Thai Inspired Risotto with Salt and Pepper Seafood

Since coming back from Italy I have been making all manner of Italian food - which has meant lots and lots of pasta.  "The Darlings" love it, so I figure why not?  Sometimes its best to take the road of least resistance, when it comes to meal times.

Last night though I craved something like a thai curry but with an underlying urge for seafood.  Mmmm what should I make?  I have always wanted to make an Asian style Risotto, so I decided to give it a go!

So while last night's dish may have had its origins in Italy, it has travelled a completely different path.

I used all the basic principles of a true Italian risotto, I just altered the flavour combinations.

Instead of my "soffritto" having onion and garlic, I used garlic and lemon grass with a dollop of thai red curry paste.

I still added the white wine to coat the rice, but instead of the usual chicken stock I used fish stock and coconut milk - this resulted in a lovely creamy texture.  While it may not win the MasterChef Risotto challenge, it certainly won our taste buds over.

I have used the Thermomix to make this risotto, but if you use the basic principles of cooking a traditional risotto - adding hot stock slowly, and stirring, stirring, stirring - you will end up with the same results.

Thai Inspired Risotto with Salt and Pepper Seafood

Serves 4

3 cloves garlic
1 stem lemongrass, white part only
4 kaffir lime leaves, finely shredded
30g olive oil
400g arborio rice
100g white wine
375ml fish stock
400ml coconut milk
water (to make up 1000g or 1 litre)
1 piece (approx 300g) salmon fillet, skin removed, and pin boned - cut into thin strips
3 squid hoods, scored, and sliced into 3cm strips
500g green prawns. shells removed - tails intact on 16
salt to taste
100g white rice *
2 tsp rock salt
1 tsp mixed peppercorns

chopped red chilli, for garnish

oil for frying

Firstly make your coating for the salt and pepper seafood.  Place 100g white rice, the rock salt and peppercorns in the TM bowl.  Mill on speed 9 for 1 minute.  Remove from bowl and keep to one side.

* If you do not have a thermomix - simply use rice flour, and sea salt flakes, and freshly ground black pepper.

Place garlic and lemongrass into TM bowl, process on speed 7 for 3 seconds.  Scrape down the sides of the bowl.  Add the olive oil and the red curry paste.  Saute for 2 minutes at 100 degrees on speed 1 with the MC off.

Insert the butterfly.  Add the rice and the wine to the TM bowl, and saute for 2 minutes at 100 degrees and Reverse and Speed Soft.

Add the coconut milk and fish stock, and enough water to equal 1000g.  Add 3/4 of the shredded kaffir lime leaves.  Cook for 14 minutes at 100 degrees on Reverse and Speed Soft.

Add the prawns that have the tails removed, and 3/4 of each of the salmon slices and squid strips.  Season to taste with salt.

Cook for an additional 3 minutes at 100 degrees and Reverse and Speed Soft.

Remove from the TM bowl and place in a Thermoserver, or large bowl and keep warm.

Meanwhile in a large ziploc bag add the rice and salt and pepper mixture, and the reserved seafood.

Shake well to coat the seafood in the rice mixture.

Heat 2-3cms of oil in a wok, or large frypan over high heat.  Cook the seafood in batches, until all cooked, and crisp - 2-3 minutes.

Serve the risotto topped with a selection of the salt and pepper seafood, reserved kaffir lime leaves, and chopped red chilli.

The verdict was split on this - Mr. CCC loved it the way it was, but I loved the addition of a slurp of ketchap manis.  I leave this totally up to you.

The flavours in the meal were just what I was looking for.  You have the punch of the curry, the zip of the salt and pepper seafood, and the lovely creaminess of the rice in the risotto!!!

Just what the doctor ordered!

So Dear Readers, what basic recipes have you tweaked to travel on a totally different path?

A Quick and Easy Risotto Variation

My new Thermomix customers are asking me for recipes that I have made using Thermie that are quick and easy.  So I hope that my regular readers will not be offended if I post a few recipes that are TM specific.

This recipe is just a new slant on the basic risotto, that as we know Thermie is so good at making.  This is just the basic risotto mix with a few additions.

