This has to be one of my favourite dishes to make in my Thermomix!  I’m sure I’ve mentioned this before, but when I first became a Thermomix owner over 5 years ago, I made every a point of trying a new recipe every Wednesday.  I still pass this advice onto my customers today, as it really helps you maintain variety, learn more about your machine & you’ll find hidden gems along the way, just like this one!  This dish takes a little preparation & then cooking time is 11 minutes!  The garlic & ginger are so fresh & very warming in winter especially, although you can enjoy this dish all year round.

This recipe makes 2-3 large serves.  If you’d like to double the recipe, see me notes at the end.   It’s also very easy to make this vegetarian – replace the chicken with tofu or double the vegetables.

Ingredients:
300g chicken breast, cubed
20g sherry
10g soy sauce or tamari
2 cloves garlic
10g ginger
1 fresh red chilli or dried chilli flakes (optional)
220g packet Hokkien Noodles
15g macadamia oil
250g vegetables (such as broccoli, snow peas, bok choy, capsicum)
50g oyster sauce

Cashews, almonds, coconut flakes or coriander to garnish (optional)

Method:
1) Place chicken into a small bowl, place on TM lid & tare the scales. Weigh sherry & sauce into the bowl, mix & allow to sit 30 minutes, or longer.
2) Boil the kettle, place hokkien noodles into a large bowl & cover with boiling water. Set aside.
3) Place garlic, ginger & chilli in TM bowl, chop 5 seconds/speed 7.
4) Scrape down the sides of the bowl. Add oil & cook 2 minutes/120 degrees/speed 1.
5) Add the chicken (including the marinade), cook 3 minutes/100 degrees/reverse/soft speed.
6) Add vegetables & oyster sauce, cook 3 minutes/100 degrees/reverse/soft speed.
7) Drain the noodles, add to TM bowl, cook 3 minutes/100 degrees/reverse/soft speed.
Garnish as desired & serve.

 Notes:

To double this recipe, you have two options:

A) Prepare double ingredients & chop garlic, ginger/chilli for both serves.  Set half the garlic mixture aside & follow the recipe as above.  When finished, place in a Thermo Server to keep hot & follow the whole recipe again.  As the cooking time is only 11 minutes, this is usually a good option.  Also, you don’t need to clean the TM bowl in between!

B) Add double ingredients to TM bowl & add 1 minute cooking time to steps 4 & 5.  Increase the cooking time to 8-9 minutes in step 7.  Disregard step 7.  Instead, pour drained hokkien noodles into a Thermo Server, add cooked chicken/vegetables & gently combine

As a busy Mum, I’ve always got some home cooked meals in the freezer for my kids.  These frozen meal are especially handy, when 5pm comes around, the girls are getting tired, I’m tired & I think, what’s for dinner?  To know I can prepare a healthy meal for them in minutes, that’s been cooked from scratch, is wonderful.  These balls are full of hidden veggies, that have been cut so small by my amazing Thermomix blades.  They are also cooked in the Varoma, which keeps them lovely & moist.

I’ve always got some of these meatballs in my freezer (in varying shapes & sizes), that I can turn into a family favourite meal.  See the notes below for all the variations.  I cook small balls to turn into spaghetti with meatballs.  I cook small balls to serve on a pizza base with mashed vegies or pizza sauce, to make a meatball pizza.  Another option is to shape the meatball mixture into rissoles, coat in breadcrumbs & shallow fry, so we’ve got hamburgers.   You could also substitute the minced beef with minced turkey or pork for another variation.

Ingredients:
1 small onion, halved
1 carrot, cut into pieces
1 zucchini, cut into pieces
handful of fresh parsley, or 1 tsp dried mixed herbs
500g beef mince, premium
1 tbsp vegetable stock paste
60g cheddar cheese, grated
30g plain flour

Method:
1) Place onion, carrot, zucchini & herbs in TM bowl, chop 3 seconds/speed 7.
2) Add remaining ingredients, mix 10 seconds/speed 7. Use TM spatula through the hole in the lid to assist mixing ingredients if required.
3) Shape mixture into small or medium sized balls & place on Varoma tray, lined with baking paper.
4) Add 1 litre boiling water to TM bowl, set Varoma into position, cook 14-16 minutes/Varoma/speed 3.
Serve or freeze.

