Thermal Cooking Methods · 2020-01-28 · 4 ~ METHOD ~ 1. Blitz onion and garlic for 3 secs/speed 6. Add butter and cook for 2 mins/100ºC/speed 1. It is also time to start cooking

FEBRUARYE-BOOKmealsmadeeasy.recipes

Thermal Cooking Methods

2

MEAL PLAN OVERVIEW

Veggie Smuggled Scrolls 3Mac and Cheese 4Rolled Beef with Herb Stuffing 5Creamy Honey Mustard Chicken 6Meatball Subs 7Caramel Bliss Balls 8Slow Cooked Lamb Curry 9Tandoori Chicken Wings 10Fish Burger 11Beef Cannelloni 12Sweet Chilli Chicken Skewers 13Finger Buns 14Rice Paper Rolls 15Grilled Lamb Cutlets 16Garlic Prawn Risotto 17Pumpkin, Spinach and Feta Pizza 18Warm Chicken Noodle Salad 19Quick and Easy Chocolate Cake 20Hidden Veggie Delights 21Creamy Chicken Alfredo Fettuccine 22Herb Crusted Salmon 23Pork Chops 24Beef Brisket 25Milky Berry Pops 26

Homemade Gravy 27BBQ Sauce 28Sweet Chilli Sauce 29Veggie Stock Paste 30Tomato Sauce 31Vanilla Bean Paste 32Curry Powder 33Tandoori Marinade 34Tandoori Paste 35Pizza Dough 36Basic Icing 37Naan Bread 38White Sauce 39Seafood Sauce 40Beef Meatballs with Lots of Veggies 41

3

~ METHOD ~

1. Place carrots, zucchini and spinach into mixing jug and chop for 5 secs/speed 5. Scrape down sides and repeat. Remove from jug and set aside.

2. Place yeast, warm water and sugar into the mixing jug and heat for 1 minute/37°C/speed 2

3. Add all other dough ingredients including veggies (apart from toppings: BBQ sauce, chicken and cheese) and knead for 5 minutes. The recipe will be wet, so you may need to add a bit more bakers flour.

4. Tip into a lightly oiled bowl and cover with a clean tea towel. Sit somewhere warm and allow to prove for at least 30 minutes or until doubled in size.

5. Preheat oven to 190°C and line an over tray with some baking paper.6. Knock down dough, roll into a ball, break in half. On a lightly floured surface roll out each

piece into a rectangle shape until thin (approx. 1/2 cm).7. Spread BBQ sauce evenly over the dough. Top with chicken and cheese.8. Roll up into a scroll shape and slice into 2 cm strips9. Place individual scrolls onto the lined baking tray quite close together and bake in oven

until golden (approx. 15 - 20 minutes depending on size of scroll).

v 2 tsp. dried yeastv tsp. raw sugarv 320 g waterv 25 g extra virgin olive oilv 500 g bakers flourv 1 tsp. saltv 1 carrotv 1 zucchiniv 2 small handfuls of baby spinachv 2 tbsp. BBQ saucev 1 c Shredded cooked chickenv 2 c freshly grated cheese

~ INGREDIENTS ~Serves 12

VEGGIE SMUGGLED SCROLLS WEEK 1

45 mins

25 mins

4

~ METHOD ~

1. Blitz onion and garlic for 3 secs/speed 6. Add butter and cook for 2 mins/100ºC/speed 1. It is also time to start cooking your pasta according to the packet instructions.

2. Add all remaining ingredients to the thermal jug and cook for 7 mins/90ºC/speed 4.

3. Drain the pasta and mix everything in a bowl together and serve.

v 1/2 brown onionv 1 garlic clovev 50 g butterv 500 g macaroni pasta (gluten-free if

desired)v 650 g milkv 70 g plain flour (or gluten-free

cornflour if desired)v 150 g freshly grated tasty cheesev 50 g freshly grated parmesan

cheese


MAC AND CHEESE WEEK 1

5 mins 10 mins

5

~ METHOD ~

1. Remove the fat off the steak and thin out the beef to about 1cm thick, by placing meat on a chopping board, covering in plastic wrap and use a meat cleaver to flatten it. You want both pieces about the same size. This will also tenderise the meat.

2. Dice onion either by hand or in your thermal appliance, 3 secs/speed 5. Add breadcrumbs, herbs and bone broth powder and mix together by hand or speed 4/5 secs/reverse.

3. Lay both pieces of meat side by side on chopping board. Overlay the edge of one piece of meat and bang them together with your meat cleaver (you want one big piece of steak).

4. Spread stuffing over mixture, and roll steak up into a scroll.5. Tie together with string and drizzle olive oil over the top. Season with salt and pepper.6. Place veggies around your steak and cook in oven on 180ºC for approx. 15-20 minutes

(adjust time to suit your cooked steak preference). Once steak is cooked, remove and cover with foil to rest and keep warm. Continue to cook veggies until done. Resting the steak will make it beautiful and juicy.

