I NG COMFORT FOODS ADVANCED TM COOKING CLASSES

Transcription

1 COOK I NG TM CURRYING COMFORTING FLAVOUR COMFORT FOODS ADVANCED TM COOKING CLASSES

2 CONTENTS 3 Golden Turmeric Milk 4 Landsdale Curry Powder 5 Naan (Plain, Cheese and Peshwari) 6 Paneer 7 Coconut Tarka Daal 8 Saffron Rice 9 Curried Minced Prawn Noodles 10 Madras Beef Curry 11 Paneer Spinach and Chickpea Korma 12 Butterscotch Tart with Curried Shortbread Crust 2 13 Curry Kulfi with Mango Puree

3 GOLDEN TURMERIC MILK Turmeric is an amazing anti-inflammatory and antioxidant. It can be used to assist you with inflammation, head colds, congestion, head aches and sore throats and this is an easy way to get your dose. Better drink up! Serves 10 GF 3 cm piece fresh turmeric, or 1 tsp powdered 5 cm piece ginger A few black peppercorns 400g coconut milk (or other milk of choice) 80g honey or to taste Boiling water to serve Place turmeric, ginger and pepper into TM bowl and chop 2 sec/speed 4. Scrape down sides of bowl and lid and then add coconut milk and honey. Cook 10 min/70 C/speed 1. Leave in the bowl to infuse for 10 minutes. Strain well and dilute to a tea consistency with boiling or cold water. Drink hot or cold. Add more honey to taste. Reserve remaining milk concentrate in the fridge for up to two weeks. 3

4 LANDSDALE CURRY POWDER Curries in India at least are usually named for their place of origin, so I couldn t help myself, this is a Landsdale Curry Powder it is semi-authentic, leaning towards a Madras, but is not hot enough for that. I invented it for the shortbread recipe, but we are using it elsewhere as well. Very mild, add heat as desired. 2 tsp coriander seeds 2 tsp cumin seeds 1 tsp fennel seeds ½ tsp yellow mustard seeds 1 cinnamon stick, broken into pieces 10 peppercorns 1 tsp freshly grated nutmeg ½ tsp whole cloves 2 tsp ground cardamom 2 tsp ground ginger ¼ tsp turmeric Pinch ground chillies (optional) Place all ingredients into a dry fry pan and toast over high heat until the spices just start smoking. Remove from heat immediately and allow to cool. Place into TM bowl and mill 40 sec/speed 10. Store in airtight container until use. This recipe can easily be doubled. 4

5 NAAN The darling of the video collection that can be found at you will love this recipe, too. Quick and easy to whip up, the hotter you can get your oven the better, or even try grilling these on your very hot BBQ. You won t be disappointed. 220g milk g bakers flour 1 egg, lightly beaten ½ tsp baking powder 2 tbsp olive oil (can use ghee to be 1 tsp sugar authentic) Pinch pink salt flakes 80g Greek-style plain yoghurt Melted butter/honey to serve 30g fresh yeast Combine milk, egg, oil, yoghurt and yeast in TM bowl and blend 3 sec/ speed 7. Warm 2 min/37 C/speed 2. Add flour, baking powder, sugar and salt to TM bowl. Knead 3 min/interval. Add a little more warm milk if the dough does not come together. Place into a large oiled bowl, cover tightly with plastic wrap and leave to rise for up to 2 hours. Preheat Pizza stone to at least 200 C. Turn dough onto floured surface and knead by hand until smooth. Divide dough equally about 100g per portion. Roll out to ½ cm thick. Stretch by hand into a tear shape. Place onto hot Pizza stone for approx. 5 8 minutes. You should not have to turn them over. Serve immediately with toppings of choice. CHEESE NAAN 100g Parmesan, cubed 100g cream cheese PESHWARI NAAN 40g each pistachios, sultanas and shredded coconut Place Parmesan into TM bowl and mill 10 sec/speed 10. Add cream cheese and blend 6 sec/ speed 4. Spread onto one half of a piece of flattened dough, fold over and pinch edges to seal. Place all ingredients into TM bowl and blend 15 sec/speed 8. Spread onto one half of a piece of flattened dough, fold over and pinch edges to seal. Cook as directed above. 5

6 Serves 4 GF 2L whole milk, cold 1 tbsp pink salt flakes 3 x 20g pure lemon juice PANEER Place milk into TM bowl and cook 13 min/100 C/speed 2. Cook 13 min/50 C/speed 2. Add 20g lemon juice and stir 3 sec/speed 2. Repeat twice with remaining lemon juice. Allow mixture to stand in the TM bowl for about 30 minutes. Line a sieve with a quadruple layer of cheesecloth. Pour mixture out, reserving the whey for other uses. Wrap the cheese tightly into a ball and squeeze out excess whey. Press into a rectangle and put a weight on top of it to press out further liquid. Allow to age gracefully in the fridge up to 24 hours. Cut into squares for use in dishes as directed. 6