 Notes:

I use these old fashioned ice cream scoops to portion control my meatballs or rissoles, which allows for even sizes & more importantly, even cooking.

These are the meatballs after they’ve been cooked in the Varoma.  You can see how moist & tasty they look! 
 This is a meatball pizza that is one of my kids favourite meals.  The pizza sauce is actually pureed vegetables with some tomato paste added for colour.  Follow this link for more on pizza night with lots of veggies.

This mixture can also be shaped into hamburgers, coated in breadcrumbs, then shallow fried.  Serve as a hamburger or cheeseburger, or even just as rissoles!

Of course, serve as spaghetti & meatballs.

Or serve with a dipping sauce as a canapé.

Canape meatball picture source: Taste.com.au

This Varoma dish is very tasty & so easy!  Imagine spending only 5 minutes in the kitchen & then 20 minutes later, dinner is ready!  You can even marinade the chicken up to 24 hours ahead of time.  I’ve adapted this recipe from an old cookbook of mine.  In that recipe the chicken was marinated, grilled on both sides & then cooked in the oven.  If you have’t used your Varoma for cooking protein, you really need to give it a try.  It’s very easy & the end result is very moist & tender.

The flavours of this dish are lovely & you can adjust the chilli to your tastes.  I personally don’t like foods too spicy, so I used 1 teaspoon of dried chilli.  If you’re cooking for the kids you may wish to just use a half teaspoon or leave it out.  Even if I’m only cooking for one or two, I always cook the full recipe & keep the left over chicken for lunches or another night’s dinner.  As the chicken breasts are cut lengthways, they are fantastic served in a wrap for lunch or with a salad!

Ingredients:
150g natural yoghurt
3 tsp ground cumin
3 tsp ground coriander
1-2 tsp dried chilli flakes (adjust to taste)
1 tsp turmeric
salt & pepper
juice of 1 lemon
4 skinless chicken breasts

Method:
1) Combine yoghurt, spices, seasoning & lemon juice in a large bowl.
2) Cut chicken breasts lengthwise into 3 or four pieces each. Add chicken to bowl & ensure chicken is thoroughly coated in yoghurt mixture. (This can be done up to 24 hours ahead of time).
3) Place 1 litre boiling water in TM bowl. Line Varoma tray with a sheet of baking paper & spread chicken evenly over the tray. Pour any excess yoghurt mixture over chicken.
4) Insert Varoma into position & cook 18 minutes/Varoma temp/speed 3.
5) Check that chicken is cooked through.  If not, cook for a further 2-3 minutes.
6) Serve with a simple salad, vegetables or with cous cous or rice.

Notes:

Vegetables can be added to the Varoma dish during the cooking time – ensure there is a gap in the veggies, so the steam can get through.  Here’s a fantastic Varoma tip – you can put a cookie cutter in your Varoma dish, to make a gap for the steam to get though, which ensures even cooking.

Sometimes, the use of Tumeric in your cooking can cause the TM lid or Varoma to stain green.  This can also happen when using Saffron & Mustard Powder too.  Don’t panic if the lid or Varoma do stain.  If you leave them outside, in direct sunlight for a few hours, the stains will fade.  Because I line the Varoma dish with baking paper, my Varoma doesn’t stain (but the baking paper will).  If you don’t use baking paper, your Varoma tray & dish will stain green.