7. Make some Homemade Gravy, or gravy from your pan juices and serve.

v string to tie up your rollv 2 large pieces of rump steakv 1 brown onionv 1 tbsp. mixed herbsv 1 tbsp. original bone broth

powder (optional)v 1 c breadcrumbs (blitz 2 pieces

with crusts)v 2 tbsp. olive oilv salt and pepper to seasonv vegetables to roastv Homemade Gravy


CHEESY HAM POTATOES WEEK 1

10 mins 20 mins

6

~ METHOD ~

1. Blitz onion and garlic in mixing jug for 3 seconds/speed 52. In a large frying pan, heat oil over medium heat. Add chicken, onion and garlic and cook

for 12-18 mins, turning chicken after 5 minutes each side.3. While waiting for the chicken to cook through, make the sauce by placing sauce

ingredients (except cream) into mixing jug and blitz for 3 seconds/speed 5.4. Once the chicken is cooked, turn the heat down to low and pour over the sauce. Allow to

simmer for 10 minutes and reduce a little bit.5. Add cream just prior to serving, allow cream to heat through, then serve.6. We love this served with freshly cooked green veggies and mashed potatoes.

v 1 brown onion, peeled and halvedv 3 garlic cloves, peeledv 1 tbsp. Coconut or olive oil for

fryingv 6 -8 chicken thigh fillets or 4-6

chicken breast filletsSauce Ingredientsv 3 tbsp. honeyv 2 tbsp. seeded mustardv 1 tbsp. vegetable stock paste v 1 c waterv 1 tsp. cornflourv Salt and pepperv 1/2 c pure cream

~ INGREDIENTS ~Serves 6-8

CREAMY HONEY MUSTARD CHICKEN

WEEK 1

5 mins 30 mins

7

~ METHOD ~

~ INGREDIENTS ~Serves LOTS

MEATBALL SUB WEEK 1

10 mins 10 mins

v 1 x batch of meatballs with lots of veggies

v Salad fillings of choicev Freshly baked rollsv Sauces of choice – sweet chilli, sour

cream, garlic aioli etc

1. Cut the rolls down the middle and fill with salads of choice.

2. Heat the meatballs, add a few to each roll, drizzle with any sauces that you like and enjoy.

8

~ METHOD ~

1. Place everything into your mixing jug and blitz 15 secs/speed 8. Roll into balls and coat in extra coconut. Store in the fridge or freezer.

v 100 g oatsv 80 g desiccated coconutv 170 g pitted datesv 2 tsp. vanilla pastev 1 tbsp. rice malt syrupv 2 tbsp. coconut oil (40g)v 2 tbsp. water (could use coconut

water)


CARAMEL BLISS BALLS WEEK 1

10 mins 10 mins

9

~ METHOD ~

1. Place roughly diced onions, roughly chopped garlic, lamb shoulder, water and paprika in slow cooker (no need to brown first).

2. Cook on low for 6-8 hours (longer if needed).3. Once cooked, pull the meat off the bone and set aside while you prepare the other

ingredients.4. Add the onions and garlic from your slow cooker into a frying pan (don’t worry if you get

juice, it will add to the flavour).5. Add curry powder, coriander powder, turmeric powder and cook for a couple of minutes

on med-high heat or until spices have incorporated.6. Add tomato paste and lamb meat and cook for a further 5 minutes.7. Add coconut cream and let this simmer for about 10 minutes on low.8. Serve with brown, white or cauli rice and/or naan bread.

v 1 lamb shoulder (any size is fine you’ll just have more or less meat)

v 1/2 c tomato pastev 1/2 tbsp. turmeric powderv 1 tbsp. ground coriander powderv 1 tbsp. curry powderv 1 tbsp. paprika powderv 1/2 c waterv 2 x garlic clovesv 2 x brown onionsv 1 x 400ml can coconut creamv Naan Bread to Serve


SLOW COOKED LAMB CURRY

WEEK 2

20 mins 6 hrs

10

~ METHOD ~

1. Coat all the chicken wings in the marinade, cover and place in the fridge for 4-6 hours, or overnight.

2. Preheat oven to 200ºC. Line a large oven tray with baking paper and spread the wings out evenly.

3. Cook for 40-50 mins, or until cooked through, turning once during cooking.

v 1 kg chicken wings (more if needed)

v 1 batch tandoori marinade


TANDOORI CHICKEN WINGS WEEK 2

10 mins 30 mins

11

~ METHOD ~

1. Prep all the salad fillings and set aside, ready to use.2. In a large frying pan (or BBQ grill) heat a tbsp butter and fry off fish till cooked through.3. While fish is cooking, toast the burger buns under the oven grill until slightly golden.4. Once ready, assemble the burgers and eat immediately.

