.50
  • 500g good quality pork sausage – £4.00
  • 2 tsp oregano – £0.05
  • 500g diced tomatoes – £1.00
  • 1 tbsp Worcester sauce – £0.05
  • 30g tomato puree – £0.08
  • 1 beef stock pot – £0.37
  • 400g spaghetti – £0.85
  • 200g baby spinach – £1.50

Let’s go…

  1. Put a large pan of water to boil.
  2. Add 2 carrots to the mixing bowl. Chop for 5 seconds / speed 5.
  3. Scrape down the sides. Add 1 red pepper, halved and deseeded. Chop or 5 seconds / speed 3. 
  4. Scrape down the sides and add a gulp of olive oil. Cook for 3 minutes / 100C / speed low.
  5. In the meantime, slice open the sausages, remove the meat and discard the skin.
  6. Add the sausage meat and 2 tsp oregano to the mixing bowl. Cook for 5 minutes / 100C / speed low.
  7. Add the chopped tomatoes, 1 tbsp Worcester sauce, 30g tomato puree, 200g baby spinach and 1 beef stock pot. Cook for 15 minutes / 100C / speed low without measuring cup.
  8. In the meantime, cook the spaghetti in a pan. Once cooked, drain and drizzle with olive oil.

Serve the pasta with bolognese on top.

Delicious. Bon appetit x

Creamy turkey masala with veggie-packed rice– A Hellofresh recipe in the Thermomix

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Creamy turkey masala with veggie-packed rice– A Hellofresh recipe in the Thermomix

Hellofresh has used turkey in this recipe – I am not a big fan of turkey and I think chicken would have made the dish even nicer.

I have also changed the recipe in the way that most of the vegetables are now ‘hidden’ in the meat sauce rather than ‘visible’ in the rice!

The original recipe uses green beans. We like broccoli here!

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!

If you’ve not subscribed to HelloFresh, the list of ingredients you need is below.

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


Creamy turkey masala with veggie-packed rice– A Hellofresh recipe in the Thermomix

Serves 4

Active time: 10 minutes – Total time: 30 minutes. COST: £9.20

Ingredients:

  • 2 onions – £0.34
  • 2 cm fresh ginger – £0.10
  • 4 garlic cloves – £0.10
  • 300g broccoli – £0.70
  • 2 carrots, peeled – £0.21
  • 1 large bunch coriander – £0.70
  • 4 turkey steaks, cubed – £3.50
  • 2 chicken stock pots – £1.25
  • 300g basmati rice – £0.60
  • 1 tbsp Garam Masala – £0.10
  • 4 tsp mustard seeds – £0.10
  • 500g tomato passata – £0.55
  • 300ml double cream – £0.95

Let’s go…

  1. Put a large pan of water to boil.
  2. Put 2 onions, halved, 2 cm ginger and 4 garlic cloves into the mixing bowl. Chop for 5 seconds / speed 5. Scrape down the sides.
  3. Add 2 carrots, roughly chopped. Chop for 5 seconds / speed 5. Scrape down the sides.
  4. Add a drizzle of olive oil and saute for 3 minutes / 100C / Speed 1.
  5. Chop the broccoli. Place them in the Varoma.
  6. In the meantime, chop the turkey steaks into roughly 2 cm chunks.
  7. Add the turkey to the mixing bowl together with a pinch of salt & pepper, 1 tbsp garam masala, 2 tsp mustard seeds. Cook for 5 minutes / 100C / Reverse speed low.
  8. Add 500g tomato passata and 1 chicken stock pot. Place the Varoma dish with the broccoli and cook for 15 minutes / 100C / Reverse speed low.
  9. In the meantime, cook the rice.
  10. When the meat is cooked, add 300ml double cream. Cook for a further 2 minutes / 100C / Reverse speed low. 

To serve:

Serve the rice, broccoli, and curry together. Sprinkle over with coriander.

Delicious. Bon appetit x

Chicken in a creamy chorizo sauce – Thermomix recipe

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Chicken in a creamy chorizo sauce

This chicken recipe is quick, simple & delicious. Juicy chicken (use the best quality you can buy) and spicy chorizo blend beautifully.