Salmon and Artichoke Risotto
Adapted from EDC - Thermomix Cookbook

Serves 4-6

100g Parmesan Cheese
1 brown onion
2 cloves garlic
25g olive oil
350g arborio rice
100g white wine
2 tbs TM vegetable stock concentrate
1000g water
200g salmon pieces
400g can artichoke hearts, drained, and quartered
100g baby spinach leaves

Place the parmesan cheese in TM bowl and grate for 10 seconds on speed 9.  Set aside.

Place te onion and garlic in the TM bowl and chop for 2 seconds on speed 6.

Add the oil and saute for 2 minutes at 100 degrees on speed 1 (with the MC off).

Insert the butterfly.  Add the rice and wine into the TM bowl and saute for 2 minutes at 100 degrees on Reverse and Speed Soft.

Add the stock concentrate and water and cook for 17 minutes at 100 degrees on Reverse and Speed Soft.

Season with freshly ground black pepper.

In the Thermoserver place the baby spinach, artichoke hearts, half of the parmesan cheese and the salmon pieces.  Top with the risotto mixture.  Allow to rest in the Thermoserver for 10 minutes before serving.

Risottos really are only limited by your imagination.  Try a "Spring" version using baby asparagus, peas and broad beans.  Pumpkin and Basil is another nice variation - simply add the pumpkin cubes into the TM while the rice is cooking - make some pumpkin cubes slightly larger than others, that way some will "melt down" and others will stay whole.  Place the basil leaves in the Thermoserver for the final resting stage.

So Dear Readers do you have a favourite risotto recipe that you make all the time, that you would like to share with us?

A Couple of Quick and Easy Meals in the Thermomix

Life has been a bit of a blur this week - as in everyone's house, there are weeks when you can just never seem to get your head above the s..t.  We have been eating, and I have been taking the photos, but getting to the posts.... well that is another issue.

What I have made, I have made quickly and easily in the Thermomix.  I know that I am in training to become a consultant, and that I should be saying good things about the Thermomix, but I was absolutely blown away this week with how easy the lasagne was to make.  Lasagne is usually a thing that takes several hours, and many dirty pots, before you get it onto the table.

From grating the cheese to sitting down to eat the lasagne I swear it took about an hour and a half!!  How good is that?  Bechamel sauce - took all of 15 minutes - and was perfect and lump free!

Lasagne
Adapted from EDC Thermomix Cookbook

Serves 6

Before starting the recipe - grate all your cheeses.  8 seconds on speed 8.

Bechamel Sauce
1000g milk
100g flour
100g butter
1 tsp salt
pinch nutmeg

50-100g pecorino cheese
Pre-cooked-lasagne sheets

Place all ingredients in the TM bowl and cook for 12 minutes at 90 degrees on speed 4.  Add the pecorino cheese to taste.  Mix on speed 4 for 10 seconds.  Remove the sauce and set aside in a jug.

Wash and dry the TM bowl.

Bolognaise Sauce

1kg mince
1 onion, quartered
4 cloves garlic
1 carrot, roughly chopped
1 stick celery, roughly chopped
2 zucchini, roughly chopped
3 rashers bacon
25g oil
50g red wine
2 tbs vegetable stock concentrate
2 tbs tomato paste
400g can chopped tomatoes

Place the onion, carrot, celery, bacon, zucchini, garlic into the TM bowl and chop for 5 seconds on speed 5.

Add oil and saute for 3 minutes at 100 degrees on speed 1.

Add the mince and cook for 10 minutes at varoma temperature on reverse and soft speed.   At this stage you may need to move the meat around with the spatula - due to the large amount of meat in the bowl.  If there are still lumps of uncooked meat, cook for an additional 5 minutes, breaking up with the spatula.

Add the wine, vegetable stock concentrate, tomato paste and tomatoes.  Cook for 15 minutes at Varoma temperature on Reverse and soft speed. (remove the MC and place the basket on the top to avoid the sauce spitting out the top).

Preheat oven to 180 degrees.

Lightly grease a large  rectangular baking dish.  Place a layer of lasagne sheets in the bottom of the dish.  Cover with a layer of bolognaise sauce, top with a layer of bechamel sauce, sprinkle with grated parmesan cheese.  Repeat layers, ending with a layer of pasta, and bechamel sauce.  Top with parmesan cheese.

Bake in oven for 30 minutes, or until the top is golden and the edges are bubbling.  Allow to stand for 5 minutes before cutting.

This has got to have been one of the easiest lasagnes I have ever made!!!  I certainly won't be relegating lasagne to the "too hard" basket any more!