v White fish of choice (pink ling, blue eye, snapper or sweet lip all work well)

v 1 tbsp. butterv Salad fillings of choicev Burger Buns (Gluten Free or

regular depending on dietary requirements)

v Dressing of choice (eg.mayonnaise, garlic aioli or seafood sauce etc)

~ INGREDIENTS ~Serves lots

FISH BURGERS WEEK 2

15 mins 15 mins

12

~ METHOD ~1. In a large frying pan, cook mince for approx. 5 mins, until it changes in colour. Stir with a

wooden spoon to break up any lumps.

2. Blitz onion and garlic for 5 secs/speed 5 (or finely dice) and add to mince whilst browning.

Once your mince has changed colour, blitz veggies for approx. 5 secs/speed 5, including the tomatoes (or grate and finely dice, depending on veggies of choice) and add to mince.

3. Add stock, bone broth powder, and herbs, stir well and then turn heat down and simmer for approx. 15 mins. Stir occasionally.

4. Whilst this is simmering, make your white sauce (see next page for recipe). Also, turn on the oven to 180ºC and grate the cheese.

5. Once everything is ready you can assemble the cannelloni. Using a teaspoon, fill each one

with some mince mixture and lay in a baking tray. Pour over the white sauce and top with grated cheese.

6. Bake in preheated oven for 45 minutes or until cheese is golden brown, and the edges are bubbling. Remove from oven and set aside for 5 minutes to set.

v 1 kg beef mincev One batch of white saucev 1 packet cannelloni pasta tubes

(200g)v 1 tsp. mixed herbsv 1 tbsp. Beef bone broth powderv 2 tbsp. thermo-made veggie

stock paste (optional)v 6-8 ripe tomatoes or 1 tin

tomatoesv Blitzed veggies (approx. 2 cups

once blitzed)v 2 garlic clovesv 1 brown onionv 4-5 large handfuls freshly grated

cheese


BEEF AND VEGGIE CANNELLONI

WEEK 2

15 mins 40 mins

13

~ METHOD ~

1. Dice the chicken and veggies into bite-sized bits.2. Alternating between the chicken and a vegetable piece, thread onto the skewer sticks.3. Cook over medium heat on the bbq, under the grill or in a large frying pan, until golden

and cooked through – approx. 5 mins each side.4. Baste with sauce, and serve.

v 2 chicken breastsv Assorted veggiesv 1 tbsp. sweet chilli saucev 1 tbsp. tamari saucev 12 skewer sticks


SWEET CHILLI CHICKEN SKEWERS

WEEK 2

15 mins 15 mins

14

~ METHOD ~

1. Add all ingredients to your mixing jug in order. Combine 40 seconds, speed 32. Knead 8 minutes dough function3. Transfer dough to a thermomat or oiled bowl & cover with a tea-towel. Let this sit & rest for

15 minutes before working with the dough4. Turn dough out onto a thermomat or oiled/floured bench & punch out any gasses that

may have formed5. Divide your dough in 50g portions, roll into mini sausages spaced a few centimetres apart

from each other6. Place your trays in a nice warm moist area to prove until they grow to double/triple their

original size. If you are proving in a dry heat please spray your dough with water & cover your tray or the dough will dry out

7. Preheat oven to 180C fan forced8. Once grown to the desired size bake for 15-20 minutes, or until golden brown. Take off

trays immediately & place on cooling rack9. Once cool you may cover in icing & sprinkles/coconut

v 275 g waterv 65 g sugarv 5 tsp. dried instant yeastv 550 g white bakers flourv 1 tsp. saltv 2 tsp. bread improver (you can

source a natural bread improver, or use ACV if you wish)

v 45 g soft butter


FINGER BUNS WEEK 3

1 hr 30 min

20 mins

15

~ METHOD ~

1. In a food processor, place onion, garlic, ginger and all the spices and blitz for 10 secs/high speed.

2. In a large frying pan over a hot heat, add the butter and spice mix and cook for 3-5 minutes then remove from heat.

3. Add the diced chicken and bring back to medium/hot heat and cook for 5 mins, stirring often.

4. Combine the tomatoes and cornflour together (puree if needed), then pour over the chicken. Simmer for 15 minutes, stirring often.

5. Reduce heat to low, add sugar, yoghurt, and cream. Stir until well combined. Cook for a final 5 minutes then serve with rice, cauliflower rice, naan bread or pappadums. You can freeze any leftovers (even the sauce).


