This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Messages - auds
1
« on: February 14, 2015, 02:56:57 am »
how much tomato puree, veg etc? its a bit vague. also asafoetida is very strong - a teaspoon sounds a bit much?
2
« on: May 31, 2014, 03:34:24 am »
glad you liked it 
3
« on: March 16, 2014, 01:16:49 am »
what is "interval speed" Had my TM for over 2 years and never heard of it!! 
4
« on: March 12, 2014, 04:24:41 am »
great - let me know how it goes 
5
« on: March 10, 2014, 02:53:54 am »
yes you could halve the quanities. You just need to check the sauce when reducing it until its thick. might take 15 mins instead of 25. The chicken will still take 20 mins to cook. in saying that I make my chicken chunks a bit bigger than usual as I find they don't "shred" as much in the TM if they are bigger than you would make say in a saucepan IYKWIM
6
« on: March 09, 2014, 04:48:52 am »
Auds butter Chicken
6-8
1 small can chickpeas drained and rinsed
2 garlic cloves
150g yoghurt
1 1/2 teaspoons garam masala
1kg boneless chicken breast chopped into 3cm pieces
800ml tomato juice
90g honey
1 1/2 teaspoons ground fenugreek
120g butter
300ml cream:
FOR THE MARINADE
Drop garlic onto running blades speed 7 - scrape down
put chickpeas, yoghurt, garam masala into TM blitz for 5 secs speed 7.
Put marinade into a bowl with chicken and marinate several hours or overnight
rinse thermomix.
FOR THE SAUCE
Add tomato juice to TM cook veroma temp spoon speed for 5 mins. Add butter, honey, fenugreek and cook Varoma temp speed spoon for 25 mins with the MC off
Add cream mix for 5 seconds speed 5 - MC ON
Cook spoon speed temp Varoma for 10 mins with MC off
Add 1 tsp salt
Add chicken and cook 100 degrees spoon speed REVERSE with MC off for 20 mins
Photos:
Once the sauce cooks down there is plenty of room for a kilo of chicken. If you like a thicker sauce cook for an extra 10 mins before putting the chicken in. This does make quite a bit of sauce so I usually freeze the excess sauce to make another Butter chicken just starting again with the marinade ingredients and then cook the marinated chicken in the leftover sauce
You can make the marinade and put the chicken in it and then start the sauce and cook it all at once (which means you just have to rinse the TM between marinade and cooking) but marinating the chicken for a long time makes it a lot more flavourful
I usually cook the whole kilo of chicken and freeze leftovers - this freezes well:
7
« on: March 07, 2014, 12:24:57 am »
does anyone have a good one? thanks
8
« on: October 06, 2013, 06:33:32 am »
when trying to make a small amount of paste all the stuff just flys around the bowl and inside the lid and so effectively wont chop. Any hints to keep it down near the blade? can i put the bowl inside or something else to keep it chopping properly?
thanks
9
« on: November 17, 2012, 01:10:27 am »
these sound delish - how long approximately will they take to set? cheers
10
« on: September 06, 2012, 03:33:49 am »
Hi thanks for that - I did my simmering on 100 so maybe it was too high. still dont see how that would affect the reducing to get the right texture weird
11
« on: September 04, 2012, 03:00:19 pm »
Tonight I tried to convert my Red Wine Jus recipe which I have done countless times on the stove and its been perfect each time.
Its about reducing the liquid until it reaches a certain consistency. It should yield about 400ml of Jus.
Doing it in the TM by the time it got to the right consistency there would have been 100ml at the most. I simmered at 100 and wondering if that was too hot and it should have been done at a cooler temp.
Although I cant see how it would make the consistency happen quicker but keeping the liquid volume up.
What is the simmering temp on the TM?
Cheers in advance
12
« on: August 08, 2012, 12:50:16 am »
Is prawn paste the same as shrimp paste
13
« on: July 25, 2012, 03:03:28 pm »
I usually make 800ml of milk with the culture. I would rather make half that. Wouldnt know how to make yoghurt cheese 
14
« on: July 25, 2012, 10:08:19 am »
I have been making my yoghurt successfully for a while now but dont ever get to use it up before it goes off. I am thinking of trying to half the recipe. Any suggestions regarding reducing the cooking time would be appreciated. Would I just half the cooking time or maybe 3/4? cheers all
15
« on: June 27, 2012, 01:20:09 pm »
Name of Recipe: Thai pumpkin and prawn soup
Number of People:4
Ingredients: 1 tbsp vegetable oil
1 cup coconut milk
1 tbsp red curry paste
4 cups pumpkin (chopped)
2 cups chicken stock
1 tbsp palm sugar (grated in TM first)
1 tbsp fish sauce
24 prawns (raw , shelled and deveined)
half cup thai basil chopped
3 kaffir lime (leaves finely shredded)
Preparation:
Place oil, 80mls coconut milk and red curry paste in TM - Cook on 90 for 7 min speed spoon
Add pumpkin and stock and cook on 100 - speed spoon - 20 mins - MC OFF
Blitz for 10 sec speed 7
Add palm sugar and fish sauce - blitz for 3 sec speed 7
Add rest of coconut milk and prawns and cook 100 reverse speed spoon for 3 mins (depending on size of prawns) mine were average size.
Season with salt to taste
serve topped with Thai basil and kaffir lime leaves
Tips/Hints:
This was really good - probably one of the best I have converted - I marinated my prawns in olive oil, garlic and chilli beforehand - my prawns when cooked were about the size of a 20c coin.
The original recipe called for 400ml coconut milk but I wanted a thicker consistency.
Members' comments
Kulsha - Thanks Auds, I made this tonight and it was delicious!! I used the red curry paste from the EDC.
Kulsha - Made this again, it is awesome!!! We didn't have prawns but added some shredded roast chicken and torn basil leaves to the bowls before ladling the hot soup on top - tasted so much like a laksa with only a fraction of the effort!
Rotorchef - used green curry paste, butternut pumpin and poured the soup over some noodles. Delicious!
|
|
Show Posts