Thermomix bolognaise

Ingredients celery trimmed and cut into pieces (2 cm) 80 g garlic cloves 2 carrot (approx. 170 g), cut into pieces (2 cm) 1 brown onion (approx. 180 g), cut into halves 1 olive oil 50 g pork mince (coarsely minced - see Tips) 250 g beef mince (coarsely minced - see Tips) 250 g fresh bay leaf 1 Vegetable stock paste (see Tips) 2 tsp ground black pepper to taste ¼ tsp dried oregano 1 tbsp red wine 50 g tomato paste 100 - 150 g canned chopped tomatoes 400 g fresh basil leaves only, for serving (optional) 1 sprig Parmesan cheese grated, for serving (optional) 100 g Preparation Place celery, garlic, carrot and brown onion into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula. Add oil and cook 5 min/100°C//speed 2. Add pork mince, beef mince, bay leaf, stock paste, pepper and dried oregano. Stir with spatula to break up and loosen mince and cook 5 min/100°C//speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid. Insert butterfly whisk. Add red wine, tomato paste and canned tomatoes and cook 20-25 min/100°C//speed . Remove butterfly whisk. Carefully remove and discard bay leaf. Serve with torn basil leaves (optional) and Parmesan cheese (optional).

Smoked Salmon Lemon Pasta

Smoked Salmon Lemon Pasta 4.3 109 rating Prep. 15 min Total 35 min 4 portions Cook today Serving size 4 portions Adjust serving size Ingredients water 40 oz extra virgin olive oil divided 3 oz pasta e.g. spaghetti, linguine, fusilli 16 oz garlic cloves 4 fresh chilies to taste, and deseeded, if preferred 1 - 2 salt plus extra to season, to taste 2 pinches ground black pepper plus extra to season, to taste 2 pinches lemon peel thin peel only, no white pith (2 in. x ½ in. ea.) 4 pieces hot smoked salmon flaked (see Tip) 5 ½ oz lemon juice to taste (1-2 lemons) 2 oz capers drained 3 tbsp fresh flat leaf parsley leaves only, roughly chopped 3 - 4 sprigs Preparation Place water and 1 oz oil into mixing bowl and heat 8 min/212°F/speed 1. Add pasta and cook for time indicated on package 212°F//speed 1 or until al dente. Drain pasta through simmering basket. Transfer to a large bowl, set aside and keep warm. Rinse and dry mixing bowl. Place garlic, chili, salt, pepper and lemon peel into mixing bowl, insert measuring cup and chop 10 sec/speed 7. Scrape down sides of mixing bowl with spatula. If necessary, chop a further 10 sec/speed 7 or until a fine consistency is achieved. Add 2 oz olive oil and sauté 3 min/250°F/speed 1. Add salmon, lemon juice and capers and cook 1 min/212°F//speed 1. Transfer into bowl with reserved pasta. Add parsley and gently stir to combine with spatula. Season with salt and pepper, to taste before serving. Tips If hot smoked salmon is unavailable, use any cooked fish and toss to combine with reserved pasta at the end. Replace salmon with hot smoked trout, if desired. You can find hot smoked fish fillets in the seafood section or the refrigerated food section of most major supermarkets.

Ayam Masak Merah (Spicy Tomato Chicken)

4.5 53 rating Prep. 10 min Total 1 h 25 min 8 portions Cook today Serving size 8 portions Adjust serving size Ingredients whole chicken with skin and bone, cut in 16 pieces 1500 g ground turmeric 1 tsp salt 2 tsp water 220 g tamarind paste 1 tsp dried chillies deseeded, soaked to soften 15 garlic cloves 4 shallots 80 g fresh lemongrass white part only 1 stalk fresh ginger 2 ½ cm fresh galangal 2 ½ cm cooking oil 80 g tomato purée 200 g sugar 2 tbsp yellow onions cut in slices 120 g Preparation Place a bowl on mixing bowl lid, weigh in chicken. Add ground turmeric and 1 tsp salt then mix. Marinate for 30 minutes. Place another bowl on mixing bowl lid, weigh in 200 g water. Add tamarind paste. Mix, deseed and set aside. Preheat oven to 200°C. Transfer reserved marinated chicken on a roasting pan with rack. Bake in preheated oven (200°C) for 30 minutes. Set aside. Place dried chillies, garlic cloves, shallots, lemongrass, ginger, galangal and 20 g water in mixing bowl, blend 30 sec/speed 10. Scrape down sides of mixing bowl with spatula. Add cooking oil, sauté 10 min/120°C/speed . Add reserved tamarind-water mixture, tomato purée, sugar and 1 tsp salt, cook 2 min/100°C/speed 1. Add yellow onions and reserved baked chicken, cook 2 min/100°C//speed . Serve hot. Tips You can also skip baking chicken in step 2, add marinated chicken in step 5, increase cooking time to 13 minutes.

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