RICE PAPER ROLLS WEEK 3

20 mins 20 mins

v Any meat you like – Chicken, Prawns, Crab, Salmon, Beef

v Veggies you like – Carrot, Zucchini, Lettuce

v Pandaroo rice paper rollsv Vermicelli rice noodlesv Dipping sauce – Coconut Amino

Sauce or Tamari/Soy

16

~ METHOD ~1. Firstly, coat all the cutlets in breadcrumbs by dipping in the egg mixture and then

breadcrumbs. Set aside to cook later.2. Put potatoes into your simmering basket, and sit inside the thermal jug. Fill with cold tap

water to the 1L line. Set the lid in place.3. Chop vegetables and place in the steaming trays. Tip: place hard veggies like corn cobs

and carrots in the bottom, and soft veggies like peas and corn in the top tray. Cook for 25 mins/steaming temp/speed 2 (hottest temp your machine goes).

4. With 10 mins to go, it’s time to cook the cutlets. Drizzle some olive oil in a large frying pan and heat until medium/hot. Cook the cutlets for approx. 5 mins each side, this should cook them medium. If you prefer them rare, cook for less time. Allow to rest while you finish prepping the mashed potatoes.

5. Check that your vegetables are cooked to your liking. If not, put the machine on for a little longer. Once they are cooked, set aside the steamed vegetables. Remove the basket (holding your potatoes) and discard the water.

6. Tip potatoes back into your jug and add the butter and milk. You can also add salt and pepper if you wish. Mix for 10 secs/speed 4. Don’t over mix or it will go like glue. Add a little more milk if you need and mix the rest with a spatula.

7. Now that everything is ready, plate up the cutlets and veggies. Serve and enjoy!

v Lamb cutlets (as many as you need to feed your family)

v 1 cup breadcrumbsv 1 egg, whiskedv 700 g potatoes, peeled and cut

into largish pieces. (Golden Delight or Kipfler)

v 1000 g of waterv Vegetables to steam – corn, peas,

carrots, broccoli, zucchini etc (enough to feed your family)

v 60 g milk or creamv 30 g butterv Homemade gravy to serve


SEASON LAMB CUTLETS WITH MASH & STEAMED VEGGIES

WEEK 3

10 mins 50 mins

17

~ METHOD ~1. Place garlic cloves into your mixing jug and chop 3 secs/speed 7. Scrape down the sides.2. Add sliced spring onion and olive oil and cook for 3 mins/100ºC/speed 1.3. Insert butterfly. Add wine and rice and cook 5 mins/100ºC/speed 1/reverse.4. Add cream and water and cook for 17 mins/100ºC/speed 1/reverse.5. Add prawns and cook for 1 mins/100ºC/speed 1/reverse.6. Transfer to your thermo server and place lid on top. Let this sit for a few minutes.7. Either serve on its own or with a side salad.

v 4 garlic clovesv 4 spring onions, sliced thinlyv 1 tbsp. olive oilv 130 g white winev 300 g arborio ricev 300 g cream (pure cream)v 400 g waterv 24 prawns


GARLIC PRAWN RISOTTO WEEK 3

5 mins 25 mins

18

~ METHOD ~1. Preheat oven to 200ºC (fan forced) and line a pizza tray with baking paper.2. Roll out pizza dough and place on oven tray.3. Spread the tomato paste over the base.4. Top with baby spinach, pumpkin, cheese and then feta cheese (I like it in that order).5. Cook for 12-15 mins, or until nice and golden and the base is crisp.6. Drizzle over the sour cream and serve.

v One batch of pizza doughv 2 tbsp. tomato pastev 1 c diced pumpkinv 1 handful of baby spinachv 50 g feta cheese (more or less if

you like it)v 1 c freshly grated cheesev 1/4 c sour cream (optional)


PUMPKIN,SPINACH AND FETA PIZZA

WEEK 3

15 mins 30 mins

19

~ METHOD ~1. Cut chicken into slices and place them in the bottom steaming tray, leave spaces for

steam to come through.2. Slice vegetables into long strips and place them all, except the snow peas, into the top

steaming tray.3. Fill the mixing jug to the 1 litre line with water and cook the chicken and vegetables for 15

min/steaming temp/speed 2.4. While that is cooking, in a microwave safe dish, combine all your satay sauce ingredients

with a fork. Put noodles in your basket and set both aside.5. Once the 15 mins are up, move your chicken around a bit, and check to see if your

vegetables are cooked to your liking. We like ours still with a bit of crunch and we usually find 15 mins is enough. If they are done, put them in an insulated bowl to keep warm.

6. Put the basket of noodles in the mixing jug and put your chicken back on top, along with the snow peas. Cook for a further 2 mins/steaming temp/speed 2.

7. Everything should be cooked, but if your chicken still isn’t done, put the noodles and snow peas in your insulated bowl to keep warm, and continue to cook your chicken on steaming temp. Just be careful you don’t run out of water, and refill the jug if you need to.