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

To freeze – Do not add the cream during step 7. Let the dish cool completely before freezing. Defrost thoroughly and add cream when heating up.

Gluten free 


Active time: 10 minutes – Total time: 45 minutes – COST: £7.70

Serves 4

Ingredients:

  • 500g chicken thighs – £3.00
  • A generous pinch of paprika – £0.05
  • 1 shallots – £0.10
  • 1 garlic cloves – £0.05
  • 40g dry white wine – £2.00
  • 75g milk – £0.33
  • 50g spicy chorizo – £0.55
  • 50g mild chorizo – £0.55
  • 50g red pepper – £0.50
  • 1 tbsp tomato puree – £0.10
  • 1 chicken stock cube – £0.19
  • 100g water
  • 80g creme fraiche – £0.23
  • 2 tbsp corn flour – £0.05
  • Salt & pepper to taste

Let’s go…

  1. Slice the chicken breasts into thin strips. Sprinkle with a generous pinch of paprika. Set aside in the simmering basket.
  2. Add 2 shallots and 2 garlic cloves to the mixing bowl. Mix for 5 seconds / speed 5. Scrape down the sides.
  3. Add 1 chicken stock cube, 80g dry white wine, 130g milk, 100g spicy chorizo, 50g mild chorizo, 50g red pepper and 2 tbsp tomato puree. Mix for 30 seconds / speed 8. Scrape down the sides.
  4. Add 200g water. Insert the simmering basket with the chicken in it. Cook for 20 minutes / 100C / speed 3.
  5. Mix the chicken in the simmering basket so that the cooked one is at the top and vice versus. Cook for a further 20 minutes / 100C / speed 4.
  6. Set the chicken aside in a serving dish.
  7. Add 2 tbsp corn flour, 80g creme fraiche and salt & pepper to taste. Cook for 3 minutes / 90C / speed 4.
  8. Pour the sauce over the meat.

Serve immediately with rice.

Delicious. Bon appetit x

Jamie vs Momo #3 – chicken pie / French-style peas / sweet carrot mash / berries, shortbread & chantilly cream

Jamie vs Momo #3 – chicken pie / French-style peas / sweet carrot mash / berries, shortbread & chantilly cream

In this weekly series of complete 3-course meals, we’re taking on Jamie Oliver’s 30 Minutes Meals and see if we can make them even better & faster with a little help from our friend Momo the Thermomix.

One thing’s for sure – there aren’t 10,000 things to wash up by the end of it!

Tune back in every Thursday for a new 30 minutes meal. All the previous challenges are available here.

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


Serves 4

Active time: 25 minutes – Total time: 35 minutes (Momo 2 – Jamie 1)

Ingredients:

Chicken pie

  • 4 x 180g skinless chicken breasts
  • A bunch of spring onions
  • 150g button mushrooms
  • 1 heaped tbsp plain flour, plus extra for dusting
  • 2 tsp English mustard
  • 1 heaped tbsp creme fraiche
  • 300ml chicken stock
  • A few sprigs of fresh thyme
  • 1/3 nutmeg, for grating
  • 1 sheet puff pastry (shop bought or add extra time to make your own)
  • 1 egg

Smash

  • 600g carrots
  • a few sprigs of fresh thyme

Peas

  • 2 little gem lettuce
  • 1 tbsp plain flour
  • 300ml chicken stock
  • a few sprigs of fresh mint
  • 480g frozen peas
  • 1/2 lemon

Berries & cream

  • 400g mixed berries
  • Elderflower cordial
  • 1/2 lemon
  • 2 sprigs fresh mint
  • A few shortbread biscuits to serve
  • 150ml double cream
  • 1 heaped tbsp icing sugar
  • 1 tbsp vanilla paste or extract