Another quick and easy dinner winner this week was a Tomato and Meatball Risotto.  As you know Risottos are oh so simple in the Thermomix - this one was just a tweak of ingredients to make it tomato based - and the meatballs were just sausages squeezed into meatballs and steamed in the varoma - too easy!

Tomato and Meatball Risotto
Adapted form Super Food Ideas Magazine - July edition

Serves 6

1 onion, quartered
2 cloves garlic
30g olive oil
400g arborio rice
100g white wine
1100g liquid (made up of chicken stock and canned chopped tomatoes)
1kg Italian style sausages

Squeeze the sausage meat from the casings, forming small meatballs.  Place the meatballs in both levels of the varoma receptacle.

Place the onion and garlic in the TM bowl, chop for 3 seconds on speed 7.

Add the oil and saute for 2 minutes at 100 degrees on speed 1 (with the MC off).

Insert the butterfly, and add the rice and wine into the TM bowl, saute for 2 minutes at 100 degrees on reverse and speed soft.

Set the scales to zero - add the canned tomatoes, and make up the difference in weight with chicken stock.  Place the varoma tray on top of the TM.  Cook for 17 minutes at 100 degrees on Reverse and speed soft.

After the 17 minutes season the risotto with salt and freshly ground black pepper, and place it in the Thermoserver.

Half fill the TM bowl with boiling water and place the varoma trays back on top of the TM bowl.  Cook at varoma temperature and speed 4 for 15 minutes.  Add the meatballs to the risotto.  Serve with grated parmesan cheese on the side.

This week I graduate from Thermomix Training, and then I am out in the big wide world telling all and sundry how wonderful this machine is.  Wish me luck!  While I know how wonderful the Thermomix is, I don't know how successful I will be in actually turning that enthusiasm into sales.  I hope I am not too nervous at my first demo!!!

Ocean Trout, Roasted Pumpkin and Spinach Risotto

I decided I better hone my risotto making skills if I am hoping to make a good impression out there on the Thermomix circuit.  It is an integral part of the demonstration after all!!

What I wanted to do last night though, was to take the basic risotto to the next level.  Risotto on it's own is really quit bland and boring - it is after all, what you add to it that makes or breaks it.

As part of the demonstration mushrooms are what is usually added, but I thought I would like to add steamed ocean trout and roasted pumpkin and spinach to mine.  By steaming the ocean trout in the varoma I was ostensibly making most of meal in/on the Thermomix (if you wanted to make it entirely in the TM simply place the cubed pumpkin into the risotto mix).  Personally I like roasted pumpkin better as it has more flavour.


I know I have given the basic recipe for a Thermomix Risotto previously - but here is the version I made last night.

Ocean Trout, Roasted Pumpkin and Spinach Risotto

adapted from Everyday Food for every family

Serves 4-5

1 medium onion, peeled, quartered

1 clove garlic

25g olive oil

400g arborio rice

100g white wine

2 tbs TM vegetable stock concentrate

1100g water

1/2 butternut pumpkin, peeled, cubed

100g baby spinach leaves

20g butter

50g parmesan cheese

3 x 200g pieces of ocean trout

Preheat oven to 200 degrees, place cubed pumpkin on a baking sheet that has been lined with baking paper.  Spray lightly with garlic olive oil spray.  Bake for approximately 35-40 minutes, or until the pumpkin cubes are golden, and soft.

Season the ocean trout with sea salt and freshly ground black pepper.  Place in the top tray of the varoma.

Place the parmesan cheese in the TM bowl and pulverise for 10 seconds on speed 9.  Set aside.

Place the onion and garlic in TM bowl and chop for 2-3 seconds on speed 6-7.

Add oil and saute for 2 minutes at 100C on speed 1 (with the measuring cup off).

Insert the butterfly.  Add the rice and wine into the TM bowl and saute for 2 minutes at 100C on Reverse  + speed soft.

Add stock concentrate and water and cook for 17 minutes at 100C on Reverse + speed soft.  At this time place the varoma with the ocean trout on top of the Thermomix, to start cooking the fish.

Place the spinach leaves in the base of the Thermoserver.  When the risotto has finished cooking, add the butter and half of the parmesan cheese to the risotto along with some salt and freshly ground black pepper.  Mix on Reverse and speed 1 for 30 seconds to combine. Place the risotto on top of the spinach in the Thermoserver.  Allow to rest for at least 10 minutes before serving.