8. Heat the satay sauce in the microwave and serve, layering the plate with noodles, vegetables, chicken and drizzle the sauce all over the top. Enjoy!

v 2 chicken breastsv 1 red capsicumv Handful of snow peasv 1 zucchiniv 1 carrotv 1 packet of thick egg noodles

(additive-free)v Satay Saucev 2 tbsp. crunchy or plain peanut

butterv 4 tsp. tamari or soyv 1 clove of garlicv 150 g coconut milkv 1/2 tsp. chilli powder (or to taste)


WARM CHICKEN NOODLE SALAD

WEEK 3

15 mins 15 mins

20

~ METHOD ~1. Preheat oven to 160ºC and grease and line a cake tin (round or square).2. Place all ingredients into your mixing jug and beat 10 secs/speed 4. Then scrape down

sides and repeat for a further 20 secs/speed 4 or hand beat in a bowl until well combined.3. Bake for approx. 30-40 mins or until a skewer comes out clean.4. Leave to cool for 5 mins in the tin before turning out onto a wire rack to cool completely.5. Ice with our basic icing recipe

v 260 g self-raising flourv 180 g caster sugarv 140 g milkv 2 eggsv 100 g butterv 1 tsp. vanilla extractv 1 tbsp. cacao (or cocoa)v 1 batch basic icing


QUICK EASY CHOCOLATE CAKE

WEEK 4

5 mins 30 mins

21

~ METHOD ~

1. Preheat oven to 180ºC and grease a muffin tin with butter.2. If you haven’t made any pumpkin puree, do this first. Simply boil down some butternut

pumpkin and then puree it. Freeze any leftovers.3. Add all ingredients and mix for 10 secs/speed 3/reverse, repeat if needed.4. Cook in the oven for 20-25 minutes or until cooked through.

v 200 g pumpkin pureev 170 g nitrate free ham, diced

(optional)v 100 g freshly grated cheesev 1 carrot (grated)v 100 g plain flour (spelt or GF

works well)v 4 eggsv 1/2 tsp. saltv Butter for greasing muffin tins


HIDDEN VEGGIE DELIGHTS WEEK 4

5 mins 25 mins

22

~ METHOD ~1. First, you need to cook the chicken – fill your thermal jug with enough water to cover the

blades. Roughly chop your chicken and place in the steaming basket. Steam for approx 15 mins/steaming temp/speed 2 (varoma for those with a thermomix)

2. Check the chicken is cooked (if not cook for a further 5 mins). Tip out water and put chicken into the jug. Shred the chicken apart for 2-3 secs/reverse speed 4. Set this aside to use later. No need to wash the jug

3. Chop garlic for 3 secs/speed 6. Scrape down sides and add butter. Cook for 2 mins/100C/speed 2

4. Add cheese and blitz 5 secs/speed 75. Add everything else (except pasta) and cook 12 mins/80C/speed 46. While your sauce is cooking, boil a large pot of water and cook your pasta as per packet

instructions (if your sauce finishes cooking, don’t worry, just leave it to rest and thicken up)7. Once your pasta is cooked, drain and rinse it. Then put it back into your pot, or a very large

bowl and add the chicken. Pour the sauce over the top and stir through.8. Serve with some freshly cracked pepper and enjoy!

v 2 skinless chicken breastsv 2 large garlic clovesv 40 g butterv 100 g parmesan cheese, diced

roughlyv 60 g tasty cheese, diced roughlyv 400 mL pure creamv 450 g milkv 1 tbsp. thermomade veggie stockv cracked black pepper, a few good

grindingsv 1 tsp. freshly chopped parsley

(could use dried as well)v 40 g cornflourv 500 g fettuccine pasta


CREAMY CHICKEN ALFREDO FETTUCCINE

WEEK 4

5 mins 30 mins

23

~ METHOD ~1. Preheat oven 180ºC.2. Chop bread 10 secs/speed 7.3. Add herbs, cheese and butter and process on speed 7 until everything is chopped well.

