riv mum,

Would you ming posting the recipe? I don't have any of the Australian cookbooks, and that one sounds lovely! I'd be happy to try it out and let you know how it goes.

Dirty Rice with Meatballs and Peppers
This complete dinner can be cooked in your Thermomix. Even meatballs can be mixed in your Thermomix, so no more messy hands!

Servings: 6
Prep Time: 15 min.
Cook Time: 29 min.

Ingredients:
Meatballs
•   1 small onion
•   1 glove garlic
•   480g ground beef
•   30g dry bread crumbs
•   1 tbsp. steak sauce
•   1 egg
•   salt & pepper, to taste
Vegetables
•   1 red bell pepper, cut into rings
•   1 green bell pepper, cut into rings
•   1 yellow bell pepper, cut into rings
Rice
•   1 small onion
•   1 glove garlic
•   60g butter
•   salt & pepper, to taste
•   600g beef bouillon
•   300g water
•   200g converted white rice
•   150g fresh, sliced mushrooms
•   2 tbsp. parsley
Sauce
•   3 tbsp. cornstarch
Topping
•   90g Parmesan cheese

Instructions:
Place onion and garlic into the Bowl. Mix for 5 seconds on speed 4. Add ground beef, bread crumbs, steak sauce, egg, salt and pepper to the Bowl. Mix for 20 seconds on speed 4. Scrape down the sides of the Bowl, using the Spatula, if needed, and mix a little longer. Shape into 2.5cm balls. Place meatballs in lightly oiled lower Varoma tray. Place peppers on top of meatballs. Set aside while preparing rice. Place onion, garlic, and butter into the Bowl. Cook for 3 minutes at 100°C on speed 4. Add .salt and pepper, bouillon, and water to the Bowl. Place the Basket into the Bowl. Add rice, mushrooms, and parsley to the Basket. Properly install the Varoma tray. Cook for 25 minutes at Varoma temperature on speed 4. Remove the Varoma tray and the Basket, leaving liquid in the Bowl. Gradually add cornstarch to the Bowl. Cook for I minute at 100°C on speed 4. Place rice, meatballs, and peppers in middle of serving platter. Pour sauce on top, and sprinkle with Parmesan cheese.

Chelsea:I modified the recipe a little to suit our tastes.  I used 1 sliced green capsicum and 1 sliced carrot rather than the three capsicums.  I also used half brown rice (that I had cooked for 20 minutes beforehand) and half white rice. I also reduced the mixing time and speed when making the meatballs, as I felt the given times would over-process the mixture.  I used about a quarter of the sauce, so I will tip some out before thickening it next time.
Chelsea:I didn't have any steak sauce so I threw in a splash of Worcestershire.  The rice weight I used was uncooked - 100g brown and 100g white.  Next time I would put another 50g of brown in as well though.  The white rice was quite soft after the 25 minutes so if I was just using white I probably would add the rice basket with 17-20 minutes to go rather than at the start. 

[Chinese Cashew Turkey and Broccoli
For great Chinese food at home, this is a very low fat recipe that packs a nutritional punch. Served with rice, it is a complete meal that’s sure to please even picky eaters. It’s also a great recipe if you have vegetarians on your guest list, because you can substitute bean curd (tofu) for the turkey and still retain the great taste and nutritional value.

Servings: 4 Prep Time: 10 min.
Cook Time: 27 min.

Ingredients:
Entree
•   ― 350g broccoli florets
•   ― 350g canned bamboo shoots, drained
•   ― 6 green onions, cut diagonally
•   ― 480g turkey cut into thin strips
•   ― 1 tbsp. sesame oil
•   ― 1 tbsp. sesame seeds
•   ― 60g unsalted, raw cashews
•   ― 600g water
Sauce
•   ― 3 tbsp. cornstarch
•   ― 90g Sherry
•   ― 60g soy sauce

