‘In-a-Hurry’ Pasta sauce – Bacon, Capsicum and Tomato

BaconSauce copyMy kids say this tastes like pizza flavoured sauce!
Great for busy nights when you need something served fast. I put the pasta on the stove when I start the sauce and it is ready to serve all at the same time. Make a salad while the Thermomix cooks the sauce and hey presto – dinner!

‘In-a-Hurry’ Pasta sauce - Bacon, Capsicum and Tomato
 
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Recipe type: Chicken & Pork
Serves: 5
Ingredients
  • 1 onion
  • 1 clove garlic
  • 200g bacon rashers (rindless and chopped into rough chunks)
  • 30g olive oil
  • ½ red capsicum - chopped into small strips
  • ½ green capsicum - chopped into small strips
  • Handful fresh basil
  • 400g tin of tomatoes
  • Salt & Pepper
  • ½ cup cream (optional)
Method
  1. Place onion, garlic and bacon into Tmx bowl and chop 3 seconds, speed 6.
  2. Add oil and sauté at 100 degrees, 3 minutes, speed 1.
  3. Add capsicum, tomatoes, basil and seasoning and cook for 100 degrees, 15 minutes, speed 1.
  4. If adding cream pause the cooking with a few minutes to go and add, then finish cooking time.
  5. Serve over pasta with cheese on the top and salad.

 

Steamed Dumplings in Wonton Wrappers

SteamedDumplings copyUsing shop purchased wonton wrappers make this a surprisingly quick and easy recipe to make. The meat filling takes very little time to prepare, the most time consuming step is folding the wrappers up. Luckily this is also the  fun part (I think). Get the kids involved to help fold and then enjoy the dumpling feast together once steamed.

Steamed Dumplings in Wonton Wrappers
 
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Recipe type: Chicken & Pork
Serves: 40 dumplings
Ingredients
MEAT FILLING
  • 400g lean pork or chicken (I used pork)
  • 1 shallot
  • 2 Tbsp oyster sauce
  • 2 Tbsp tamari or soy sauce
  • 2 cm ginger
  • 1 small red chilli
  • 1 clove garlic
  • Handful of fresh coriander (including stems)
  • 1 packet wonton wrappers (there were 40 in the packet I purchased - you can find these in the fridge section of the supermarket)
DIPPING SAUCE:
  • 80g tamari or soy sauce
  • 1 tsp sugar
  • 1 tsp white wine vinegar
  • 1 clove garlic
  • 2 tsp sweet chilli sauce
Method
  1. Place shallots, coriander, chilli, garlic and ginger into Tmx bowl and chop speed 6, 5 seconds.
  2. Scrape down sides and add meat, tamari and oyster sauce to the bowl and mince speed 8, 15 seconds.
  3. Place a teaspoon of the mixture in the center of each Wonton wrapper. Wet the edges of the wrapper with water and then fold up by bringing the corners together and sealing (see picture!) Be careful not to overfill them or they become hard to fold.
  4. Once all dumplings are folded place them into varoma tray (lightly spray with oil first). Use both layers of the tray. We also used the steaming basket to fit the last few in but we placed them too close together and they stuck into a clump! So make sure you leave a little room in between.
  5. Fill the Tmx bowl with 1000ml water and set varoma into place. Cook varoma temperature, 20 minutes, speed 2.
  6. Once cooked place the steamer aside with lid on, empty the steaming water from the bowl and make the dipping sauce by combining all ingredients into the bowl and mixing 6 seconds, speed 6.

 

San Choy Bau

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San Choy Bau
 
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Recipe type: Chicken & Pork
Serves: 4 adults
Ingredients
  • 500g mince (pork or chicken is best but we sometimes use beef)
  • 1 Tbsp olive oil
  • 1 onion
  • 2 cloves garlic
  • 2cm piece of ginger
  • 50g (1/4 cup) peanuts
  • 2 celery stalks
  • Can water chestnuts. Drained (the ones I buy are 227g)
  • 1 Iceberg lettuce
  • 30g oyster sauce
  • 15g soy sauce
  • 1 cup bean sprouts
  • 2 carrots, peeled, cut into chunks
  • 100g mushrooms roughly chopped
  • 1 tsp sesame oil
Method
  1. Place the peanuts in the Thermomix bowl and dry roast, Varoma, 5 minutes, Spoon Soft. Once cooked chop 3-5 seconds, speed 7. Place to one side.
  2. While the peanuts are cooking break the lettuce into leaves, wash, pat dry and put in the fridge.
  3. Place carrots, celery and water chestnuts into bowl and chop 3-5 seconds, speed 7. Remove from bowl and set aside. Don’t overprocess them - they need to be a bit chunky. NOTE: If you prefer your water chestnuts as larger pieces leave them out of this step and chop roughly by hand to add in later.
  4. Put onion, garlic and ginger into bowl (no need to rinse in between) and chop 7 seconds, speed 7. After chopping sauté with olive oil at 100 degrees, 2 minutes, Reverse, Spoon Soft.
  5. Add mince to onion mix and cook Varoma, 10 minutes, Reverse, Spoon Soft.
  6. Add sauces and carrot/celery mix. Cook Varoma, 5 minutes, Reverse, Spoon Soft.
  7. Add sesame oil, bean shoots and mushrooms (and water chestnuts if you omitted them at step 3) cook Varoma, 3 minutes, Reverse, Spoon Soft.