Will take approx. 10 secs.4. Press herb crust onto the top of salmon, then heat oil in frying pan.5. Once oil is hot, add salmon skin side down. Cook until the skin is crisp and you’ve got

about 1 cm of cooked fish (it will slowly change colour).6. Place fish into the oven and cook until the herb crust is crunchy and golden on top. Will

take approx. 15 minutes.7. Serve hot with a fresh garden salad.

v 4 x pieces of salmonv 4 pieces of frozen bread –

sourdough works really wellv Big handful of fresh parsleyv 2 good size sprigs of fresh dillv 30 g parmesan cheesev 2 tbsp. butterv 1 tbsp. olive oil for frying


HERB CRUSTED SALMON WEEK 4

10 mins 20 mins

24

~ METHOD ~1. Place the pork in an oven safe dish and set aside2. Put everything else into your thermal jug and blitz for 5 secs/speed 5. Pour this over the

pork. Cover and leave to marinate for at least 4 hours, but overnight is best3. Place into the oven and cook on 150C for 2 hours, or place in the slow cooker and cook on

low for 6 hours4. Serve with veggies, salad, homemade chips – whatever you like really!

v 8 -10 pork chopsv 50 g rapadura (or brown) sugarv 1 small brown onion, peeledv 1 garlic clovev 1 tsp. mustard powderv 1 tsp. sweet paprikav 1 tbsp. sweet chilli saucev 1 tbsp. tamari sauce


SPICY PORK CHOPS WEEK 4

5 mins 2 hours

25

~ METHOD ~1. Add all ingredients into your slow cooker and cook on low for 8 hours, or on high for 5

hours.2. Once meat is cooked, pull the beef out and sit it aside during this next step.3. Now scoop all the juices and onion out and put them into a saucepan or frying pan.

Simmer this for approx 20+ minutes, or until it’s reduced in size and is starting to thicken up. How much juice you get will depend on the quality of meat, just keep it simmering until it’s reduced in half.

4. Now shred the beef by pulling it apart with two forks.5. Serve in wraps, burger, or with mashed potato and veg.

v 1 beef brisketv 1 onion (sliced)v 2 garlic cloves (crushed)v 1/2 c BBQ saucev 1/4 c tomato saucev 2 tbsp. rapadura or brown sugarv 1 tsp. mixed herbsv 1 bay leafv 2 tbsp. beef bone broth powder


SLOW-COOKED BEEF BRISKET WEEK 4

5 mins 8 hours

26

~ METHOD ~

1. Blend all ingredients together except yoghurt. 3/4 fill your additive-free ice-cream moulds and then dollop tea-spoon size portions of yoghurt on top

2. Allow to set in the freezer overnight or for eight hours

v 1 c or 150g mixed frozen berriesv 1 tbsp. lemon juicev 1 tsp. chia seedsv½ cup or 130g coconut waterv 1/2 c 140g natural or vanilla

yoghurt


MILKY BERRY ICY POLES

5 mins 8 hours

WEEK 4

27

~ METHOD ~

1. Add all ingredients to a microwave safe glass jug and whisk till well combined and there are no lumps

2. Place in microwave for 20-30 seconds at a time, on high, then stir. Repeat this until your gravy is thick and ready. I normally find 2-3 minutes is enough

3. Alternatively, you can add these ingredients into a pot and constantly stir, over medium heat

v 2 tbsp. corn flour or tapioca starch

v 4 tbsp. bone broth powderv Pinch saltv 1 – 1 & half cups water


HOMEMADE GRAVY

5 mins 3 mins

28

~ METHOD ~

1. Finely dice onion and garlic and sauté in a pot with olive oil until onion is translucent.2. Add everything else to pot and cook on medium-high heat for 20 minutes until tomatoes

have cooked down and reduced.3. Either transfer to a blender and blitz sauce until smooth or use a hand blender to blitz the

sauce until smooth.4. Return to pot and cook again on medium-high heat for a further 5 minutes to reduce the

sauce.5. Store in sterilised bottles for approx. 3 months (possibly longer) in the fridge. We store

mine ours the freezer in resealable pouches so that there is less chance of waste as we only have one out a time (in the fridge).

v 2 tbsp. extra virgin olive oilv 1 brown onion, peeled and halvedv 2 garlic clovesv 800 g tomatoes (fresh or tinned

is fine), quarteredv 130 g rapadura or brown sugarv 4 tbsp. worcestershire saucev 2 tbsp. sweet chilli saucev 4 tbsp. white or apple cider

vinegarv 1 tsp. ground clovesv 1 tsp. nutmegv 1 tsp. minced gingerv 30 g cornflour


BBQ SAUCE

3 mins 22 mins

29

~ METHOD ~

1. Halve 100g of the chillies and place them into your food processor (seeds and all).2. Cut the remaining chillies in half and de-seed (you may like to use gloves for this process).

Add these to your food processor.3. Add the garlic and 200g of the vinegar. Blitz for 15 secs/medium speed. You want it nice

and fine, so scrape and repeat if necessary.4. Transfer contents to a pot and add the rest of the vinegar, as well as the sugar, and cook

for 10 mins on medium heat until the sugar has dissolved.5. Increase the temp to hot and cook for a further 10mins – you want it to start to boil. You

might want to place a lid on your pot to stop any splatter.6. Once it has reached boiling point, turn down to a simmer and stir occasionally. Cook for

approx. 30-40 mins or until your sauce has thickened to your liking. We wanted ours quite thick so left it for the full 40 mins.

v 500 g fresh red chilliesv 3 garlic cloves, peeledv 650 g white vinegarv 600 g caster sugar


SWEET CHILLI SAUCE

3 mins 22 mins

30

~ METHOD ~

1. Add everything to a large pot, bring to the boil, then reduce to a simmer. Cook for 45 mins, stirring often. Add more olive oil or water if you feel it is burning or sticking to the base of the pot.