While the risotto is resting in the thermoserve.  Place 1 litre of boiling water in the TM bowl.  Place the varoma back on top of the Thermomix.  Cook on varoma and speed 1 for 10 minutes, to finish off the cooking of the ocean trout.

Remove the ocean trout from the varoma, and flake gently.

Serve the risotto topped with pieces of roasted pumpkin and pieces of the flaked ocean trout.

How yummy does that look?  Adding the ocean trout certainly lifted this risotto to a new level.

So tell me Dear Readers do you have a favourite risotto?  What flavours do you like?

Basil Pesto Dip and Pumpkin and Spinach Risotto

Dips seem to be big on the hit list at the moment, and what with unexpected guests dropping by and parties to go to, why not?

 I was recently at the corner shop when a woman came rushing in, and wanting to purchase dips and cheeses - the proprietor smiled, and asked - unexpected guests?  Yes, the harried woman replied - we were gardening when the phone call came announcing the visit.  I smiled too (a smug little smile) -  I guess you are wondering why I smiled?  Well I was having the thought - if only this woman had a Thermomix - she wouldn't be spending over $28 at the local shop on crappy dips and cheeses - she would be whipping up a fresh little number in her own kitchen in a few seconds.  Smug aren't I?

True though - it is so easy to make a fresh and tasty dip when you have a Thermomix.  This little dip has been whizzed up a couple of times in the last couple of weeks.  You do not have to have a Thermomix to make this - but it makes it so much easier - just process in your food processor for the same results.

Basil Pesto Dip
From Everyday Cooking for every family

1 large clove of garlic
40g (approx a bunch) of fresh basil
small handful of fresh parsley
160g salted cashews
80g olive oil
2 tbs white wine vinegar
4 tbs parmesan cheese

Place all ingredients into TM bowl and set dial to closed lid position.

Pulse with Turbo button for 5-10 seconds (about 4 pulses) so that you have a rough, but even chopped mixture.

Voila!!! A tasty, easy dip.  I haven't tried it yet - but I think this would probably be really good mixed through hot pasta - and possibly with some prawns as well - just a thought - will have to give it a go a let you know!

While I am on the Thermomix thread just want to share the risotto we had last night.  Mr. CCC and "The Darlings" were out for the night - that just left two of us at home.  Didn't really feel like cooking - so decided to make a risotto in the TM.  Sooooo easy.  Really all I had to do was peel an onion, and a garlic clove.  Chop the pumpkin into cubes - and the TM did all the rest!

Pumpkin and Spinach Risotto
adapted from Everyday Food for every family

Serves 2-3

1 medium onion, pealed, quartered
1 clove garlic
25g olive oil
200g arborio rice
50g white wine
1 1/2 tbs TM vegetable stock concentrate
500g water
1/2 butternut pumpkin, pealed, cubed
100g baby spinach leaves

Grated parmesan cheese to serve

Place the onion and garlic in TM bowl and chop for 2-3 seconds on speed 6-7.

Add oil and saute for 2 minutes at 100C on speed 1 (with the measuring cup off).

Insert the butterfly.  Add the rice and wine into the TM bowl and saute for 2 minutes at 100C on Reverse  + speed soft.

Add stock, pumpkin and water and cook for 17 minutes at 100C on Reverse + speed soft.

Place the spinach leaves in the base of the Thermoserver.  Season the risotto with salt and freshly ground black pepper and pour on top of the spinach in the Thermoserver.  Allow to rest for at least 5 minutes before serving.

Stir the risotto to incorporate the spinach.

Serve with grated parmesan cheese and freshly ground black pepper.

I cannot stress enough how easy making risotto is in the Thermomix.

I know that I am only making really basic recipes with the TM at the moment - but it is kind of like when you learn to drive - you have to start out slowly until you are completely comfortable with the machine - I am itching to try some more exotic recipes - but I am taking it slowly.

Having the TM has made life so easy -  I am finding that I am using it several times a day.  The kids are loving having fresh juices, and I do find that having it on the bench within easy reach I am more inclined to use it more often.  I will whip up bread, pizza bases, and just use it for simple chopping jobs.  I do tend to find that once I use it for the first time I am washing it out several times in a row making something else!!  And yes - it is really easy to clean too!!!

