Hot Chocolate (Thermomix)

Hot Chocolate                      by Fiona Mates

This is the thick, rich kind you get at Paul - a small amount goes a long way and it tastes so luxurious!

This is generous per person, it will take different lengths of time to cook depending on how many you are making it for. For small portions make this quantity for two people.

250g milk
30g dark chocolate
teeny pinch of chilli flakes (optional)
teeny weeny pinch of cinnamon
1/2 to 3/4 tsp soy lecithin
1/8 tsp or less xanthan gum
1/4 tsp cocoa powder
sugar to taste, try 1 1/2 tsps

Put in the TM bowl the chocolate, chilli flakes, cinnamon, cocoa powder, soy lecithin, xanthan gum and sugar, grind quickly, turbo 5 seconds.

Add milk , 6-7 mins (I haven't timed it for different quantities so keep an eye on the screen) temp 90, speed 3 but watch and just cook until it reaches 90 and then give it 1 minute. 3. Speed 10 for 20 seconds to froth . 

Asian inspired Chicken Skewers with Peanut Sauce (Thermomix)

Asian inspired Chicken Skewers with Peanut Sauce

by Corinne Rowe

Makes 15 cocktail skewers 

As a meal feeds 2 hungry or three average appetites. For four, increase chicken recipe by 50% but no need to increase peanut sauce recipe.

Equipment

wooden skewers soaked for 30mins in water

baking tray, covered in foil, oiled

Think ahead

Cubed chicken needs 30 minutes in the freezer before it goes into the TM.

Ingredients

Chicken Skewers

1 garlic cloves peeled

2 red long chilli deseeded

2 lime leaves, finely chopped ( I find they do not chop well in the TM)

20g caster or rock sugar*

350g chicken breast, cut into cubes and frozen for 30mins

Splash Japanese rice vinegar

20g Mirin

40g Japanese soy sauce

Peanut Sauce

knob of ginger peeled

1 garlic clove peeled

1 long red chilli deseeded

150g roasted peanuts without salt

20g brown sugar 

30g Japanese Soy

50g coconut cream

20g water

If using one TM bowl, make the peanut sauce first while the chicken is in the freezer.

Peanut Sauce

Method

Place ginger, garlic and chilli in bowl, chop 5secs/speed5 Scrape down sides, repeat. Add peanuts chop 2secs/speed6, add sugar, soy, coconut cream, 20g water, No MC cook 2 minutes/80c/reverse/speed2. 1sec/speed6 repeat if needed

rock sugar is used in Asian cooking and is not to be confused with sugar lumps. They are long solid blocks of cane sugar with honey produced with slow crystallisation. It gives a subtle sweetness.

Chicken Skewers 

Method

Place garlic, chilli and lime leaves, sugar in bowl chop 3secs/speed 4 for caster (repeat if necessary), 15 secs/speed 4 increasing to 7 for rock Scrape down bowl

Add partially frozen chicken and liquids to bowl chop 5secs/speed6. Transfer to a bowl.

With a damp hand place a golfball sized amount of chicken in your hand and place around bottom part of skewer covering end point. Work into a even small finger size. Place on lightly oiled baking tray covered with foil. Repeat with all skewer ends facing same way. 

Cook under preheated high grill turning once after 5mins (or steam in the varoma but grilling gives nice colour).

TM Notes

I sometimes steam the chicken in the varoma with vegetables on varoma tray and rice noodles (packet sort in fresh food section) steamed on top of the vegetables for a couple of minutes. In a bowl mix the rice noodles, veg and peanut sauce and put chicken on top. Easy meal.

© thermiechef 2016