2. Using a stick blender or food processor puree till nice and smooth.

v Mixed veggies of choice, chopped roughly. Approx 5-6 cups full.

v 2 tbsp. Fresh herbs of choice (you can use dried if you prefer)

v 50 g Rock saltv 1 tsp. Black peppercornsv 2 tbsp. Extra virgin olive oilv 1/4 c water


VEGGIE STOCK PASTE

5 mins 40 mins

31

~ METHOD ~

1. Finely dice onions and garlic and cook off in saucepan with oil on medium-high heat until translucent.

2. Add everything else and cook this for 25 minutes. If you have used fresh tomatoes you will need to cook for longer, approx. 35-40 minutes. You may want to cover with lid to stop the splatter.

3. To puree the sauce, use a hand mixer and puree until a smooth consistency is reached.4. Store in an airtight sterilised jars/bottles in the fridge.

v 1 1/2 L pureed tomatoes or 1.5kg ripe fresh tomatoes

v 2 red onions, peeled and diced roughly

v 2 cloves fresh garlic or 1 tsp. dried garlic

v 1 tsp. ground clovesv 1 tsp. nutmegv 1 tsp. paprikav 1 tsp. ground black pepperv 2 tsp. saltv Drizzle of olive oilv 130 g rice malt syrupv 150 g brown sugarv 100 g white vinegar


TOMATO SAUCE

5 mins 30 mins

32

~ METHOD ~

1. Place the sugar and hot water into your mixer jug and mix 2 mins/100ºC/speed 3. You want the sugar to be completely dissolved before adding the rest of the ingredients. If you can still see sugar crystals then repeat this step until it’s completely dissolved.

2. Add all other ingredients and blitz 1 min/speed 9. Scrape and repeat.3. Cook your paste now for 10 mins/100ºC/speed 24. Store in airtight sterilised glass jars. This mix will keep for up to 12 months if stored in a cool

dark spot like your pantry, or if you are in a warmer climate store in the fridge.5. Please note – this is not a thick gooey mixture like store bought paste as there are no

thickeners or fillers added, however this paste is packed full of organic vanilla flavour. Your paste will thicken slightly when it cools down.

6. Don’t waste the left over paste in your mixing jug that you couldn’t quite scrape out. Make custard, ice-cream, yoghurt, biscuits, cupcakes or a cake. There are loads of recipes on our website that use vanilla!

v 150 g boiling hot waterv 150 g sugar (rapadura or raw

sugar works best)v 8 Organic Vanilla Beans chopped

into a few pieces. (If you have made your own extract you can use the soaked beans)

v 2 large pinches saltv 3 tbsp. vanilla extract

(homemade works great.)v 1 tbsp. glucose/corn syrup (this

helps to stop the sugar from crystallising). We like to use corn syrup from a health food store as it’s preservative free.


VANILLA BEAN PASTE

5 mins 10 mins

33

~ METHOD ~

1. Mix everything together until well combined. Store in an airtight jar or container.2. You can obviously double or triple this recipe to suit your needs.

v 4 tbsp. cuminv 4 tbsp. turmericv 2 tbsp. ground corianderv 2 tbsp. ground chilliesv 2 tbsp. ground cardamomv 1 tbsp. garlic powderv 1/2 tbsp. ground clovesv 1/2 tbsp. ground black pepper


CURRY POWDER

1 mins 2 mins

34

~ METHOD ~

1. Mix everything together in a large jar. Store in a sealed jar for 3 days

v One batch of Tandoori Pastev 200g natural yoghurt


TANDOORI MARINADE

15 mins 3 hrs. 30 mins

35

~ METHOD ~

1. Mix everything in a food processor, on a medium/high speed, until really well combined.2. Store in a glass jar, in the fridge, for up to two weeks.

v 1/2 tsp. ground gingerv 1/2 tsp. onion powderv 1/2 tsp. garlic powderv 1/2 tsp. saltv 1/2 tsp. turmericv 1/2 tsp. fennel seedsv 1 tsp. corianderv 1 tsp. cuminv 1 tsp. paprikav Juice from half a lemon

