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My Favourite Thermomix Recipes: Main Dishes

Falafel Rolls

Ingredients Preparation

2 cups dry chickpeas soaked in 5 cups of water for 24 hours changing the water a few times
4 onions , quartered
4 cloves garlic
25 g parsley , washed well and drained
2 teasp ground cumin
2 teasp ground coriander
2 teasp salt
1/2 teasp baking powder

1. Blend onion, garlic parsley and all the spices 10 sec speed 5 scrap down sides
2. Add drained chickpeas 10 sec speed 5, scrap down sides blend 10 sec speed 5, scrap down sides blend another 5 sec speed 5
At this stage you can freeze half (see tips)
3. Put the other half in a bowl add 2-3 tabsp S.R flour and 1/2 teasp baking powder. Place on a soup spoon using a small spatula (see picture) and shallow fry turning once till golden on both sides.
4. Spread Lebanese bread with any or all of the following, roll and enjoy
5. Houmus, sour cream, chilli sauce, lettuce, sliced white onion, tomato, parsley.

Tips

The frozen portion can be defrosted then add the flour and baking powder and follow the same procedure for shaping and frying.
Very handy for a weekend lunch or serving with Houmus dip to enjoy with pre-dinner drinks.
See my Houmus recipe under sauces and dips.

Source: recipecommunity.com.au


Portuguese Chicken with Peri Peri Sauce

Ingredients Preparation

1 Large whole free range chicken
8 cloves garlic , crushed
Pinch salt
Juice of 2 lemons
1 tsp bay leaf powder
2 tsp paprika
2 shots scotch whisky (80 mls)
2 tbsp very soft butter
1 whole chicken
Rock salt

1. Butterfly the chicken as follows: Using a sharp knife or kitchen scissors, cut chicken through breastbone. Open out, turn over and flatten by pressing down with heel of hand along backbone. Score chicken skin and flesh. Brush marinade all over chicken, sprinkle generously with salt, cover and refrigerate for 1 hour to marinate.
Preheat a chargrill or charcoal barbecue on high. Cook chicken for 40 minutes, turning and basting frequently with marinade, until golden brown and cooked through. Cut into pieces with kitchen scissors and spoon over peri peri sauce. Serve with potatoes, lettuce, lemon and sliced tomatoes.
To make the Marinade:
Place all ingredients (except rock salt) in TM and blend for 1 minute on speed 7, scraping down sides and lid.
To make the Peri Peri Sauce
Place chilli in TM bowl and chop on speed 8 for 20 seconds (until finely chopped)
Add all ingredients together in TM bowl and blend on speed 7 for 30 seconds

Tips

This might be the very best spicy chicken you will ever taste. Get your glass of water ready!

Source: This recipe is from the Food Safari recipe book from the SBS series of the same name


Meatball and Bocconcini Pizza

Ingredients Preparation

1 qty Pizza Dough (as per recipe in Everyday Cooking)
1 qty Tomato (Pasta) sauce (as per recipe in Everyday Cooking)
1 small tub bocconcini
1 cup basil leaves
1/2 cup pitted kalamata olives (optional)
Extra basil and rocket leaves to serve

1. Blend onion, garlic parsley and all the spices 10 sec speed 5 scrap down sides
2. Add drained chickpeas 10 sec speed 5, scrap down sides blend 10 sec speed 5, scrap down sides blend another 5 sec speed 5
At this stage you can freeze half (see tips)
3. Put the other half in a bowl add 2-3 tabsp S.R flour and 1/2 teasp baking powder. Place on a soup spoon using a small spatula (see picture) and shallow fry turning once till golden on both sides.
4. Spread Lebanese bread with any or all of the following, roll and enjoy
5. Houmus, sour cream, chilli sauce, lettuce, sliced white onion, tomato, parsley.