Instructions:
Layer vegetables in the lower Varoma tray. Combine prepared turkey with sesame oil, sesame seeds, and cashews and place in the upper Varoma tray. Pour water into the Bowl. Properly install the Varoma trays. Cook for 25 minutes at Varoma temperature on speed 1. After cooking, remove the Varoma trays and make sauce. Retain 250g of cooking liquid in the Bowl. Attach the Butterfly to the Blades. Dissolve cornstarch in sherry and soy sauce. Pour into the Bowl. Cook for 2 minutes at 100°C on
speed 2, or until thickened. Mix turkey, vegetables, and sauce in a serving dish. Serve with rice.


members' comments

Amy - I tweaked it a bit so I could steam the rice at the same time, so I put 300g rice in the steamer basket and set it to cook for 20 minutes/Varoma temp/speed 4. I removed the rice and vegies at this stage and then added more water to the TM bowl to finish cooking the turkey, which only took an extra 5 minutes.
When I did the sauce, I just chucked all the ingredients straight in the bowl and cooked for 2 minutes/100 degrees/speed 4. It ended up nice and thick but the smell of soy sauce was so strong I had to dilute it and cook it again. I poured the sauce over the vegies and turkey and mixed it up in the thermoserver then served it on the rice.

Overall it was a nice dish but I probably won't cook it again.

Spicy Asian Chicken in Garlic Sauce
This dish is usually served in Chinese restaurants as an appetizer, however, it also makes a nice
light supper or luncheon dish. The mild flavor of the poached chicken breast is a perfect companion for the gingery garlic sauce. To complete the meal, serve steamed rice and some stir-fried vegetables.

Servings: 2
Prep Time: 10 min.
Cook Time: 20 min.

Ingredients:
Chicken
•   400g water
•   4 slices fresh ginger, 0.6 cm thick
•   30g Scotch whiskey
•   350g skinless boneless chicken breast, cut into pieces
Sauce
•   1 clove garlic
•   2 scallions
•   1 piece ginger root (size of garlic clove)
•   2 tbsp. soy sauce
•   1 tbsp. unseasoned rice wine vinegar
•   2tsp. sugar
•   1 tsp. Asian chili oil
•   1/4 tsp. Asian sesame oil
Garnish
•   fresh chopped cilantro, as garnish

Instructions:
Place water, ginger, and Scotch into the Bowl. Place chicken in the Basket. Place the Basket into the Bowl. Cook for 20 minutes at 100°C on speed 4. Place chicken in a serving dish, and cover. Clean the Bowl. With the Blades running for 10 seconds on speed 7, drop garlic clove, scallions, and ginger into the Bowl through the opening in the Lid. Scrape down sides of the Bowl using the Spatula. Add remaining Sauce ingredients to the Bowl. Mix for 15 seconds on speed 2. Shred chicken with a fork, or slice it. Pour sauce over chicken, and toss. Serve at room temperature garnished with chopped, fresh cilantro.

members' comments

Molly Grubbles - Tried this with a few adjustments according to what was in my cupboard.
I used Mirin instead of Rice Wine Vinegar,
Ketjap Manis instead of Soy
I didn't have chilli oil & seeing as my family are a bit funny about hot stuff, I left it out entirely.
I also did a bit more chicken (420 g) & served it on brown rice to make it a meal for 4 (well 3 1/4 actually).

Should have double (or at least 1.5'd) the sauce but it did go a lot further than it looked like it was going to, to start with.
The Mirin & Ketjap Manis made it quite sweet.  Next time I would love to try it with the 'correct' ingredients.
Very, Very Yummy & will definitely do it again.

Janee Zee - The flavour of this was delicious............as expected.  I used palm sugar for the sauce & had to give that a blast at speed 6 to integrate it. Otherwise I followed the recipe to the letter.  Only served it with steamed vegetables.  I didn't read how many it served beforehand & it really was only enough for 2 & I used more chicken than recommended - got a tiny bit left for lunch tomorrow.  Somehow I managed - even though it was in the Thermoserver - to let the chicken go a bit cold while I steamed veggies which detracted from it a bit.  I possibly had too much chicken to cook in the initial 20 minutes so I had to steam it for longer.  DH said he wouldn't want any more ginger in the sauce (love the way you gave us an indication that we needed "a garlic clove sized piece" of ginger).
Think it would be a really good entree like san choy bow (?) in lettuce leaves with some chopped peanuts. 
Like I said - delicious & I would definitely try it again.  We give it 9.5/10

