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

Sour Dough crumpets with Malted Barley.

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. 

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.

Scones, Mixed in TMX, baked in Air Fryer.

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.

Italian Fish Stew

Fish in steaming dish.

Sour Dough Crumpets Cooked in Pie Machine

If you have one of those four hole Electric Pie Machine and plenty of Sour Dough starter, then this is an easy way to make crumpets.  The big advantage over using rings and fry pan,  is that there is less mess.   The disadvantage is that you have less control over getting even browning on both sides.   This is important if reheating crumpets in a toaster.  Not so important if reheating in a fry pan as you can turn them over until browned to your liking.

Ingredients
2 cups of active SD starter
1 teaspoon Carb soda
1 teaspoon of salt
2 teaspoons sugar
1 teaspoon of baking powder
Canola spray

Method
Pre heat Pie Machine
Spray with Canola oil
Place dry ingredients into a 4 cup container, stir
Tip in SD starter and stir,  lifting the dry ingredients into the starter.   It will start to foam and will fill the container
1/3 fill holes in Pie Machine
Cook for about 7 minutes, ( until brown on base and almost dry on top.
Turn over and cook the other side for a couple of minutes.
Cool on wire rack.

Notes
Cook plenty as they freeze very well.
Make sure Pie machine reheats between each batch.

Vegan, Sour Dough Cinnamon Scrolls

I can't believe how good these are.   I could add Sultanas to the dough, apple to the filling or even made a savoury version. But this is the original.
The dough is light and crisp,  not cake like the traditional Cinnamon Scrolls.   I thought I had added too much filling,   but after baking it seemed just right.
It is so easy.  Try it !

Ingredients
Dough
500g bread flour
400g strong Sour Dough starter.
250g filtered water
1 generous dessert spoon of Golden Syrup or Maple Syrup
1 teaspoon salt (add last)
Optional 1 scant cup Sultanas.

Filling
100g Walnut oil or other viscous oil. light flavoured olive may be ok.
100g Nuttelex
Optional 2 teaspoons of White Miso paste

200g Brown sugar
1 Tablespoon ground Cinnamon
1/2 Tablespoon of Quatre Epices or Cinnamon


Method
Make dough by kneading all dough ingredients in TMX for 4 minutes.
Tip into a large bowl and cover.
( by hand..... Place Sour Dough into large bowl, add water and Golden Syrup and mix well.
Add flour and stir to form a lumpy mixture.  cover and stand for30 minutes.  add salt and knead in bowl 20 times or more until it forms a smooth soft dough.  Cover )

Leave in a cool place overnight.  ( i left mine 20 hours)

Mix together Cinnamon and Brown Sugar. set aside.
Add oil and Nuttelex and beat to form a smooth paste.  set aside.

When dough has doubled, tip on to a well floured bench and with floured hands ,  form into a large rectangle 1 cm thick.   try to keep the sides even.
Cover with oil mixture and spread with a spatula .  leaving  1 cm around the edge.
Sprinkle all sugar mixture over oil.
Carefully roll from longest side.  You may need a pastry scraper to assist with rolling as the dough is very soft. fold should be under roll.
Mark 12 even slices with a knife, do not cut through.
Slip Dental floss under roll and draw ends together on top of roll.
use a small egg slice to lift rolls on to lined baking dish.  they should just touch.
Brush or spray with oil.
Cover and place in warm place.  Mine took 4 hours in a warm kitchen.

Bake 25 minutes in pre heated oven,  180ff  degrees.

Icing optional.
mix icing sugar with vanilla essence.
place in a small plastic sauce bottle.
Drizzle over cold scrolls.

Thin Crust, Sour Dough Pizza.

 The secret of this thin crust  SD Pizza , is a very soft dough and an overnight rise.  
Very easy in the TMX or by hand.

Ingredients
450 g bread flour
100g SD starter
270 mls water
1 teaspoon of salt
1 teaspoon olive oil

Method
Mix together all ingredients, salt last, except olive oil.   It should look rough.
Cover and stand 30 minutes.
Knead until smooth. ( 3 minutes in TMX, OR  20 kneads by hand.
Place in large bowl and smear with olive oil.  Cover with shower cap or plastic.
Stand in a cool place overnight.
Cut into 4 or 6 pieces.   Cover pieces not being used.
Working with one piece at a time, roll out until thin.
Brush edges with olive oil and top as required.
Bake on a pizza stone in preheated very hot oven or in Pizza machine.

notes
will keep in fridge for a couple of days, covered.