Tips

1. Prepare 1 qty pizza dough and leave to rise while you continue with your meatballs.
Meatballs:
To Thermomix bowl add 1 small clove garlic, three slices bread, handful of herbs of your choice, pepper and salt, pinch paprika. Mince on speed 7 for 5 secs or until thoroughly combined. Add 1 egg and 500g minced beef then knead on interval setting for 30 secs or until combined. Roll into walnut-sized balls and place evenly into lightly oiled Varoma dish and tray then set aside.
Sauce:
Prepare 1 qty tomato (pasta) sauce and set to cook as per instructions. Place Varoma containing meatballs onto TM and leave in place till end of sauce cooking time.
Assembly:
Once pizza dough is proved and rested, roll out to fit two well-oiled or lined pizza trays. Turn oven on to pre-heat to 200C
Top with desired qty tomato sauce (this will leave an ample amount of sauce for the fridge!) then add meatballs, bocconccini and basil leaves and olives if using.
Bake in hot oven for 15 mins, then scatter with extra basil and rocket to serve

Source: recipecommunity.com.au


Gnocchi

Ingredients Preparation

1 kg purple potatoes , peeled & cubed (or old floury potatoes)
600 g water
400 - 450g plain flour
Pinch salt
2 tbsp Butter
1 egg

1. Place potatoes into Varoma dish.
Place water into mixing bowl and cook 25 - 30 min/Varoma temp/speed 1.
2. Remove Varoma and set aside.
Allow potatoes to cool (approx. 15 -20 min). Discard water, rinse and dry bowl.
3. Place cooled potatoes into mixing bowl and mash 10 sec/speed 4. Do not over process or puree!
4. Add 300g of flour, salt, butter and egg (if using). Set dial to Closed lid (closed lid position) and knead 30 - 40 sec/dough mode Interval setting.
5. Place remaining flour, along with dough, onto floured surface or ThermoMat.
Work remaining flour into the dough until you achieve texture that is not overly sticky.
Roll dough into a finger width sausage-shape and cut into approx. 2cm long pieces.
Shape the gnocchi with a fork, grater or wooden gnocchi board.
6. Cook immediately. Place into pot of boiling water and cook until gnocchi has risen to the surface.
Remove and drain with a slotted spoon.
Serve with your favorite sauce.

Tips

To freeze gnocchi, make sure they are separated and place on a floured board in the freezer for 3 - 4 hours.
Remove once frozen and place into plastic bag. They will remain separated and are ready for a quick homemade meal any time you need it!

Source: recipecommunity.com.au


Prosciutto and Rocket Lasagna

Ingredients Preparation

600 g Fresh ricotta
30 g plain flour
300 g pouring cream
2 whole eggs
100 g Parmesan cheese in cubes
1 large onion peeled & halved
500 g bunch of silverbeet washed
360 g rocket washed
1 bunch parsley trim stalks
2 tbsp marjoram

1. If making own pasta, do this first & allow to rest. Place lemon rind in Thermomix bowl & pulverize for 15 seconds on speed 9, scraping down bowl if necessary. Put aside.
2. Place parmesan in TM bowl & grate for up to 10 seconds on speed 9. Put aside. Into TM bowl place ricotta, flour, cream & eggs & mix for 8-10 seconds on speed 6. Put aside.
3. Place 800mls of water in TM bowl & onion halves into rice basket & place in TM bowl. Cook on Varoma temperature for 15 minutes on speed 4.
4. Meanwhile take out centre stems from silver beet & discard, cut off parsley stalks & discard. Place leaves of them with rocket into Varoma dish & put on top of TM bowl for last 5 minutes of cooking onions.
5. Drain onions & revive them & steamed greens in iced water. Drain & then squeeze moisture from mixture by hand - or with spatula using rice basket as strainer.
6. Tip remaining water from TM bowl, add back cooked rocket & onions. With lid in locked lid position press turbo button 3-4 times to roughly chop mixture.
7. Add in lemon zest & marjoram leaves & incorporate using reverse speed 2 for 10 seconds.
8. If using commercial pasta you will need to soften sheets by placing in batches in boiling water for about 20 seconds. Cool in iced water, drain & place in layers between plastic wrap for assembly. Freshly made pasta doesn't seem to need cooking prior.
If using your own fresh pasta, roll it out to sheets for assembly.
9. Form 3 layers with 1/3 of the mixtures each time giving you 4 layers of pasta. Layer pasta, prosciutto, rocket mixture, ricotta mixture, parmesan & repeat. Finish with a layer of pasta dopped with dobs of butter & bay leaves.
Bake for about 40 minutes at 180degrees

Source: recipecommunity.com.au