Take care removing the Varoma tray once the chicken is cooked.  There will be some water lost from the chicken as it cooks & you can carefully drain this from the Varoma tray before serving.  This is the chicken in the Varoma tray before it’s been cooked:

And this is the cooked chicken:

I did a series of ‘open house’ cooking days recently & one of the dishes I decided to make was Quiche Lorraine.  I initially choose to make this, as the preparation is quite fast & then it’s in the oven to cook, which gives me time to make other dishes in my Thermomix.  It also allowed me to show my guests the ‘guided cooking’ feature of the new TM5 model, as well as show how easy it is to make pastry in your Thermomix.

Well, I personally, was so amazed at how easy it was to make the quiche pastry & the filling too.  My guests were also very impressed.  The pastry literally takes under a minute to make & it doesn’t even need to be blind baked.  This is what I love about my Thermomix – after 4 years, it continues to amaze & surprise me!

This quiche is really delicious, freezes well & is sure to be a family favourite.  Add any vegetables you like in step 8, so it’s easier to convert to vegetarian.  Next time, I think I’ll add fresh asparagus with the bacon.

Ingredients:
50g Gruyere or Swiss cheese, cut into cubes (optional)

Pastry:
75g cold butter, cut into pieces
150g plain flour
1/2 tsp salt
50g cold water

Filling:
200g bacon cubes
20g olive oil (optional)
4 eggs
50g milk
100g creme fraiche or pouring (whipping) cream
1/4 tsp salt
2 pinches ground black pepper

Method:
1) Place cheese (if using) into TM bowl & grate 10 seconds/speed 7. Transfer into a bowl & set aside.

Pastry Method:
2) Preheat oven to 180 degrees. Grease a quiche tin with butter or non stick spray & sprinkle with plain flour or semolina.

3) Place butter, flour, salt & water in TM bowl, mix 20 seconds/speed 4.  Transfer pastry to a Thermo Mat, or a floured surface & quickly work into a ball.   This mixture is crumbly, so take care when pouring it out onto the mat.

                                                       4) Roll out the pastry using a rolling pin, following the shape of the quiche tin.  I use a little corn flour under the dough, which helps it to not stick.  Line the tin with pastry, patch any holes & then prick pastry base with a fork.  Trim edges of pastry so it’s even with the side of the quiche dish.

5) Clean & dry TM bowl.

Filling Method:
6) Place bacon & olive oil (if using) into TM bowl, sauté 3-5 minutes/120 degrees/speed 1.  Drain bacon & discard fat.  Set aside

7) Place eggs, milk, creme fraiche or cream, salt & paper into TM bowl, mix 30 seconds/speed 4.

8) Place bacon onto pastry & distribute evenly & cover with egg mixture.  Sprinkle reserved cheese over the top & bake for 30-35 minutes, or until golden.

Serve warm or cold.

Source: Thermomix – The Basic Cookbook

Notes:

If you are using a TM31, use Varoma temperature to cook the bacon.

When you make the pastry (in 20 seconds) it comes out very crumbly, but quickly forms into a ball.  Don’t over work with your hands, as pastry is best with as little heat as possible.

Once you’ve rolled out the pastry, so it’s just a little bigger than your dish, use your rolling pin to roll up the dough & lay in the dish.

Any holes in the pastry can be patched, as these area won’t be seen when the quiche is cooked. 

This recipe has become a favourite in my house, since Jo Whitton’s cookbook ‘Quirky Cooking’ was released earlier this year.  I’ve also made this at a private cooking class & everyone was impressed at the volume, flavours & just how easy this was to make.  I’ve tweaked Quirky’s recipe a little, so you could actually add more vegetables & protein to this if you choose.  You will just have to have more than one ThermoServer or large dish to combine the ingredients at the end.  If you follow the recipe here though, I’m sure you could feed 5 adults, so it’s a great dish for large families.  There are a few steps though, with short cooking times & then adding of more ingredients, so it’s not a recipe that you can just throw everything in your Thermomix & then dinner is cooked when you come back.  However, in saying that, this dish only takes about 30 minutes to prepare & make.  There is also a vegetarian option for this dish, which is in the notes.   Even better, this is freezer friendly for those nights you don’t feel like cooking!