Let’s go…

  1. Preheat your oven to 200C. Fill and boil the kettle
  2. CHICKEN PIE – add the roughly chopped spring onions to the mixing bowl. Chop for 5 seconds / speed 5. Scrape down the sides.
  3. Add the mushrooms. Chop for 5 seconds / speed 3.
  4. Slice the chicken breasts into 1cm strips. Add to the TM mixing bowl, add a bit of olive oil. Cook for 15 minutes / 100C / Reverse speed low.
  5. After 5 minutes, while the mixing is still going, add one tbsp flour, 2 tbsp mustard, 1 heaped tbsp creme fraiche, 300ml chicken stock, the thyme leaves, a few gratings of nutmeg and salt & pepper to taste.
  6. SMASH – in the meantime, peel and slice the carrots in a food processor. Add to a pan of boiling water with a lug of olive oil, a good pinch of salt & pepper and a few thyme tips. Cook for 15 minutes.
  7. CHICKEN PIE – Lightly dust a clean surface with flour and unroll the sheet of puff pastry. Use a small knife to lightly crisscross and score it. Tip the chicken into an ovenproof dish. Cover with the puff pastry, tucking it in at the edges. Quickly beat the egg, then brush it over the top of the pie. Put in the oven and cook for around 15 minutes.
  8. PEAS – slice 2 little gem lettuce and add to the mixing bowl with a knob of butter, 1 tbsp flour, and 300ml chicken stock. Tear in the mint leaves. Add 480g frozen peas, the juice of 1/2 lemon, season with salt & pepper. Cook for 10 minutes / 100C / Reverse speed low.
  9. BERRIES & CREAM – slice the strawberries if using. Put all the fruits into a large serving dish. Add a splash of elderflower cordial and squeeze over the juice of 1/2 lemon. Mix to coat all the fruits, then pick the mint leaves and tear over.
  10. SMASH – Drain the carrots and serve as is or smash up back in the pan.
  11. PEAS – Pour in a serving dish and wash & dry your TM bowl thoroughly.
  12. CHANTILLY CREAM – Insert the butterfly whisk. Add 150ml double cream. Mix for 1 minutes 30 seconds / speed 3 using the simmering basket instead of the measuring cup.
  13. Add 1 heaped tbsp icing sugar and 1 tbsp vanilla paste or extract. Mix for 1 minute / speed 4.

To serve – take the peas & carrots to the table, then get the pie out of the oven and tuck in!

Take the fruits to the table with the chantilly cream and the biscuits.

How easy was that!

To Freeze: you can freeze the pie, peas & carrots as well as the berries. Simply defrost in the fridge before reheating thoroughly

Delicious. Bon appetit x

Mint & feta lamb meatballs – with or without a Thermomix

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Mint & feta lamb meatballs – with or without a Thermomix

A Greek-inspired recipe for you today: lamb, feta and mint meatballs – a mouthful of flavour in every bite.

Juicy and very tasty, the mint, garlic, and parsley complete perfectly the lamb.

I serve them with pitta bread, houmous, fresh mint, sliced tomatoes, greek yogurt, crumbled feta, and tzatziki. But they’d be equally as good served with rice, pasta or a salad.

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

Can be frozen

For gluten-free, replace breadcrumbs by an egg.


Serves 4

Active time: 5 minutes – Total time: 35 minutes – cost: £7.08 (add about £4 for all the trimmings)

Ingredients:

  • 2  garlic clove, peeled – £0.10
  • 50g fresh parsley – £0.50
  • 1 red onion – £0.22
  • 500g minced lamb – £4.25
  • 3 tbsp mint sauce – £0.10
  • 200g feta cheese – £1.35
  • 100g breadcrumbs – £0.50
  • Salt & pepper

Let’s go…

  1. Place 2 garlic cloves and 40g fresh parsley leaves in the bowl. Mix for 5 seconds, speed 5. Scrape down the sides.
  2. Add 1 red onion. Mix for 5 seconds, speed 5. Scrape down the sides.
  3. Add 500g minced lamb, 200g feta cheese, 3 tbsp mint sauce, 100g breadcrumbs and salt & pepper to taste. Mix 15 seconds / speed 6.
  4. Form meatballs with your hands and place in oiled Varoma.
  5. Pour 1 litre water into mixing bowl. Cook for 30 minutes / Varoma / Speed 3.

Serve with pitta bread, houmous, fresh mint, sliced tomatoes, greek yogurt and tzatziki.

