My last post was a recipe that could have easily been done Thermomix or no Thermomix. Not so this one. I mean, you could do it in a saucepan and colander and a lot of attention but it would be more of a pain and not something I would have bothered attempting.
I happened to have frozen some prawn heads and shells after our last prawn supper and was wondering what to do with them. Bouillabaisse? Stock? And then I came across this recipe. It looked involved – it has more than one stage! But the stages only involved adding more things to the Thermomix bowl and cooking again.
First peel around 250g of prawns. Set prawn meat aside in Varoma bowl awaiting Stage 3. Throw the shells in the Thermomix bowl along with 20g peanut oil, 10g sesame oil, 2 red chillies (deseed if you don’t want too much heat), 3-4 cloves garlic. Cook at 100 degrees for 15 minutes on Speed 1.
Next roughly chop 3 spring onions, 2 medium carrots, 2 sticks celery, 2 stalks lemon grass (or use the bottled variety – its what I had on hand. I used about 4 teaspoons) and add to bowl along with 50g ginger (peeled if old, if young and thin skinned go mad and leave the skin on) and another 10g peanut oil. Chop on Speed 8 for 5 seconds. The recipe on the website says longer, but I don’t think you want it too fine as this is all strained out later. I prefer prawn shells in the basket, not in the final soup. Thankfully I had cross checked recipe on Tick of Yum and she had added this tip. Cook at 100 degrees for 5 minutes on Speed 2-3.
3rd stage – are we all ready? Add to the bowl 20g tomato paste, 3-4 lemon myrtle leaves (I did not have these – I used 3 strips of lemon peel), 3 kaffir lime leaves (I happen to be growing these in the garden), 4 coriander roots roughly chopped, around 10 basil leaves, 2 tbsp Thermomix veg stock concentrate, 1000g water, 25g fish sauce, 50g palm sugar (recipe says dark palm sugar, I didn’t have any palm sugar, light or dark, so used brown sugar), 200 ml coconut cream. Cook at 100 degrees for 20 minutes at Speed 1. Then, Stage 3.5, put the Varoma with prawn meat inside on top and cook it all at Varoma temperature for 20 minutes, Speed 1 or until prawns are cooked. Remove Varoma, add 20g cornflour to ingredients in the bowl and cook at 100 degrees for 3 minutes on Speed 4 – Stage 3.75. Stage 3 has a few parts.
Place the cooked prawns in serving bowls. Strain soup through steamer basket into Thermoserver. Ladle into serving bowls, garnish with coriander leaves and eat with crusty bread. Or with the coconut foam that is suggested in the original recipe. I may attempt this another time.
The photo does not do service to how awesome this tasted. It was one of the best soups I have ever had, home cooked or restaurant. It even reminded me of a lobster bisque I had at Marque in Sydney once. That was served with a parmesan custard. That I think I could make – there is a recipe in the Thermomix 2013 calendar. I’ll keep you posted.
I was given this recipe by a great Thermomix loving family who have been very generous, sharing several family recipes with me. They call this one ginger crunch slice, but a key ingredient is something they introduced me to – naked ginger. It is dried, uncrystallised ginger. So, naturally the high school child in me insisted it be called Naked Ginger Slice.
Still sweet and intensely gingery naked ginger gives a lovely chewiness to this crunchy and gooey slice. This slice has grown on me since I made it first earlier in the week. I’ll be making it again very soon. And I will bring Grandma some too on my next visit, nursing home dining room rules be damned.
For the base, put a handful of pieces of naked ginger (around 6-8 pieces) in the Thermomix bowl with 100g raw sugar and chop for 3 seconds on Speed 8. Put the butterfly in and add 125g softened butter. Cream butter, sugar and ginger for 15 seconds on Speed 4. Add 200g of plain flour and 1 tsp baking powder and mix for 10 seconds on Speed 4. Remove butterfly and press mixture firmly into a greased slice tin until it looks slightly less crumbly. The texture appears weird, but it does work. Bake in 190 degree oven for around 15 minutes until golden brown all over. Cool in the tin while making the icing.
For the icing, blitz 90g raw sugar into icing sugar on Speed 9 for 10 seconds. Add 80g butter, 20g golden syrup and 2 tsp ground ginger. Heat for 5 minutes on 60 degrees, Speed 2. Pour icing over the still warm ginger crunch base. Cool in the fridge until icing is set (as I clearly did not in the picture) then slice.
I have been experimenting with lots of new recipes lately after my jam frenzy. A lovely family of Thermomix owners have shared their recipes for brownies, chocolate cheesecake and ginger slice among others and I have been trying them all. I will be blogging about some of them shortly.
First, I thought I should share with you something I didn’t experiment with at all, just slapped together one night on the request of my mother in law for her birthday cake. It was a great request because I knew I would have all the ingredients and I hadn’t tried making it before. My perfect combination. There is an orange/lemon cake recipe in the Everyday Cookbook which I have since tried (I made a lemon poppyseed cake this time) and works very well. However, for the first time I followed the recipe on Chonny’s Thermomix Delights because a) I hadn’t realised I already had a recipe and b) this recipe used oil instead of butter and I had run out of butter. I loved this recipe because you just chop a whole orange into quarters and bung it in the Thermomix and whiz it till its smooth. No big chunks of orange peel. No peeling zest, no mess, no fuss.
So my slightly adapted version is to pour 200g raw sugar into the bowl. Zap into castor sugar by whizzing on Speed 9 for 4 seconds. I love milling the sugar so I usually do this step even if its not necessary. Throw in quartered orange (peel, pith, everything, though if there are seeds try to take them out as they can add a bitter flavour) and blend on Speed 7 or 8 for 15 seconds. I really didn’t want any peel chunks so really blended that orange to liquid. If you don’t mind your orange bits a bit bigger blend on Speed 6 for 6 seconds.
Insert the butterfly with a little twist so it holds on when mixing, then add 300g plain flour, 3 tsps baking powder, 1 tsp cream of tartar (handy to have in the cupboard for making your own baking powder and playdough), 3 eggs, 250g oil and 2-3 tbsps poppyseeds. Mix for 10 seconds on speed 4. Pour into a greased tin – I used a bundt tin – and bake for about 40 minutes on 180 degrees.
While the cake is baking make an orange syrup with 30g sugar and the juice of one orange. Place both into cleaned Thermomix bowl and heat at 100 degrees for 2 minutes on Speed 2.
Test the cake with a skewer to see if it comes out clean, then cool in the tin a little before turning out onto a plate and drizzling over some orange syrup.