Ingredients:
500g skinless chicken thigh, cut into 2cm pieces
3/4 tsp fine sea salt
1 tsp raw sugar
30g oyster sauce
30g soy sauce or tamari
200g vermicelli noodles
Boiling water (to soak noodles)
300g water
3 garlic cloves
2 inch piece fresh ginger
20g olive or coconut oil
1 tbsp curry powder
1-2 carrots, cut into thin batons
1 red capsicum, cut into thin strips
1 small onion, sliced
150g cabbage or wombok, thinly sliced
1 tbsp chicken stock paste
60g bean sprouts
2 eggs
fresh coriander to garnish (optional)

Method:
1) Place chicken, salt, sugar, oyster sauce & tamari/soy sauce into a large bowl & stir to combine. Set aside.
2) Place garlic & ginger in TM bowl, chop 3 seconds/speed 7. Scrape down the sides of the bowl.
3) Add oil & curry powder, cook 3 minutes/Varoma temp/speed 1.
4) Meanwhile, in another large bowl, pour boiling water over vermicelli noodles & set aside.
5) Add reserved chicken with marinade to TM bowl & cook 5 minutes/Varoma/reverse/speed 1.  Scrape down the sides of the bowl.
6) Add carrot, capsicum & onion, cook 3 minutes/Varoma/reverse/speed 1.
7) Add stock paste, cabbage, bean sprouts & water, cook 5 minutes/Varoma/reverse/speed 1. Use TM spatula through the hole in the lid, to gently stir until ingredients are incorporated (won’t need more than 15 seconds stiring).
8) Meanwhile, drain vermicelli noodles & place in a ThermoServer to keep warm. Using a knife or kitchen scissors, cut the noodles 3-4 times, to make them shorter.

9) Break eggs into a small bowl & whisk with a fork. Pour eggs through the hole in the lid & cook for a further 2 minutes/Varoma/reverse/speed 1.
10) Pour this mixture into the ThermoServer, over the noodles. Using tongs, gently stir/fold the ingredients, so all ingredients are evenly incorporated.

11) Garnish with coriander & serve.

Source: Quirky Cooking

Notes:

This dish makes a lot of food & you may find you need to place everything in 2 ThermoServers or dishes to thoroughly combine in step 10.  I used my oval ThermoServer (2.5 litres) which was perfect!  The oval ThermoServers are hard to come by, but fantastic.  Thermomix consultants have the opportunity to earn an oval ThermoServer in their first few months (on top of your commission), so please contact me if you’d like to know more about becoming a consultant.

For a vegetarian option, substitute chicken for 300g sliced mushrooms & use vegetable stock paste.  Reduce the cooking time in step 5 to 2 minutes.

This stir-fry is very a impressive dish & believe it or not, it’s all cooked in the Thermomix – rice, steak, omelette & vegetables.  The flavours are lovely & everything is cooked gently, so you’ll notice that the flavour, texture & colour of the vegetables in particular, are amazing.   This dish is easy enough to be made as a mid week meal, or made on the weekend to entertain guests.  This quantity easily feeds 4 adults & you can just increase the amount of steak, rice & vegetables to feed additional people.  The steak is cooked in a whole piece, then rested & sliced.  You’ll also notice the rice cooks with the steak marinade through it, which leaves it very fluffy & the flavours from the marinade infuse through the rice.  This is also a fantastic dish to make if you’re wanting to cook  more with your Varoma & there are so many elements to the recipe that you can cook separately for other meals – especially the omelette & vegetables.  It will also give you more confidence cooking in layers with your Thermomix.

I actually used a 380g pice of eye fillet for this dish & I was sceptical that it would be cooked in 20 minutes, but as you can see from the photo’s throughout this post, it was perfectly cooked.  If you hesitate to steam meat, I understand how you feel.  All I can say, is give this dish a go – you definitely won’t be disappointed!