Delicious. Bon appetit x

Jamie vs Momo – Pregnant Jool’s pasta, crunchy salad & little frangipane tarts

In this new series of complete 3 course meals, we’re taking on Jamie Oliver’s 30 minutes meals and see if we can make them even better & faster with a little help from our friend Momo the Thermomix.

One thing’s for sure – there isn’t 10,000 things to wash up by the end of it!

Tune back in every Thursday for a new 30 minutes meal.

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

Jamie vs Momo – Pregnant Jool’s pasta, crunchy salad & little frangipane tarts


Serves 6

Active time: 28 minutes – Total time: 28 minutes (Momo 1 – Jamie 0)

Ingredients:

Pasta

  • 4 spring onions
  • 1 carrot
  • 1 stick of celery
  • 1 – 2 fresh chillis
  • 400g sausage meat (Jamie uses 6 good quality sausages)
  • 1 tsp fennel seeds
  • 1 tsp dried oregano
  • 500g dried pasta of your choice
  • 4 garlic cloves
  • 4 tbsp balsamic vinegar
  • 1 tin chopped tomatoes
  • A few sprigs of basil

Salad

  • 1 mixed bag of prewashed rocket and watercress
  • Parmesan cheese shavings
  • 1 lemon
  • Extra virgin olive oil

Tarts

  • 150g plain flour
  • 75g butter, cut into pieces
  • 1/2 tsp salt
  • 50g water
  • 1 egg
  • 100g ground almonds
  • 100g butter
  • 90g caster sugar
  • 1 orange
  • 1 tbsp vanilla extract
  • 175g good quality raspberry jam
  • 250g creme fraiche to serve

Let’s go…

  1. Preheat your oven to 190C. Fill the kettle and stick it on.
  2. TARTS – Make shortcrust pastry by adding 150g plain flour, 75g butter cut into pieces, 1/2 tsp salt and 50g water into the bowl. Mix for 20 seconds / speed 4. Wrap pastry ball in cling film and place into the fridge.
  3. Rinse your Thermomix bowl.
  4. Next, make the frangipane filling by adding one egg, 100g ground almond, 100g butter, 90g caster sugar, the zest of one orange and one tbsp vanilla extract to the mixing bowl. Mix 20 seconds / speed 4. Set aside until needed.
  5. Let your Thermomix mixing bowl wash itself, by half filling it up with water and a few drops of washing up liquid. Turn on for 50 seconds / 100C / Speed 5. Rinse thoroughly and dry.
  6. PASTA – Add 4 trimmed spring onions, 1 peeled carrot, 1 stick of celery and 1 chilli, all very roughly chopped, to the mixing bowl. Chop for 7 seconds / speed 5.
  7. Saute for 3 minutes / 100C / speed 1.
  8. In the meantime, put a large deep saucepan on a low heat and fill with boiling water.
  9. Back to your Thermomix bowl. Add 400g sausage meat, 1 tsp fennel seeds and 1 tsp dried oregano. Mix for 10 seconds / speed 4.
  10. Add a dollop of olive oil and cook for 5 minutes / 100C / Speed 1.
  11. TARTS – In the meantime, take your shortcrust pastry out of the fridge. Roll it out on a floured surface and arrange into 6 individual tart tins.
  12. Spoon a small tsp of good quality raspberry jam into each pastry base. Top with a heaped teaspoon of almond filling (aka frangipane), add another small tsp of jam, then another heaped tsp of almond filling. Bake for 18 minutes.
  13. PASTA – Salt the boiling water and add 500g pasta – cook according to packet instructions.
  14. Add 4 unpeeled cloves of garlic, 4 tbsp balsamic vinegar and a tin of chopped tomatoes into the sausage mixture. Cook for a further 10 minutes / 100C / Reverse speed 1.
  15. SALAD – add parmesan shavings on top of the rocket & watercress. Serve with a bottle of extra virgin olive oil and lemon wedges to dress right before eating.
  16. Drain the pasta. Dip them into serving dish. Pour over the sausage sauce. Give it a good mix and serve with grated parmesan and a few basil leaves to sprinkle over.
  17. TARTS – when they’re ready, take them out of the oven. Serve them warm, with a dollop of creme fraiche.

How easy was that!