Almond Crackle Biscuits, 3 ingredients

This recipe was originally from Dorrie Greenspan.  It was changed slightly by FOOD52 ,  and then adapted to TMX by me.   I also doubled the recipe as I found that they stayed crisp for more than a week.

Ingredients
150g sugar
2 large eggs
250 g sliced almonds

Preheat oven to 300 degrees.
Line 3 baking trays with baking paper

Method
Mix sugar and eggs in TMX for 30 seconds, speed 4. ( or beat with whisk until incorporated )
Place almonds into a dish and pour on the egg mixture.
Gently mix.
Spread 2 teaspoonful mounds on trays.   spread with a fork until flat but without spaces between almonds.
Bake 20 minutes.  Sit tray on wore rack to cool.
Remove from tray with flat spatula
If sticky when cool, turn over and place back in oven for 10 minutes.
spore in air tight tin.

Spelt and Potato Rolls

This rolls have a lovely earthy aroma and flavour.  This is due to the organic stone ground wholemeal Spelt flour and the new potatoes, including their skins.
Makes 8.

Ingredients

150g potatoes steamed and cooled
100g warm water
60g warm milk
1/2 teaspoon of sugar
3 teaspoons yeast
200g Spelt flour
150g white bread flour
3/4 teaspoon salt
1 teaspoon improver

Process
Heat oven to 200 degrees FF

Add warm water and warm milk, yeast and sugar to TMX bowl.
Mix speed 4 , 10 seconds

add remaining ingredients with salt last
Mix speed6, 10 seconds
Knead 4 minutes, at 37 degrees
leave to double
Form into 8 even rolls
Place on a lined baking tray, spray with water, cover with plastic and allow to double.
( as it was cold when I made these, I warmed the tray slightly in the oven and then placed the rolls on it and placed tray with rolls over steaming sink of hot water and covered with a table cloth.  the steam was able to circulate around the rolls.)
Bake 15 /20 minutes in centre of preheated oven, 200 degrees FF

Almond Pancakes with Peaches and Yoghurt

This recipe is adapted to TMX from"Maggie's Recipe for Life", Book.
I made some small changes to use what I had available.  For original recipe Page 80.

Very simple and very nice.

Ingredients

Into TMX bowl, place
110g Wholemeal or Spelt flour
1/2 teaspoon carb soda
1/2 teaspoon Baking powder
1 Tablespoon of caster sugar( I used Stevia Sweet)
30g of ground Almonds
50g of Pr0biotic yoghurt ( I used Kefir)
130 mls of  Almond milk ( i used Lactos free milk)

Mix, 10 seconds/ speed 4.
scrape down
mix 5 seconds/ speed 4

TO COOK AND SERVE
Heat non stick pan to moderate
Lightly brush butter over non stick pan
Place Tablespoon full into pan and cook until bubbles appear.
Turn and cook other side
Remove and keep warm.

Serve with grilled Peaches and Yoghurt and drizzle with honey if desired.

Notes
Freeze well and reheat in heated pan.
Nice with Clean Raspberry Jam and yoghurt
Kid friendly

Spicy, but not hot, Plum, Apple and Tomato sauce

Ingredients
1.1 kilos of plums, stone in and skin on. I used Cherry Plums.
330 g windfall Apples.
270 g tomatoes, raw, tinned or Passata
1 onion chopped or 1 leek.
4 cloves of garlic
Small piece of ginger, size of thumb nail
100 mls of apple cider vinegar
1 dessert spoon of salt
1/3 cup raisins or sultanas
1/3 cup raw sugar
1 teaspoon ground cloves
1/2 teaspoon of ground Star anise
Pinch black pepper

Instructions.

Drop 1/2 apples on to spinning blades, ( speed 6 for 5 seconds. )
Add plums, tomato and vinegar and cook 10 minutes, soft stir, 100 degrees.
Add remaining ingredients, cook 20 minutes, speed 2 , 100 degrees, cup in.
Allow to cool a little then push through strainer or Mouli.
Test for taste and add more sugar or Stevia if needed.
Return to TMX and bring to the boil. Boil 10 minutes, speed 3, 100 degrees.
Bottle in sterile bottles. .


Makes approximately 2 litres.

Although spicy, not hot.  Could add red chilliest wirh plums if required.v