This recipe is from Dani Valent’s cookbook ‘In the Mix – Great Thermomix Recipes’.    If you’re not familiar with Dani Valent, she is a Melbourne based food writer, who is a very keen cook & wanted to extend her Thermomix repertoire.  ‘In the Mix’ was released in August 2011 & ‘In the Mix 2’ followed 2 years later.  Dani’s recipes are from world class Chef’s all over the world & she has tested them all in her Thermomix, all in her own kitchen at home.  Her recipes are quite advanced, so not for beginners, but great for the creative cooks when they have time on their side.

Ingredients:
2 cloves garlic
2 spring onions (white part)
30g oyster sauce
50g soy sauce
50g raw sugar
10g sesame oil
300g whole rump or porterhouse steak
3 eggs
70g rice per person (up to total 400g)
30g vegetable or oil
10g ginger
chilli (fresh, dried or paste), to taste
400g mixed vegetables such as carrots, broccoli, purple cabbage, bok choy & beans (cut into bite sized pieces)

Method:
1) First, make the steak marinade. Place garlic & spring onion in TM bowl, chop 2 seconds/speed 7.
2) Add oyster & soy sauces, sugar & sesame oil, mix 10 seconds/speed 3. Pour or rub marinade over steak & leave it in the fridge, in a zip lock bag or bowl for at least 20 minutes.

3) Without cleaning the TM bowl, put TM basket in place & weigh in rice. Reset scales & pour 1000g hot water into TM bowl over rice.
4) Place marinated steak in the Varoma dish. Line the Varoma tray with a damp piece of baking paper & pour wished eggs onto paper.

5) Cook the rice, steak & omelette for 20 minutes/Varoma temperature/speed 3.

6) Pour cooked rice into a ThermoServer along with the omelette to keep hot. Wrap the cooked steak in foil & rest.

7) In a clean, dry TM bowl, add oil & cook 2 minutes/Varoma temperature/speed 1. Add ginger & chilli, chop 4 seconds/speed 7. Scrape down the sides of the bowl.
8) Add vegetables, cook 6 minutes/Varoma temperature/reverse/speed 1.
9) To serve, mound the rice in a bowl. Slice the steak & omelette. Arrange the steak, vegetables & omelette on top.

Source: Dani Valent – In the Mix

Notes:
When cooking the steak in the Varoma dish, ensure there are holes in the base of the dish that are uncovered, so the steam can travel through the Varoma dish & tray.

I have made this dish before, by slicing the steak before it’s cooked.  The result was still very good, but I highly recommend cooking the steak in one piece.  Here’s a few photo’s if your sceptical about steaming meat.  This steak is perfectly cooked!

One of the things I love about my Thermomix, is that I can make tasty & impressive dishes in very little time.  This is one of those dishes.  A little chopping & then everything is weighed into the Thermomix & it cooks in 20 minutes.   It is also seriously very yummy!  If I didn’t have my Thermomix, I can imagine making this is a wok & tossing it continuously while it cooked.  I used a bunch of broccolini & a head of broccoli to make mine, but you could use any vegetables in this, whatever suits your family.  I might add some julienne carrots & capsicum next time, even some cashews would work well too.  I didn’t have dark soy sauce, so I used all regular soy sauce.  If you used dark soy as per the recipe, the sauce will be a lot darker than mine.

If serving with rice, it’s a good idea to cook the rice first & keep hot in your ThermoServer.  Otherwise, if you cooked them the other way around, the broccolini will overcook if rested for too long while the rice is cooking.

This recipe is from ThermOMG, a fantastic blog, like mine, sharing Thermomix recipes & tips.  

