Good Morning everyone from this side of the planet,
OK - I think I will make this my last post in the 'introduce section' as I fear I may have highjacked a thread albeit innocently.
Before I update you with last nights efforts, oh yes it was put through its paces last night too, I thought I would answer a couple of specific posts. So in no particular order;
Judydawn - Thank you! My mum is rather fab if honest, I am very lucky! Yes I do fly helicopters, again I am incredibly lucky there too. The profile picture of mine is actually the helicopter that I am currently flying.
Goldfish - Do I think my mum will get one of her own? Hmmmm well it is her 60th (Oh hang on, is that a secret?
) next year and I thought I may look to get her one if she continues to enjoy it. Although this could be dangerous grounds though, a kitchen tool regardless of how amazing it is may not be sending the right message. I will defer to the wiser ones among you to counsel me accordingly I think.
Bedlam - No win situation for me I fear. I leave the Thermie behind to ease my departure for my mum and I am heading into a whole world of culinary woe from the Mrs2B! Not the footing I want to start things off on. I think I will have to use the tactic of getting mum out to Aus for extended periods at a time to not only see us but also to use the TMX!
Oh, as for sounding like or maybe even being your cousin....I only have one observation and question. If I were your cousin, why oh why would you not have shared your knowledge of a TMX with me sooner?
Obbie - Thanks for the welcome to both me and my wife to be. She is lurking on the forum as I gave her the details and she was chuffed when she read your post!
So, to last nights efforts.
First off I should point out that this recipe is NOT mine, but one that I took from the September issue of Waitrose Kitchen magazine (I hope this doesn't cause any issues! Apologies in advance if it does).
Red lentil, butternut and coconut curry.
Serves 4
1tbsp vegetable oil (I used rapeseed)
2 onions (I used red onions)
2 green chillies (ermmm I used green ones)
100g fresh root ginger
coriander
200g baby leaf greens
1tbsp mild curry powder (I had to use medium as that was all we had)
150g split red lentils
500ml coconut water
250ml water
500g butternut squash
OK - so all the ingredients are there - check!
Right then, how do we put all this into the TMX? What settings, speeds, temps, directions of blade do I use now etc etc......and there it was. It hit me, full speed and full on, I really had no idea of how to 'free style' with this kitchen tool and wow did I wish that I had chosen to get a demonstration and a cookbook before diving headlong into it.
Alas there was a dinner to prepare and a fully qualified, ever expectant hovering Thermomix mum lurking somewhere on the ground floor never more than a soft bounding step away from me to reach over and take the helm of a dinner disaster in the making. Be under no illusions, instructions or not this HAD to work.
So without any nerves as I knew we could always make a killer risotto if all else failed, I decided in true SAS fashion to crack on after all, "Who dare Wins"......right?
The above ingredients were introduced into the TMX in the following fashion / way. (I have tried to emulate the writing style of other helpful recipes on here and clearly this is what 'happened' for me. Those in the know will probably adapt accordingly)
1) Onions, Chillies, Ginger in the TMX Speed 7, 10 seconds - OMG.........what have I done? There is just his colourful finely chopped but oh so fragrant mess all up the sides of the mixing bowl. I think less speed and time will probably suffice next time.
2) Oil into the mixer (clearly after scraping down the sides to ensure it actually sautés 'something') - 6mins, reverse 3, 100deg.
3) Coriander, curry powder (see the note above about the 'heat' of the powder. I used medium and it turned out just fine but I like hot food - suggestion is adjust to personal taste.) 3mins reverse speed 3 100deg.
4) Add the coconut water, water, lentils and the butterfly attachment. 30mins, reverse 2, 80degs (measuring cup removed but basket to prevent any splatters). Again, this duration and heat will be dependant upon how you all like your lentils. I personally prefer a little bite to mine and not a stodgy mess. Its up to you
5) Add the butternut squash (carefully to avoid hot splash back)12mins, reverse 2, 80degs - See the above note about personal preference.
6) Right at the end, add the light greens (spinach) 2mins, reverse 2, 100deg.
nb - There are clearly a couple of things that you can do to amend this to your choice etc. I am thinking of using a hotter chilli the next time we make it and using less powder but that is just me. If you like a creamier texture then I would use some coconut milk in addition to the coconut water or one could always add a touch of cream, creme fraiche etc it is totally up to the individual.
Oh - the decimation (and not the culinary definition either) of the onion, chilli & ginger didn't seem to have too much of an adverse effect either although for a greater texture maybe less speed and less time
I have attempted to attach a photo of the effort so that people can get an idea. It may not look the best but I can assure you it tasted great. Given that I am a self confessed carnivore I didn't miss the absence of meat!
TTFN
RC