~ INGREDIENTS ~Serves 1 batch

TANDOORI PASTE

5 mins 5 mins

36

~ METHOD ~

1. Place yeast and water into your mixing jug and heat for 1 min/37C/speed 22. Add all other ingredients and knead for 5 mins3. Tip out into a lightly floured bowl and cover with a clean tea towel. Sit somewhere warm

and allow to prove for at least 15-25 mins or until doubled in size4. Pre-heat oven to 220°C or turn on your pizza oven5. Flatten dough into a round shape and cover with toppings of your choice6. Place onto a lined baking tray or into your pizza oven and cook until done. Cooking time

will vary depending on thickness of dough and toppings. But as a guide in the oven it will take about 20-30 mins

7. Tip – You can turn this dough into 6 mini pizza’s or 3 medium or leave as one large pizza. This is also a great recipe to double

v 1 tsp. dried yeastv 150 g warm waterv 1 tsp. sugarv 250 g bakers flourv 1 tsp. chia seeds (optional)v 1 tsp. mixed herbs, dried

(optional)v 1 tbsp. olive oil


PIZZA DOUGH

1 hour 10 mins

37

~ METHOD ~

1. Place everything into your thermal jug and blitz 10 secs/speed 4. 2. Scrape and repeat if needed.

v 200 g icing sugarv 20 g butterv 2 tbsp. milk


BASIC ICING

2 mins 1 min

38

~ METHOD ~

1. Place yeast and milk into your mixing jug and mix 5 mins/37ºC/speed 2 (because milk is cold from the fridge it takes this long).

2. Add flour and salt and knead for 5 mins.3. Turn dough out into a lightly floured bowl, cover with a clean tea towel and leave to rise in

a warm spot for approx. 1-2 hours or until doubled in size.4. Break dough into 10-12 evenly sized bits and roll into balls.5. Leave to rise again for a further 30 mins under a tea towel. Now is the time to preheat your

oven and pizza stones (or oven trays) to 260°C.6. Once your dough has risen again now it’s time to roll flat your Naans. If making Saag Naan

add spinach (see photos) and roll out into thin oval shapes (see photo). Make sure your dough is thin.

7. Working quickly roll another one and then with a cooking brush, brush the dough with olive oil. Quickly put them oiled side down on your pizza stone and close the oven door.

8. Bake in oven for 3-4 mins. The Naan will puff up, and get air pockets. They are done once they get little golden brown spots.

9. Remove Naan from oven and brush with some melted butter and garlic (or olive oil and garlic) while still really hot. Put under tea towel while hot and repeat until all are cooked.

v 350 g milk of choice (cows, rice, almond all work fine)

v 2 tsp. yeastv 550 g bakers flourv 1 tsp. saltv Chopped spinach (optional)v 2 cloves garlicv Melted butter or olive oil (about 2

tbsp.)


NAAN BREAD

45 mins 5 mins

39

~ METHOD ~

1. Place all ingredients into mixing jug and cook 7 mins/90ºC/speed 4.2. You can double this recipe if you need to and the cooking time will remain the same. This

sauce will thicken on standing.

v 40 g butterv 2 tbsp. plain flourv 300 g milkv salt and pepper to taste


WHITE SAUCE

2 mins 7 mins

40

~ METHOD ~

1. Place all ingredients into a glass jar and shake well to combine.2. Store in the fridge for up to 1 week.

v 90 g Whole egg mayonnaisev 60 g Tomato saucev 2 tsp. Worcestershire saucev 1/2 tsp. Pepperv 30 g Pure cream


SEAFOOD SAUCE

5 mins 5 mins

41

~ METHOD ~

1. Start off by making your meatballs – finely dice the onion and garlic then add all remaining meatball ingredients and mix until well combined.

2. In a large frying pan, heat olive oil over a medium/high heat. Then roll walnut size meatballs and place these into the pan and cook through.

3. While the meatballs are cooking, make the sauce by finely dicing the onion, garlic, carrot and capsicum. Add this to the pan with the meatballs and cook for 5 minutes.

4. Add all remaining sauce ingredients and simmer for 15 minutes.

5. Serve with zoodles, veggies or pasta.

Meatball Ingredientsv 1/2 brown onionv 1 garlic clovev 20 g olive oilv 2 frozen bread

slices or 70g breadcrumbs

v 1 tsp. dried thymev 500 g beef

mincev 1 egg


BEEF MEATBALLS WITH LOTS OF VEGGIES

10 mins 30 mins

Sauce Ingredientsv 1/2 brown onionv 1 garlic clovev 1 carrotv 1 red capsicumv 20 g olive oilv 1 400g tin diced

tomatoesv 60 g tomato

pastev 1 tsp. dried basil

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Documents

Thermal Cooking Methods · 2020-01-28 · 4 ~ METHOD ~ 1. Blitz onion and garlic for 3 secs/speed 6. Add butter and cook for 2 mins/100ºC/speed 1. It is also time to start cooking