Ingredients:
30g fresh ginger (approx 5cm piece)
2-3 cloves garlic
2 spring onions (chopped into 3cm pieces)
10g sesame oil
20g olive oil
6 chicken thigh fillets, sliced
2 bunches broccolini
40g soy sauce
80g dark soy sauce
50g shaoxing rice wine (I used dry sherry)
20g corn flour
40g brown sugar
25g vegetable stock concentrate
20g sweet chilli sauce (optional)

Method:
1) Place ginger & garlic in TM bowl, chop 3 seconds/speed 7.
2) Add spring onion & oils, cook 5 minutes/100 degrees/reverse/speed 1 with MC off.
3) Add remaining ingredients (put broccolini in last). Cook 15 minutes/Varoma temperature/reverse/speed 1. Remove MC & place rice basket on top of lid.
4) Serve immediately with rice.

Notes:

When cooking with broccolini, use the florets & the stems.  I cut the stems lengthwise into thin strips, so it adds another texture to my dish & there’s less wastage.

If the sauce appears too watery after cooking, remove chicken & vegetables, add extra cornflour & cook sauce for a further 3 minutes/Varoma temperature/speed 2 with MC out.

For a healthier version, replace both the soy sauces with Tamari & replace the sugar with Rapadura.

For a gluten free version, replace both the soy sauces with Tamari & ensure the cornflour used is gluten free.

You may find the bottom of your bowl is a bit sticky after making this dish, which is normal.   I soaked my bowl in warm soapy water while I ate dinner, then removed the blades & gave the base a good clean.

I make this dish at ‘Varoma’ demonstrations & I’m often asked for the recipe.  This recipe is in the latest edition of the Everyday Cookbook, but I thought by breaking down the recipe & including photo’s with some steps, it might inspire more of you to make it.  This is a great family meal, but will be sure to impress at your next dinner party.  If you’ve been to one of my Varoma demo’s, you would know that the salmon is cooked perfectly, with very little ‘fishy smell’.  The soup too is delicious & so creamy.  In fact, you wouldn’t believe there is no cream in the soup.  That’s the amazing Thermomix blades doing what they do!

I will often make this dish for my family & freeze the soup in a few portions to have for lunch at a later date.  The baking paper on the Varoma day is fantastic!  It makes for very little washing up & if someone doesn’t like seafood, the juices from the salmon won’t drip into the vegetables or soup.   Even if I don’t make the whole Veloute meal with the soup & sauce, I’ll often cook a fillet of salmon or rockling for my kids dinner in this way, which takes about 15 minutes!  See recipe notes for the chicken variation for this dish.

Ingredients:
1 onion
1 clove garlic
20g olive oil
500g boiling water
1 tbsp vegetable stock concentrate
2 leeks
370g potatoes
2-3 zucchinis
2-3 carrots
4 skinless salmon fillets
Fresh dill
2 tbsp creme fraiche or sour cream
2 tsp dijon mustard
salt & pepper to taste

Method:
1) Place onion & garlic in TM bowl, chop 3 seconds/speed 7.
2) Scrape down the side of the bowl. Add oil, cook 2 minutes/100 degrees/speed 1.
3) Add stock concentrate & boiling water to TM bowl. Place chopped potatoes & then chopped leeks into the TM basket & insert basket into TM bowl.

4) Place a piece of baking paper on Varoma tray & place salmon fillets on paper. Top with the dill & season to taste.

                  5) Place Varoma into position, cook 11-14 minutes/Varoma temperature/speed 3.
6) Using a potato peeler, peel carrot & zucchini into long ‘tagliatelle’ strips.

7) Place vegetable strips into the Varoma dish, cook 5 minutes/Varoma temperature/speed 2. (Salmon is still cooking on the tray).
8) Check that the salmon is cooked. Set aside with the vegetables in a Thermoserver to keep warm.

9) Using the hook on your TM spatula, pick up the TM basket & pour the leek/potato mixture into the TM bowl, with the reduced water/stock/onion.

10) Puree 1 minute/speed 9 (gradually increasing the speed to 9). Transfer soup to another thermoserver or bowl, but leave enough soup in the bowl to just cover the bend in the blades.

11) To make the Veloute sauce, add creme fraiche or sour cream & mustard to TM bowl, along with a generous amount of salt & pepper. Blend 10 seconds/speed 3.
12) Serve soup as entree or refrigerate/freeze for lunch another day. Serve vegetables, topped with salmon & pour over sauce.