JD - I used 1/2 teaspn sambal oelek in lieu of the chilli oil & the only other change I made was that I cooked the sauce for 3 minutes 100^o on speed 2 then added some water to make it more saucy. I am not a great fan of steamed/poached chicken breast meat as it is usually dry so would use thighs next time. I wanted it all hot to serve with fried rice so kept the chicken in the thermosaver whilst I made the sauce then tossed it all together.  Lovely flavours and it tastes better than it looks.  4/5 from me.

Caroline J - We LOVED it.  5/5 for me.

Thermomixer - I think that the breast cut into chunks should work fine.  But cook less time and I would cook it for 15 minutes at 90 degrees in the TM bowl with reverse and speed 1
I made a chicken curry for staff dinner 2 weeks ago at our local restaurant.  They had chicken breasts and so I cut them into chunks and only cooked them in the curry sauce for about 3 minutes and then turned the heat off and left them to steep/stew in the sauce.  It was sooooooo tender (if i don't say so myself)  - but it is best not to have the breasts cook for long.
Even better to cut into strips across the grain and drop into the poaching liquor that is at 100 degrees and turn the heat off.

tarasis - Finally made it (using the version in the book which is slightly different as it uses the Thermomix to do the shredding).
It was very nice despite making it with Turkey (supermarket has run out of chicken breasts), which as a meat I don't like, and not having enough sesame oil. Leftovers worked great as a sandwich filler the next day. I very much suspect I'll be making more to use like that. I can highly recommend it and really it isn't that Spicy!

CarolineW - it was fabulous. We didn't have whiskey so I used brandy and I didn't have chilli oil so I used sweet chilli sauce and skipped the sugar.  Thanks so much for sharing this recipe.

chardie 18 - we loved it!!!!!! I made two tweaks to the recipe. I cooked the chicken for two minutes less (as I don't like overcooked chicken) and I doubled the sauce quantities as I love lots of sauce with my rice. It was also great re-heated the next day for lunch!




 

Sloppy Joes
It’s so good, they won’t know it’s good for them! Because it contains both meat and vegetables, it is nutritious as well as delicious - much better than traditional canned Sloppy Joes. Served with bread or potatoes, it makes an easy and complete meal. It’s also good as a potato or hot dog topping.

Servings: 4
Prep Time: 5 min.
Cook Time: 7 min.

Ingredients:
•   1 small onion, peeled
•   1/2 green bell pepper, seeds removed
•   240g ground beef
•   60g ketchup
•   60g steak sauce
•   1 tsp. salt
•   dash of pepper
•   dash of Worcestershire sauce

Instructions:
With the Blades running on speed 3, drop onion and green pepper into the Bowl through the
opening in the Lid. Mix for 10 seconds. Add remaining ingredients. Cook for 7 minutes at 100°C on speed 1, turning down to 90°C, when steaming rapidly. Serve hot on toasted buns or hard rolls.

members' comments

Thermomixer - So good and so easy. Thanks Melissa.

CP - Never heard of Sloppy Joes, so gave it whirl tonight because it looked quick and easy! DD bought home some stale gourmet type buns from somewhere and I had just the right amount of mince that I was wondering how I could use it - or would I give it to the dog. Ducked out to grab the capsicum and a bottle of Steak sauce and I feel really chuffed that I never spent in excess of $8 and fed the four people (talk about being frugal !!!). Yep, everyone liked it and gave me the thumbs up. I can see what you mean that it would be really nice on a cooked potato with maybe a small dash of light sour cream and a sprinkling of chives. Said to my ever starving DS that he could make this quite easily himself.

brazen - made a few changes:

doubled the recipe without problem
used 1/2 red & 1 green capsicum
had to use half ketchup / half pasta sauce as I was out of ketchup (but would use tomato paste in preference next time)
just used lots of gluten free Worcestershire sauce as I don't have steak sauce and it's probably not GF anyway.
I also added about 1 tab of American mustard and stock concentrate instead of salt. We had them with homemade wedges.

ozzy-dj - Yum. I made as my first TMX Meal. So easy. Did add a jalapeno pepper and garlic. It is the sort of thing you can add seasoning as you like.