Delicious. Bon appetit x

Thermomix Tom Kha Gai soup

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Thermomix Tom Kha Gai soup

Full of wonderful flavours, you’ll feel instantly transported to Thailand with this classic chicken and coconut soup. Warming and incredibly comforting, this soup will only require 25 minutes of your time.

Double the recipe to have left over for the next day. Like most sauce dishes, they’re even better the following day.

Let the broth reduce even further and you’ll have a full chicken meal that just needs serving with rice.

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


Serves 4

Active time: 25 minutes – Total time: 55 minutes – cost: £7.19

Ingredients:

  • 1  garlic clove, peeled – £0.05
  • 1 shallot – £0.05
  • 4 cm fresh ginger, peeled and sliced – £0.30
  • 3 sticks of lemongrass – £1.40
  • 3 tbsp fish sauce – £0.10
  • 1 tin coconut milk – £1.45
  • 700g chicken stock – £0.15
  • 4 skinless, boneless chicken thighs, cut into strips – £1.50
  • 120g shiitake mushrooms – £1.35
  • 1 tsp Thai chilli paste – £0.14
  • 1 lime – £0.35
  • Half a bunch of coriander – £0.35

Let’s go…

  1. Place 1 garlic clove and 1 shallot into the bowl. Mix for 5 seconds, speed 5. Scrape down the sides.
  2. Add the sliced ginger, 3 sticks lemongrass, 3 tbsp fish sauce, 1 tin coconut milk and 700g chicken stock. Cook for 15 minutes / 100C / Reverse speed 1.
  3. In the meantime, slice the chicken and the mushrooms. Add them both to the bowl. Cook for 15 minutes / 100C / Reverse speed 1.
  4. In the meantime, zest the lime.
  5. Add the end of cooking time, add the juice of one lime and 1 tsp Thai chilli paste to the soup.
  6. Serve immediately sprinkled with fresh coriander and lime zest.

Delicious. Bon appetit x

Thermomix Mongolian beef

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Thermomix Mongolian beef

This recipe is absolutely delicious. It tastes just like the Chinese restaurant version of Mongolian beef. My family loves it and always comes back for seconds.

I sometimes add strips of red pepper or even carrots.

I’ve also tried it with lamb fillet instead of beef.

Warning though – this is not a ‘let’s see what we’ve got in the fridge’ kind of recipe. It takes time (up to 3 hours marinating) and a lot of unusual ingredients.

Why not pin it for later?


Serves 4

Active time: 10 minutes – Total time: 30 minutes

Ingredients:

  • 2 cm ginger
  • 1 egg
  • 2 tbsp soy sauce (the recipe requires tamari but I use soy sauce and it works just the same)
  • 2 tsp sugar
  • 1 tbsp corn flour
  • 2 garlic cloves
  • 500g thin beef slices (ideally fillet but rump or sirloin will work just as well)
  • 2 onions
  • 40g peanut oil
  • 1 tbsp hoisin sauce
  • 1 tsp Chinese 5 spice
  • 1 tbsp rice wine vinegar
  • Optional chilli flakes – as much or as little as you like!
  • 1 tbsp sesame oil
  • 2 tsp sesame seeds
  • 1 spring onion, finely chopped

Let’s go…

  1. Place 2cm ginger, 1 egg, 2 tbsp soy sauce, 2 tsp sugar, 1 tbsp cornflour and 2 garlic cloves into mixing bowl. Chop 5 seconds / speed 8.
  2. Place beef slices into a bowl, pour marinade on top. Leave to marinade for at least one hour (ideally up to 3 hours).
  3. Place 2 onions, halved, into mixing bowl and chop 3 seconds / speed 5. Scrape down sides.
  4. Add 40g peanut oil. Saute 5 minutes / 100C / Speed 1.
  5. Add beef and marinade, 1 tbsp hoisin sauce, 1 tsp Chinese 5 spice, 1 tbsp rice wine vinegar, the chilli flakes & 1 tbsp sesame oil. Cook 15 minutes / 100C / Speed low / reverse speed.
  6. Add salt and pepper to your taste. Cook for a further 2 minutes / 100C / Speed low / reverse speed.

Serve with rice, sprinkled with sesame seeds and spring onion.

Delicious. Bon appetit x