Notes:

This dish can be made with Chicken tenderloins instead of salmon.  Top the chicken with thyme, oregano or tarragon (instead of dill) & cook for  17-20 minutes in step 5.

For a while now, people have told me about this dish by Jo Whitton from Quirky Cooking.  It’s probably one of the most famous & talked about dishes in the Thermomix community.  Of course, I had to try it, with the view to share with my customers & on my blog.  I love to share not only my own recipes, but other people’s too & of course I will always give full credit to the recipe’s source.  I just hope I inspire you to cook!

I made this dish at a demo last week to rave reviews!  No one could believe how delicious & easy this is.  One guest said it was just about the tastiest thing he’d ever eaten!

It really does live up to it’s reputation.  In sharing the recipe with you, I’ve just cooked it a little differently to Quirky Jo.  If you have a chance to visit the Quirky Cooking website, you’ll see that Jo doesn’t measure all ingredients.  She will often throw in a handful of this & a few handfuls of that.  Some people love to cook like this, but for those of you who don’t feel confident in doing this, I’ve included quantities for all ingredients.

I really do hope you try this dish.  It may seem daunting at first, especially if you have not used your Varoma much, but trust me, the next time you make it will seem much more simple.

Ingredients:
500g chicken thigh, cubed
1-2 cloves garlic
1-2cm piece ginger
40g soy sauce
5g sesame oil
400g can coconut cream
850g water
300-400g rice
2-3 cups mixed, thinly chopped vegetables (ie: celery, carrot, broccoli. beans, bok choy, snow peas, wombok, capsicum)
100g cashews
sesame seeds
Spring onions to garnish

Satay Sauce Ingredients:
60-80g cashews

1 inch chilli or pinch of dried chilli flakes

handful of coriander

1-2cm piece ginger

2 cloves garlic

40g soy sauce

5g sugar

1 tbsp vegetable stock concentrate

Method:
1. Place cubed chicken in a bowl, set aside.
2. Add garlic & ginger to TM bowl. Chop 3 seconds/speed 7.
3. Add garlic & ginger to chicken. Weigh bowl on top of TM lid & zero scales. Add soy & sesame oil to chicken. Stir & set aside.

4. Without cleaning TM bowl, add coconut cream & water.
5. Insert basket & weigh rice.

6. Set Varoma in to position. Place a sheet of baking paper on Varoma tray & add chicken. Cook 16 minutes/Varoma Temperature/Speed 4.

7. Using your spatula, remove the rice basket & place rice in Thermoserver to keep hot.

8. Set Varoma back into position & cook chicken 6 minutes/Varoma Temperature/Speed 4.
9. Add vegetables to Varoma Dish, top with cashews & sesame seeds & cook 6 minutes/Varoma Temperature/speed 3.  Leave the Varoma tray in place with the chicken still cooking.
9. Check that chicken & vegetables are cooked. There will be some soy sauce & water from the chicken cooking in the Varoma tray.  Carefully strain this off, as it’s not required.  Transfer chicken & veggies to Thermoserver to keep hot.
10.  Add remaining satay sauce ingredients, to the juices left in the TM bowl. Blend 1 minute/speed 9.

This is the juices that is left from the coconut cream & water after it’s evaporated while cooking the rice, chicken & veggies.

This is the coconut satay sauce after all ingredients have been added & blended.  This is a pouring consistency & is beautifully light & fluffy.

11. Serve rice, chicken & veggies in bowls & pour satay sauce over the top.  Garnish (optional) with finely chopped spring onions & additional sesame seeds.

Source: Quirky Cooking

Notes:

Freeze left over satay sauce to our over fried rice or to flavour any dishes you like.  This sauce is far too delicious to waste any of it!

You can use light coconut cream in step 4 if you prefer.

Substitute soy sauce for tamari for a gluten free option.