7 COCONUT TARKA DAAL The perfect tasty addition to anything curry with less heat and a lovely tang. Seriously daal, you re going to want to make this! Daal 2 onions, halved 5 cloves garlic 5cm piece ginger, peeled 40g EVOO Pinch pink salt flakes 200g yellow lentils (split peas or gram dahl), rinsed 3 tbsp ground turmeric 500g liquid stock of choice 1 x 400ml tin coconut milk Juice 1 lemon or to taste Tarka 1 tbsp cumin seeds Generous amount of EVOO or ghee 3 onions, sliced thinly 3 cloves garlic, minced Generous pinch pink salt flakes Generous pinch Korean pepper flakes or chilli flakes Daal Place onions, garlic, ginger, EVOO and salt into TM bowl and chop 4 sec/ speed 7. Scrape down sides of bowl and sauté 10 min/varoma/speed 1. Add lentils, turmeric and stock and cook 30 min/100 C/speed 1. Add coconut milk and cook 10 min/90 C/speed 1. Pour into Thermo Server and stir through lemon juice. Allow to rest for as Tarka long as you have time, minimum 10 minutes. Longer is better. Pre-heat cast iron pan on a medium low heat until very hot. Add cumin seeds and oil or ghee and fry until fragrant. Add remaining ingredients and cook, stirring occasionally until onions are well caramelised and softened. Serve as a garnish on top of daal. Serve daal as an accompaniment to all things curry, making sure there is plenty of naan or rice to mop it all up. After a day or so the daal will become very solid, just add more coconut milk, stock or lemon juice to loosen the texture as you desire. 7

8 SAFFRON TURMERIC RICE Serves g basmati rice A few saffron threads 2 tsp ground turmeric Water for steaming Chopped mint Fresh sliced chillies Place rice into steaming basket. Stir through saffron threads and turmeric with a fork. Insert into TM bowl. Pour water over the top, until you can see it when tipping the bowl on an angle. Steam 14 min/100 C/speed 4. Fluff rice with a fork and serve with fresh mint and chillies. 8 7

9 CURRIED MINCED PRAWN NOODLES I am pretty sure this would also be amazing with minced chicken, though I am yet to try it but I have no reason to think not If you are struggling to source the pepper powder, use chilli flakes as opposed to cayenne pepper. 1 large onion, halved 1 small green chilli (jalapeno) 3 cloves garlic 5cm piece ginger, peeled 2 tbsp Curry Powder 1 tsp gochugaru (Korean red pepper powder) 2 tbsp oil 70g tomato paste 1 tbsp cornflour 900g prawns, peeled and deveined 50g liquid chicken stock 500g-1kg pack fresh rice noodles Zest and juice 1 lemon Zest and juice 1 lime Fresh basil leaves Handful spring onions, sliced on the angle Chilli oil to serve Place onion, chilli, garlic, ginger, curry powder, red pepper powder and oil into TM bowl and chop 4 sec/speed 7. Scrape down sides of bowl and sauté 6 min/varoma/speed 1. Add tomato paste, cornflour and prawns and chop 3 sec/speed 5. Cook 3 min/varoma/speed 1. Add chicken stock and simmer 8 min/100 C/Reverse/speed 1/MC off. Meanwhile soak rice noodles as per packet instructions. Add to sauce and stir to combine using a spatula. Add citrus zests and juice. Dress with basil leaves and spring onions. Drizzle with chilli oil to serve. 9

10 MADRAS BEEF CURRY This is my interpretation of a Madras Curry, and can be slow cooked for hours in the oven if you prefer. Use a casserole beef if slow cooking. But this version has great flavour and can be quickly on the family dinner table after a hard day s night don t you think? 4 5 cloves garlic 2 red onions, halved50g fresh ginger, peeled 1 3 red chilles, chopped (to taste) 50g EVOO 50g almonds 2 tsp pink salt flakes 50g tamarind puree 2 tbsp Landsdale Curry Powder 100g tomato paste 2 x 400g tinned tomatoes, crushed 150g beef stock Handful fresh curry leaves 1 kg rump steak, cubed Serve with chopped fresh coriander and mint, yoghurt, Saffron Turmeric Rice, deepfried curry leaves if desired and Peshwari Naan Place garlic, onions, ginger, chillies, EVOO, almonds, salt and tamarind into TM bowl and chop 10 sec/speed 9. Scrape down sides of bowl and sauté 5 min/varoma/speed 1. Add remaining ingredients and cook 20 min/90 C/Reverse/ speed 1.5. Serve with accompaniments. 10