It's like having a helper in the kitchen - it makes it all so simple!!!

Broad Bean, Bacon and Mint Risotto - using the Thermomix

I found this recipe in the latest edition of Australian Good Food and decided that this would be a good recipe to try using the Thermomix.  What I will do is give you the recipe as it appears in the magazine, then will give you the Thermomix version so you can see the difference.

Broad Bean, Bacon and Mint Risotto
Serves 4

6 cups chicken stock
2 cups broad beans, shelled
40g butter
1 tbs olive oil
3 rashers bacon, sliced
1 onion, chopped
2 cloves crushed garlic
1 1/2 cups arborio rice
1/4 mint, sliced
40g butter, extra
1/4 cup grated parmesan

Heat 6 cups chicken stock in a pan on low.  Cook 2 cups of podded broad beans in boiling water for 2-3 minutes, or until just tender.  Drain.  Allow to cool, then peel.

Heat 40g butter and 1 tbs olive oil in a pan on medium.  Cook the bacon, onion and garlic for 4-5 minutes, or until soft, but not brown.

Add the rice.  Stir for 1 minute, to coat the grains.  Add the warm stock, one ladle at a time, allowing liquid to absorb between additions, stirring for 18 minutes, or until the rice is creamy and cooked - but firm to the bite.  Stir in the broad beans, mint, extra butter and parmesan cheese.

Top with extra grated parmesan.

Here is the version we made using the Thermomix

1 onion
2 cloves garlic
250g bacon
40g butter
1 tbs olive oil
75g white wine
350g arborio rice
2 cups chicken stock*
1 1/2 cups water
500g broad beans, shelled
50g parmesan cheese

Place the broad beans in a saucepan of boiling water, cook for 2-3 minutes, or until tender.  Drain, allow to cool, then peel.  (Sorry there is no easier way to do that!!)

Place the onion, garlic and bacon in the TM bowl, blend on speed 7 for 5 seconds.

Add the butter and olive oil, cook for 2 minutes at 100C on speed 1.

Add the butterfly attachment.  Add the rice and cook for 2 minutes at 100C on reverse speed 1, to coat the rice

Add the wine, and stock.  Cook for 17 minutes at 100C on reverse speed 1.

Add the broad beans, mint and parmesan.  Cook for 1 minute at 100C on Reverse speed 1, to combine the ingredients.

Remove the risotto from the TM bowl and place in the thermoserver.

* Instead of using the liquid chicken stock that we made you can substitute 1 1/2 tbs of the concentrated vegetable stock, and 750g of water.

Now our thoughts on this risotto were that instead of having the bacon in the risotto the next time we would substitute 200g of pancetta.  Use 100g in place of the bacon in the actual risotto, and crispen the remaining 100g and use it to sprinkle on top with additional parmesan cheese.

Can you see how easy the TM made things?  The chopping took 5 seconds!  We also eliminated the need to ladle in the stock until it had absorbed, and more importantly the TM removed the constant stirring that is required when making risotto.  Giving you an additional 17 minutes to do something else while dinner is being cooked!!

Now after you have removed the risotto from the TM bowl, and it is sitting in the Thermoserver (this keeps it lovely and warm - as it is an insulated serving dish) why not make dessert?  How about a custard?

Custard/Creme Patissere

zest of 1 lemon, or 1 tsp vanilla extract
60-100g sugar (to taste)
2 eggs
500g full cream milk
40g cornflour

Place the lemon (or vanilla) and sugar into the TM bowl and pulverise for 20 seconds on speed 9.  Scrape down the lemon rind and icing sugar from the sides of the bowl.

Add the remaining ingredients, cook for 7 minutes at 90C on speed 4.

Once the custard has cooked to your desired consistency, immediately transfer to a serving bowl.

* To make chocolate custard add 20g of cocoa powder to the mixture in place of the lemon rind or vanilla.  To make a thicker consistency, use 4 eggs and 50g cornflour.  This consistency can be used to fill profiteroles.

This recipe makes a delightfully smooth custard that you can either enjoy warm, or allow to cool - resulting in a firm custard (that the kids just love!!).  I'm sorry I forgot to take a photo of this custard - too busy enjoying it!!

Did you notice that you didn't have to stand there stirring the custard?

So Dear Readers what would you do with all your additional time that the TM would give you?