JD - We had this for lunch today over jacket potatoes & served with salad.  I personally found the mince to be a little dry so next time I will use 120g of Megan's tomato passata instead of 60g of the tomato sauce (ketchup) but will still use the steak sauce.  Have frozen the leftovers and will do as Cookie1 suggested i.e. add some baked beans to it which will give it the extra moisture I think it needs. Very nice though.
This is a good one for that thread where someone was asking for ideas on recipes for quick meals for drop-in visitors.  You can have a batch of the Sloppy Jo mixture in the freezer and just need to thaw it out, zap whole potatoes until cooked then crisp up in the oven or weber.  Quick as.

I just posted Fillet of Pork with Mustard Sauce from the Canadian cookbook- sounds like a similar recipe!

brazen20au - one more from your list below:

Fillet of Pork with Mustard Sauce
This is a delicious and unusual preparation for the most tender cut of pork; the tenderloin. Served
in a creamy mustard sauce, and dotted with mustard seeds, it makes a very attractive presentation. Top with some finely chopped parsley, and serve with individual crusty loaves of French bread and sweet butter.

Servings: 4
Prep Time: 20 min.
Cook Time: 23 min.

Ingredients:
•   60g dry vermouth
•   90g light cream
•   60g onion, quartered
•   1 clove garlic
•   2 tsp. Dijon mustard, with seeds
•   1 tsp. hot mustard
•   1 cube chicken bouillon
•   l/2tsp, salt
•   1/8tsp. pepper
•   120g fresh mushrooms, cleaned and sliced
•   450g pork tenderloin, thinly sliced
•   2 tbsp. sour cream
•   1 tbsp. cornstarch
Garnish
•   fresh parsley

Instructions:
Place vermouth, cream, onion, garlic, Dijon mustard, hot mustard, bouillon cube, salt, and pepper
into the Bowl. Insert the Basket into the Bowl. Alternate layers of mushrooms and pork in the Basket. Cook for 20 minutes at 100°C on speed 5. If boiling too rapidly, turn heat down slightly. Remove the Basket and empty mushrooms and pork into a serving dish and keep warm. Add sour cream and cornstarch to sauce already in the Bowl. Cook for 3 minutes at 70°C on speed 4. Pour mustard sauce over mushrooms and pork. Serve over very hot steamed rice or noodles.
Garnish with finely chopped, fresh parsley.

brazen20au - here's the German Potato Soup (will also post in soups)

German Potato Soup
This is a thick and hearty potato soup flavored with rich chicken broth (preferably homemade) and just a bit of celery root. Garnish with fresh crumbled bacon and croutons. Follow with bratwurst and an apple strudel for a complete, authentic German meal.

Servings: 6
Prep Time: 10 min.
Cook Time: 40 min.

Ingredients:
•   2 large (about 480g) baking potatoes, peeled and cut into 2.5 cm pieces
•   1 leek, white section cut into 2.5 cm pieces
•   2 sprigs parsley
•   60g celery root, peeled and cut into small cubes
•   1 tsp. salt
•   pepper, to taste
•   600g chicken broth
•   1 cube chicken bouillon
•   200g half & half
•   2 sprigs parsley
•   fresh chives, to taste
Garnish
•   crumbled bacon and croutons

Instructions: Place vegetables, salt, pepper, broth, and bouillon cube into the Bowl. Cook for 15 minutes at 100°C on speed 1, reducing heat to 90°C, if steam appears from the top. Add half & half to the Bowl. Cook for 25 minutes at 90°C on speed 1. Add parsley and chives. Mix for 10 seconds, gradually increasing to speed 6. Pour into serving dish and garnish. Serve hot.
Note: The soup may also be flavored with marjoram or nutmeg.