Saturday, August 18, 2018

Marinade and process for chicken thighs. A Nigel Slater recipe.

I have converted the recipe for the marinade to the TMX, from a recipe by Nigel Slater published in the Guardian.
He uses what we call Chicken Maryland. He bones them.  I used boned thighs with skin on or off.  1/2 to 3/4 kilo should serve 4.
Marinade
4 dessertspoons of White Miso Paste
2 dessertspoons  of Maple Syrup
3 dessertspoons Peanut oil
1 teaspoon of sesame oil

Mix together in TMX, 30 seconds, speed.
Tip over prepared chicken thighs

To prepare thighs
Skin on or off,
Flatten thighs by cutting through thick parts to flatten.
Place thighs in container with lid and pour over marinade.  Coat both sides.
Leave in fridge for a minimum of 2 hours.
Cover grill plate with foil. Place chicken on foil and grill 8 minutes.  Turn and grill other side until cooked. Chicken will develop charred spots.
                                                           
 


Serving suggestions.
As the marinade has a lovely delicate flavour, and the chicken is tender and juicy,  the accompaniments should not overpower.
With salad
In a small Lebanese Bun with salad
With mashed potatoes and veggies.

served

Tray baked under grill

Thursday, August 2, 2018

Conversation Starter, Malted Barley and Grain Bread






Recipe to come.

To make this spectacular bread, just replace 60 g of flour in your favourite recipe with ground Malted Barley. After grinding the Barley in the TMX, pour the hot water, ( the amount required for your recipe) and let sit until just warm.  Continue with recipe. 
I cooked this loaf in a Cast Iron pot, into a cold oven.  50 minutes, lid on, 10 minutes , lid off. 


Wednesday, August 1, 2018

Scones, mixed in TMX and cooked in AirFryer.





This recipe is based on the fab recipe from Nay Nay.  Baking time 12 minutes in pre heated Air Fryer.

Ingredients
250g Self Raising flour
1/2 teaspoon baking powder.
1 teaspoon sugar
125 g milk
100g cream.

Method.
Weigh all ingredients into TMX bowl and mix, speed 4 until mixture just comes together. About 5 seconds.
Tip on to floured bench. form into a ball and flatten into a flat circle.  1 1/2 cm thick.
Cut 5 scones with a 7cm scone cutter.  form a ball with remaining dough.
Brush a SS dish with cake release or oil or butter.
Place 5 scones around edge and formed one in the centre.
Preheat AF for 4 minutes.
Brush scones with milk or egg wash and place on wire basket.
Bake for 10 minutes on 200 degrees.
Remove dish from AF and run knife around edge.
Tip scones out of tin and return to tin upside down. if they separate just form back into a circle.
Bake for another 2 minutes at 200 degrees.
Tip out on to a wire rack.
















Saturday, July 28, 2018

Italian Fish Stew


I ate this dish at a Lygon Street Restaurant.  It is very easy to make and an excellent dish to prepare for dinner guests.  The base can be prepared ahead and the fish added at the last minute. It is served with grilled bread, to soak up the sauce.  Leftovers can be added to pasta for an additional meal.


Serves 6
Ingredients
1 leek or 1 large onion
4 large cloves of garlic
1 tablespoon Olive oil
1 small green capsicum pepper, diced
3 sticks of celery cut on the diagonal
12  small Chat potatoes, or 6 large cut in half.
800g tin of Italian diced tomatoes.
1 kilo of fish, could use marinara mix ( I made up a kilo from fresh Salmon, whiting, prawns , scallops and a tin of baby clams.)
3 large cap Mushrooms. Optional.
Parsley
Salt and black pepper to taste.

Method

Pour 1 litre of hot waster into TMX bowl.
Place potatoes into basket and steam 30 minutes , Varoma , speed 4 , or until cooked but not falling apart.
While potatoes are steaming, prepare veggies and fish.
Slice celery on the diagonal, set aside.
Add diced green Capsicum  to celery.
Smash garlic and add to celery and Capsicum
Thickly slice mushrooms, if using , and add to celery etc.
Slice leek or onion, set aside in separate bowl.
Prepare fish and place in steamer, set aside

Tip water out of TMX bowl and set potatoes aside in basket.
Add leek or onion with oil to TMX bowl. Cook 10 minutes, 100 degrees on 1/2 reverse.
Add all the veggies  and 2 tins tomatoes to the TMX bowl, PLUS 1/2 tin of water.
Place lid on TMX bowl and place steaming tray on top. ( the fishy liquid will drip into veggies in bowl and add flavour. Cook 30 minutes, Varoma, speed 4 reverse.
Stir fish after 15 minutes.
WATCH FISH AND CHECK AT 20 MINUTES, IF COOKED REMOVE TRAY AND SET ASIDE.
When tomato mix is cooked tip into a large serving dish, add fish and potatoes. Gently fold fish in.
Test for salt and pepper.
Sprinkle with lots of parsley.
Can serve at table into bowls.

Friday, July 27, 2018