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If you'd like to make this gluten free, you can use my easy gluten free rough puff pastry recipe, and instead of making the sauce with butter and flour, just mix a few tbsp of GF cornflour with some cold milk, and add to the heated milk and stock at the end, until thickened to your likening
While the cabbage is salting, prepare the other ingredients, making the rice porridge which needs to cool down after cooking, and chopping the vegetables for the sauce (if you want to do this with your food processor or Thermomix, rather than by hand, it might be easiest to chop the vegetables first, then empty and rinse, before making the porridge and blitzing the other ingredients with it, see below the rice porridge instructions)
Scrape out the herbs (a flexible spatula is easiest - being wet, they will have stuck to the wall and be pretty easy to get out all together) - don't worry if there are a few leaves left - and set aside (covered in the fridge is best)
This will serve two people as a starter or light lunch - however you can easily increase the number of lobster tails and butter as appropriate (just keep them two to a bag - if cooking in a Thermomix, you may only be able to fit in three as a maximum)
(Thermomix instructions in italics in brackets - you will need to read the rest of the method too - grate your cheese first, weighing 75g in total, then dropping onto running blades, speed 9, until finely grated, then reserve in the fridge). Cut into slices, maximum 5mm thick, then par-boil for 5-7 minutes until only just tender, but still firm and not falling apart (Or if using Thermomix, steam in Varoma with aubergine - see below). (Thermomix, put 1 litre water into the bowl, arrange slices in the varoma, and cook 25 minutes / Varoma / Speed 3 - remove and shuffle the slices around once, you may need an extra 5 minutes depending on the age and variety of your aubergine - or for a quicker version add 1. Keep gently cooking it, until it's nice and thick and smooth, then grate in plenty of nutmeg, add your grated cheese, stir in for a minute or so, season to taste (maybe 1/2 to 1 tsp salt - go easy to start with), and set aside to cool. (Thermomix - if you're cooking the full fat version above, put the milk, flour, butter and a generous sprinkling of nutmeg into the bowl, or for the skinny version add the milk, cornflour and nutmeg to the bowl, and either way cook for 9 minutes / 90C / Speed 4 / MC on, until thickened, then add 25g of the grated cheese, plus seasoning to taste for another 30 seconds / 90C / Speed 4, then leave to cool)
One of the best known and loved Jamaican dishes, jerk chicken is quite literally packed full of flavour and brilliant for a barbecue if you're having one
Cool the sauce down first if using as a pizza topping, or serve immediately with pasta, or as a tasty tomato sauce to have with fish or chicken with roasted Mediterranean vegetables etc
And on top of this, it's packed full of robust Asian flavours - garlic, ginger, soy and onions, with a hint of sweetness (and all you need to do is blitz up all the ingredients for the marinade in a food processor or blender - so it's easy to prepare too
(Thermomix tips in italics in brackets). 2 litres good chicken or vegetable stock [80]. ½ Savoy cabbage or cavalo nero, cored and shredded (250g - remove the core, and any thick ribs from the outer leaves first – Thermomix chop quarters with cores removed for 2 seconds / Speed 5 and repeat if needed) [80]. Finely chop the peeled garlic cloves, sage leaves and parsley stalks - use a food processor if you prefer (Thermomix drop onto running blades / Speed 8). (Thermomix 2 seconds / Speed 4, repeat). [For Instant Pot, or Pressure Cookers, now add the stock, tomatoes, tomato puree, small-cubed courgettes and potatoes - Thermomix instructions for chopping in step 5 - green beans, pasta and set to cook on high pressure for 5 minutes, leave to naturally release pressure for 5 minutes, then release remaining pressure and continue from stage 7. Cut the courgettes and potatoes into large chunks, then add them to the food processor and pulse / chop into small dice (Thermomix chop courgettes 3 seconds / Speed 4, and potatoes 2 seconds / Speed 5) and add to the pan and bring everything to the boil. Remove a few ladles of the liquid (it's OK if a few stray vegetable pieces are in it), and blend with about a third of the drained, tinned beans (Thermomix turn the dial slowly up to Speed 9 / MC on, and keep there for 20 seconds until blended), then add back to the pot with the shredded cabbage, remaining beans and peas and continue cooking for a further 5 minutes or until the cabbage is just tender. 2 litres good chicken or vegetable stock [80]. ½ Savoy cabbage or cavalo nero, cored and shredded (250g - remove the core, and any thick ribs from the outer leaves first – Thermomix chop quarters with cores removed for 2 seconds / Speed 5 and repeat if needed) [80]
Add the spinach, sun-dried tomatoes and basil to the food processor bowl, and pulse until quite finely chopped - you may have to stop and push the spinach leaves down a couple of times so they all get chopped up (Thermomix 5 seconds / Speed 6, then push spinach right down, then 5 seconds / Speed 8, scrape down, and 5 seconds / Speed 8 once more). Add the onion and pepper to the food processor bowl, and chop to a medium to fine dice (Thermomix 5 seconds / Speed 5). Mix together with all the other ingredients (I use 1/2 tsp black pepper, and 1 level tsp salt, but reduce or omit this for younger children as a few of the ingredients are salty) until thoroughly combined (Thermomix 1 minute / Reverse / Speed 2) and pour into your two prepared dishes to an equal depth
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Before I give you this Mango Lassi recipe, which you'll be able to whizz up in your Thermomix in no time, I must confess that I do not like mango but this I loved
And pretty easy to make too, so don't say I didn't warn you. Add all the ingredients for the glaze (excluding the almonds or the sugar coating) to a pan and heat for a few minutes until melted together [Thermomix
You choose whether you have chicken or salmon and green beans or asparagus (I like green beans with chicken, and asparagus with salmon), and substitute as suggested to suit your diet
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