11 PANEER, SPINACH & CHICKPEA KORMA Well who would have thought that you could make something so simple, be so delicious? Milk, turned to cheese, turned to main curry ingredient. LOVE it. 40g almonds 3 cloves garlic 2 red onions, halved 1 2 red chillies 40g piece ginger 40g EVOO (or ghee) 2 tsp pink salt flakes 1 tsp each ground cinnamon, cardamom, cumin and coriander 2 x 275g tin coconut milk 1 tsp garam masala 2 x 400g tin chickpeas, drained 250g punnet cherry tomatoes, halved 350g bag of washed spinach leaves 1 batch Paneer, cut in cubes 2 spring onions, cut on the angle Place almonds into TM bowl and mill 10 sec/speed 10. Add garlic, onions, chillies, ginger, EVOO, salt and spices. Blend 7 sec/speed 7. Scrape down sides of bowl and sauté 5 min/ Varoma/speed 1/MC off. Place coconut milk and garam masala into TM bowl and cook 10 min/100 C/speed 1. Add chickpeas and cook 3 min/100 C/Reverse/speed 1. Add tomatoes, and as much spinach as you can push below the surface of the curry. Close lid and stir to combine, 10 sec/reverse/speed 2. Add more spinach if you can and repeat. Allow curry to sit in the TM bowl for about 10 minutes for flavours to develop. Add paneer cubes and stir gently with a spatula to combine. Serve garnished with spring onions. 11

12 BUTTERSCOTCH TART WITH CURRY SHORTBREAD CRUST Crust 1 tsp 1 tbsp Landsdale Curry Powder 50g golden caster sugar Pinch pink salt flakes 120g cold butter, cubed 180g bakers flour 1 tsp vanilla bean paste Filling 3 tsp gelatin powder 3 tbsp milk 25g molasses Preheat oven to 180 C. Butter 21cm flan tin with removable base and set aside. Curried shortbread? YES, a perfect little foil for the creamy butterscotch-y-ness of the filling. Don t be afraid you will love it! Crust Place curry powder, sugar and salt into TM bowl and mill 10 sec/speed 10. Add butter and blend 6 sec/speed 6. Add flour and vanilla and mix 10 sec/speed 6. Press into the flan tin pushing mixture up the sides. Bake minutes until fragrant and golden. Cool completely. Filling Place gelatin into the 3 tbsp milk and stir. Set aside. Place molasses, muscovado sugar, butter and salt into TM bowl and cook 6 min/varoma/speed 1. Add baking soda and stir 4 sec/speed 4. Add cream, cold milk, cornflour and yolks to TM bowl and cook 8 min/80 C/speed 4. Add gelatin mixture and cook 1 min/90 C/speed 4. Remove from TM bowl into a larger mixing bowl and cool com pletely, stirring occasionally. Return filling mixture to TM bowl and blend 1 min/speed 8. Spread on top of crust, cover with plastic wrap and return to the fridge for at least 2 hours. Top with whipped cream and nuts just prior to serving g light muscovado sugar 50g butter Generous pinch pink salt flakes ½ tsp baking soda 330g cream 350g cold milk 40g cornflour 3 large egg yolks Whipped cream to serve (400ml minimum) Chopped macadamia nuts, roasted and salted, to garnish

13 CURRY KULFI WITH PISTACHIOS Curry what did you say?? Don t be afraid of this you are going to love it. The absolute perfect ending to a night of heat and flavours. This will dance on your palate and have you reaching for a bit more, and a bit more and well a bit more. Irresistible. 3 kaffir lime leaves 1 cinnamon stick 1 vanilla bean ¼ tsp ground turmeric 6 cardamom pods 1cm fresh ginger Place lime leaves, cinnamon, vanilla, turmeric, cardamom, ginger and lemongrass into TM bowl and chop 6 sec/speed 6. Scrape down sides of bowl and add cream and milks. Cook 20 min/80 C/speed 2. Allow to steep in TM bowl until cooled. Strain through a fine mesh sieve and place into the fridge. Age this custard mix for about a day if you have time. Pour cold custard into an ice cream churner and churn until the consistency of soft serve. Add the pistachios in the last 30 seconds of churning. Pour into a tray or moulds as desired and place in the freezer. It should be ready to serve in under an hour. Alternatively, freeze solid in an ice cube tray and then blend and churn in your Thermomix by plac ing half the mixture into the TM bowl and blending 10 sec/speed 10. Continue to churn on speed 8 with the aid of a spatula. Add pistachios at the very end of this process for just a few seconds. Remove mixture from TM bowl and repeat with remaining cubes. Return to the freezer as directed above. 1 stalk lemongrass, white part only 1 x 400ml tin coconut cream 1 x 396ml tin condensed milk 400g evaporated milk Handful roasted pistachios 13

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16 COOK I NG TM Tenina Holder is the author of the Best-selling cookbook For Food s Sake, Recipes for use with a Thermomix & Keeping it Simple, Recipes for a Thermomix. COMFORTING All her recipes are Tried & Tested, with insights and photos to assist you to make the perfect dish. Tenina was formerly head of recipe development at Thermomix in Australia. Join the conversation with Tenina facebook.com/cookingwithtenina thermomixtress pinterest.com/tenina Foor Food s Sake & Keeping it Simple $49.95 Available Tonight or in Cooking with Tenina has no association with, sponsorship of, or license from Vorwerk International AG or Thermomix in Australia Pty Ltd. Any recipes used in this publiscaiton have not been authorised, tested or approved by Vorwerk International AG or Thermomix in Australia Pty Ltd. The Thermomix logo is a registered trade mark in Australia, owned by Vorwerk International AG.